December 5, 2013
With the holiday season in full swing, most families are planning to cook large meals that will yield plenty of leftovers. What many fail to recognize though, is that this food can be a haven for bacteria and other germs that can cause illness. In fact, the North Carolina Foodborne Illness Lawyers with the law firm of HensonFuerst explain that at room temperature, dangerous microbes growing on food can double in a span of 20 minutes.
In an effort to help prevent foodborne illness this holiday season, the U.S. Food and Drug Administration (FDA) offered several tips to ensure safe food storage. Their team of experts stated that proper temperature regulation is the most vital aspect of food safety. That’s why refrigerators should be kept at a temperature of 40 degrees or below, while freezers should have a temperature of 0 degrees.
It is also important to tightly wrap foods to prevent contact with air, which allows bacteria to grow. However, foods should not be packed tightly into a refrigerator, so that cold air can circulate and properly chill foods.
The FDA adds that the most important thing to remember to prevent illness from leftovers is, “When in doubt, throw it out.”
The North Carolina Personal Injury Lawyers with HensonFuerst recognize the dangers foodborne illnesses can pose and the firm is hopeful these tips will help keep citizens safe and healthy this holiday season!