No Grilling Regrets: Healthy and Flavorful Grilling Ideas and Techniques From The Home Food Safety Program

FOR RELEASE MAY 13, 2014

No Grilling Regrets: Healthy and Flavorful Grilling Ideas and Techniques From The Home Food Safety Program

CHICAGO – Just in time for grilling season, the Home Food Safety program – a collaboration between the Academy of Nutrition and Dietetics and ConAgra Foods – offers healthful grilling advice.

“Grilling with family and friends is a great opportunity to make the most of the summer months, and the latest grilling trend is keeping it healthy – grilling nutritious and flavorful foods with cooking techniques to reduce your risk of food poisoning,” says registered dietitian nutritionist and Academy Spokesperson Sarah Krieger.

Food safety at the grill

“Warm weather brings out not only the grills, but also bacteria – which multiply in food faster in warm weather and can cause food poisoning,” Krieger says, offering advice to reduce your risk of food poisoning:

· Wash hands thoroughly before, during and after food preparation. Pack moist towelettes or hand sanitizer for those moments when soap and water are not readily available.

· Scrub your grill with hot, soapy water prior to each use. Removing charred food debris from the grill reduces exposure to bacteria.
Keep raw meats, poultry, seafood and eggs separate from ready-to-eat foods; ditto for the utensils used to handle each. Pack extra color-coded plates and utensils to help prevent cross-contamination. Use different spoons and forks to taste, stir and serve.

 “Marinades can transform the flavor of food, and also tenderize the meat for a more enjoyable meal,” Krieger says. Always marinate foods in the refrigerator, never at room temperature on the counter. Cross-contamination can occur when a marinade is used with raw meat, poultry or fish, then “reused” on cooked foods. So, use a separate brush and utensils for cooked foods and set aside some fresh sauce to use on cooked food.

· Using a food thermometer is the only safe way to determine the doneness of cooked foods.

· To prevent the growth of harmful bacteria, don’t leave food outside in hot weather (90°F or above) for more than one hour. Throw away all perishable foods that have gone unrefrigerated for more than an hour.

How to Grill Safely Video

Fill your grill with healthy options

“Instead of only sticking with traditional hot dogs, hamburgers and sausages – which can be high in fat – mix it up with low-fat options like fish, chicken and vegetables,” Krieger says. “Trust me, you won’t be missing out on flavor. Grilling is a great way to bring out sweet, caramelized flavor in vegetables, and marinades can really bring grilled foods to life.”

Krieger recommends filling half your grill with fruits and vegetables, such as Portobello mushroom burgers and colorful vegetable kabobs with bell peppers, onion pieces, zucchini slices, cherry tomatoes and small mushrooms, or grill pineapple, peaches or nectarines for a naturally sweet dessert.

“Besides adding color and flavor to your cookout, eating plenty of fruits and vegetables as part of an overall healthy diet is linked with a reduced risk of some chronic diseases, such as heart disease, diabetes and even some types of cancer,” Krieger says.

Healthful grilling
When proteins in meat, chicken and fish are cooked at searing high temperatures, carcinogenic compounds called heterocyclic amines (or HCAs) and polycyclic aromatic hydrocarbons (or PAHs) can naturally form, especially where meat is charred. While research on the health effects isn’t conclusive, the quality of the meat is better if you avoid charring:

· Trim fat and remove skin from meat prior to cooking.

· Emerging research suggests marinating meat for at least 30 minutes can reduce the formation of HCAs.

· Cook foods at a low temperature, and to the outside of the flame rather than directly over it to help prevent flaming. Drain away high-fat marinades and have a spray bottle with water ready for flare-ups.

· Flip food frequently to prevent crusting, and scrape off charred areas before eating meat, poultry or fish.

· Use a food thermometer to determine when food is done, and to avoid overcooking and charring.

“Wow your guests with delicious and healthy foods, prepared safely, so you won’t end up with any grilling regrets,” Krieger says.

To learn more about safe and flavorful grilling, including marinating foods, grilling with wood chips and to download the Safe Grilling Guide and more, visit www.HomeFoodSafety.org and download the free Is My Food Safe? app.

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All registered dietitians are nutritionists – but not all nutritionists are registered dietitians. The Academy’s Board of Directors and Commission on Dietetic Registration have determined that those who hold the credential registered dietitian (RD) may optionally use “registered dietitian nutritionist” (RDN) instead. The two credentials have identical meanings.

The Academy of Nutrition and Dietetics and ConAgra Foods’ Home Food Safety program is dedicated to raising consumer awareness about the seriousness of food poisoning and providing solutions for easily and safely handling food in their own kitchens. More information can be found at www.HomeFoodSafety.org.

The Academy of Nutrition and Dietetics is the world’s largest organization of food and nutrition professionals. The Academy is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. Visit the Academy at www.eatright.org.


Media contact: Ryan O’Malley, Allison MacMunn
800/877-1600, ext. 4769, 4802
media@eatright.org

Tackle Kitchen Spring Cleaning and Reduce Your Risk Of Food Poisoning

Tackle Kitchen Spring Cleaning and Reduce Your Risk Of 

Food Poisoning With Tips from Homefoodsafety.Org 

Spring is now upon us, welcoming flowers, warmer weather and of course spring cleaning. The Academy of Nutrition and Dietetics along with ConAgra Foods encourages Americans to give their kitchens a thorough cleaning with tips from the Home Food Safety program’s www.HomeFoodSafety.org. 

“Spring cleaning is a great opportunity to give the kitchen a good food safety check and cleaning, especially refrigerators and freezers where raw meat, poultry and seafood is stored,” says registered dietitian nutritionist and Academy Spokesperson Karen Ansel. 

