http://caloriecount.about.com/microwaveable-food-safe-foodborne-illness-b530750?utm_source=newsletter&utm_medium=email&utm_campaign=newsletter_20110910&utm_term=continue1
By carolyn_r on Sep 10, 2011 10:00 AM in Dieting & You
You set the timer, heard the bubbling, then the microwave chime, so your food is ready to eat, right? Think again. Your frozen dinner could have a foodborne illness risk. The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) just launched the “Cook it Safe” campaign, “to reduce food poisoning due to undercooked pre-prepared meals.” The focus will be on educating consumers to follow package instructions for frozen and fresh convenience foods.
Read Package Instructions
“Frozen or refrigerated convenience foods are popular items in many Americans’ homes, but there are a lot of misconceptions when it comes to cooking these foods,” said FSIS Administrator Al Almanza. The International Food Information Council’s (IFIC) 2011 Food & Health Survey found only 61 percent of Americans follow all package cooking instructions, and just 19 percent use a food thermometer. The microwave is the appliance to use for most pre-prepared meals, but cook time isn’t the only consideration. The FSIS points out, “If the package instructions for microwave cooking call for covering or stirring the food or allowing a “stand time,” do not ignore these steps, which contribute to even cooking. “
How High?
Some pre-prepared meals list specific heating levels. Whether it calls for high heat from your microwave, or a specific temperature in the oven, take note. If your microwave does not have different levels or if it has a lower wattage than the package requires, it may take longer to cook. If you’re using an oven and the package calls for preheating, consider that time beyond the cook time. In a case where the package gives a range, say two to three minutes of cooking time, consider your microwave’s wattage. You can find the wattage of your microwave by looking on the back of the appliance, just inside the door, or in the owner’s manual. If your microwave has high wattage, above 800 watts, go with the least cook time, if average, between 650 and 700, go midway, and if low, 300 to 500, use the maximum cooking time.
Microwave or Oven?Read Package Instructions
“Frozen or refrigerated convenience foods are popular items in many Americans’ homes, but there are a lot of misconceptions when it comes to cooking these foods,” said FSIS Administrator Al Almanza. The International Food Information Council’s (IFIC) 2011 Food & Health Survey found only 61 percent of Americans follow all package cooking instructions, and just 19 percent use a food thermometer. The microwave is the appliance to use for most pre-prepared meals, but cook time isn’t the only consideration. The FSIS points out, “If the package instructions for microwave cooking call for covering or stirring the food or allowing a “stand time,” do not ignore these steps, which contribute to even cooking. “
How High?
Some pre-prepared meals list specific heating levels. Whether it calls for high heat from your microwave, or a specific temperature in the oven, take note. If your microwave does not have different levels or if it has a lower wattage than the package requires, it may take longer to cook. If you’re using an oven and the package calls for preheating, consider that time beyond the cook time. In a case where the package gives a range, say two to three minutes of cooking time, consider your microwave’s wattage. You can find the wattage of your microwave by looking on the back of the appliance, just inside the door, or in the owner’s manual. If your microwave has high wattage, above 800 watts, go with the least cook time, if average, between 650 and 700, go midway, and if low, 300 to 500, use the maximum cooking time.
Another mistake made is assuming all pre-prepared meals are microwaveable when some require the use of a toaster, convection, or a conventional oven. Using a different method than recommended could result in undercooking and possible food poisoning. Uncooked, raw portions that have not reached the required internal temperature are the potential source of foodborne illness. The FSIS therefore urges the use of a food thermometer to ensure the food is evenly cooked and there are no cold spots left for bacteria to live.
Safe Internal Temperature
No matter the heat source, a food thermometer can ensure your food is cooked well enough to ensure the bacteria is killed. The FSIS offers the following list of foods and their safe internal temperatures after cooking:
- Whole cuts of fresh beef, pork, veal, and lamb: 145 °F, followed by a three minute stand time.
- Fish: 145 °F
- Ground beef, pork, veal, and lamb: 160 °F
- Eggs and egg dishes: 160 °F
- All poultry, ground or whole: 165 °F
- Leftovers and casseroles: 165 °F
- Hotdogs and reheated deli meats: 165 °F or steaming hot
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