Ch.

18 Safe storage and cooking practices for foods of animal origin, in home kitchen before
consumption

Abstract

Safety issues of foods of animal origin, like other foods, start at primary production stage and continue
till consumption. Application of Good Agricultural Practices can reduce microbial and chemical hazards,
which requires written operating and monitoring procedures to ensure production of wholesome foods
of animal origin. All processes and operations should be carried out as per operating procedures to
maintain safety and quality of such foods. Cooking temperature affects both taste and safety of food.
Hotter temperatures at the core of the meat make it safer. Safe cooking temperatures at the core of
meats must be attained. Keep hot foods above 60°C and cold foods below 4°C always. Understanding
and adoption of safe handling, storage and cooking practices for foods of animal origin in home kitchens
are essential for achieving adequate safety of food before consumption.

Keywords: Safe handling, storage and cooking, Safety of foods of animal origin, Operating and
monitoring procedures, Safe cooking temperatures, Safe holding temperatures

Introduction

Safety of foods of animal origin means production, handling, storing and preparing/cooking of these
foods in such a way as to prevent contaminations in the food production chain. Their quality depends on
their correct origin, color, flavor, texture and processing method. Poor quality and unsafe foods show
signs of spoilage, discoloration, bad odors or tastes and contamination with extraneous matter / filth.
Good sanitary practices can minimize food contamination. Food, irrespective of its source, must be
prepared and cooked properly. According to EU and WHO, food safety is shared responsibility from
'farm to fork’(Magkos, et al., 2006) and now 'Farm to Plate' (WHO, 2015).

Although annual production of milk is in excess of 140 million tonnes (NDDB, 2014) and meat is 220
million tonnes in India, (APEDA, 2014 and Kandanuri, V., 2014), yet per capita availability and
consumption is still far from satisfactory from nutritional point of view. Kantor et al, 1997, had reported
that food losses during retail, distribution and consumption in USA were approximately 23, 24, 15 and
30% for fruits; vegetables; meat, poultry, fish products; and dairy products, respectively. Such losses
seem to continue even now throughout the world. Therefore, for meeting the growing nutritional
requirements of ever increasing population, it is essential to increase the yield of foods of animal origin
and reduce food losses.

Proper preservation of food is essential to store food for a longer duration and to maintain its nutritional
and culinary qualities. Most foods of animal origin are highly perishable, their safe handling, storage and
cooking practices are thus vital.
Food safety issues at pre slaughter stage, slaughtering, storage, transport, processing, sales i.e. food
safety issues of foods of animal origin in Primary production and from farm to plate have been discussed
in Chapter 17.

Safe production and storage of foods of animal origin

Food safety starts with primary production at farm level where misuse of agro-chemicals, including
pesticides, growth hormones and veterinary drugs need to be monitored carefully. Proper storage will
help in retention of nutritional and functional properties of a food / food product by preventing
microbial spoilage. Although proper food storage does not improve the original quality of food, it
prevents further deterioration in the quality.

Besides the microbiological deterioration of animal foods there are many other hazards to food safety.
Certain fungi or moulds produce mycotoxins on foods during primary production or during post harvest
period due to poor storage or handling. Mycotoxins can also enter the food chain via meat or other
animal products such as eggs, milk and cheese as the result of livestock eating contaminated feed.
Continuous intake of Aflatoxin may cause liver cancer Other mycotoxins have been linked to kidney and
liver damage (Fernández, 2016).

The use of antibiotics and growth hormones in livestock has been a controversial matter for many years.
It has been shown that low residues of drugs may build up in fatty tissue, kidneys and liver of livestock.
These may not pose direct risk to human health, but may cause antibiotic-resistance, although this may
also be due to poor drug management in the treatment of human health. EU had banned use of growth
hormones in 1998 and phase out use of antibiotics as growth-promoting agents in livestock by 2006.
However, use of hormones still continues in US, Canada and in Australia. The topic remains controversial
especially in terms of international trade of hormone-treated beef.

