At the last family reunion picnic I went to,
a disaster was averted, no thanks to my aunt.
Aunt Flora brought 30 chicken legs that she
had thawed in the microwave right before her one hour drive to the conservation
area. They arrived, WARM, in a big plastic container she carried in front of
her like she was transporting the crown of Queen Elizabeth II on a velvet
pillow.
Warm chicken, in a car, in the summer, for
an hour? Trouble! Bacteria can double
their numbers every 20 minutes, so however many bacteria were on those chicken
legs when she took them out of the freezer, now there were 8 times more. Aunt
Flora wasn’t following a basic food safety rule: keep perishable foods cold
(below 4 C) or hot (above 60 C) so bacteria won’t grow.
I can’t imagine telling my elders what to
do (so I write about it in blogs instead-- talk about “chicken”!) but really
she should’ve packed those chicken legs in a few small containers, and then put
those on ice in a cooler. In fact, rather than thawing in the microwave (which
is okay if you cook immediately or cool immediately) she could have saved a
step by thawing in the fridge for a day or so. She could have put the still-cold
chicken legs into a container then into a cooler with ice for the one hour
drive to the picnic. The chicken would have had less of a bacterial “marinade”.
That no-one got sick is a testament to
Granddad’s food handling skills at the BBQ. He prepares for these events with
military cunning. He brings lots of tongs so that the same tongs never touch
raw meat and cooked meat; uses lots of paper plates for the same reason (“Why on Earth any fool
would put cooked meat back onto a plate he just used for raw meat, is beyond my
ken,” I’ve heard him say).
He brings a set-up for washing his hands: a camping
water container with a tap, along with soap and paper towels. He doesn’t much
go in for hand sanitizer when BBQing (“Washing hands gets rid of what
needs to be got rid of”). And, he uses the meat thermometer we got him a
few birthdays back: he checks that meat reaches at least 74 C (or 165 F, his
preferred temperature scale) and that weekend, he was keeping the chicken on
the grill ‘til it reached 180 F.
He wasn’t letting anyone touch their food
until they too had washed their hands.
Good on you, Granddad! You protected us from ourselves, from Aunt
Flora and from the flora on her chicken.
Some more tips for Food Safety at family reunions
(or at home) can be found on the PDHU website
Dan Singleton
Public Health Inspector
Hilarious! Thanks for the laugh and reminder of how important safe food handling is!
ReplyDelete