During National Nutrition Month, Ansel shares simple steps from www.HomeFoodSafety.org to help reduce cross contamination in the kitchen, and minimize the risk of food poisoning:

Kitchen Surfaces 

“Illness-causing bacteria can survive in many places around the kitchen, not just on hands alone,” Ansel says. “Unless people wash their hands, utensils and surfaces the right way, they could unintentionally spread bacteria to their food and family.” 

· Keep countertops clean by washing with hot soapy water before and after preparing food. Clean surfaces and utensils with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water.

· Keep kitchen surfaces such as appliances, countertops, cutting boards and utensils clean with hot, soapy water after preparing each food item. Keeping cutting boards and surfaces clean, and following proper sponge safety, helps prevent cross-contamination.

Refrigerator 
“Everything that comes in contact with food must be kept clean all year long to reduce cross-contamination, including the refrigerator,” Ansel says. “Spring is the perfect time to clean up and set regular cleaning routines.” 

· Check that the refrigerator temperature is set to below 40° F. Download the Refrigerator Safety Checklist and Refrigerator Cleaning Guide for additional information.

· Keep the refrigerator clean at all times; this is a good time to look for unnoticed spills and remove lingering odors. Wipe up spills and clean surfaces with hot, soapy water and rinse them well.

· To keep the refrigerator smelling fresh and help eliminate odors, place an opened box of baking soda on a shelf. Avoid using solvent cleaning agents, abrasives, and any cleansers that may impart a chemical taste to food or ice cubes, or cause damage to the interior finish of your refrigerator. Follow the manufacturer’s instructions.

Shelf life 

“Whether in the pantry or refrigerator, it’s important to make sure food items haven’t spoiled,” Ansel says. “Remember – when in doubt, toss it out!” 

· This is a good time of year to use or throw away foods that are losing their quality or have spoiled, for both refrigerated items and non-refrigerated items in the pantry. For a detailed listing of the shelf-life of foods, as well as a kitchen safety quiz, download the free “Is My Food Safe?” app.

· Make spring the time to begin new food safety habits. Once a week, make it a habit to throw out perishable foods that should no longer be eaten.

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All registered dietitians are nutritionists – but not all nutritionists are registered dietitians. The Academy’s Board of Directors and Commission on Dietetic Registration have determined that those who hold the credential registered dietitian (RD) may optionally use “registered dietitian nutritionist” (RDN) instead. The two credentials have identical meanings.

The Academy of Nutrition and Dietetics and ConAgra Foods’ Home Food Safety program is dedicated to raising consumer awareness about the seriousness of food poisoning and providing solutions for easily and safely handling food in their own kitchens. More information can be found at www.homefoodsafety.org. 

The Academy of Nutrition and Dietetics (formerly the American Dietetic Association) is the world’s largest organization of food and nutrition professionals. The Academy is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. To locate a registered dietitian in your area, visit the Academy of Nutrition and Dietetics at www.eatright.org. 

Unwashed Fruits and Vegetables can Host Harmful Pathogens

For Release by the Academy of Nutrition and Dietetics

Unwashed Fruits and Vegetables can Host Harmful Pathogens:

Tips to keep fruits and vegetables safe, avoid food poisoning

CHICAGO - Summer offers plenty of tasty fresh fruits and vegetables, but whether it comes from the local farmer’s market, grocer or even your own garden, produce may become contaminated with harmful pathogens that can cause food poisoning. As part of the Home Food Safety program, the Academy of Nutrition and Dietetics and ConAgra Foods reminds Americans to safely enjoy produce with tips for buying, storing and preparing raw produce.

“One in six Americans gets sick every year from foodborne pathogens that you cannot see, smell or taste but are everywhere,” says registered dietitian and Academy spokesperson Sarah Krieger. “Eating any contaminated product - even produce labeled as organic or locally grown - can lead to food poisoning or even death.”

Each year, 3,000 Americans die from food poisoning. In 2011, listeria-contaminated produce caused the deadliest foodborne illness outbreak in nearly 90 years, according to the Centers for Disease Control and Prevention. Harmful foodborne pathogens like E. Coli, salmonella, listeria and norovirus may contaminate fruits and vegetables from the soil or water or during harvesting.

“Fruits and vegetables are an important part of a healthy eating plan, and should fill half of your plate, but just like any food product, extra precautions should be taken to reduce the risk of food poisoning,” Krieger says.

“Avoid produce with mold, bruises or cuts as these are great places for bacteria to hide and spread rapidly to other places of the fruit. Buy loose produce rather than pre-packaged and if you do buy pre-packaged, it doesn’t hurt to wash bagged-lettuce or pre-washed carrots even if the bag claims they are ready to eat.”

According to Krieger, it is imperative to wash fruits and vegetables with cool tap water before eating or serving; dry with a clean cloth or paper towel to eliminate bacteria; and use a knife to cut away any damaged or bruised areas. It is also important to wash produce before peeling to make sure dirt and bacteria aren’t transferred from the knife to your fruits or vegetables.

“Cross-contamination can lead to food poisoning when juices from raw foods like meat, poultry or chicken come in contact with ready-to-eat foods like raw produce,” Krieger says. “Using two cutting boards and a color-code system can help: one color cutting board for raw meats; and the other for your fruits and vegetables.”

Just like any prepared dish, cooked fruits and vegetables can perish and lead to food poisoning upon consuming. Krieger advises discarding cooked vegetables after three to four days and to label leftovers with an “eat-by” date to know when food is no longer safe to eat.

Download the Summer Produce Safety tip sheet, and visit www.homefoodsafety.org for additional safety tips on how to properly store your produce and reduce your risk of food poisoning.