Industrial pollutants like dioxins and heavy metals, affect the health of consumers adversely. Dioxins are
by-products of manufacture of certain industrial chemicals and incineration or burning of farm and
other waste matter. Dioxins are environmental contaminants that persist in the environment for many
years and can find their way onto and into the foods. In fish, polluted water is main cause of dioxin
contamination while animals are mostly exposed to dioxins through air. Dioxins settle on plants and
feed, which are then eaten by animals. Dioxins concentrate in fatty tissues of livestock and fish. More
than 90% of human exposures occur mainly through foodstuffs. Foods of animal origin normally account
for approximate 80% of all exposures.

Other industrial pollutants include heavy metals such as mercury, lead and cadmium. Fish are especially
vulnerable to environmental pollutants because waters can become contaminated from industrial
discharges or accidental spillage.

To produce safe and good quality foods of animal origin, careful planning has to be done with
written operating procedures to ensure production of wholesome foods of animal origin. Monitoring of
operating procedures is also essential to ensure that operations are carried out as intended to maintain
safety and quality of such foods (Magkos, et al., 2006). But in India, no planning is involved in production
of bovine meat, it just happens. This production is incidental and secondary to production of milk.
Bovines which are not productive and are not linked with milk production due to age, sex or other
reasons are sent for slaughter.

Storing of food to retain its natural flavor, texture and nutritional qualities can be done as under:

Use appropriate containers for storage such as, aluminium foil, tin, plastic, and wraps.

Keep storage area clean and dry.

Transfer nuts and sugar into airtight jars to protect them from pests.

Keep raw foods away from ready to eat or contaminated foods.

Choose containers that enable food to retain its quality and ensure safe storage.

Label all containers for convenient handling.

Food containers should be moisture resistant, odorless, easy to clean, and long lasting.

Storage Practices differ from food to food, depending on its composition, age from primary production,
type of packaging material used and shelf life.

Storage of Foods of Animal Origin

A refrigerator with a temperature below 5°C will protect most foods from microbial spoilage, but not
forever. In an efficient refrigerator growth of most microbes slows down but it doesn’t stop completely.
Bacteria like Listeria can grow well in refrigerator and cross-contamination can occur if raw and cooked
food or salads come in direct or indirect contact. Food cannot be stored for an indefinite period even in
a freezer. Eggs, cake and some food items may absorb flavor from other food items. Refrigerators
should be kept clean and dry all the time. Refrigerator should not be overcrowded since it reduces
circulation of cool air. Don’t open refrigerator / freezer doors too often. Raw meat, poultry, and seafood
should be stored in sealed containers or wrapped securely to prevent raw juices from contaminating
other foods.

High-fat foods do not store well in frozen state. Oily fish should be canned. Canning also retains natural
flavor of fish. Botulinum spores are not always killed by high temperature of canning process, but in
acidic conditions toxin may not be produced. Thorough cooking inactivates toxin. Therefore, canning or
pickling of vegetables or meat in airtight containers where possible should contain enough acid to
prevent toxin formation. Cans that appear to have swelled or bulged should not be consumed.
Pathogenic bacteria do not generally affect taste, smell, or appearance of food. They may cross-
contaminate. Vinegar solution (about 15 ml per 500 ml of water) removes bad odors and interior walls
of refrigerator and freezer should be washed with this solution and keep a container with vinegar in
refrigerator or freezer for several hours. If odor persists, keep vinegar for 2-3 days, changing it every
eight hours.
Canned foods with low acidity may last for 2 to 4 years. Acidic canned foods such as fruits, fruit juices
and tomatoes will usually still be of good quality for 1 to 2 years. However, temperatures over 38°C for
an extended time will speedup loss of quality.

Appropriate plastic packaging plays a significant role in shelf life. Polyethylene terephthalate (PET),
which is strong, heat resistant and resistant to gases and acidic foods, is used to make bottles for soft
drinks, drinking water, sports drink, ketchup etc. It can be transparent or opaque, not known to leach
(chemicals that are suspected of causing cancer or disrupting hormones) and it can be recycled.

