American will eat an estimated 1.42 billion chicken wings on Super Bowl Sunday. Whether on game day or just for a delicious appetizer, play it safe when it comes to food safety.
One in six people in the USA get sick as a result of contained food. Children are more likely to get sick from germs that cause foodborne illness. Their immune systems are less developed and less able to fight infection. After the age of 75, many adults have a weakened immune systems, increasing the risk of contracting a foodborne illness from germs like Salmonella and Campylobacter. Salmonella and Campylobacter are two common germs that can cause foodborne illness from raw poultry. Based on this research, the University of Florida/IFAS Extension in Suwannee County and the non-profit Partnership for Food Safety Education want to remind you of important and easy-to-follow steps to help keep you and your families food safe.
- Use disinfectant wipes on surfaces, especially the cart handlebar and child seat.
- Use plastic bags provided at meat counter to help avoid cross-contamination. Cover your hand with plastic grocery bag when grabbing raw poultry from the meat case!
- Use hand sanitizer after touching raw and packaged poultry if soap and water are not available.
- Keep poultry in plastic bag and place on a low shelf in the refrigerator or freezer to prevent leakage from contaminating other foods.
- Use warm water and soap to clean hands and surfaces that have potentially come in contact with poultry or its juices.
- Thaw products in the refrigerator to keep poultry at or below 40° F when thawing.
- Cook poultry to a safe temperature. Use a food thermometer to ensure 165° F to kill harmful bacteria.
- Think Before You Rinse! Rising poultry increases the chances of spreading raw juices around your kitchen.
- Remember, cooking to 165° F is the ONLY way to kill bacteria that can cause foodborne illness. For more information on food safety, call the UF/IFAS Extension office at 386-362-2771 or https://www.cdc.gov