6 tips for safe and healthy eating during Tet

Tet is a time for family and friends to gather and share traditional meals. With all the delicious food and hustle and bustle of the holiday, it is important to ensure food safety so that everyone can have a happy and healthy holiday.

Expert Ashley Fenning, lecturer of Nutrition and Food Health at the University of Nebraska (USA), shares some essential food safety tips to help make your holidays both safe and memorable.

1. Start with cleanliness

This is one of the most important and first food safety measures. Washing hands and clean surfaces is key to preventing the spread of harmful bacteria that can lead to foodborne illnesses. The US Centers for Disease Control and Prevention (CDC) recommends washing hands thoroughly with soap before and after handling food, especially raw foods, such as raw eggs, raw meat, poultry or fish and their juices, according to Chadron Radio (USA).

With all the delicious food and hustle and bustle of the holiday season, it is important to ensure food safety so that everyone has a happy and healthy holiday.

Another important part of food safety is making sure countertops, cutting boards, and utensils are properly sanitized, especially when switching between handling raw meat and other ingredients.

2. Defrost and store chicken properly

When it comes to chicken, proper defrosting is essential to ensure food safety. The safest way to defrost is in the refrigerator. Alternatively, you can use cold water to defrost, but make sure to completely submerge the chicken and change the water every 30 minutes. The chicken should be stored in a sealed container or bag to avoid cross-contamination. Avoid defrosting chicken at room temperature as this will encourage bacterial growth. After cooking, any leftover chicken should be refrigerated within 2 hours.

3. Cook food at the correct temperature

Cooking meat to an internal temperature hot enough to kill harmful bacteria like Salmonella and E. coli. Use a food thermometer to make sure poultry reaches an internal temperature of 165°F (74°C), ground meat reaches 165°F (71°C), and beef or pork reaches 140°F (62.5°C).

Remember, it's not just the cooking time but the internal temperature that is safe.

4. Keep hot food hot enough and cold food cold enough

Temperature control is essential to reduce the risk of food poisoning. Keep hot foods at or above 60°C by using a hotplate, warming tray or slow cooker. Similarly, cold dishes such as salads or desserts should be kept at or below 4.5°C by storing them in the refrigerator or serving them on ice. Avoid leaving perishable foods out for more than 2 hours.

5. Prevent cross-contamination

Cross-contamination occurs when bacteria from raw foods come into contact with cooked or ready-to-eat foods. Use separate cutting boards for raw meat and other foods to reduce this risk. Clean utensils and dishes that have been used for raw foods before using them with other foods.

When cooking chicken, special care is needed because it can easily cause food poisoning.

6. Store and reheat leftovers safely

There is a lot of leftover food during the holidays, and safe storage is important. Refrigerate or freeze leftovers within 2 hours of consumption to prevent bacteria from growing. When reheating leftovers, make sure they reach an internal temperature of 74°C before serving.

By following the above food safety measures, you will reduce your risk of foodborne illness and make your holiday season safer and more enjoyable, according to Chadron Radio .

Source: https://thanhnien.vn/6-good-ways-to-eat-on-Tet-days-duoc-an-toan-va-lanh-manh-185250116130719412.htm