High density polyethylene (HDPE) is used to make bottles for milk, water, juice, yogurt and margarine
tubs and grocery, and other retail bags. HDPE is stiff and strong but is not heat stable. It is not known to
leach any harmful chemicals and it can be recycled. Low-density polyethylene (LDPE) is used to make
films of various sorts, some bread and frozen food bags and squeezable bottles. LDPE is relatively
transparent and is not heat stable. Films may melt on contact with hot food. Polypropylene (PP) is more
heat resistant, harder, denser and more transparent than polyethylene. It is used for heat-resistant
microwavable packaging and sauce or salad dressing bottles. Polycarbonate is clear, heat resistant and
durable and often used to make refillable water bottles and sterilisable baby bottles, microwave
ovenware, eating utensils, plastic coating for metal cans. Small amounts of ‘Bisphenol A’ are formed
when polycarbonate bottles are washed with harsh detergents or bleach (Sodium hypochlorite). At high
levels of exposure, bisphenol A is potentially hazardous because it mimics the female hormone
estrogen. In addition, polystyrene (PS) and polyvinyl chloride (PVC) are also used during food material
transportation and handling in supermarkets. Modern food safe plastic bags are plasticizer-free and do
not release harmful chemicals into food while it is being cooked. However, all plastic is made from
chemicals that have potential to harm a person’s health. Proper use of plastic packaging lowers chemical
migration as mentioned below (WHO, 2015):

Follow manufacturers’ instructions when using household plastics such as cling films and bags.

Follow recommendations for cleaning products to be used on containers, bottles and lids.

Use correct type of plastic e.g. use only the microwave-safe plastics in microwave.

Do not let cling film touch food during microwave cooking as it melts at a low temperature. It may be
better to remove the film before cooking in a microwave.

Leave a corner of dish uncovered to allow steam to escape. This reduces risk of film being blown off and
settling on to food.

Re-use plastic containers that are food compatible only. For example, food can be frozen in ice-
cream containers but don’t heat them in microwave, since they were designed for use on cold food.

Handling and cooking of Foods of Animal Origin in kitchen

In India people prefer hot and well-cooked food and milk is normally used only after boiling. These
practices prevent most of the foodborne infections. Street food is also very popular in urban India. But
hygienic conditions during production, distribution and consumption of street foodsmay be
questionable. These can be improved if local authorities provide sufficient potable water supply, clean
facilities and adequate waste disposal. Increasing popularity of bottled drinking water in urban areas is
also helping in reduction of waterborne infections.

“WHO’s ‘Five Keys’ to safer food” should be implemented during handling of meat. In general, hands
must be washed properly; preparation should be done on a separate surface than other cooking
materials; separate cutting boards should be used for different items of food; vegetables etc should be
kept away from meat, cooking utensils must be cleaned after they come into contact with raw meat.
Raw meat may be stored only for 3 days in a refrigerator at about 1 oC . For longer storage, it should be
kept in freezer at about – 18oC in airtight packets.

According to Health line, 2016, meat can be stored in refrigerator as under:

uncooked poultry: one to two days

uncooked ground meat: one to two days

uncooked steaks or chops: three to four days

uncooked fish: one to two days

cooked poultry, meat, or fish: three to four days

hot dogs and lunch meat: up to one week (open package) or two weeks (closed package)

Meat can be stored in the freezer as under:

uncooked ground beef: three to four months

uncooked steaks or chops: four to 12 months, depending on the item

uncooked fish: six months

cooked meat, poultry, or fish: two to six months

hot dogs and lunch meat: one to two months

Cooking temperature affects both the taste and safety of food. Hotter temperatures at the core of the
meat make it safer. Safe cooking temperatures at the core of meats are:
71 oC for ground meats (beef, pork, and lamb)

63oC for fresh, whole meats, and the meat should be allowed to rest for at least three minutes before
eating

74 oC for poultry, whole or ground

63 oC for fin fish, or until the flesh is opaque and separates easily

The resting time for cooking whole meats is important. Resting the food gives the heat more time to kill
any bacteria. Rare to well-done cooking depends on the temperature at the core of the meat piece
Cooking temperature affects both the taste and safety of food. Hotter temperatures at the core of the
meat make it safer. Safe cooking temperatures at the core of meats are:

71oC for ground meats (beef, pork, and lamb)

63oC for fresh, whole meats, and meat should be allowed to rest for at least three minutes before eating

74oC for poultry, whole or ground

63 oC for fin fish, or until the flesh is opaque and separates easily

Resting time for cooking whole meats is important. Resting the food gives heat more time to kill any
bacteria.

A meat thermometer is used for temperature.

Rare and medium cooked meats may not have been cooked thoroughly enough to kill all bacteria and
the risk may vary with the type of meat / cut.

