March 20, 2007

Q: What can I do to lessen my chances of illness from eating contaminated fresh produce?

The March/April issue of FDA Consumer offers the following advice.

Buying:

• Purchase produce that is not bruised or damaged.
• When selecting fresh-cut produce---such as half a watermelon or bagged mixed salad greens---choose only those items that have been refrigerated or surrounded by ice.
• Bag fresh fruits and vegetables separately from meat, poultry, and seafood products when packing them to take home from the market.

Storage:

• Strawberries, lettuce, herbs, mushrooms, and other perishable fruits and vegetables can best be maintained by storing in a clean refrigerator at a temperature of 40 degrees F or below. If you're not sure whether an item should be refrigerated to maintain quality, ask your grocer.
• All produce that is purchased pre-cut or peeled should be refrigerated within two hours to maintain both quality and safety.
• Keep refrigerators set at 40 degrees F or below. Use a refrigerator thermometer to check! They can be purchased a your grocery store.

Preparation:

• Many pre-cut, bagged produce items like lettuce are pre-washed. If so, it will be stated on the packaging. This pre-washed, bagged produce can be used without further washing.
• As an extra measure of caution, you can wash the produce again just before you use it. Pre-cut or pre-washed produce in open bags should be washed before usiing.
• Begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
• Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing or eating. Produce that looks rotten should be discarded.
• All unpacked fruits and vegetables, as well as those packaged and not marked pre-washed, should be thoroughly washed before eating. This suggestion includes produce grown conventionally or organically at home, or produce that is purchased from a grocery store or farmer's market. Wash fruits and vegetables under running water just before eating, cutting, or cooking.
• Even if you plan to peel the produce before eating, it is still important to wash it first.
• Washing fruits and vegetables with soap,detergent, orcommercial produce washes in NOT recommended.
• Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
• Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.

Separation:

• Keep fruits and vegetables that well be eaten raw separate from other foods, such as raw meat, poultry, or seafood, and from kitchen utensils used for those products.
• Wash cutting boards, dishes, utensils, and countertops with hot water and soap between the preparation of raw meat, poultry, and seafood products and the preparation of produce that will not be cooked.
• For added protection, kitchen sanitizers can be used on cutting boards and countertops periodiccally. Try a solution of one teaspoon of chlorine bbleach to one quart of water.
• If you use plastic or other nonporous cutting boards, run them through the dishwasher after use.

Posted by Robin Bagwell at 3:26 PM

March 20, 2007

Q: How can I find out more about the recent E-Coli Outbreaks?

In the March/April 2007 issue of FDA Consumer the following web site is listed.

http://www.fda.gov/oc/opacom/hottopics/EcoliOutbreaks/restaurants.html

Posted by Robin Bagwell at 3:22 PM

March 9, 2007

Q: How do you make Sour Milk at home?

To make sour milk, mix 1 teaspoon vinegar or lemon juice with enough milk to make 1/3 cup. Let stand 5 minutes.

Posted by Robin Bagwell at 3:58 PM

March 9, 2007

Q: How do you make Buttermilk at home?

Posted by Robin Bagwell at 3:57 PM

March 9, 2007

Q: Can I substitute oil for margarine or shortening when making cookies?

A: While oil, margarine and shortening are all three fats, they aren't interchangeable in some recipes. Oil is 100% fat, while margarine is a mixture of fat and water blended together.

• "Light" margarines have a higher proportion of water than regular margaines.

• Substituting one cup oil for one cup margarine in a recipe adds more fat than the recipes intended, so you would get a cookie that would taste and feel greasy.

• Also, when you make cookies, "creaming" the fat and sugar together is very important for the texture of a good cookie. You can't get the same effect if you use oil, even if you cut back on the amount of oil used.

• You can substitute oil for harder fats in some recipes, including quick breads such as muffins and loaf breads. But when you're baking cookies, you better stick to the type of fat listed in the recipe for best results.

Posted by Robin Bagwell at 11:26 AM