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May 30, 2022 Post a Comment

Meat, Poultry & Seafood from Food Safety for Moms to Be

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Welcome to Safe Eats, your food-by-food guide to selecting, preparing, and handling foods safely throughout your pregnancy and beyond!

Meat, Poultry & Seafood | Dairy & Eggs | Fruits, Veggies & Juices | Prepare-to-Eat Foods | Eating Out & Bringing In

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Poly peptide in meat, poultry, and seafood is an important nutrient in your diet, but it can likewise be an ideal environment for some harmful bacteria. Here's how to keep harmful bacteria at bay and your family safety.

Clean Is Key!

Your get-go steps in food safety are...

Wash easily thoroughly with warm water and soap before and after handling raw meat, poultry, and seafood.
Wash cutting boards, dishes, and utensils (including knives), and countertops with soap and hot water after they come up in contact with raw meat, poultry or seafood.

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Sanitize It!

Kitchen countertops that come in contact with raw meat, poultry, and seafood can exist sanitized using a kitchen sanitizer. 1 teaspoon of liquid chlorine bleach per quart of make clean water can also be used to sanitize surfaces. Leave the bleach solution on the surface for about 10 minutes to exist effective.

S-E-P-A-R-A-T-E

Improper treatment of raw meat, poultry, and seafood can set the stage for cross-contamination - the spread of leaner from foods, hands, utensils, and nutrient preparation surfaces to another food. Here's how to terminate it:

Split raw meat, poultry, and seafood from ready-to-swallow foods in your grocery shopping cart, refrigerator, and while preparing and handling foods at dwelling house. Likewise, consider placing these raw foods within plastic bags in your grocery shopping cart to keep the juices independent.
To prevent juices from raw meat, poultry, or seafood from dripping onto other foods in the refrigerator, identify these raw foods in sealed containers or sealable plastic numberless.
If possible, use one cut board for raw meat, poultry, and seafood and another one for fresh fruits and vegetables. If two cutting boards aren't available, prepare fruits and vegetables commencement, and put them safely out of the way. Launder the cutting board thoroughly with soap and hot water. And so, prepare the raw meat, poultry, or seafood. Follow by washing the cutting board once more.
Marinades used on raw meat, poultry, or seafood tin incorporate harmful leaner. Don't reuse these marinades on cooked foods - unless you eddy them earlier applying.
Never sense of taste uncooked marinade or sauce that was used to marinate raw meat, poultry, or seafood.
Place cooked food on a clean plate for serving. If cooked food is placed on an unwashed plate that previously held raw meat, poultry, or seafood, leaner from the raw nutrient could contaminate the cooked food.

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CHILL!

To proceed all meats, poultry, and food in general prophylactic...

Your refrigerator should annals at twoscore° F (four° C) and the freezer at 0° F (-18° C). Place a refrigerator thermometer in the refrigerator, and check the temperature periodically. During the automatic defrost bike, the temperature may temporarily annals slightly college than forty° F (iv° C). This is okay.

When storing seafood...

Buy merely fresh seafood that'south refrigerated or properly iced.
Air-condition or freeze seafood immediately if you're not going to melt it right abroad.

Moms-to-Be: Advice Nigh Eating Fish

Due to the testify of benefits from eating fish, women who are significant or breastfeeding should swallow at least 8 and up to 12 ounces per week of a multifariousness of fish, from choices that are lower in methylmercury.

Choices to Avert
Highest Mercury Levels

King mackerel
Marlin
Orangish roughy
Shark
Swordfish
Tliefish (Gulf of United mexican states)
Tuna, bigeye

For more information, see Dietary Advice for Moms-to-be.

Pre-stuffed Poultry: Fresh Vs. Frozen

Avoid purchasing fresh, raw whole poultry that's been pre-blimp. The raw-meat juices mixing with the stuffing can cause bacterial growth.
Frozen, raw whole poultry that'southward been pre-stuffed is safe and should be cooked in its frozen land; don't defrost information technology first.

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Cook Information technology Correct!

