Myth: Raw cookie dough is always safe to eat if you use pasteurized eggs.

Answer: BUSTED!

Many Americans (including myself) love to bake and eat cookies during the holiday season, as well as throughout the year. I know I am not alone in that I also would love to pop some of the raw dough into my mouth when I am baking. In the past, the general thinking was that if one would just use pasteurized eggs in making the cookies or just buy refrigerated cookie dough, any harmful organisms that might be present in the eggs would be eliminated and thus the dough would be safe to eat raw.

However, an outbreak of E.coli in 2009 that was linked to purchased ready-to-BAKE (not ready-to-EAT!) cookie dough changed this thinking. This dough used pasteurized eggs which appeared to be handled correctly. So what ingredient was making people sick? Although investigators were not able to definitively identify the problem ingredient, it appears that the flour may have been contaminated with E.coli. Many manufacturers of commercial cookie dough now use heat-treated flour, which will reduce the risk of foodborne illness; however, it is still safest to bake the cookies before eating them, as the package clearly states.

Most home bakers do not use heat-treated flour (which is not currently readily available for consumers to purchase), so if you are making cookies at home this holiday season (or anytime), it is safest to bake them before eating. I have found that you also end up with more cookies if you don’t eat the dough! :) If you have a hankering for cookie dough (as I do!), you can safely consume cookie dough ice cream or similar products where the cookie dough has been heat-treated for safe consumption. There are also recipes online for cookie dough made with cooked garbanzo beans and no flour that would be safer to consume.

Enjoy the holiday season safely! No one wants to have foodborne illness over the holidays, so following some simple food safety practices can help ensure that. For more information, see Tips for safe as well as delicious holiday meals.

Contributor: Londa Nwadike, PhD, Extension Food Safety Specialist, nwadikel@missouri.edu, 816-655-6258

Myth: You should always rinse a turkey before cooking it.

Answer: BUSTED!

For many Americans such as myself, Thanksgiving would not be the same without eating a delicious turkey! Therefore, we all want to make sure that the turkey is prepared as safely as possible and will not make anyone sick.

For some people, their attempt to make the turkey safer includes washing it before cooking. However, research shows that washing the turkey (or chicken or any other raw meat) before cooking does not improve safety at all, and actually can increase risk of foodborne illness! Any bacteria that is present on the surface of the turkey would be easily killed by cooking it (to the proper minimum internal temperature of 165 degrees F).

The risk of foodborne illness is increased by rinsing the bird because when water hits the surface of the turkey, it will pick up any bacteria present and much of it will bounce off and end up on your kitchen counter and anything else that is surrounding your sink. Many times, we have various utensils and bowls, and maybe even foods sitting around the sink, which will also be contaminated with that water. Further, your sink, which you may use later to rinse raw produce or wash dishes, would be contaminated with the bacteria from the turkey as well.

This myth likely originated when most people were preparing turkey that was slaughtered in someone’s backyard and may not have had all the pin feathers removed from the surface. Rinsing was a good way to get rid of those feathers. Today, almost all commercially processed turkey will have all the feathers removed and even if your bird is slaughtered in a backyard somewhere, the pin feathers are likely gone.

More information, including a bacteria simulation, videos and other resources on how bacteria can spread when washing poultry before cooking is available from: http://drexel.edu/dontwashyourchicken/

Other Thanksgiving food safety tips are available from http://missourifamilies.org/features/foodsafetyarticles/fdsfty40.htm or www.ksre.ksu.edu/news/story/Thanksgiving_cooking110513.aspx

Contributor: Londa Nwadike, PhD, Extension Food Safety Specialist, nwadikel@missouri.edu, 816-655-6258

Myth: I don’t have to worry about food safety at tailgates - the food won’t be around long enough to spoil.

Answer: BUSTED!

Fall and football season are here. What game is complete without a tailgate party? But while you’re watching the end zone, your food could end up in the “danger zone” of 40 to 140 degrees Fahrenheit.

Perishable foods should be eaten within 2 hours, or 1 hour if the outside temperature is above 90 degrees F, which will cause bacteria to grow faster. Here are some tips to keep your tailgate food safe.

Pre-cooking

• Interrupted cooking is very risky. It’s not a good idea to partially pre-cook and finish on the grill later.
• If you do cook the meat before heading to the game, be sure to cook it thoroughly and allow plenty of time for it to cool before packing it in the cooler. Store perishable foods at or below 40 degrees F.
• Make sure the meat is cooked thoroughly and reaches a safe internal temperature when reheated.

