Nutrition Action Health Letter November 2011 Nutrition Action Healthletter November 2011

Not as clean as you think Sponges are often the dirtiest thing in the kitchen- 77% contain coliform, 86% yeast and mold, 18% contain staph 32% of kitchen countertops contaminated with coliform and 18% have yeast or mold 45% of kitchen sinks contaminated with coliform and 27% with yeast and mold Nutrition Action Healthletter November 2011

What you can do Sponges and dish cloths Microwave your sponge for one minute Kills a significant amount of bacteria Make sure it is wet so it wont catch fire Run through the dishwasher Keep clean dry dish cloths handy, switch them out every day Nutrition Action HealthLetter November 2011

What you can do Countertops Clean countertop with soap and water Most homes don’t need chemicals If you do use them, clean area with soap first Leave the chemical on for 30 seconds to a minute One tsp of bleach to one gallon of water Flood your countertop and let air dry! Breaks into salt and water so it is not dangerous Nutrition Action Healthletter November 2011

What you can do Cutting boards Doesn’t matter if it is wooden or plastic Clean with soap and water Run through the dishwasher If small and wooden, disinfect in the microwave If it is so old/rough that food gets stuck in the cracks… THROW IT AWAY Nutrition Action Healthletter November 2011

What you can do Refrigerators Keeps bacteria from multiplying Needs to stay at 40*F or lower Use a refrigerator thermometer to check Some food borne pathogens can still grow at 40* Wash your hands!! Freezers 0-2*F Nutrition Action Healthletter November 2011

Hand Washing Wash for 20 seconds Happy Birthday song TWICE Must use soap Don’t worry about temperature Time is more important Water would have to be over 120*F to kill any more germs Use a nail brush Clean under fingernails Don’t use antibacterial soaps Doesn’t make a difference, usually more expensive Nutrition Action Healthletter November 2011

What you can do Microwave ovens Food doesn’t cook evenly, so cold spots with bacteria can survive Cook the food, stir, then take the temperature Let it stand for a few minutes for heat to spread Only use microwave safe containers Can release chemicals if not Nutrition Action Healthletter November 2011

What you can do Dishwashers USE THEM They are pretty effective for sanitation Rinse dishes right after eating, before sticking in the dishwasher If dishes are going to sit in the dishwasher overnight without being washed, run a rinse cycle Uses less water then hand rinsing! Clean the inside of your dishwasher with bleach Nutrition Action Healthletter November 2011

What you can do Food Avoid moldy foods Don’t sniff it! Follow food recalls Only 60% of Americans look for recalls in their homes Know what to do when power goes out Don’t open the fridge, keep the cold in Fridge foods should be discarded after 4 hours with power out Nutrition Action Healthletter November 2011

What you can do Food continued… Prevent cross contamination Separate cutting board and utensils for raw meat, poultry, seafood, and eggs Ignore the 5 second rule Food picks up food immediately on contact Know where to turn for help Nutrition Action Healthletter November 2011

Rules for Leftovers 2 hours from oven to refrigerator Refrigerate or freeze leftovers within 2 hours after cooking 2 inches Store food at a shallow depth, about 2 inches, so it will cool quickly 4 days Use leftovers within 4 days or freeze them. Exept stuffing and gravy, only 2 days. Nutrition Action Healthletter November 2011

The end! Any questions? Nutrition Action Healthletter November 2011