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. How Safe are your food handling practices? Canadians tend to greatly underestimate the risk of food-borne illness says Bonnie Lacro‘rx, a Dietician who is currently doing gradu- ate research at the University of Guelph on consumer food handling behaviour. "Anyone who is sick for a day and thinks they have the 24-hour flu," says Lacroix, “is probably sullering from food-borne illness." Lacroix lists tive common food-handling errors: 1. Cross Contamination â€" Cooking to a sale temperature destroys harmful bacteria, but touching the food after cooking with a reused knife or sewing utensil can recontaminate it Wiping a countertop, cutting board or plate with a used dishcloth or sponge just spreads the bacteria that have been quickly multiplying 'n a warm, moist environment. .Failure to Wash Hands Before Handling Food â€" Just as animals can harbour harmful forms of Ecoli and other bacteria in their intestinal tract, so can humans and household pets. 3. Not Refrigerating Leftovers â€" The number One source of food-borne illness is food left at room temperature for more than an hour or two. 4. Presuming Some Foods are Safe â€" Flaw fruits and vegetables can be more dangerous than meat. which is usually cooked before eating. 5. Not Using a Food Thermometer for All Cookingâ€"Athermometer is the only way to be sure food has reached a sale temperature. Like most Canadians, Home Economist Joyce Parslow admits she used to rely on a thermometer only when cooking a large item. such as aturkey. to make sure that the stuffing had reached a safe temperature. or to ensure roasts were done the way she liked them, “But tor hamburgers, meat Ioat or casseroles.“ she said, "I decided *en the meat was cooked by how oked." Then Parslow learned about a United States Department at Agriculture study that proved that appearance isn't a reliable indicator. "Beef bur- gers may be brown in the centre before reaching a safe temperature orthey can remain pink even after proper cooking That's when I realized." noted Parstow. “the imponance of using a food thermometer even when cooking hamburgers or chicken pieces.“ Parslow recently authored a new booklet. Food Safety at Home a You're in Control. Sup- ported by the Canadian Partnership for Consumer Food Safety Education, the Kidney Foundation of Canada and the Environmental Health Foundation of Canada. the free booklet is one ol the first sources ol solid facts on lood thermometers for Canadian consumers. Belore the booklet was published, Agriculture and Agri»Food Canada tested 16 brands of ther- mometers and doneness indicators. Digital probewa or fork thermometers that show an actual temperature reading proved to be the best buy and most accurate when cooking thin meats, such as a hamburger, minute steak or pork chop. The problem With forks that show a doneness level. but no temperature reading is that the ranges vary from one model to another and did not always match Current Canadian Industry Standards. When usmg a food thermometer. insert the temperature stem or fork tines at least 4 cm (1 V2 inches) for an accurate reading. For thin meats. such as a pork chop. chicken leg or hamburger. you need to hold the meat with tongs and insert the ther- mometer Sideways into each piece. To learn more about safe handling of all loods. the correct ways to use food thermometers and sale doneness tem- peratures for meat and poultry. order the free booklet Food Safety at Home - You're in Control by calling 1-885- 248-2333, or through the Beef Information Centre's website at www.beefinlo,org Source: Reef Information Centre. Mississauga, Ontario. Couple RecogniIed for Volunteerism Anne and Don McGugan were two of 17 rectpients from across Ontario of an Agri-Food & Rural Communities Volunteer Recognition Award The couple operates a 450- acre cash crop term in Brooke Township and was recognized by the Universuy of Guelph for their contribu- tion to the promotion or farming and agricultural issues. Together they chaired the 60'" anniversary celebraâ€" tions of the Lambton Federation of Agriculture last August. Anne has served as the Secretary 01 the Brooke a Alvinston Agricultural Somety. a community representative on the Brooke Central School Council. a 4AH leader and was active in the township and county Junior Farmers. Anne also assists with Agriculture in the Classroom and farm tours. Currently. Anne is a member 01 Sunny Brooke WI in Lambton North andaProvmcialAdvisory Councillorfor Subdivision 20. She has held offices at Branch. District and Area levels. She serves as a member of the Education Committee for FWIO and is their alter- nate representative to the Ontario Federation of Agriculture. EkllaclEfl Iiom an ("little in me Warlord Guide~Advocale Apiii 2002 Photo courtesy of lhe Weilold Guide-Advocate Home 8. Country, Fall 2002 ll