Community Events

Summer Food Safety

With the warmer weather, we need to take diligent steps to keep our food safe to help prevent food-borne illness.  Food-borne illness is a preventable disease that causes an estimated 48 million illnesses and 3000 deaths each year in the United States.   It is an illness that comes from eating contaminated food.  Everyone is at risk, however, some people are at greater risk, especially young children, pregnant women, and older adults.  The onset of symptoms may occur in minutes or as long as a couple of weeks!

  • First of all, we need to shop safely.  When loading your shopping cart, separate the raw meats and poultry from the fresh produce.  You don’t want the raw meat juices leaking onto and cross-contaminating the fresh produce.  Place your groceries in the back seat where they will stay cooler than your trunk.  If you live a distance from the store, it is a wise idea to carry a cooler in your car to help keep cold items cool.
  • When you wash your fruits and vegetables that you bring home from the grocery store, do not return them to their original bag, put them in a clean one.
  • Never defrost your meat on the counter.  Thaw it in a container on the bottom shelf of the refrigerator, under cool running water, or in the microwave.
  • Marinate your meats in the refrigerator.  Do not pour the raw marinate over your cooked meat.  And never use the knife you used to cut raw meat for your ready-to-eat food items.  This is an excellent way to cross- contaminate!

COOKING:

  • Always bring your cooked meat in on a clean plate, never the one where raw meat was held.
  • Use a thermometer to ensure the correct degree of doneness.  Cook hamburgers to 160 degrees and chicken to 165.

SERVING:

  • Keep your potato or macaroni salad in the refrigerator until you’re ready to serve.  Salad bowls should be put on ice to ensure they stay at 41 degrees or lower, especially if it is on a buffet line.
  • When the party is over, divide large amounts of leftovers into shallow containers for quick cooling.
  • Always remember to wash your hands frequently with soap and water for 20 seconds to help prevent the spread of germs.

**The golden rule:  If in doubt, throw it out.  If food has sat out too long or has not been kept at the proper temperature, it needs to be disposed of.  Do not taste it to see if it is still good.  Summer can be a great time for picnics and getting together with family and friends.  Please remember to handle your food properly so you don’t end up with unwanted foodborne illness guests.

 Karen Bunnell, RD, LMNT

Phelps Memorial Health Center

 

Karen is sharing a delicious recipe from the Nebraska Beef Council.  After soaking in a tasty vinegar-garlic marinade, this Top Round Steak is grilled alongside fresh asparagus.

 Grilled Top Round Steak with Parmesan Asparagus

Ingredients:

  • 1 beef Top Round Steak, cut 3/4 inch thick (about 1 pound)
  • 1 pound asparagus, trimmed
  • 1 teaspoon olive oil
  • 3 tablespoons shaved Parmesan cheese
  • Hot cooked orzo (optional)

Marinade:

  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme
  • 2 teaspoons steak seasoning blend
  • 2 teaspoons minced garlic
  • 1 teaspoon crushed red pepper

Cooking:

  1. Combine marinade ingredients in medium bowl. Place beef Top Round Steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Remove steak from marinade; discard marinade. Toss asparagus with oil. Place steak in center of grid over medium, ash-covered coals; arrange asparagus around steak. Grill steak, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook) Grill asparagus 6 to 10 minutes (over medium heat on preheated gas grill, covered, 8 to 12 minutes) or until crisp-tender, turning occasionally.

Cook's Tip: To make asparagus spears easier to turn on the grill, thread them ladder-style onto two 12-inch metal skewers. Insert a skewer about 1 inch from each end of spear, leaving small space between spears. Use tongs to turn entire asparagus “ladder” for even cooking.

  1. Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus and orzo, if desired.

Enjoy!