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Nine Steps to Keeping Meat Safe

Meat provides plenty of nutrients to the diet, ranging from protein to iron. Unfortunately, meat also carries the possibility of food-borne illness. The good news is that you can significantly slow bacteria growth and prevent sickness. All it takes are a few simple steps that start at the supermarket and end in the kitchen.

  1. Purchase Meat Last

    • Ensure that meat stays as cool as possible from the store to home. Purchase meat products as the last item on shopping trips. Make sure that the packages are cool to the touch and tightly sealed.

    Check Sell-by Date

    • Inspect the labels to make sure labels haven't been altered. Also check the package and validate that the sell-by date hasn't passed. If the sell-by date is within two days, cook immediately or freeze the package.

    Look at Meat Coloring

    • Darkened coloring of packaged meats may signify spoilage and bacteria growth. While color alone may not be sure a sign of spoilage, don't purchase meat that has slimy, sticky texture or an odd smell.

    Store in Cooler on the Way Home

    • Keep a cooler in the car to make sure the meat remains at a cool temperature until you arrive home. The cooler prevents bacteria growth, which may increase at higher temperatures.

    Immediately Refrigerate Meat

    • Refrigerate meat at temperatures below 40 degrees Fahrenheit. Place meat items in the coldest area of the refrigerator, which is typically the meat compartment or the back of the bottom shelf. Also, store fruits and vegetable on a separate shelf to prevent possible contamination.

    Freeze Leftover Meat

    • Place meat that you don't plan to use within two or three days in the freezer. Use freezer bags unless you plan to cook the meat within a week.

    Thaw Correctly

    • Defrost frozen meat in the refrigerator, not at room temperature. For quicker results, microwave meat on defrost to reduce the time the meat sits at dangerous temperatures. Once the meat has been defrosted, don't refreeze unless it was thawed in the refrigerator.

    Cook to Appropriate Temperatures

    • Cooking meat at appropriate temperatures destroys food-borne bacteria. Ground beef, ground lamb and pork chops should be cooked to internal temperatures of at least 160 degrees Fahrenheit. Poultry should reach temperatures of at least 165 degrees Fahrenheit. Fish, shellfish and rare steaks like beef, veal and lamb should be cooked until reaching 145 degrees Fahrenheit

    Refrigerate Leftovers

    • Store leftover foods in the refrigerator. Never allow food to sit at room temperature more than two hours. Meat and leftovers last around four days in the refrigerator and four months in the freezer.

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