Foodborne Bacteria

LIBERTY, February 10, 2010 - There are two kinds of food borne bacteria: one that spoils your food and one that makes you sick. It’s good to be familiar with both…but it’s critical that you follow safe food handling practices to keep the second one at bay.

Spoilage bacteria are bacteria that cause food to go bad – in other words, to “spoil”. With spoilage bacteria, the food looks or smells funny or bad, so you know to throw it out. These bacteria can grow at lower temperatures – even in the refrigerator. But while they can make food unappealing and inedible….they do not usually cause illness.

Pathogenic Bacteria. These are the ones you need to watch out for. You can’t see, smell, or taste these pathogens – and this makes them difficult to detect. What’s more they cause a variety of foodborne illnesses – and can make you really sick. Pathogenic Bacteria causes’ illness – and they can get in food in a number of ways. Sometimes these bacteria occur naturally and are destroyed by cooking food to safe temperatures. Pathogenic bacteria can also end up contaminating food when proper guidelines for cleaning hands, surfaces, and utensils and for avoiding cross-contamination are not followed: -Different bacteria are present in different foods…and some are more common in certain situations. For example, Salmonella is most often found in poultry or eggs, whereas E.coli is more typically found in or on meats and vegetables. Meanwhile Staphylococcus and Clostridium perfringens frequent people’s hands – and even buffet lines.

For consumers, food safety most likely begins in the supermarket aisle. Whether you’re doing a quick trip to pick up dinner ingredients or taking a week’s work of grocery shopping all at once. There are a few easy steps you can follow to ensure that the food you bring home will arrive there safely.

At the Store:

-Select cold food last. Picking up perishable food like meat, poultry and eggs at the end of your shopping trip ensures that they stay refrigerated until right before checkout.

-Read the Label. Don’t buy food that is past the “Sell-by, “use-by” or other expiration dates.

-Check the packaging. Never choose meat or poultry with packaging that is torn or leaking Make sure frozen food is frozen solid and refrigerated food feel cold.

-Check the packaging. Never choose meat or poultry with packaging that is torn or leaking. Make sure frozen food is frozen solid and refrigerated food feels cold.

-Inspect fresh produce. Don’t buy fresh fruits or vegetables that are bruised or damaged. Make sure fresh cut fruits and vegetables are displayed in refrigerated cases at the store. If not…don’t buy them.

-Place meat, poultry and seafood in plastic bags. By bagging these foods before placing them in your cart, you’ll guard against cross contamination

– which can happen when raw meat or poultry juices drip on other food, spreading bacteria from one food to another.

-Separate foods in your grocery cart. Keep raw meat, poultry seafood, and their juices away from other food to further prevent the possibility of cross-contamination. Keep them separated during checkout and in your grocery bags, too.

Transporting Groceries:

Once your groceries are packed for the trek home, there are some easy “timing” tips you should follow to continue to maintain their safety.

-Go straight home. Plan to drive directly home from the grocery store. Don’t leave groceries in the car while you run other errands. They key is to always refrigerate perishable food within 2 hours. This is true of all perishable food and in all situations

– and is know as the “2-hour rule”.

-Do a “Weather Check.” When the outside temperature reaches 90F, you should refrigerate your purchases perishables more quickly

– within 1 hour. If your grocery store is more than a half hour away from home, bring a cooler when you go shopping. Pack your meat, poultry, seafood, and eggs in a cooler for the drive home.

Arriving Home: When you get home, don’t get caught up reading the mail. Unload your groceries right away to keep them safe, and refrigerate of freezer all perishables.

For further information about Food Safety or Food and Nutrition please come by the Liberty Office of the Texas AgriLife Extension Service at 2103 Cos Street or call 936-336-4558, Ext. 221 or 281-593-0405, Ext. 221.