San Diego City Wire

San Diego County has reintroduced its annual Thanksgiving safe-cooking quiz to promote food safety during the holiday season. The initiative aims to educate residents on avoiding foodborne illnesses by following essential kitchen practices.

The United States Department of Agriculture (USDA) advises thawing meat in the refrigerator as it "allows meat to thaw slowly and evenly," preventing bacteria growth. Alternatively, meats can be thawed in cold water, which must be changed every 30 minutes.

Handwashing is emphasized as a crucial practice. It removes harmful bacteria like E. coli and salmonella from hands, cutting boards, and other surfaces. Proper hand hygiene is advised after various activities such as coughing or handling money.

When preparing produce, rinsing with cold water is recommended to remove dirt and contaminants without using detergents or soap that could leave residues.

Cross-contamination prevention involves keeping raw meats separate from other foods. Using different cutting boards for meats and produce or thoroughly washing them between uses is advised.

Regarding food dropped on the floor, Rutgers University notes that bacteria can transfer in less than one second, making it unsafe for consumption.

A critical aspect of safe cooking is maintaining foods outside the "Danger Zone"—temperatures between 40 degrees and 135 degrees Fahrenheit—where bacteria thrive. Foods should be kept heated or chilled appropriately to prevent bacterial growth.

For further guidance on food safety tips, resources are available at FoodSafety.gov's webpage or through the USDA’s Meat and Poultry hotline at 1-888-674-6854.