Healthy Cooking on a Budget Covers: Food Safety

By Bianca Tamburello, Dietetics Student, Sargent College

Did the class Healthy Cooking on a Budget fill up before you got a chance to register? Well have no fears! I’m here to give you the inside scoop along with a delicious SCNC recipe!

The SCNC recognizes that eating well on a budget, especially a student’s budget, can be quite challenging. Each week Lauren Ferraro MS, RD teaches BU students how to stretch their dollar and get proper nutrition at the same time.

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In addition to teaching students more about nutrition and how to prepare foods, one of the most important topics covered in Healthy Cooking on a Budget is food safety. While cooking, Lauren discussed the importance of proper meat handling.

Follow these tips to keep your food safe and stomach happy.

How should I defrost frozen meat?
Never thaw meat by leaving it on the counter or submerging it in water. Thaw meat in the microwave or in the refrigerator to avoid bacterial growth.

What is the safest way to store meat?
Place meat on the bottom of your refrigerator. Meat juices can look through packaging and contaminate food products down below.

How should I avoid cross contamination in my kitchen?
Designate different cutting boards for meat and vegetables. Also, disinfect the entire counter top or table you are working on.  Microscopic amounts of meat juices can escape or splatter during preparation without your knowledge.

Important Numbers to Remember

40- Keep your refrigerator at 40 degrees F or less to inhibit bacterial growth and slow food spoilage.

165- Heat leftovers to 165 degrees F before consumption. If you do not remember when you made your leftovers, THROW THEM AWAY!

2- Do not let perishable foods and meat sit out for more than 2 hours before refrigeration.

20- Wash your hands for at least 20 seconds with soap under warm water before, after and during cooking.

Adapted from http://www.eatright.org/Public/content.aspx?id=10948 – .ULL2uo5EDRo

 

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2 Comments

Oral care posted on February 24, 2014 at 1:26 am

Mostly, I throw out my food due to spoilage, but here I really came across with some good points which can help me to store my leftovers and consume health food.

Bhuvan posted on February 24, 2014 at 6:40 am

In Indian kitchen, we always follow to use two different utensils to cook vegetarian and non-vegetarian foods. Even different knives will be used for cutting veg and non-veg food. The other suggestions made by you are helpful for safely usage of meat. The new thing I have learned is not to let meat to sit out for more than 2 hours. I generally let cooked chicken to stay in the kitchen for the whole day and then warm and use it for dinner.

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