-by Tony Bianchino: I was mocked recently for not eating egg salad after the eggs were left out at room temperature for 3 hours. Here are the facts (sorry friends and family):Reposted from the United States Department of Agriculture website:
It is estimated that as many as 9,000 deaths and 6.5 to 33 million illnesses yearly are directly linked to foodborne pathogens (bacteria and other microorganisms that cause illness). And many of these illnesses are caused by food that are left out on the counter at room temperature.Why it mattersDid you know that illness-causing bacteria can grow in perishable foods within two hours unless you refrigerate them? (And if the temperature is 90 ˚F or higher during the summer, cut that time down to one hour!) But by refrigerating foods promptly and properly, you can help keep your family safe from food poisoning at home.
Follow these top tips to keep your family safe
Refrigerate perishable foods within two hours.Cold temperatures slow the growth of illness causing bacteria. So it’s important to chill food promptly and properly. Here’s how:
- Pack your refrigerator with care. To properly chill food (and slow bacteria growth), cold air must be allowed to circulate in your fridge. For this reason, it’s important not to over-stuff your fridge.
- Your fridge should be between 40 ˚F and 32 ˚F. Appliance thermometers help you know if the fridge is cold enough.
- Get perishable foods into the fridge or freezer within two hours. In the summer months, cut this time down to one hour.
- Remember to store leftovers within two hours as well. By dividing leftovers into several clean, shallow containers, you’ll allow them to chill faster.