Grilling

• To grill safely, make sure the grill is ready and that the coals are very hot before cooking food. This can take 30 minutes or longer.
• Coals should have a light coating of grey ash for optimal heat.
• Thoroughly cook all meat and poultry. Use a meat thermometer to make sure the temperature has reached a safe internal temperature.
• To assure meat is safe, cook hamburgers and brats to 160 F and chicken breast to 165 F.
• Always make sure to wash your hands after handling raw meat.

Keep food at safe temperatures

• Avoid the “danger zone.” Keep cold foods cold (below 40 degrees F) and hot foods hot (over 140 degrees F).
• Serve hot, grilled foods immediately.
• Put cooked foods on clean plates, not on plates that were used to hold raw meat or poultry.

Clean up and leftovers

• Clean the grill after each use.
• Chill any leftovers promptly. Divide larger quantities into small, shallow containers for faster cooling.
• Keep all perishable foods on ice or refrigerated at all times.
• Keep foods iced as you travel home and refrigerate as soon as you get home.

Visit MissouriFamilies.org to find more information on food safety.

Contributor: Karen Sherbondy, MEd, RD, LD, Extension Associate, Nutrition and Exercise Physiology, University of Missouri Extension, 816-655-6227

Myth: Leftovers are safe to eat until they smell bad.

Answer: BUSTED!

You can’t determine if a food is safe by its smell. Some spoiled food may be obvious. If your leftovers smell bad or look moldy or slimy, just throw them out. Never taste old leftovers to see if they are safe. Other spoilage may not be so obvious because some bacteria that can cause foodborne illness doesn’t affect the smell, taste or appearance of food.

Here are some tips for handling leftovers:

• It is important to freeze or toss refrigerated leftovers within 3 to 4 days.
• Label your leftovers with a date so you know how long you’ve had them.
• Reheat foods only once and toss if there are any remaining leftovers.
• If you don't anticipate using the leftovers in the recommended time span, freeze them to extend the shelf life. Freeze in portion sizes that are easily eaten in one setting.
• Always thaw frozen leftovers in the refrigerator, not out on the counter.

Not sure how long that item has been sitting in the back of the refrigerator? Don’t take the risk — when in doubt, throw it out!

Visit MissouriFamilies.org to find more information on food safety.

Contributor: Karen Sherbondy, MEd, RD, LD, Extension Associate, Nutrition and Exercise Physiology, University of Missouri Extension, 816-655-6227

Myth: To protect myself from foodborne illness caused by fresh produce, I can switch to local or organic and I won’t get sick.

Answer: BUSTED!

Any fruit or vegetable (local, organic or conventional) can become unsafe if it comes in contact with disease-causing bacteria on its way to your table. Contamination can be caused by many factors including worker hygiene and sanitation practices during production, harvesting, sorting, packing and transport; the source and quality of water; and solid animal waste from wild, domesticated or farm animals.

People often buy organic or local produce to avoid some pesticides, support smaller farms, and support farming practices that are less harmful to the environment. These are all valid reasons, but several studies have shown organic or local produce won’t necessarily protect you from foodborne illness, a common misconception.

You can take steps to protect yourself from foodborne illness by washing all produce before eating and avoiding cross-contamination by thoroughly washing your hands.

Click here for more information on eating local in Missouri.

Contributor: Mary Wissmann, MS, RD, LD, Nutrition and Health Education Specialist, University of Missouri Extension, WissmannM@missouri.edu, 314-615-2911

Myth: I don’t have to be concerned about foodborne illness when eating fresh produce.

Answer: BUSTED!

Fruits and vegetables are an extremely important part of a healthy diet. Unfortunately, the number of foodborne illness cases involving fruits and vegetables is on the rise. This does not mean that we should be leery of eating fruits and vegetables, but we should take a few simple steps to protect ourselves.

• Purchase produce that is free of bruises or damage.
• When at the grocery store, bag fresh fruits and vegetables separately from animal products.
• Keep fruits and vegetables that will be eaten raw separate from foods such as raw meat, poultry, or seafood, and from kitchen utensils used with those products.
• When preparing fresh produce, begin with clean hands – washing for at least 20 seconds.
• Wash all produce thoroughly under running water before eating, cutting or cooking. Even if you plan to peel the produce before eating, it is still important to wash it first so dirt and bacteria aren’t transferred from the knife into the fruit or vegetable. Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
• Dry produce with a clean towel.

