Food Safety for Seniors Thawing Food Safely老人解冻食品安全食品安全.pptVIP

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Food Safety for Seniors Thawing Food Safely老人解冻食品安全食品安全.ppt

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Food Safety for Seniors Thawing Food Safely老人解冻食品安全食品安全

2001 Oklahoma Cooperative Extension Service 2001 Food Safety for Seniors: Thawing Food Safely Oklahoma Cooperative Extension Service Food Safety for Seniors:Thawing Food Safely ___________ County Cooperative Extension Service Why worry about thawing? Bacteria grow quickly at warm temperatures (40oF to 140oF) Some increase in number Some produce a toxin May cause illness if the food is eaten The Danger Zone 40oF to 140oF Less than two hours Cumulative Thawing at room temperature goes way beyond the safe time Best way to thaw: refrigerator Remember to take food from freezer in time Write self notes Also gives best quality food Thawing safely:microwave oven Follow manufacturer’s directions Cook immediately when thawed Drawback: may be partially cooked during thawing Thawing safely:cook from frozen state Shape, cut or trim meat as it will be cooked Cook the meat without thawing Drawbacks: Takes longer to cook Less juicy meat Thawing safely:under cold water Put meat in water proof container Fill sink with cold water Change water every 30 minutes Remove food as soon as thawed Summary The refrigerator is the best way to thaw frozen food. Microwave thawing is safe if directions are followed Summary Cold water changed every 30 minute can be used Cook directly from the freezer Stay healthy by thawing food safely. * Why worry about how your thaw food? Bacteria grows quickly at warm temperatures (40oF to 140oF) Some increase in number to the point that the food that contains them can make you ill. Some produce a toxin or poison in the food. When you eat the food, it is the toxin that makes you sick. Your goal is to limit the growth of the bacteria and the production of any toxin. The best way to do that is to control the environment they are in. Thawing food properly can do that. If you thaw food at room temperature the outside of the food gets warm before the inside has thawed. Bacteria start to grow and produce toxin in the warmed part of the food. By the time the i