Poultry should never be eaten rare. It should always be cooked thoroughly. Undercooked poultry can
spread Salmonella and other diseases.

Pork should always be cooked to at least the high end of medium. Pork can carry several potentially
dangerous types of worms and parasitic larvae.

Beef has a wider safety range. However, rare meat lovers are safer if they stick to steaks, roasts, and
chops. Ground meat needs to be cooked to a higher temperature. This is because whole cuts of meat
typically have the most bacteria on their surfaces. Bacteria found in ground meats may get mixed
throughout.

Fish also has a wider range of safe cooking, which depends on the type and quality of fish being cooked.
Method of cooking fish is also important. Fish should generally be cooked to well done stage. For certain
types of fish, medium to rare cooking may be acceptable. Raw Sushi, should be eaten with great caution.
It must be prepared carefully to reduce the risk of contamination. Foods may be classified into
potentially hazardous and non- hazardous. Potentially hazardous foods permit growth of pathogens.
Non Hazardous foods do not support growth of microbes due to low water activity (0.85 or less); pH
being 4.6 or less and High Temperature Short Time (HTST) treated products etc. Foods from unapproved
sources or which are unsafe, adulterated or out of temperature should not be accepted. For this
consumers should ensure the following at domestic level (Idaho Food Code, 2008):

Before purchase, check all foods for damaged containers, leaks, off-odors, filth and other signs that
suggest food may not be wholesome.

Do not accept packaged food without labels.

Accept only pasteurized milk and milk products, may accept packaged raw milk in retail, which must be
boiled before storage in refrigerator.

Do not accept cracked or dirty eggs.

Shellfish must be obtained in containers bearing proper labeling with a certification number.

All meat and meat products must be obtained from regulated meat processing establishments, which
ensure inspection for wholesomeness by a qualified Veterinarian.

Care should be taken to ensure that produce from a local grower has not been mishandled or
contaminated.

Crustaceans, wild mushrooms, wildlife and other foods not mentioned above must also be from
approved sources.

Foods canned or prepared in a private home or in an unregulated food establishment should not be
accepted for use. Such foods may present a risk to public health.

Consumers should accept frozen foods only in frozen state, with no signs of previous thawing,

There should be no cross-contamination from and amongst raw foods of different species or foods that
are already cooked.

Raw meat of all types (beef, fish, lamb, pork, poultry, etc.) must be physically separated during
transportation, storage and processing. This is required because different meats have different bacteria
and parasite types and numbers. Normally, beef and lamb have the least and poultry has the most. This
requirement is particularly important considering different preparation methods and cooking
temperatures for different products. Also, where custom meat processing is done, these meats must be
stored and processed separately from inspected meats.

Ready-to-eat food (including cooked food) must be physically separated from unwashed produce and
uncooked food products during storage, preparation, holding, transportation and/or service. Physical
separation can be vertical with ready-to-eat food located above unwashed produce and uncooked food
products, but not below.
Separate storage areas must be provided for spoiled, returned, damaged or unwholesome foods.

Food, once served to the consumer, must not be served again (some exceptions, such as crackers sealed
in plastic, individual ketchup packets, etc).

Ready-to-eat foods must not be prepared in areas where raw meats are processed, except by scheduling
and proper cleaning between operations.

Foods must be protected against contamination resulting from the addition of unsafe or unapproved
food, color additives, steam, gases and air.

Avoid Egg Pooling and Contamination. Fresh eggs should not be cracked in quantity and pooled. Use
pasteurized eggs. Do not use raw eggs in ready-to-eat food products.

Bulk Foods must be protected. Prepared food, once removed from the original package or container,
regardless of the amount, must not be returned. This also applies to consumer self-service displays,
salad bars, etc.

When using gloves, always handle ready-to-eat products first like salad ingredients etc, before raw meat
etc. Then handle, if necessary, raw foods in descending order of potential contamination as specified in
Idaho Food Code. Never reverse the food handling procedure. Gloves present no special protection
against cross-contamination.

