Don't spread bacteria in your kitchen

Lisa Susann, left, environmental protection specialist with the Erie County Department of Health, checks the temperature of some beans from the refrigerator of Marnie Mead, right, of Fairview Township, on Oct. 30. JACK HANRAHAN/ERIE TIMES-NEWS

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Lisa Susann spotted a purple sponge sitting beside Marnie Mead's kitchen sink.

The Erie County health inspector grabbed the sponge and held it at arm's length, like she was handling a dead mouse.

"I knew you would go after my sponge," said Mead, special projects editor for the Erie Times-News.

"I'm not a fan of using sponges in the kitchen," Susann said. "They are great harborers for bacteria."

Susann was not performing an official inspection in Mead's Fairview Township kitchen.

The environmental protection specialist with the Erie County Department of Health had been invited by Mead and the newspaper to show ways home cooks can reduce their risk of spreading foodborne bacterial illnesses like E. coli and salmonella.

"Food safety is just as important in people's homes as it is in restaurants," Susann said. "Foodborne illnesses are even more likely in homes because most of us aren't trained in safe food-handling procedures."

Some foods -- especially fresh fruits and vegetables, dairy products and raw meat -- contain bacteria that can cause serious illnesses if they are consumed.

These bacteria can be washed off or killed by cooking food to the proper temperature. That's why Susann asked to see Mead's food thermometer shortly after she arrived.

"A lot of people will just cook something for eight minutes or whatever the recipe calls for," Susann said. "But what if your oven isn't calibrated correctly? The only way to ensure your meat is cooked thoroughly is to use a thermometer."

Most meat should be cooked to an internal temperature of at least 165 degrees.

After checking Mead's food thermometer, Susann opened her refrigerator. Cold temperatures slow the growth of harmful bacteria, so meat, poultry, eggs, seafood and other perishables should be refrigerated within two hours of their purchase.

"We're looking for 41 degrees," Susann said as she pulled out a container of white beans and plunged the food thermometer into it. "We measure a food product because the air temperature in a refrigerator fluctuates every time you open it.

"Forty degrees, Marnie," Susann said as she read the thermometer. "Good job."

Susann then checked how items were stored in Mead's refrigerator. You don't want raw meat drippings to fall onto ready-to-eat foods, Susann said, so store your sandwiches, yogurts and other items on the top shelf if you can.

She then pulled out some raw meat wrapped in butcher's paper.

"These were placed on top of some tortilla wraps, which you don't want to do," Susann said. "See the wet spot coming through the butcher's paper? If you don't have room anywhere else in your refrigerator, seal it in plastic."

Storing and cooking foods properly only prevents foodborne illnesses if you prepare them properly. That means washing your hands immediately after handling raw meat or eggs, and before handling any food that is ready to eat, Susann said.

You also should wash your counter, chopping block, sink and any other surface your food touches.

"I recommend single-use antibacterial wipes for the counters," Susann said. "A washrag with soap and water is good for the sink."

Chopping blocks should be sanded or thrown out when dark or white grooves start to appear. These grooves are often filled with bacteria and are virtually impossible to clean, Susann said.

If you wear gloves, remember that they need to be cleaned or changed between handling raw meat and ready-to-eat food.

"Watch what you touch when you're preparing food, things like refrigerator and cabinet handles," Susann said. "I use a garbage can with a foot pedal so I don't touch the lid when I'm cooking. You can also keep the lid off."

Overall, Susann said Mead does a good job at reducing the spread of bacteria in her kitchen.

"It's not about clean versus dirty," Susann said. "It's about cross contamination and keeping foods at the proper temperatures."