Note: Neither soap nor fruit and vegetable washes are necessary. In fact, detergents can leave residue on the surface of fruit and vegetables that is unsafe for consumption. Clean cold water is all that is needed. Watch the video below from the University of Maine Cooperative Extension for more information about washing fruits and vegetables.


You can also watch the video here: How To: Washing Fruits and Vegetables

For additional information, see Steps to prevent foodborne illness when eating fresh produce on MissouriFamilies.org

Contributor: Mary Wissmann, MS, RD, LD, Nutrition and Health Education Specialist, University of Missouri Extension, WissmannM@missouri.edu, 314-615-2911

Myth: I can use raw eggs to make homemade ice cream and it won't make me sick.

Answer: Busted!

Raw eggs, if not pasteurized, can be dangerous. They can be a source of a foodborne illness caused by Salmonella enteritidis bacteria. Therefore, it is advised that you start with a cooked egg base for ice cream. This is especially important if you’re serving people at high risk for foodborne infections: infants, older adults, pregnant women and those with weakened immune systems.

You can still enjoy homemade ice cream without the risk of Salmonella infection by substituting a pasteurized egg product or egg substitute, or finding a recipe without eggs.

Another option for safe homemade ice cream is to use a cooked egg base. The American Egg Board has a recipe for homemade ice cream made with eggs that are heated to an internal temperature of 160 degrees Fahrenheit and then cooled. This temperature will kill Salmonella, if present.

By following safe food handling and cooking practices, you can enjoy refreshing, tasty homemade ice cream without worrying about making anyone sick!

Additional nutrition, health and food safety information can be found at http://missourifamilies.org/.

Contributor: Maude Harris, Nutrition and Health Education Specialist, University of Missouri Extension, harrismau@missouri.edu, 573.545.3516

Myth: If you get sick as a result of a foodborne illness, it was caused by the last food that you ate.

Answer: Busted!

It can take anywhere from a half hour to 6 weeks to become sick from unsafe foods, depending on the type of microorganism that made you sick. Therefore, it can often be very difficult to know the source of your illness. Causes and symptoms of specific types of foodborne illness can be found at FightBac.org.

If you always practice safe food handling techniques when preparing and eating food, you can significantly reduce your chances of getting a foodborne illness:

1. Keep your hands and surfaces clean. Most people know they should wash their hands with warm water and soap for 20 seconds, but it is just as important to wash your cutting boards, dishes, utensils, and counter tops with hot soapy water. Bacteria can easily spread throughout the kitchen if hands and cooking equipment are not cleaned properly.
2. Separate raw foods from ready-to-eat foods. This should start at the grocery store and continue through food preparation. Keep raw meat, poultry, seafood, and eggs away from ready-to-eat foods in your shopping cart, grocery bags, and refrigerator. After the food is cooked, make sure to always place cooked food on a clean plate.
3. Cook food to proper temperatures. The only way to know for sure if a food is safely cooked is to check the temperature with a food thermometer. See the Heat it Up chart for safe cooking temperatures.
4. Chill foods promptly. Refrigerating foods quickly will slow the growth of harmful bacteria. Two hours is the maximum amount of time that perishable foods can sit at room temperature before they become unsafe to eat.

Visit the MissouriFamilies website for more information about food safety.

Contributor: Mary Wissmann, MS, RD, LD, Nutrition and Health Education Specialist, St. Louis County, University of Missouri Extension, WissmannM@missouri.edu

All cows have equal risk for E.coli

Myth: If your hamburger meat comes from Black Anges cattle you won’t get E.coli, so it’s okay if it’s a little raw.

Answer: Busted!

All types of cattle are at risk for E.coli. It is found on the surface of the meat and gets into it during the meat processing, when it is turned into ground beef. To prevent illness from e-coli: always make sure you cook your ground beef to at least 160 degrees F- use a meat thermometer to be sure; keep food preparation areas clean and free from cross-contamination; and, wash your hands with hot, soapy water, and wash them often!

For more food safety information visit the Missouri Families Food Safety page.

Contributor: Denise Schmitz M.A., R.D., Nutrition and Health Education Specialist, University of Missouri Extention, schmitzda@missouri.edu

Not All Foods Can Be Home Canned

Myth: I should be able to safely can any of the canned foods I buy at the grocery store.

