Food safety is important—from the farm, the grocery store, and the home garden to the table. At MealEssence.com, we keep up with the latest on nutrition and food safety. The United States Department of Agriculture is a trustworthy source for food safety information. These tips answer common questions in food safety...ones with as many rumors as fact.

So here’s the scoop on safety:

Is it necessary to wash fresh produce? Don’t the water “misters” used in the produce department make washing fruits and veggies unnecessary?

Yes, wash all produce! The water misted on produce at the grocery store does not replace washing these items at home. Before eating or preparing, wash fresh produce under cold running tap water to remove any lingering dirt. This reduces bacteria that may be present.

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Save the soap for washing people! If there is a firm surface, such as on apples or potatoes, the surface can be scrubbed with a brush. You should not wash fruits and vegetables with detergent or soap. These products are not approved or labeled by the Food and Drug Administration for use on foods. You could ingest residues from soap or detergent absorbed on the produce.

When preparing fruits and vegetables, cut away any damaged or bruised areas because bacteria that cause illness can thrive in those places. Immediately refrigerate any fresh-cut items such as salad or fruit for best quality and food safety.

Source: http://origin-www.fsis.usda.gov/Fact_Sheets/Does_Washing_Food_Promote_Food_Safety/index.asp

Accessed April 12, 2010. You’ll find this tip and more information on food safety.

Purchase eggs from the refrigerated section of the grocery store. Choose eggs with clean uncracked shells and take notice of the sell-buy date stamped on the carton.

Are eggs safe to eat after the sell-buy dates?
Yes. You have up to five weeks to use the eggs after you purchase them as long as they’re refrigerated at 40-degrees Fahrenheit or below and handled safely. Most people don’t understand that after the date, the eggs are still safe and can be used.

For safe storage:

• Refrigerate the eggs right away after returning home from the store.
• Make sure you leave eggs in their original carton, and
• Store eggs in the coldest part of the refrigerator, not in the door. With opening and closing the refrigerator door, the temperature could fluctuate too much.

Does the “two hour rule” apply to eggs?
You bet it does! If eggs are out of the refrigerator for longer than two hours, they must be thrown away. Watch how you handle your egg dishes and they’ll be safe to eat and delicious! Egg recipes are favorites during the spring and summer. MealEssence.com has recipes you’ll want to try for family picnics—standbys like egg salad and deviled eggs, and even more new recipes.

Source: http://www.fsis.usda.gov/News_&_Events/Script_Egg_Food_Safety/index.asp

Accessed April 12, 2010. You can find this information and more, by visiting www.fsis.usda.gov. Or visit the USDA virtual representative “Ask Karen” at askkaren.gov.

Outdoor activities are popular with Americans nationwide. The fresh air and exercise revives the spirit and the mind. Hiking, camping, and boating are good activities for active people and families….In many cases, these activities last all day and involve preparing at least one meal. If the food is not handled correctly, foodborne illness can be an unwelcome souvenir.

Keep hot foods hot and cold foods cold
Whether you are in your kitchen or enjoying the great outdoors, there are some food safety principles that remain constant. The first is "Keep hot foods hot and cold foods cold."

Most bacteria do not grow rapidly at temperatures below 40 °F or above 140 °F. The temperature range in between is known as the "Danger Zone." Bacteria multiply rapidly at these temperatures and can reach dangerous levels after 2 hours.

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If you are traveling with cold foods, bring a cooler with a cold source. If you are cooking, use a hot campfire or portable stove. It is difficult to keep foods hot without a heat source when traveling, so it’s best to cook foods before leaving home, cool them, and transport them cold.

So, which is best—hot or cold?
The first principle is to keep foods either hot or cold. Since it is difficult to keep foods hot without a heat source (although the new insulated casserole dishes will keep things hot for an hour or so), it is best to transport chilled foods. Refrigerate or freeze the food overnight. For a cold source, bring frozen gel-packs or freeze some box drinks. The drinks will thaw as you hike and keep your meal cold at the same time. What foods to bring? For a day hike, just about anything will do as long as you can fit it in your backpack and keep it cold—sandwiches, fried chicken, bread and cheese, and even salads—or choose non-perishable foods.

Source: http://origin-www.fsis.usda.gov/Fact_Sheets/Food_Safety_While_Hiking_Camping_&_Boating/index.asp 

Accessed April 12, 2010. For more valuable information on food safety, including what food to bring and cooking at camp.