Eggs affect safety of homemade ice cream

Eating ice cream to beat the summer heat is one of America’s favorite pastimes. The rich, creamy flavor of homemade ice cream–whether it’s made with an old hand-cranked ice cream maker or a modern electric one–is especially tasty.

All would agree that a bout of food-borne illness is a most inappropriate way to celebrate summer. However, many families will put themselves at risk by cranking up their ice cream makers and using a recipe that calls for a raw egg base.  This is a really good way to expose your family to the nasty Salmonella bacteria.

It is commonly believed that as long as eggs are clean and uncracked they are free of the bacteria associated with raw eggs, Salmonella enteritidis. Experts now know that an infected laying hen can transmit the bacteria to the inside of the egg as her body is forming it, before shell development.  Refrigeration and freezing do not kill Salmonella, but cooking eggs to a temperature of 160 degrees Fahrenheit. does.

A person infected with Salmonella usually has fever, diarrhea, and abdominal cramps beginning 12 to 72 hours after eating or drinking a contaminated food or beverage. The infection generally lasts four to seven days, and most people recover without any  treatment. But for those at high risk–infants, older people, pregnant women, and people with a weakened immune system–it can be life-threatening.

So what can a person who loves homemade ice cream do? Don’t be intimidated. There are several safe ways to prepare your ice cream. First of all, update your recipes by using one of the following options:

• Find recipes that are eggless. An easy one calls for 2 cups milk, 1 cup sugar, 2 cups whipping cream or half-and-half and 2 teaspoons vanilla. Combine and stir until sugar is dissolved, then pour into a 1-gallon ice cream freezer and freeze according to manufacturer’s directions.
• Use pasteurized eggs in recipes calling for raw eggs. They are available in the refrigerator section of your local market; the container will be labeled “pasteurized.” Pasteurized eggs may cost more, but the pasteurization process destroys the Salmonella bacteria.
• Use a recipe that contains a cooked custard base. The custard base must reach 160 degrees, measured with a food thermometer, to kill the bacteria.  This is also the point at which the mixture will coat a metal spoon.

And, if you choose to use a recipe containing eggs:

• Choose Grade A or AA eggs with clean, uncracked shells.
• Use only eggs that have remained refrigerated.
• Use the eggs within recommended time limits—raw shell eggs within 3 to 5 weeks and leftover yolks and whites within 4 days. If the packaging states a “Use-By” date, adhere to it.
• Wash utensils, equipment and work areas with warm soapy water before and after contact with eggs.
• Wash your hands frequently with soap and hot water during food handling and preparation.

You can still enjoy homemade ice cream made with eggs without the side effects of Salmonella by preparing it safely.  Just make sure you use egg products, egg substitutes, or shell eggs that are pasteurized, or use a cooked egg base.

Why you should wear sunscreen

Have you ever known someone who had skin cancer?  I have—most of them family members, and all of them mid-life or older.  That is, until a few weeks ago when a friend in his early thirties was diagnosed with skin cancer—melanoma.  The shocking news of his diagnosis sent some scrambling to a dermatologist to have their own skin checked.  Use of sunscreen was definitely moved to priority status.

 How much sun is too much?

As much as we love the sun, it does not love us.  Our love affair with sunshine offers little in return. While sunshine helps the body to create vitamin D, studies show that you can get all the vitamin D you need from only 10 to 15 minutes of direct sun exposure about three times a week.  The American Academy of Dermatology recommends daily sunscreen use for exposure of more than twenty minutes.  Not just when sun bathing, but when you’re out in the sun gardening, exercising, etc.

 How much sunscreen and when?

So how much sunscreen do you need, and when?  Apply sunscreen 15-30 minutes before going outdoors.  One ounce is enough to cover exposed areas properly.  Be sure to cover all exposed areas completely.  A missed spot can result in a patchy, painful sunburn, so watch out when using spray sunscreens.

