Foodconsumer.org

 
USCards.com Bookmark Us
All Food, Diet and Health News 
 
 Misc. News
 Must-Read News
 Letter to Editor
 Featured Products
 Recalls & Alerts
 Consumer Affair
 Non-food Things
 Health Tips
 Interesting Sites
 
 Diet & Health
 Heart & Blood
 Cancer
 Body Weight
 Children & Women
 General Health
 Nutrition
 
 Food & Health
 Food Chemicals
 Biological Agents
 Cooking & Packing
 Technologies
 Agri. & Environ.
 Laws & Politics
 
 General Health
 Drug News
 Diseases
 Mental Health
 Infectious Disease
 Environment
 Lifestyle
 Government
 Other News
 
 Food Consumer
 FC News & Others
Search





Search Foodconsumer & Others


Add to Google
Add to My Yahoo
Newsfeed

foodconsumer.org news feed
Su bmit news[release]



More than 100 credit cards available at uscards.com from uscards.com, you can pick more than 100 credit cards


Food & Health : Biological Agents Last Updated: Apr 20, 2011 - 9:38:09 AM


Holiday or Party Buffets
By FSIS-USDA
Feb 7, 2008 - 9:59:57 PM

E.mail t.his a.rticle
 P.rinter f.riendly p.age
Get n.ewsletter
 
   
A popular way to celebrate holidays or any party occasion is to invite friends and family to a buffet. However, this type of food service where foods are left out for long periods leave the door open for uninvited guests -- bacteria that cause foodborne illness. Festive times for giving and sharing should not include sharing foodborne illness. Here are some tips from the USDA's Meat and Poultry Hotline to help you have a SAFE holiday party.

Foodborne Bacteria
 
Bacteria are everywhere but a few types especially like to crash parties. Staphylococcus aureus, Clostridium perfringens and Listeria monocytogenes frequent people's hands and steam tables. And unlike microorganisms that cause food to spoil, harmful or pathogenic bacteria cannot be smelled or tasted. Prevention is safe food handling.

If illness occurs, however, contact a health professional and describe the symptoms.

Staphylococcus aureus
 
Staphylococcus ("staph") bacteria are found on our skin, in infected cuts and pimples, and in our noses and throats. They are spread by improper food handling. Prevention includes washing hands and utensils before preparing and handling foods and not letting prepared foods -- particularly cooked and cured meats and cheese and meat salads -- sit at room temperature more than two hours. Thorough cooking destroys "staph" bacteria but staphylococcal enterotoxin is resistant to heat, refrigeration and freezing.

Clostridium perfringens
 
"Perfringens" is called the "cafeteria germ" because it may be found in foods served in quantity and left for long periods of time on inadequately maintained steam tables or at room temperature. Prevention is to divide large portions of cooked foods such as beef, turkey, gravy, dressing, stews and casseroles into smaller portions for serving and cooling. Keep cooked foods hot or cold, not lukewarm.

Listeria monocytogenes
 
Because Listeria bacteria multiply, although slowly, at refrigeration temperatures, these bacteria can be found in cold foods typically served on buffets. To avoid serving foods containing Listeria, follow "keep refrigerated" label directions and carefully observe "sell by" and "use by" dates on processed products, and thoroughly reheat frozen or refrigerated processed meat and poultry products before consumption.

Safe Food Handling
 
Always wash your hands before and after handling food. Keep your kitchen, dishes and utensils clean also. Always serve food on clean plates -- not those previously holding raw meat and poultry. Otherwise, bacteria which may have been present in raw meat juices can cross contaminate the food to be served.

Cook Thoroughly
 
If you are cooking foods ahead of time for your party, be sure to cook foods thoroughly to safe minimum internal temperatures.

    * Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F.
    * All cuts of pork to 160 °F.
    * Ground beef, veal and lamb to 160 °F.
    * All poultry should reach a safe minimum internal temperature of 165 °F.


Use Shallow Containers
 
Divide cooked foods into shallow containers to store in the refrigerator or freezer until serving. This encourages rapid, even cooling. Reheat hot foods to 165°F. Arrange and serve food on several small platters rather than on one large platter. Keep the rest of the food hot in the oven (set at 200 - 250°F) or cold in the refrigerator until serving time. This way foods will be held at a safe temperature for a longer period of time. REPLACE empty platters rather than adding fresh food to a dish that already had food in it. Many people's hands may have been taking food from the dish, which has also been sitting out at room temperature.

The Two-Hour Rule
 
Foods should not sit at room temperature for more than two hours. Keep track of how long foods have been sitting on the buffet table and discard anything there two hours or more.

Keep Hot Foods HOT And Cold Foods COLD
 
Hot foods should be held at 140°F or warmer. On the buffet table you can keep hot foods hot with chafing dishes, slow cookers, and warming trays. Cold foods should be held at 40°F or colder. Keep foods cold by nesting dishes in bowls of ice. Otherwise, use small serving trays and replace them.


Last Modified: April 3, 2006

 

 
        
Fact Sheets
        
              Safe Food Handling     
              Meat Preparation     
              Poultry Preparation     
              Egg Products Preparation     
              Seasonal Food Safety     
              Appliances & Thermometers     
              Foodborne Illness & Disease     
              Emergency Preparedness     
              FSIS Programs & Workforce     
              Production & Inspection     
              Food Labeling     
        





© 2004-2008 by foodconsumer.org unless otherwise specified

Top of Page




Google
 
Web foodconsumer.org

Search Consumer-friendly Health Sites












We have moved to Food Consumer . Org



disclaimer | advertising | jobs | privacy | about us | newsletter | Submit news/articles
link partners: | Buy Viagra | MarketAmerica.com |
Buy a home | Auto Insurance | Mortgage refinancing | DaytonaCPA.com | Take Your Blog to a Higher Level
© Copyright 2004 - 2008 foodconsumer.org All rights reserved

Disclaimer: What's published on this website should be considered opinions of respective writers only and foodconsumer.org which has no political agenda nor commercial ambition may or may not endorse any opinion of any writer. No accuracy is guaranteed although writers are doing their best to provide accurate information only. The information on this website should not be construed as medical advice and should not be used to replace professional services provided by qualified or licensed health care workers. The site serves only as a platform for writers and readers to share knowledge, experience, and information from the scientific community, organizations, government agencies and individuals. Foodconsumer.org encourages readers who have had medical conditions to consult with licensed health care providers - conventional and or alternative medical practitioners.