Did you know that 1 in 3 people experience a foodborne illness each year? That equals 76 million Americans. HomeFoodSafety.org is a great source of information on steps you can take to reduce your risk of contracting a foodborne illness.

Here are just a few tips I’d like to share from HomeFoodSafety.org:

1. Keep your refrigerator temperature below 40 degrees Fahrenheit.

When it comes to refrigerating leftovers, Americans are losing their cool! More than a third of people typically keep their refrigerator set at 40 degrees Fahrenheit or higher, and 41 percent admit they don’t know the proper temperature to which their refrigerator should be set. Don’t let bacteria shorten your leftovers’ life – use a refrigerator thermometer to make sure your fridge is always set below 40 degrees Fahrenheit.

2. Use a thermometer to make sure reheated meat reaches 165 degrees Fahrenheit.

Nearly nine out of 10 people consistently reheat leftovers before eating them – versus nibbling them cold right out of the fridge. But 97 percent of leftover lovers do not use a meat thermometer to ensure doneness of foods. Next time you reheat, use a meat thermometer to make sure food reaches the proper internal temperature of 165 degrees Fahrenheit before you eat.

3. Discard leftovers within 3-5 days.

Who says you can’t take it with you? When eating out, nearly 40 percent of restaurant patrons leave at least some of the time with a doggie bag or leftovers to eat for another meal. If you’re a doggie bag diner, write the date of purchase on your take-out container – and remember to discard leftovers within three to five days.

4. Use separate plates to defrost meat and serve meat.

Nearly half of Americans use their microwaves to defrost frozen meat. Since juices from raw meat may carry harmful bacteria, dinner defrosters should take special precautions to avoid cross-contamination. Use separate plates – one to defrost meat and another to serve cooked meat – or wash plates in warm, soapy water between uses to eliminate bacteria.

5. Refrigerator your bag lunch.

Of the nearly half of working Americans who bring a packed lunch from home, almost one in four say they do not store their lunch in a refrigerator or cooler when they get to work. With sometimes up to six hours passing between the time lunches are packed at home until they are eaten, this is definitely not a healthy habit! Be the boss of your brown bag and make sure to store it in a refrigerator (set below 40°F) as soon as you get to work. Or, pack your lunch in an insulated lunch bag or cooler – and throw in a frozen ice pack to ensure the safety of perishable foods.

Go to HomeFoodSafety.org for more great tips on food safety.

For helping spread the word about the importance of home food safety, I was entered into a drawing for a $15 Starbucks gift card and an iPad through Summertime Food Smarts, a contest run by the American Dietetic Association and ConAgra Foods’ Home Food Safety program. Home Food Safety is dedicated to raising consumer awareness about the seriousness of foodborne illness and providing solutions for easily and safely handling foods. Learn more at www.homefoodsafety.org.

All the best,
Lisa Nelson RD
https://lisanelsonrd.com