Colorado State University Extension
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Food Safety Highlighted in 2005 Dietary Guidelines
Edited by: Mary Schroeder, M.S., R.D. & Pat Kendall, Ph.D., R.D., Colorado State - Winter/Spring 2005
The 2005 Dietary Guidelines for Americans are out. As a joint effort by the U.S. Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA), the guidelines are reviewed and updated every 5 years to offer the most current, scientifically-based, information to the American public in the area of nutrition and health. The latest version of the Dietary Guidelines features food safety as one of the nine focal areas.
The key food safety recommendations to avoid microbial foodborne illness are:
- Clean hands, food contact surfaces, and fruits and vegetables. Meat and poultry should not be washed or rinsed.
- Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing foods.
- Cook foods to a safe temperature to kill microorganisms.
- Chill (refrigerate) perishable food promptly and defrost foods properly.
- Avoid raw (unpasteurized) milk or any products made from unpasteurized milk, raw or partially cooked eggs or foods containing raw eggs, raw or undercooked meat and poultry, unpasteurized juices, and raw sprouts.
There are additional recommendations for special population groups, including infants and young children, pregnant women, older adults, and those who are immunocompromised:
- Do not eat raw or undercooked fish or shellfish.
- Only eat deli meats and frankfurters that have been reheated to steaming hot.
Talking Points
The recommendations support the four key messages currently emphasized by the USDA's Partnership in Food Safety Education: "Clean, Separate, Cook, Chill," with the additional message to "avoid certain potentially unsafe foods." The first two recommendations address personal hygiene and prevention of cross contamination. Consumers should be instructed to "wash with soap and water all food contact surfaces before and after food preparation" and to "wash hands using soap and running warm water for at least 20 seconds, then dry with a clean towel." Additionally, all fruits and vegetables should be "rinsed under running water prior to eating." Contrary to popular belief, washing and rinsing raw meat and poultry can greatly increase risk of cross contamination and is unnecessary, since cooking destroys any bacteria on the meat.
To assure that foods are cooked adequately, consumers are advised to "use a food thermometer to make sure foods are cooked to safe internal temperatures." Leftovers should "be reheated to the proper internal temperature of 165ºF." The "chill" message emphasizes the need to chill all perishable food promptly and store at 41ºF or below. Foods should be defrosted in the refrigerator, under cool running water, or in the microwave, and not on the counter.
Lastly, the message to avoid unsafe foods is of particular importance to those individuals at greatest risk of foodborne disease, including pregnant women, infants, older adults and persons with medical conditions that affect immune function. The foods listed to avoid are those that can harbor pathogenic microorganisms and have been implicated in foodborne outbreaks.
Go online to view the Dietary Guidelines for Americans 2005 fact sheet and the Food Safety section of the 2005 Dietary Guidelines Advisory Committee report.
Source:- 2005 Dietary Guidelines Advisory Committee Report: Food Safety. Available at http://www.healthierus.gov/dietaryguidelines/.
