EULALEE THOMPSON
So what's for dinner today? Is it meat that was thawed outside the refrigerator, perhaps on the kitchen counter? Then, chances are the people who eat this meal are being exposed to all sorts of pathogens. Audrey Morris, Caribbean Food and Nutrition Institute's (CFNI's) nutritionist says that it is always better to thaw your chicken and meat in the refrigerator (which most people call the bottom of the fridge).
"It is less likely that pathogens will grow in the fridge, they grow better in warmer temperatures for example, when they are placed in the kitchen and are exposed," Miss Morris said.
She suggests however that if you are unable to plan ahead then the meat can be quickly defrosted under running water to beat the pathogens at their game.
Bacteria or pathogens are more likely to grow to levels that are dangerous when in temperatures that range between four degrees and 60 degrees Celsius. This is the reason why it is always best to keep the temperature in the refrigerator lower than four degrees Celsius and then cook them well over 60 degrees Celsius.
All of this talk about defrosting meat and pathogens raise the issue of how should we store our food to ensure that health is maintained ? Food can be stored for months in the freezer but in most cases, only for a couple of days in the refrigerator. Miss Morris says that meat keeps well for up to three to five days in the refrigerator if it is cool enough meaning between 0 and 4 degrees Celsius. Chicken is more susceptible to pathogens and stores well for only one or two days. It is also best to keep fish for only one or two days in the refrigerator.
"Exceptions are ground meats (or mince), because the surface area for contamination is increased by grounding the meat," she said.
Mrs. Morris said that sometimes when meat is purchased at the supermarket, it is not possible to say how long it had been stored but if it is properly stored it should store for months in a properly working freezer.
Canned products can be stored at room temperature but, Miss Morris said that when purchasing these products, it is important to check the "used before date", if the date has passed then this is a hint that the product might be spoilt. If the can is bulging, this is also a hint that the food is spoilt and when the can is punctured it might explode and the food will gush out.
It is best to purchase pasteurised dairy products--milk will keep for about five days and eggs can keep for up to a month depending on how fresh they were when purchased but they must be refrigerated.
And what about leftovers, sometimes there is so much of that in the refrigerator well, Miss Morris said that leftover food shouldn't be stored for more than one or two days.
"What you want to do is get the food to cool quickly, probably use ice bags... (if it is meat in a dish by the time dinner is finished it should be cool enough) and then put it in the refrigerator.
