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Consumer Q's for 6/12/08

Contact:  Teresa Jenkins
(404) 656-3645
1-800-282-5852

CONSUMER Q’s
Prepared by the Georgia Department of Agriculture, Office of Public Affairs
Tommy Irvin, Commissioner
Call Consumer Q’s Hotline at 1-800-282-5852

Consumer Alert/Recall:  GeorgiaGrown Tomatoes Okay for Consumption

Georgia Commissioner of Agriculture Tommy Irvin is reminding consumers that tomatoes grown in Georgia are not affected by the salmonella outbreak currently in the news.

Although some food retailers have pulled all tomatoes from their shelves and menus, those purchasing Georgia grown tomatoes do not need to worry. Georgia grown tomatoes are not on the Food and Drug Administration’s list of possible sources of salmonella contamination.

Consumers should check with their local grocers and restaurants as to where the tomatoes for sale were grown. Produce can also be purchased directly from farmers and farmer’s markets.

“I encourage everyone to buy their tomatoes from Georgia growers,” said Commissioner Irvin. “Buying from local farmers is the best way to ensure quality as well as safety.”

The FDA issued a warning June 7 that some raw red plum, red Roma, and red round tomatoes had been linked to salmonella contamination. Cherry tomatoes, grape tomatoes, and tomatoes sold with the vine still attached were not implicated.

According to the FDA, areas where tomatoes have been grown and are NOT associated with the outbreak are: Alabama, Arkansas, California, Georgia, Hawaii, Louisiana, Maine, Maryland, Minnesota, Mississippi, New York, Nebraska, North Carolina, Ohio, Pennsylvania, South Carolina, Tennessee, Texas, West Virginia, Belgium, Canada, Dominican Republic, Guatemala, Israel, Netherlands, and Puerto Rico.

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How can you tell if grilled meat is thoroughly cooked?

Meat and poultry cooked on the grill turns brown on the outside very quickly.   It is difficult to tell if the meat is thoroughly cooked by looking at it.  USE A THERMOMETER to be sure your foods have reached a safe internal temperature.  Whole poultry should reach 180ºF; breasts, 170ºF. beef, veal, and lamb steaks, roasts and chops can be cooked to 145ºF but should reach 160ºF, especially if meat has been rolled, tenderized or pierced with a fork or knife.   All cuts of pork should reach 160ºF.  Hamburgers should reach 160ºF, ground poultry, 165ºF.   Grill fully cooked meats like hot dogs to 165ºF, or until steaming hot.   NEVER partially grill meat or poultry and finish grilling later.   Food must be cooked completely to destroy harmful bacteria.

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How should food be marinated?

Always marinate food in the refrigerator, NOT at room temperature.  DO NOT reuse marinades as a sauce once raw food has touched it.  Marinate food in a plastic bag or a glass, ceramic or stainless steel bowl.  Marinating times will depend on the ingredients of the marinade sauce as well as what you are preparing.   In general, most meat and poultry need to soak for one to three hours; seafood, 15 to 30 minutes.

Can I partially cook my meats and refrigerate them until I am ready to fully cook them?

It is not safe to hold partially cooked food.  If you want to partially cook your food in the microwave or on the stove to reduce grilling time, it must be partially cooked immediately before grilling.  Then finish cooking the meat on the grill until it reaches the internal temperature appropriate for that specific cut of meat or poultry

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Cook-out Safety Tips:

Plan for the proper handling and preparation of all food items to prevent foodborne illness.   Remember the following tips when handling food:

• Keep perishable foods such as meat, poultry and fresh vegetables refrigerated until they are ready to be cooked or prepared.
• Thaw all frozen meats in the refrigerator, not at room temperature.
• Keep uncooked, cooked and prepared foods covered as much of the time as possible. Use foil on containers without lids.
• Never reuse raw material containers, such as poultry or meat boxes or vegetable containers, for holding cooked foods.
• Always wash and sanitize the cutting board, pans and lugs before reusing for cooked foods.   Keep all food containers and equipment clean.
• Always keep your hands clean.
• Try to make provisions for clean, hot water to use for cleaning during outdoor cooking.
• Don't handle food if you have cuts or sores on your hands.   Cover with a bandage and use gloves.
• Keep cold foods cold (below 40 degrees F) and hot foods hot (above 140 degrees F) when holding before serving.
• Promptly chill leftovers to below 40 degrees F in shallow containers less than four inches deep immediately after serving is complete.
• Protect the food by wearing clean clothing and keeping your hair covered.

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My family is planning a beach vacation.  How can I make sure that our picnic foods are safe?

When heading for the beach, plan ahead.  Take along only the amount of food that can be eaten to avoid having leftovers.  If grilling, make sure local ordinances allow it.   Bring the cooler!   Partially bury it in the sand, cover with blankets, and shade with a beach umbrella.  Bring along disposable moist towelettes for cleaning hands.  Don't eat anything that has been sitting out in the hot sun for more than two hours (one hour when the temperature is above 90 °F) - a real invitation for foodborne illness and a spoiled vacation.

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If you have questions or problems with services or products regulated by the Georgia Department of Agriculture you may write Consumer Services, 19 Martin Luther King Drive, Room 224, Atlanta, Georgia 30334 or call (404) 656-3645 (Atlanta) or toll-free, 1-800-282-5852.