Food Safety For YOU! 2007 Edition

Eat Right and Join the Fight Against Foodborne Bacteria

The Safe Food Chart

READY TO EAT FOODS

FOOD SAFETY IMPLICATIONS

Ready-to-Eat Foods

Some ready-to-eat foods, such as hot dogs, luncheon meats, cold cuts, fermented and dry sausage, and other deli-style meat and poultry products, can contain bacteria that can be especially harmful if they are consumed by people in the at-risk groups.

It’s important to reheat precooked foods because they can become contaminated with bacteria after they have been processed and packaged at the plant.

HUMAN PATHOGEN ASSOCIATIONS

• Listeria monocytogenes
  (deli meat, hot dogs, and luncheon meats)

FOOD SAFETY PRECAUTIONS
(ALL READY-TO-EAT FOODS)

• Wash your hands with hot, soapy water after handling ready-to-eat foods. (Wash hands for at least 20 seconds.) Also, thoroughly wash cutting boards, dishes, and utensils. Thorough washing helps eliminate any bacteria that might get on your hands or other surfaces from the food before it’s been reheated.

• See the "Refrigerator and Freezer Storage" chart for the recommended storage times for these foods.

FOOD SAFETY PRECAUTIONS
(SPECIFIC FOODS)

Deli Meat and Poultry Products

• Pregnant women and their fetuses, the elderly, and people with weakened immune systems should reheat deli meat and poultry products, such as hot dogs, roast beef, turkey, and chicken breasts, until they’re steaming hot. If you cannot reheat them, do not eat these foods.

Hot Dogs

• Even though hot dogs are cooked when purchased, people, especially those in the at-risk groups (pregnant women and their fetuses, the elderly, and people with weakened immune systems) should reheat hot dogs until they’re steaming hot before eating them.

The average American eats approximately 60 hot dogs every year, and most Americans favor mustard on top, although children favor ketchup.

Food Safety A to Z Reference Guide

Hypertext updated by dms 2008-JUL-06