Healthy Kitchens: Dos and Don'ts

The number of foodborne illnesses experienced annually in the U.S. has decreased significantly over the past 10+ years according to the Centers for Disease Control and Prevention (CDC). But foodborne sickness remains a problem, and an expensive one at that: it costs the American economy more than $150 billion a year. About 5,000 Americans die each year because of a foodborne disease.

Spoiled or poorly preserved foods are sometimes to blame in these cases, but poor food handling and preparation also play a part. And though many people associate food poisoning or other sicknesses with unsanitary restaurants, home cooking isn't exempt from the rules of food safety. Here are some basic steps you can take to ensure a healthy home kitchen. Wash your hands It's been estimated that about half of all foodborne illnesses are attributable to improper hand washing. When it comes to food prep, "dirty" isn't always visible. Washing your hands thoroughly with soap before preparing foods and after handling raw meats or eggs is critical. Your hands should also be washed regularly during food prep to prevent cross contamination, i.e. the spreading of bacteria from one surface to another.

Cut it out
Butcher blocks and cutting boards are often the places where foodborne illnesses originate. It's especially important that a butcher block or cutting board be thoroughly cleaned and disinfected after it's been used for cutting meat. Having separate work areas for preparing meat and vegetables is recommended. If you lack kitchen space, purchase a butchers block exclusively for meat and a cutting board just for vegetables (color code them if necessary).

To clean your board or block, wash it in hot soapy water, and disinfect it with a diluted chlorine bleach - about one teaspoon of bleach per quart of water. Make sure that the entire surface is soaked in this disinfecting solution for several minutes. Rinse, and then air dry or pat dry with paper towels. Always wash the board after use. Don't just flip it over and use the "clean" side.

Wood butchers blocks should also be oiled about once a week to prevent drying and cracking, and to seal the grain against bacteria.

Tips for a healthy kitchen

• Use a cooking thermometer to check if food is done. The internal temperature of meat and other foods is the best indicator of whether food is safely cooked.
• Cook leftovers to a temperature of at least 165ﾰF. This is necessary to eliminate any unsafe bacteria.
• Defrost food in the refrigerator or microwave, not in the sink or on the counter. If you use the microwave to defrost, cook the food immediately afterwards.
• Set your refrigerator's temperature below 40ﾰF.
• Leftovers should be set outside of the fridge for no more than two hours, and just one hour if it's hot (about 80ﾰF or warmer).