Ringing in the holidays with treats? Do not leave the safety of blue food!

Rick Kralj, M Ed., RDN, MD, director of food safety and quality Extension educator of some seasonal care to stay healthy during the holidays!

Yes, it's that time of the year, friends get together during the holidays and family to celebrate. As with any type of celebration, food seems to have a special meaning. The elements that perhaps we need only eat once a year become expensive pleasures. We welcome our customers and friends with only the best of our creations. Ah, the memories that resonate with these events! Unfortunately, there are events that leave a memory not so pleasant. You know what, where, perhaps the next day have that bitter taste in the mouth and bubbling in the stomach and not feel like eating, knowing that if you take a bite, you can not reach the toilet in time.

Each year food poisoning affects thousands of people during the holidays. How come? Well, the answer seems to come from a poor power management, in particular, items requiring temperature control. It seems that we do not believe that it is important to keep the cream cheese spreads, cheese and meat and food prepared with proper temperature control to maintain food safety. Fortunately for foodborne bacteria, is a wonderful gift to have time and temperature (ambient temperature) on your side to grow and reproduce. In order to control the growth of these pathogens transmitted by food, here are some following simple practices:

- First, keep cold foods - add ice in a shallow pan to create a surface to establish meat and cheese dishes, cream cheese and sour cream vain. Surface ice pans to allow the ice to radiate around these items Freshness maintain a temperature of about 40 ° C

- Keep hot food hot - use clay pots, toasters and ovens to keep food warm. The most frequent abuse leading to foodborne illness when hot food is allowed to remain in the danger area of less than 135 ° F. Assuming the idea that nothing once the food is cooked may develop, it will take time to be holding holiday the limits of your room or bathroom.

Focus your attention on controlling the temperature and time. If you can not afford to keep the cold elements limit the time of these dishes at room temperature for up to two hours. This rule also applies to these hot; not allow the counter are left for more than two hours.

Remember, you can control and reduce the risk of foodborne illness to allow your guests or cockroach during the holidays. Take the time to plan to serve safe food.