As temperatures rise and families gather for seasonal celebrations, Arkansans should follow essential food safety practices to protect their health, according to Rachel L. Luckett, family and consumer sciences coordinator for the Expanded Food and Nutrition Education Program for the University of Arkansas at Pine Bluff.
Luckett said simple precautions during the spring and summer months can significantly reduce the risk of foodborne illness. She emphasized that harmful bacteria cannot be seen, smelled or tasted, making proper food handling especially important.
Luckett said following four key food safety principles – clean, separate, cook and chill – can help keep food safe. Washing hands and surfaces frequently, avoiding cross-contamination, cooking foods to proper internal temperatures and refrigerating food promptly are all critical steps.
“With holidays such as Mother’s Day, Father’s Day, Juneteenth and Independence Day approaching, many families will be preparing meals for gatherings,” Luckett said. Whether cooking indoors or grilling outdoors, it is important to remain mindful of food safety, particularly the risk of leaving perishable foods out too long.”
Luckett said perishable foods should not be left at room temperature for more than two hours. After that time, bacteria can grow to dangerous levels. Foods such as ham slices, brisket, homemade cornbread, turkey or chicken dressing and deviled eggs should be refrigerated within two hours or discarded.
“Maintaining a clean cooking environment is also essential,” she said. “Individuals should use clean utensils, washing hands before and during food preparation and cutting meats and vegetables separately to prevent cross-contamination. Preparing foods in advance and refrigerating them promptly can also help limit bacterial growth.”
Proper cooking temperatures are another key component of food safety. Luckett said red meat should be cooked to a minimum internal temperature of 145 degrees F, ground meats to 160 degrees and poultry to 165 degrees. Using a food thermometer is the best way to ensure foods reach safe temperatures.
“Following these simple practices – all based on recommendations from the U.S. Department of Agriculture Food Safety and Inspection Service – can help individuals and families enjoy their spring and summer celebrations safely,” she said.
For more information about food safety and nutrition programs, contact Luckett at [email protected].
Pursuant to 7 CFR Section 15.3, the University of Arkansas at Pine Bluff and the School of Agriculture, Fisheries and Human Sciences, 1890 Research and Extension Programs, offers all its Extension and Research programs and services (including employment) without regard to race, color, sex, national origin, religion, age, disability, marital or veteran status, genetic information, sexual preference, pregnancy, or any other legally protected status, and is an equal opportunity institution.
About the University of Arkansas at Pine Bluff
The University of Arkansas at Pine Bluff (UAPB) is an 1890 Land-Grant HBCU with a diverse student population, competitive degree offerings and stellar faculty. For over 150 years, UAPB has worked to create an environment that emphasizes learning, growth and productivity while affording a basic need to its students: a chance to advance. UAPB offers certificate and associate degree programs, more than 50 undergraduate and master’s degree programs, and a doctoral program in Aquaculture/Fisheries. Students are active in more than 100 organizations, including an internationally renowned Vesper Choir, Marching Musical Machine of the Mid-South (M4) Band, Concert Bands, Wind Symphony and an accomplished athletics program.