Preparing food safely at home

Foods of animal origin should be procured from reliable sources, where these must have been inspected
by an authorized qualified Veterinarian. Fresh fish must be observed carefully for its freshness. It should
have firm flesh, a stiff body, tight scales, no pitting on pressing, red gills and bright eyes. It should not be
slippery or slimy to touch and must be stored on ice or refrigerated. Seafood and fish can become
contaminated with pathogens such as Vibrio cholera, Salmonella, E. coli, Shigella, Listeria etc due to
poor hygiene and sanitation during handling or processing (WHO, 2015).

During cooking or reheating or for making ice, use potable water only. It is not a good habit to taste raw
food during cooking process. Oil should be put into pan for cooking at the beginning rather than later
when pan is very hot, to prevent smoking in the oil. If possible avoid using used oil after frying and try to
use fresh oil for each cooking, since reusing oil can create “free radicals”, which may cause many health
problems, including cancer and atherosclerosis etc. Sunflower, soybean, mustard and canola oils have a
high smoke point i.e. they do not break down at high temperatures and are suitable for frying. Oils
which do not have a high smoke point such as olive oil should only be used for sautéing and not for
frying or tempering / seasoning. Cooking oil left after cooking or frying should be cooled down and then
transferred into an airtight container through a strainer. If reused cooking oil is dark in color or is
greasy / sticky, throw it (WHO, 2015). To reduce dietary exposure to pesticide residues, trim the fat from
meat, poultry and fish. Avoid bigger fish since the smaller fish have less time to take up and concentrate
pesticides and other harmful residues.

Cooking of meat or fish

Meat should be cooked properly to kill pathogens. Temperature and cooking time of meat varies as per
type of meat, type of cut and method of cooking. Meat should be checked visually to see if it is cooked
thoroughly. At home, one should make sure there is no pink meat left since the color of meat changes
after cooking. On piercing the thickest part of the meat with a fork or skewer, the juices should run
clear. Cut the meat open with a clean knife to confirm that it is steaming. Chicken is well cooked if the
meat is white and there is no pink flesh. Fish is well done when it is opaque and flakes easily with a fork.
Meat thermometer may be used to measure the internal temperature of cooked meat and poultry, or
any other dishes, to assure that a safe temperature has been reached and that harmful bacteria have
been destroyed.

Microwave ovens are used basically for reheating, cooking and defrosting. Only microwaveable
cookware should be used in a microwave. Metal paints on ceramics or glass may cause sparks and fire.
Always cover the dish with a lid or plastic wrap approved for microwave use. Allow enough space
between food and top of the dish so that plastic wrap does not touch the food. Loosen or vent the lid or
wrap to allow steam to vent. Moist heat that is created will help to destroy harmful bacteria and ensure
uniform cooking. Cooking bags also provide safe and even cooking. Stir, rotate, or turn food upside
down (where possible) midway through microwaving time to even the cooking. Even if microwave oven
has a turntable, it is still helpful to stir and turn food top to bottom. After removing food from the
microwave, always allow a standing time of at least 3 minutes. This completes the cooking process
(WHO, 2015).

Food pathogens are destroyed during microwave cooking if heated to > 70 °C. However food is not
cooked evenly in a microwave oven and “cold spots” may remain where harmful bacteria can survive. To
promote uniform cooking in microwave, arrange food items evenly in a covered dish and add some
liquid if needed.

Method of thawing of frozen food in a microwave oven

1. Remove food from its packaging before defrosting.

2. Do not use foam trays and plastic wraps because they may melt from heat of food may cause
harmful chemicals to leach in.

3. During microwave defrosting, rotate and turn food upside down periodically (2-3 times during
defrosting). Many microwaves have special settings for defrosting.
4. Microwaves are absorbed preferentially by water rather than ice, and by first layer that can
absorb the radiation, so turning/stirring food during defrosting process improves the evenness of heat.

5. Cooking whole, stuffed poultry in a microwave oven is not recommended. Because food in a
microwave oven can cook faster on the outside than on the inside, stuffing might not have enough time
to reach the temperature needed to destroy harmful bacteria.

