Keep your meat out of the “temperature danger zone” this weekend to prevent foodborne illness during Fourth of July activities.
UT Extension Family and Consumer Sciences agent Piper Smith said the temperature danger zone exists between 40 and 140 degrees Fahrenheit. Smith said meat should never be left unrefrigerated for more than two hours, especially when outdoor temperatures reach 90 degrees or higher.
“That is where food can grow bacteria, so that’s kind of where your foodborne illnesses and food poisonings come from is food being stuck in that temperature danger zone for that more than two hours,” Smith said.
Smith said residents should avoid thawing frozen meat on the counter and should instead use the refrigerator to ensure the product stays below the danger threshold. Smith said the risk of leaving meat on a counter is just as dangerous as leaving it in a car after a trip to the grocery store.
“In my opinion, if you leave it in your car longer than like 30 minutes then you really just shouldn’t eat it,” Smith said.
Smith said those taking food to the lake or on picnics should use coolers with enough ice or cold packs to maintain a temperature below 40 degrees. And even after the food is prepared and cooked, Smith said Fourth of July feasters should eat their meat within a a few hour period to avoid any chance of food poisoning, as science and bacteria can work quickly.
“Don’t leave it out for more than two hours,” Smith said. “But what I would advise people is as soon as you’re done eating, just go ahead and put it in the fridge just to really get it out of that temperature danger zone as soon as you are able to do that.”
Smith said while the USDA suggests food can last longer in a properly packed cooler, she recommends a four-hour limit to ensure safety in this heat.
“I would be concerned that you’re not putting enough ice and ice packets in there,” Smith said.
Smith said proper cooking temperatures are also vital, noting that chicken must reach 165 degrees and beef must reach 145 degrees to kill bacteria. Smith said handwashing after handling raw meat is a frequently forgotten but essential step in the cooking process.
“It’s just so preventable by just putting your meat up, I mean you just won’t get sick,” Smith said.
Smith said many people may not be aware of these specific safety standards if they did not grow up cooking or have not taken formal food safety classes. Smith said even those who are not the primary cooks in a household should stay alert to how long food has been sitting out to keep everyone at the function safe and healthy.
“And even though they don’t typically cook, it’s still important that they’re aware, ‘Oh hey I see this food being set out, I need to understand why it should be put away if it’s not being put away,’” Smith said.