As Americans prepare to celebrate Memorial Day, fears that bird flu could contaminate food have raised concerns about outdoor gatherings. While the U.S. Department of Agriculture and the Centers for Disease Control and Prevention have reassured the public that the risk is minimal, recent incidents have caused anxiety among consumers.
Reports of H5N1 avian influenza affecting dairy herds and concerns expressed by health officials and journalists have led some consumers to express concern about the safety of beef and poultry products. However, both the USDA and CDC have emphasized that it is highly unlikely that beef or poultry is contaminated with avian influenza and that there are no known cases of such contamination.
In response to this situation, public health officials in Michigan, in particular, have issued warnings against consuming raw or unpasteurized milk, as pasteurization remains an effective way to kill the virus. Dr. Natasha Bagdasarian, Michigan's Chief Medical Officer, has emphasized the importance of ensuring the safety of dairy products, especially for vulnerable populations such as children and the elderly.
USDA Memorial Day Food Safety Tips
The U.S. Department of Agriculture's Food Safety and Inspection Service has released tips to reduce the risk of foodborne illness during outdoor celebrations: Rising temperatures create favorable conditions for bacterial growth, making proper food handling essential to protect family and friends from foodborne illness.
“The bacteria that cause food poisoning love summer just as much as we do, because they multiply and reproduce rapidly in warmer temperatures, which is why we see a spike in illnesses in the summer,” said Dr. Emilio Esteban, Undersecretary for Food Safety. “As we all spend more time outdoors, it's important to remember these food safety procedures to keep our friends and family safe.”
wash hands
The first step to safely serving summer foods is to clean your hands. If running water is available, wet your hands, lather with soap, scrub for 20 seconds, rinse and dry. If running water is not available, use a hand sanitizer that contains at least 60 percent alcohol or a damp towel.
Packing fresh produce safely
If you're taking perishable food to a pool, beach, summer camp, hiking, barbecue, or other locations, be sure to use a cold source in a cooler or insulated container to keep the food at a safe cold temperature below 40 degrees. Cold source options include ice, frozen gel packs, bottled water, and frozen beverages such as iced tea and juices such as apple or grape (which don't need to be refrigerated to be safe). Additional cooler tips:
Pack beverages in one cooler and perishable foods in another. Beverage coolers are opened frequently, causing the temperature inside the cooler to fluctuate and creating dangerous conditions for perishable foods. Store coolers and insulated bags out of sunlight. Place them in the shade when outside. A full cooler or insulated bag will keep perishable foods cooler and safer than one that is only half full. Place a household thermometer (traditionally used in refrigerators and freezers) in the cooler to see if food is staying at 40 degrees or below.
Stay away from the danger zone
The danger zone is the temperature range between 40 and 140 degrees where bacteria multiply rapidly. Perishable foods like meat and poultry, sliced ​​fruits and vegetables, and cooked side dishes should avoid the danger zone or be stored at higher or lower temperatures to maintain food safety.
Cold foods should be stored below 40°F, such as in the refrigerator, cooler, insulated container, or under ice. Hot foods should be kept above 140°F, such as in a grill, heated chafing dish, slow cooker, or warming tray.
Check the temperature of hot and cold items frequently.
Follow the two-hour rule
Hot or cold foods stored outside the danger zone or that have not been left out for more than two hours (one hour if over 90 degrees) are safe to store. All other items are considered unsafe and should be discarded. When in doubt, discard it.
Have a question about food safety?
Monday through Friday from 10 a.m. to 6 p.m. EST, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854), email MPHotline@usda.gov or live chat at www.ask.usda.gov .
As the nation honors fallen heroes this Memorial Day, ensuring food safety during gatherings underscores the commitment to protecting the health and well-being of all who take part in holiday celebrations.
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