Information provided by Cornell Cooperative Extension of Monroe County, NY(585)461-1000. Cornell Cooperative Extension provides equal program and employment opportunities.

Meat is part of a healthy diet, but consumers should handle meat carefully to avoid the possibility of food-borne illness. Meat is moist, low in acid and high in protein, 3 conditions which encourage the growth of food-borne pathogens. Careful handling and thorough cooking will ensure a safe product.

Purchase meat carefully, and be aware of the "sell by" date on the meat label. Take the fresh meat directly home from the market. If your schedule prevents this, make provisions for keeping the meat cold until it can be refrigerated. Keep a small cooler in your car in hot weather. Ask the cashier to pack all cold foods in the same bag - they will stay cold longer when packed together. Store groceries in the car out of direct sunlight if possible, since even the winter sun can warm the inside of a car.

Cook or freeze poultry, sausage, fish and ground meat within 1 to 2 days after purchase. Keep larger cuts of meat refrigerated up to 3 days. Cooked meat can be refrigerated up to 5 days.

USDA is now recommending consumers cook all ground meat thoroughly, to 160º F. E. Coli 0157H7 is a very dangerous bacteria that may be present in ground meats. It is killed by thorough cooking, so the use of a thermometer is recommended to ensure safety.

The bacteria which can cause many food-borne illnesses grow actively between the temperatures of 40º (refrigerator temperature) and 140º (serving temperature for hot food). Because of this it is important to rush food through this danger zone by heating and cooling food quickly. Any meat that has lingered in the danger zone for more than 2 hours should be discarded without tasting. Remember to keep hot foods hot and cold foods cold.

Poultry is commonly contaminated with the Salmonella or Campylobacter organisms. Salmonella is another organism killed by heat, in this case, 165º F. Careful handling of fresh poultry and thorough cooking will reduce your risk of Salmonella caused food-borne illness.