Colorado State University Extension
SafeFood Rapid Response Network
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RESOURCES
Edited by: Marissa Bunning, Ph.D., Mary Schroeder, M.S., R.D, Pat Kendall, Ph.D., R.D., Colorado State - Spring 2007
Giant Microbes - Plush Bugs
If you're looking for a new learning tool or just an amusing gift, these stuffed animals that look like tiny microbes make a fun new learning tool or amusing gift. The 5-to-7 inch plush bugs are accompanied by an image of the real microbe it represents, as well as information about the microbe. To order, go to http://www.giantmicrobes.com/.
SMOKING MEATS SAFELY AT HOME
Smoked meats and poultry are often valued for their flavor, which is why many consumers are interested in learning how to smoke foods. Smoking meats and poultry while minimizing the risk of bacterial contamination can be a challenge. A couple of resources that can help are reviewed below:
Curing and Smoking Meats for Home Food Preservation. This informational guide and literature review was developed by the National Center for Home Food Preservation at the University of Georgia (UGA) in Athens as a resource for Extension professionals interested in providing information to consumers about home smoking and curing for food preservation. Since there is a difference between smoking for food preservation and smoking for texture and flavor, the UGA guide focuses on the process used to smoke meat for preservation.
The key steps described are heat processing, chemical processing, and surface dehydration. Because both traditional and newly emerging foodborne illnesses are an issue when preserving meats and preparing other foods at home, the heat treatment step is highlighted. During the heating step, microorganisms can be killed if the proper temperature is used for a long enough period of time. Different treatment temperatures are required to kill various pathogens. During the chemical processing step, salt, nitrates, and nitrites are used to inhibit further pathogen growth. Finally, fermenting and drying are described as the last step in smoking meat for preservation.
Smoking Meat and Poultry. This online fact sheet developed by USDA's Food Safety and Inspection Service (FSIS) provides details for consumers interested in smoking meats at home. The fact sheet focuses on safe food handling during smoking, including starting with safely thawed meat, marinating the meat in the refrigerator not on the counter, using a smoker safely and using two thermometers: one for the food and one for the smoker. The temperature of air inside the smoker needs to be maintained between 225 and 300F during cooking. For measuring the meat temperature, either oven-safe or instant-read food thermometers can be used. Safe smoker cooking times can range from 4 to 8 hours, depending on the type of meat as well as its amount, size, and shape. Safe internal temperatures for smoked foods also depend upon the type of meat: 145F for beef, veal, and lamb steaks; 160F for pork, ground beef, and ground lamb; and 165F for poultry.
In addition to these FSIS guidelines for consumers, the USDA offers a Meat and Poultry Hotline to answer questions about meat, poultry, and egg products and preparation. The number is toll-free at 1-888-MPHotline (1-888-674-6854) and operates weekdays from 10 a.m. to 4 p.m. Eastern time. For more information on this hotline and smoking meats safely, visit the FSIS website at www.fsis.usda.gov.
Sources:
- U.S. Department of Agriculture, Food Safety and Inspection Service Fact Sheets. Smoking Meat and Poultry. Available at: www.fsis.usda.gov/Fact_Sheets/Smoking_Meat_and_Poultry/index.asp.
- University of Georgia at Athens, National Center for Home Food Preservation. Curing and Smoking Meats for Home Food Preservation. Available at: www.uga.edu/nchfp/publications/nchfp/lit_rev/cure_smoke_toc.html.