Reapply sunscreen after 2 hours, even on cloudy days, and after swimming or drying off. Even water-resistant sunscreens don’t last forever.

What does SPF mean?

Look for sunscreen with a sun protection factor, known as SPF, of 15 or higher.    If you have skin that burns easily, or a history of skin cancer, an SPF of 30 or higher is advised.

The sunscreen SPF rating is calculated by comparing the amount of time it would take to produce a sunburn on skin with sunscreen to the amount of time needed to cause a sunburn on unprotected skin.  For example, if you are fair-skinned and  would normally burn after 10 minutes of sun exposure, a sunscreen rated SPF 2 would double the amount of time it takes to burn.  You could be out 20 minutes before burning.  An SPF 15 sunscreen would allow you to multiply the initial burning time (10 minutes) by 15, meaning it would take 15 times longer to burn, or 150 minutes.

Eighty percent of a person’s lifetime sun exposure occurs before age 18, so make sure your kids use sunscreen, too.  Sun protection should be as much a part of outside activities as hand-washing before dinner time.  Parents are obligated to be good role models for their kids and protect their own skin as well.

Tanning alternatives

For most, tanning is a matter of vanity.  A deep, dark tan is considered attractive.  The cruel irony is that the sun exposure that causes this desirable tan can be the ruin of skin appearance later.  Sun exposure causes most facial wrinkles and  age spots.  Tanning to look better is ultimately self-defeating.  Despite claims that tanning booths offer “safe” tanning, artificial radiation carries all the risks of natural sunlight.  If a tan is a must, a healthier option is to use the many sunless tanning products that are on the market.

Related articles

• Summer Without Sunburn (webmd.com)

Food safety tips for grilling

Who doesn’t love a juicy steak fresh from the grill? The start of grilling season has begun, and now is a good time to revisit some basic food safety rules to keep you and your family safe and healthy.

Shopping

Food safety starts at the grocery store. Buy cold foods like meat and poultry last, right before checkout. After checkout, drive straight home and refrigerate meat and poultry immediately. This ensures that the meat stays cold enough.  And while you’re shopping, pick up a food thermometer if you don’t have one.  This handy tool is the only way to ensure foods are cooked to the proper internal temperature on the grill.

Thawing

It’s important to thaw meat and poultry before grilling.  Thaw frozen meats in the refrigerator—never at room temperature on the counter or in the sink.  If short on time, thaw meat safely under a stream of cold running water, or in the microwave, provided it will be cooked immediately.

Marinading

Marinades are a great way to add flavor and tenderness to your meat.  Always marinate meats in the refrigerator, not on the counter, where harmful bacteria can grow.  If planning to use some of the marinade as a sauce after the food is cooked, reserve part of it before putting in raw meat and poultry.

Avoid cross-contamination

When you go out to grill, make sure to have plenty of clean utensils and platters.  Cooked food from the grill should never touch platters and utensils used for raw foods. Harmful bacteria from the raw meat and their juices can transfer from the raw to cooked food, causing foodborne illness.

Internal temperatures

Make sure to thoroughly cook meat or poultry.  Using a meat thermometer, check that the proper temperature is reached. Here are the safe minimum internal temperatures for various meats:

• Cook all whole cuts of meat, including beef, veal, lamb, and pork to an internal temperature of 145 degrees Fahrenheit. Allow meat to rest three minutes before carving or consuming.
• All ground meats, including hamburgers made of ground beef should reach 160 degrees Fahrenheit. The color of the meat does not accurately indicate doneness.
• All poultry, including whole and ground chicken and turkey, should reach a minimum 165 degrees Fahrenheit.

After grilling

Keep grilled meat and poultry hot until served – at 140 degrees Fahrenheit or warmer. If there are any leftovers, refrigerate quickly.  Throw away any food left out for more than two hours—or one hour if you are outdoors and the temperature is above 90 degrees Fahrenheit.

