15 Jul Food Safety Tips for Healthy Summer Eating from an Online Dietitian

Summer 2023 brings with it the usual joys of sunshine, beach days, and outdoor barbecues, but unfortunately, it also brings with it the risk of salmonella food poisoning. The CDC estimates that one-million people get sick from salmonella food poisoning each year, as it is the leading cause of foodborne illness in the United States. And, it’s important to note, children and pregnant women are most susceptible to getting very ill with salmonella.

Symptoms of salmonella poisoning include vomiting, diarrhea, cramps, chills, and fever, and they can last for up to five days. In severe cases, hospitalization may be necessary. The symptoms usually appear between 12 and 72 hours after consuming contaminated food.

During the summer months, the risk of salmonella increases due to outdoor activities and the heat. Additionally, leaving perishable foods such as chicken salad sandwiches out of the fridge for too long can increase the risk of contamination. As certified dietitian nutritionists, we recommend taking necessary precautions when handling and preparing meat to ensure that it is safe to eat. This includes buying good quality meat and using proper cleaning and cooking methods.

To ensure a healthy summer, it’s important to keep your kitchen clean and free of bacteria and germs. Here are some tips to choose the healthiest chicken options.

• Beware of “enhanced” chicken. This label indicates that the chicken has been injected with a flavored saltwater solution, which means you’re paying for water rather than meat.
• Look for the label USDA Certified Organic to buy chickens that have not been fed antibiotics. Antibiotic-free and other similar labels are not independently verified by the USDA and can depend on the campaign.
• When buying ground turkey or chicken, look for “turkey meat” or “chicken meat” on the label. This can help you avoid the most contaminated parts of the bird, such as skin and fat.

Here are additional tips for thawing, cooking, and handling chicken.

• Thawing: The safest way to thaw chicken is in the refrigerator, allowing it to defrost slowly over a period of 24-48 hours. Alternatively, you can use the defrost setting on your microwave to thaw chicken quickly. If you’re short on time, you can also place the chicken in a sealed plastic bag and submerge it in cold water. However, it’s important to change the water every 30 minutes to prevent bacterial growth.
• Handling: Always wash your hands thoroughly with soap and water before and after handling raw chicken. Use separate cutting boards and utensils for raw chicken and other foods to prevent cross-contamination. When you’re finished handling raw chicken, make sure to clean all surfaces, utensils, and cutting boards thoroughly with hot, soapy water. Do not wash your chicken as it is a major cause of cross-contamination.
• Cooking: Cook chicken to an internal temperature of 165°F (74°C) to kill any bacteria. Use a meat thermometer to ensure that the chicken is fully cooked. Avoid partially cooking chicken and then finishing it later, as this can increase the risk of bacterial growth. Reheat leftovers, to be safe, to 165 degrees F.
•  Storage: Store raw chicken in the refrigerator for no more than two days before cooking. If you’re not planning to cook the chicken right away, store it in the freezer. Cooked chicken can be stored in the refrigerator for up to four days, or in the freezer for up to four months. Label your storage bags with the dates so you aren’t left guessing.

Stay safe and healthy this summer with these tips for buying, handling, cooking, and storing chicken. So, stick to your diet and wellness plan with delicious chicken dishes.