BETHLEHEM, Pa. — When we think of the Fourth of July, independence, fireworks, and food come to mind.
But food safety should be added to that list.
At Dr. Augello’s Health and Body Makeover in Bethlehem, the focus is always on how to nourish the body with healthy food.
“We always get a lot of questions from clients coming up on the holidays about how to manage specific food habits,” said Nutrition Coach Marco Augello.
Marco Augello says food safety starts with the preparation process.
USDA experts agree, saying meats should be marinated in the refrigerator.
And if you plan to use the marinade for a dip later, boil it first.
Augello says we should also avoid cross contamination.
“When making different meals, to use separate cutting boards, separate stations, separate utensils, as well. We do not want to use the same utensils for one dish and then use those for another,” said Augello.
When grilling, use a thermometer to make sure you reach the proper internal temperature.
Beef, pork, lamb and seafood should be cooked to 145 degrees.
Ground meat should reach 160 degrees.
Poultry at 165 degrees.
Make sure you keep hot foods hot and cool foods on ice, especially during a heat wave when food can spoil quickly.
Wash fruits and vegetables thoroughly.
For lettuce, cut away any wilted sections after washing.
And lastly, a piece of advice that’s good for so many reasons.
“And, of course, basic sanitation, washing our hands,” said Augello.
A few steps to make sure your holiday is filled with sizzle instead of fizzle.