Microwaves cause water, fat, and sugar molecules to vibrate 2.5 million times per second, producing
heat. After switching off also the molecules continue to generate heat as they come to a standstill. This
additional cooking after microwaving stops is called “carry-over cooking time,” “resting time,” or
“standing time.” It occurs for a longer time in dense foods such as a whole chicken roast than in less-
dense foods like breads, small vegetables and fruits. During this time, the temperature of a food can
increase several degrees. Additionally, microwave heating is often uneven with focal spots of intense
heat may be near areas of cool (especially if originally frozen), so standing time allows for more even
heat dispersion. For that reason, directions usually advise to let a food “rest” for a few minutes after
turning off the oven or removing food from the oven.

During pasteurization milk is heated to a high enough temperature at which harmful bacteria are killed.
Pasteurization does not kill all bacteria. Some are still left, although in very small quantities. But they
may spoil the milk after a few days. Pasteurized milk must be kept in refrigerator but it can be kept for
longer period in freezer chamber.

Milk and cream can also be pasteurized at a higher temperature (132 °C.), but for a shorter time which is
known as ultra-high temperature (UHT) processing. UHT milk passes through heating and cooling stages
in quick succession, after which it is immediately put into a sterile tetra pack shelf-safe carton, in which
it can be preserved for about six months without refrigeration or preservatives. Tetra pack products are
sterile and safe to consume until they are opened. After opening it should be stored in refrigerator.
These products are labeled as ultra-pasteurized. (WHO, 2015)

According to FSSAI, 2016, raw materials are of great importance as biological, chemical or physical
hazards, which have been introduced at initial stages, may persist through preparation and processing.
Therefore raw materials of acceptable grade only (not low grade) should be accepted and these should
be purchased in quantities that correspond to adequate storage / preservation capacity. Packaged food
products must be checked for ‘expiry date’/ ‘best before’ /’Use by’ date, packaging integrity and storage
conditions. Proper rotation of all raw materials and finished materials should be undertaken on FIFO
(First In First Out), FEFO (First Expired First Out) and FMFO (First Manufactured First Out) basis.
Receiving and storage temperature of potentially high risk food should be at or below 5oC. Receiving
and storage temperature of frozen food should be -18 oC or below. Understand ingredients, indicative of
possible allergens (Milk, egg, fish, Crustacean shellfish, nuts, wheat gluten, peanuts and soya proteins),
high sugar etc. for health reasons.

If prepared food is to be seasoned with uncooked ingredients (e.g. fresh coriander, lettuce etc.), do not
expose food to excessive contact with these ingredients, in time or temperature, before consumption.
Sandwiches should preferably be prepared at the moment of consumption. Raw eggs should not be
used for preparation of food and beverages intended for direct consumption that are not to be cooked
afterwards.

Time required for transportation should be minimum, to avoid microbial proliferation. In case food is to
be prepared and served in the near vicinity, it should be transported & served hot at temperature above
60 oC and consumed within 4 hours. In case food is prepared at long distances which require
transportation for longer period, the food should be chilled to less than 5 oC and transported and
reheated at the time of service to a temperature of at least 70 oC , served at temperature above 60 oC
and consumed within 4 hours. Reheating should be done once. Cooked food served hot should be kept
at a temperature of at least 60 oC and cooked food to be served cold should be kept below 5 oC to
prevent growth of pathogens. Otherwise time of holding should be limited. Only permitted food
additives may be added within permissible limits. Veg. foods should always be stored above non-veg.
foods and cooked foods above uncooked foods on separate racks in the refrigerator. All foods must be
kept covered. Handling of food should be minimal. All surplus food and unused thawed food should be
discarded. Food to be kept for cold storage should be distributed in small volumes to ensure uniform
cooling. Even the dry, fermented and acidified foods should be stored in a cool and dry place.

As per Fernández, 2016, Non-veg. products are cooked thoroughly (core temperature 75 oC) for at least
15 seconds or an effective time/temperature control e.g. 65 oC for 10 minutes, 70 oC for 2 minutes. Non-
veg. products should be stored covered in refrigerator below the veg. products. Raw and cooked
products should be stored physically separated with cooked products at the top. All refuse/waste should
be promptly removed from preparation area. Milk should be received in clean and hygienic conditions at
temperature below 5 oC. Milk and milk products should be used immediately or pasteurized and
refrigerated. Food must be reheated up to 70 oC before consumption and consumed within 4 hours of
reheating. Food products are not stored at room temperature for more than 2 hours during display or
sale. For prolonged storage, foods are stored in refrigerators or kept for hot holding at or above 60 oC.

