by Cindy Tabacchi

Created on: June 18, 2009

Avoiding food poisoning when handling meat can be accomplished by following a few basic food safety rules. Cleanliness, storage temperature and cooking temperature are some of the most important aspects of food safety. Eliminating cross contamination is also critical to avoiding food poisoning from meat. Meat that is handled properly is completely safe to eat.

The first rule of food safety is cleanliness. Hands, utensils, storage containers, and work surfaces must be kept meticulously clean. This applies to all food preparation, not just to meat.

Avoid cross contamination between meat and other foods by thoroughly washing hands, utensils and cutting boards in hot, soapy water immediately after use. Some people prefer to use separate cutting boards for meats and vegetables to further reduce the risk of cross contamination. Clean surfaces can be sanitized with a solution of 1 tablespoon unscented liquid chlorine bleach mixed with 1 gallon of water.

Improper cooking temperatures and/or storage temperatures are frequently the cause of food poisoning. Solid cuts of beef, veal or lamb, like roasts, steaks and chops, should be cooked to an internal temperature of at least 145 degrees Fahrenheit. Pork chops and roasts must be cooked to 160 degrees F, and the safe temperature for cooking poultry is 165 degrees F. Remember to always measure the temperature at the center of the thickest piece of meat.

Ground meat is more problematic than whole pieces of meat. Bacteria located on the outside of a piece of meat are easily killed when the meat is cooked. However, when those same pieces of raw meat are ground, the bacteria on the surface are mixed into the ground meat. Ground beef, pork or lamb should be cooked to an internal temperature of at least 160 degrees F. Ground poultry should be cooked to 165 degrees F.

An accurate food thermometer is essential to preventing food poisoning. According to USDA researchers, cooking hamburger patties can turn brown in the middle before reaching the temperature required to kill harmful bacteria. Keep hot foods hot and cold foods cold. Cooked food should be held at 140 degrees or higher. Cold foods should be held at 40 degrees or colder.

Finally, cooked meat, as with any food, should be refrigerated within one hour of serving, and leftovers should be consumed within four days. Cooked meat, or raw meat that was defrosted in the refrigerator, may be stored in the freezer for up to 3 months.

Avoiding food poisoning takes knowledge and vigilance. By following these recommendations, cooked meat can be served safely.

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