For those of us fortunate enough to live in the southern United States, the end of winter is in sight. For many, that means plans are already in the works for cleaning cluttered garages, tending to neglected flowerbeds or spring break beach trips. I, however, have only one thing on my mind this time of year — Super Bowl Sunday.
Despite what some might think, the Super Bowl isn’t just about football. It’s also an opportunity for us to gather with Family and friends, watch some great commercials and stuff ourselves silly with some less-than-healthy snacks. Although I am a big fan of these annual get-togethers, I’m also keenly aware of the potential hazard that exists when bacteria crashes the party.
There are so many types of bacteria out there that I don’t worry myself about remembering each one specifically. Instead, I keep one main idea in mind when setting out food for a buffet. If bacteria are allowed to multiply on my leftovers, food-borne illness can result, leading to serious or even deadly circumstances.
According to the World Health Organization, about 76 million cases of food-borne diseases occur in the United States each year. These incidents result in 325,000 hospitalizations and 5,000 deaths.
It’s becoming common knowledge to wash hands before handling food, cook meat to an appropriate inner temperature using a meat thermometer and use separate cutting boards for meat and vegetables to prevent cross-contamination.
However, once the food is put on the table, food safety principles seem to go right out the window. Over the years, I have been to countless buffets at the homes of my friends and Family members where a wonderful display of food has been set out for everyone’s enjoyment.
Knowing this, I usually start covering food on the table whenever no one is dishing anything onto their plates. I often get strange looks from party guests as if this is unnecessary, but I know better.
Coverings such as lids or foil help prevent airborne bacteria from ‘‘falling” onto the food. Keeping hot foods hot and cold foods cold also prevents most bacteria that do come into contact with your food from making themselves comfortable and multiplying.
As a general rule of thumb, throw away foods that have been kept out at temperatures between 40 and 140 F for more than two hours.
Remember the five key food safety principles this Super Bowl Sunday — or any day, for that matter: cleanliness, coverings, temperature, time and storage.
Show your guests that you care about their health as well as their fun. Take appropriate food safety precautions before, during and after the buffet is served. Don’t let party crashers spoil your fun. I know I won’t.
For specific guidelines on food safety, check out the following Web sites: http:⁄⁄www.fsis.usda.gov⁄Fact_Sheets⁄index.asp and http:⁄⁄www.foodsafety.gov⁄
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