Finally, keep it clean. Wash your hands, and keep your grill and utensils clean. Use a sturdy grill brush to clean the grill grates once you’ve finished cooking. Wash utensils in hot soapy water and wash surfaces.

Following these food safety rules will help to ensure that your grilled meal is remembered for its flavor, not for causing foodborne illness. For more information, check out the USDA Food Safety and Inspection Service website.

Cleaning Sponges: What’s the best way?

You try to be a good housekeeper. You sponge down your counters and appliances and feel good about keeping a clean and sanitary kitchen. But you may be doing more harm than good by spreading bacteria, according to scientists with the USDA’s Agricultural Research Service (ARS).  

The sponge is a versatile kitchen aid because it absorbs liquid so quickly, wipes over a variety of surface types and is reusable. However, it harbors more than moisture. It may also hold food-borne pathogens, yeasts and molds.

The dirty sponges

Scientists for the ARS have tested several methods for reducing risks from harmful microbes hiding in reused sponges.  First, they soaked sponges at room temperature for 48 hours in a solution made from ground beef and lab growth medium.  This was to grow a high level of microbes to simulate a very dirty sponge.  After 48 hours, the sponges had 20 million microbes.

Cleaning methods tested

They tested five different cleaning techniques to determine which was most effective at reducing the microbes.  One sponge was soaked for three minutes in a 10% chlorine bleach solution, two sponges were soaked in lemon juice or deionized water for one minute, one sponge was heated in a microwave for one minute, and another sponge was placed in a dishwasher operating with a drying cycle. Researchers left one sponge untreated to use as a comparison against the five cleaning techniques.

Best cleaning method      

Findings indicated after soaking in the bleach solution, lemon juice or deionized water, enough bacteria still remained on the sponges to potentially cause disease. The microwave heating and dishwashing with a drying cycle proved to be the most effective methods for inactivating bacteria, yeasts and molds on sponges.

Microwaving sponges killed 99.99999% of bacteria present, while dishwashing killed 99.9998% of bacteria.  These simple and convenient treatments can help ensure that contaminated sponges don’t spread foodborne pathogens around household kitchens.

Cleaning vs. Disinfecting

Remember that cleaning and disinfecting are not the same thing. Cleaning removes germs from surfaces, and disinfecting destroys them.  Cleaning with soap and water to remove dirt and most of the germs is usually enough.  But sometimes, you may want to disinfect for an extra level of protection from germs.

You should clean and disinfect counters and other surfaces before, during and after preparing food – especially meat and poultry.  Follow all directions on the product label, which usually specifies letting the disinfectant stand for a few minutes.

Use paper towels that can be thrown away to keep bacteria from contaminating your sponge or dish cloth.  Another idea is a disposable sanitizing wipe that both cleans and disinfects. If you use a sponge, be sure to sanitize them regularly, either by microwaving for one minute, or running through the dishwasher using the drying cycle.

Slow Cooker Class Offered

Has your slow cooker been banished to the back of the cabinet? If you’re short on time and budget-conscious, slow cookers are a great tool to get dinner on the table without the drive-thru. They essentially do the cooking while you are away. Imagine putting the ingredients in the slow cooker, leaving for work, and coming home to a great smelling, mouth-watering dinner.

The University of Arkansas Cooperative Extension Service and the Garland County Extension Homemakers Council will be offering a single-session class to help you beef up your slow cooker skills. Set for January 26^th at 10:30 am, the class will feature recipe demonstrations and slow cooker tips to help you get the most from this small appliance. You’ll learn to prepare healthy, low-cost recipes and enjoy a lunch sampling the dishes prepared.

The class will be held at the EHC Building located on the Garland County Fairgrounds. Fee for the class is $6 and includes lunch. Space is limited, so register before the January 19^th deadline by contacting the Garland County Extension Service at 623-6841, emailing Lwashburn@uaex.edu or visit the Extension office located at 236 Woodbine in Hot Springs.