RIU 2014 has presented Six Consumer Control Points for Food Safety and 10 Steps to a Safer Kitchen.
Application of Hazard Analysis Critical Control Point (HACCP) principles to prevent foodborne illness
through ‘Consumer Control Point’ in Kitchen is possible, which should be implemented. Consumer
Control Points are critical points where food susceptibility to contamination from foodborne pathogens
can be identified. The golden principle is to buy cold food i.e. meat, poultry and dairy products from the
market after finishing other purchases, get these home fastest and refrigerate them again as soon as
possible. Select food packages with longest period of time of expiry from the market.

If using reusable grocery bags, regularly wash them on a gentle cycle. Avoid storing reusable bags in the
car or truck in warm weather because high temperatures can promote growth of harmful bacteria.
Wash hands as soon as you return home with soap and water for 15-20 seconds before and after
handling raw meat, poultry or seafood products. Thaw frozen foods in the refrigerator, never at room
temperature. A microwave oven can be used to thaw food. Thawed food should be cooked immediately.
Keep pets away from food preparation areas. Wash hands after touching your pets. Thorough cooking
destroys harmful bacteria. Choose a serving style that will allow food to be served as quickly as possible,
while maintaining temperatures below 41°F (4°C) or above 135°F (60°C). Keep hot foods above 135°F
(60°C) and cold foods below 41°F (4°C). Divide leftovers into small units and store in shallow containers
for quick cooling. Refrigerate within 2 hours of cooking. Reheat leftovers to 74 oC . Boil soups, sauces
and gravies before use. The most common food handling mistake is cooling food too slowly. If in doubt,
throw it out.

Food should be procured from approved and trusted sources and then keep the following 10 points in
mind for getting a safe cooked dish (RIU 2016):

1. Maintain refrigerator at 4° C or less to slow down the growth of most bacteria.

2. Refrigerate cooked food within two hours after cooking. Leftovers should be used within two to three
days. Throw out the suspected food in case of doubt.

3. Sanitize your kitchen dish-cloths and sponges regularly with a solution of one teaspoon chlorine
bleach to one quart (about 1 litre) of water, or use a commercial sanitizing agent, following product
directions. Do not use the same cloth or sponge in other kitchen areas after use on dirty surfaces like
meat cutting boards etc. Sanitize them properly before using on other surfaces in kitchen.

4. Wash cutting boards and utensils with soap and hot water after each use.

5.Cook ground meat to a safe internal temperature of at least 72°C .

6. Don't eat raw or lightly cooked eggs.

7. Clean kitchen counters and other surfaces that come in contact with food with hot water and
detergent or a solution of bleach and water.

8. Allow dishes and utensils to air-dry in order to eliminate re-contamination from hands or towels.
When washing dishes by hand, it’s best to wash them all within two hours--before bacteria can begin to
form.

9. Wash hands with soap and warm water immediately after handling raw meat, poultry, or fish. Wash
for at least 20 seconds before and after handling food, especially raw meat. If you have an infection or
cut on your hands, wear non-latex rubber or plastic gloves such as vinyl, nitrile and synthetics. Latex
gloves may cause problem of allergies sometime.

10. Defrost meat, poultry and fish products in the refrigerator, microwave oven, or cold water that is
changed every 30 minutes. Follow package directions for thawing foods in the microwave. Cook
microwave-defrosted food immediately after thawing. Changing water every 30 minutes when thawing
foods in cold water ensures that the food is kept cold.

According to FDA, 2009, home kitchens, with their varieties of food and open entry to humans and pet
animals, often become the source of microbial contamination of food if due precautions are not taken.
The source of food is important because pathogenic microorganisms may be present in the farm
animals, their feeds, in the farm environment, in waters used for raising and freezing aquatic foods, and
in soils and fertilizers in which plant crops are grown. Chemical contaminants that may be present in
field soils, fertilizers, irrigation water, and fishing waters can be incorporated into food plants and
animals. As such food and food products must be obtained from approved sources, so that after
harvesting and processing, they do not get adulterated.

References

Health line, 2016. Overview of Meat Safety: Storing and Handling Meat, Poultry, and Fish. Available at
http://www.healthline.com/health/food-safety-meat#Fish5; DL 6-2-16

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