Extension Update from Megan Burda: Food Safety Tips for the Holiday Weekend

Food Safety Tips for the Holiday Weekend

The 4^th of July holiday weekend brings the opportunity for celebrations with family and friends. Due to a variety of factors, including warmer temperatures, foodborne illness increases in summer. Stay healthy and safe during warmer months by following these food safety recommendations:

When bringing food to a picnic or cookout:

• Use an insulated cooler filled with ice or frozen gel packs.  Frozen food can also be used as a cold source.
• Foods that need to be kept cold include raw meat, poultry, and seafood; deli and luncheon meats or sandwiches; summer salads (tuna, chicken, egg, pasta, or seafood); cut up fruit and vegetables; and perishable dairy products.
• A full cooler will maintain its cold temperature longer than a partially filled one. When using a cooler, keep it out of the direct sun by placing it in the shade or shelter.
• Avoid opening the cooler repeatedly so that your food stays colder longer.

When cooking on the grill:

• Use separate cutting boards and utensils for raw meat and ready-to-eat items like vegetables or bread.
• Keep perishable food cold until it is ready to cook.
• Use a food thermometer to make sure meat and poultry are cooked thoroughly to their safe minimum internal temperatures
  • Beef, Pork, Lamb, & Veal (steaks, roasts, and chops): 145 °F with a 3 minute rest time
  • Ground meats: 160 °F
  • Whole poultry, poultry breasts, & ground poultry: 165 °F
• Always use a fresh, clean plate and tongs for serving cooked food. Never reuse items that touched raw meat or poultry to serve the food once it is cooked.

When serving food outdoors:

• Perishable food should not sit out for more than two hours.  In hot weather (above 90 °F), food should NEVER sit out for more than one hour.
• Serve cold food in small portions, and keep the rest in the cooler.  After cooking meat and poultry on the grill, keep it hot until served – at 140 °F or warmer.
• Keep hot food hot by setting it to the side of the grill rack, not directly over the coals where they could overcook.

Star Appeal 4th of July Dessert or Fruit Salad

Alice Henneman, MS, RDN, UNL Extension in Lancaster County

Sprinkle your fruit dishes with “stars” to add extra pizzazz. 

Pineapple or bananas and vanilla-flavored yogurt make attractive white stars to toss in with a mixture of red and blue berries for the Fourth of July. Here are the details:

1. Use a star-shaped ice cube tray to form the stars. The stars in this picture were made by using a food processor to mix two parts fruit (fresh or frozen) to one part flavored yogurt. Don’t worry about overestimating the amount you’ll need to make — any remaining mixture makes a good snack!
2. If necessary, stop the food processor occasionally to push the mixture down the sides.
3. Fill ice cube tray with mixture. Freeze until firm, about 3 hours. Stars maintain their shape best if left in the ice cube tray until served. Cover with plastic wrap and freezer foil after they are frozen if you plan to use them a day or so later.
4. If stars don’t pop out of the ice cube trays right away, let them sit a minute or so to warm slightly and loosen.

Experiment with different fruit and yogurt combinations.

Several shapes in addition to stars are available in local stores and Internet sites selling kitchen wares.

(Sources: Summer and Vacations, foodsafety.gov; 4^th of July Recipes by Alice Henneman on food.unl.edu)