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WASHINGTON, D.C. — No matter where you find yourself on the Fourth of July, you will probably see lots of food and beverages. The U.S. Department of Agriculture’s Food Safety and Inspection Service is urging everyone to take extra food safety precautions when planning their menu.
The U.S. Centers for Disease Control and Prevention estimates that one in six Americans suffer from foodborne illness each year, resulting in roughly 128,000 hospitalizations and 3,000 deaths.
“Because foodborne bacteria thrive and multiply more quickly in warmer temperatures, foodborne illness can spike during summer,” said Al Almanza, deputy under secretary for food safety. “This is likely because people are spending more time outside – away from the sink and equipment in the kitchen that help consumers keep food safe.”
The “Danger Zone” is the temperature range between 40 and 140 degrees in which foodborne bacteria can grow rapidly to dangerous levels that can cause illness. Leaving perishables out too long in the Danger Zone is one of the most common mistakes people make, especially during warmer months.
The USDA’s Meat and Poultry Hotline, staffed by USDA food safety experts, offers recommendations on how to steer clear of the Danger Zone this Fourth of July:
• Without refrigeration or a heat source, perishables should not be left out more than two hours if the temperature is at or below 90 degress, and only one hour if the temperature is at or above 90 degrees. If you are not sure how long food has been sitting out, throw it out immediately.
• Always keep cold food cold, at or below 40 degrees, in coolers or in containers with a cold source such as ice or frozen gel packs. Keep hot food hot, at or above 140 degress, on the grill or in insulated containers, heated chafing dishes, warming trays and/or slow cookers. If food needs to be reheated, reheat it to 165 degrees.
• Pack an appliance thermometer in your cooler to ensure food stays at or below 40 degrees. Divide large amounts of food into shallow containers for fast chilling and easier use.
• Packing drinks in a separate cooler is strongly recommended, so the food cooler isn’t opened frequently. Keep the cooler in the shade, and try to cover it with a blanket or tarp to keep it cool. Replenish the ice if it melts.
• Use the food thermometer to check the internal temperature of meat, poultry and seafood. You cannot tell whether the meat is safely cooked by just looking.
• If you plan to marinate meat and/or poultry for several hours or overnight prior to the event, make sure to marinate them in the refrigerator, not on the counter.
• To ensure safety, leftovers must be put in shallow containers for quick cooling and refrigerated to 40 degrees or below within two hours.
For other food storage questions, download the USDA’s FoodKeeper application or chat live with a food safety specialist at AskKaren.gov. This FoodKeeper app offers guidance on the safe storage or more than 400 food and beverage items.