Raw fish (such every bit sushi or sashimi) or foods fabricated with raw fish are more likely to contain parasites or leaner than foods made from cooked fish, so information technology'southward important to cook fish thoroughly. Here'south how...

Seafood

Finfish should be cooked to an internal temperature of 145° F (63° C). When a nutrient thermometer is not bachelor or advisable, follow these tips to determine when seafood is done:

Cook fish until it'southward opaque (milky white) and flakes with a fork.
Cook shrimp, lobster, and scallops until they reach their appropriate color. The flesh of shrimp and lobster should be an opaque (milky white) colour. Scallops should exist opaque (milky white) and firm.
Cook clams, mussels, and oysters until their shells open. This means that they are done. Throw away the ones that didn't open.
Shucked clams and shucked oysters are fully cooked when they are opaque (milky white) and house.

E ating Raw Seafood Is Risky - A pregnant adult female and her unborn babe are at risk if she eats raw or undercooked seafood. Moms-to-be should avoid eating raw or undercooked finfish or shellfish (including oysters, clams, mussels, and scallops).

Meat/Poultry

Cook raw meat and poultry to safe internal temperatures. Always use a clean food thermometer to cheque the internal temperature of these foods. Make sure it goes directly into meats, merely doesn't come out the other side and touch the pan. Cook meat and poultry to these temperatures:

Meat

Cook beef, pork, veal, and lamb roasts, steaks, and chops to at to the lowest degree 145° F (63° C), with a 3 minute rest time.

Ground Meat

Melt ground beef, veal, lamb, and pork to at least 160° F (71° C).

Melt ground poultry to 165° F (74° C).

Poultry

Cook all poultry to minimal safe internal temperature of 165° F (74° C).

Consumers may wish to cook poultry to a higher temperature for personal preference.

For a printable chart of cooking temperatures, run across the Utilize the Heat (PDF - 20.3KB) chart.

Questions and Answers

"How tin can I tell if fish is fresh?"

Perfectly fresh fish and shellfish have almost no odor. It'south only when seafood starts to spoil that it takes on a "fishy" odor. Fresh fish will have these signs:

The optics are make clean and bulge a footling.
Whole fish and fillets have firm and shiny flesh and bright, carmine gills free from slime.
The flesh springs dorsum when pressed.
There is no concealment around the edges or dark-brown or yellowish discoloration.
The fish smells fresh and mild, not "fishy" or ammonia-like.

Annotation: Keep in mind that merely because fish is fresh doesn't hateful it's leaner-free. Yous still need to follow the food safe tips above when treatment or preparing fresh fish.

"What should I look out for when buying frozen seafood?"

Y'all should follow these guidelines:

Don't buy frozen seafood if its parcel is open, torn, or crushed on the edges.
Don't buy packages that are above the frost line in the store's freezer.
If you can see through the package, look for signs of frost or ice crystals, which could mean the fish has been stored a long time or defrosted and refrozen. In this case, y'all shouldn't buy it.
There should exist no white spots, dark spots, discoloration or fading, or red or pink flesh to betoken drying-out.

"Some of my favorite seafoods are raw clams and oysters. Why aren't they prophylactic to consume?"

They're dangerous because raw seafoods are more likely to contain parasites or bacteria than foods made from cooked seafood. In add-on, clams, mussels, and other mollusks get their food past filtering big quantities of water through their shells. In doing so, they can accumulate more bacteria and viruses than finfish. This makes raw mollusks especially dangerous to eat. Seafood that's been cooked thoroughly is safe to consume.

"Should I stop marinating meat, poultry, and seafood at room temperature while I'm pregnant?"

Actually, you should discontinue this practice whether y'all're meaning or not. Marinade that'due south been used on raw meat, poultry, and seafood contains raw juices, which may contain harmful leaner. And, leaner grow speedily at room temperature. Refrigeration slows bacterial growth, so for your safety, foods should ever be refrigerated while marinating.

For the recommended storage times for foods, see the Fridge & Freezer Storage Chart. (PDF | 21.2KB