Answer: Busted!

Just because you buy something in a jar that was canned, does NOT mean that it is safe for you to try that at home. Commercial canning equipment often hits higher temperatures, operate in sterile environment, include lab testing of representative homogenized batch samples for pathogens, and other safeguards that do not exist in a home kitchen or with home equipment.

Two reliable sources for additional information can be found at Missouri Families or the National Center for Home Food Preservation.

Contributor: Maude Harris, EdD, Nutrition and Health Education Specialist, University of Missouri Extention, harrismau@missouri.edu

Myth: I do not have a pressure canner, so it is safe to use my boiling water bath method for all my canning needs.

Answer: Busted!

Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables. The bacterium Clostridium botulinum is destroyed in low-acid foods when they are processed at the correct time and pressure in pressure canners. Using boiling water canners for these foods poses a real risk of botulism poisoning.

Low acid foods lack the acidity needed to inhibit the growth of bacteria and spores that can survive boiling water temperatures (212ºF.) A temperature of 240ºF is needed to destroy bacterial spores. This temperature can only be reached in a pressure canner; at 10 pounds pressure or higher.

Two reliable sources for additional information are Missouri Families and the National Center for Home Food Preservation.

Contributor: Maude Harris, EdD, Nutrition and Health Education Specialist, University of Missouri Extention, harrismau@missouri.edu

MYTH: You can tell when food is unsafe to eat because it will smell, look, or taste bad.

Answer: BUSTED!

Food can smell, look, or taste okay, but still contain harmful microorganisms that can make you very sick. Microorganisms that cause food to become spoiled are not the same as those that cause foodborne illness. However, food spoilage is a warning sign that conditions could be ideal for the type of microorganism that can make you very sick.

Symptoms of foodborne illness are similar to flu-like symptoms, including nausea, vomiting, diarrhea, abdominal cramps, and fatigue. Often symptoms will last for about 3 days. However, due to their weakened immune systems, infants, young children, older adults, pregnant women, and those suffering from a chronic illness are at increased risk for suffering more serious side effects from foodborne illness including fever, blurred vision, jaundice, seizures, paralysis, and even death.

The best ways to prevent foodborne illness are to focus on the 5 principles of food saftey:

1. Avoid purchasing food from unsafe sources

2. Keep it clean

3. Separate, don't cross-contaminate

4. Don't be risky with time and temperature when preparing and storing food

5. Practice personal hygiene

And always remember the most basic principle: "when in doubt, throw it out!" For more information about the 5 basic food safety principles see Food Safety Thrives When You Focus on Five.

Myth: I can tell when a food is done cooking by its color.

Answer: Color is not an accurate indicator of doneness.

Research has shown that hamburger will turn brown before an adequate final temperature of 160 degrees Fahrenheit is reached. This is dangerous! E. coli bacteria can serve the cooking process if hamburger is not adequately cooked. Judging endpoint temperature of hamburger by color is unreliable and unsafe.

The problem with cooking a food until “done” is that we do not have a standard definition for what it means. The primary reasons we cook food are to make it safe to eat and more palatable. We know from research that foods need to reach certain internal temperatures to kill off any harmful bacteria or other germs that might be present. We know from experience how long to cook a food to make it fit to eat. For example, cook a turkey too much it can get dry and tough, but if you undercook the bird it can make you sick.

What we really need is more precise way of measuring “done.” Fortunately, we have a tool that can help us. The tool is the food thermometer. With a food thermometer, you can accurately measure how cooked a food product is. Everyone that prepares and cooks food should be using a food thermometer.

There are several types of food thermometers available to consumers in stores. They range from bi-metallic-coil thermometers to more expensive thermocouple thermometers. A popular thermometer that is inexpensive is the thermistor-style thermometer. This type of thermometer uses a resistor to measure temperature and the sensitive part of the thermometer is located at the tip of the probe. The display of the temperature is digital like a clock radio making it easy to read.

If you are not using a food thermometer when you cook, you should. It will help you be sure the food is safe to eat and it can help keep you from overcooking the food. For more information about food thermometers go to the following web site: http://www.fsis.usda.gov/Fact_Sheets/Kitchen_Thermometers/index.asp. For more information about food safety in general, visit http://missourifamilies.org/