Page 2 - ROOT by Brock September October 22

SEAsonal highLIghts:

FOOD SAFETY MONTH MINIMUM INTERNAL TEMPERATURES
September is National Food Safety Education Month. During this Ground meat Beef, pork, veal, lamb 160°F
month and all months, people are urged to participate in safe food and meat
handling practices to reduce the risk of and prevent foodborne mixtures Turkey, chicken 165°F
illnesses, also known as food poisoning.
Fresh beef, Steaks, roasts, chops 145°F
About 1 in 6 Americans contract a foodborne illness annually. People veal, lamb Rest time: 3 minutes
at increased risk for contracting a foodborne illness include babies and All poultry (breasts, whole bird,
young children, those who are pregnant, the immunocompromised, Poultry legs, thighs, wings, ground 165°F
and the elderly. Symptoms of food poisoning can be as sudden as poultry, giblets, and stuffing)
twenty minutes or take up to six weeks. Usually, symptoms occur Fresh pork, including fresh ham
in 1 to 3 days. Common symptoms include vomiting, GI upset, Rest time: 3 minutes 145°F
abdominal pain, fever, headache, and body aches.
Pork and ham Precooked ham (to reheat)
To prevent accidental foodborne illnesses in your kitchen, practice Note: Reheat cooked hams 165°F
these four steps: Clean, Separate, Cook, and Chill. packaged in USDA-inspected
plants to 140°F
1. CLEAN – Wash hands and surfaces often Cook until
Eggs and Eggs firm
2. SEPARATE – Separate raw meats from other foods egg dishes
Egg dishes (such as frittata, quiche) 160°F
3. COOK – Cook to the proper internal temperature
Leftovers and
4. CHILL – Refrigerate foods promptly Leftovers and casseroles 165°F
casseroles
145°F or
Food safety at home starts with you. Make sure to practice proper until flesh
cooking techniques from preparation to service. It is essential to know Fish with fins is pearly
or white
the minimum internal temperatures of your meat, poultry, fish, and eggs. opaque
Purchasing an inexpensive kitchen thermometer can be very helpful in Cook until
your fight against foodborne illness. If you are unsure of the quality of a Shrimp, lobster, crab, and flesh is
food item, always go with your gut and get rid of it. Seafood scallops pearly or
white, and
Source: opaque
https://www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling Cook until
Clams, oysters, mussels shells open
https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal- during
cooking
temperatures

pROduce pick: PUMPKIN
Traditionally used in the Fall and around cataracts and reducing the risk of macular
Halloween for décor and carving, pumpkins degeneration. Pumpkin seeds are also edible.
are a versatile and nutrient-dense fruit. Their They provide good sources of protein, fiber,
present-day name originated from the classic and even many micronutrients like potassium,
fairytale Cinderella, but the original term was magnesium, phosphorus, iron, and more.
coined in 1584 as “gros melons.” In English, Pumpkins aren’t just for Thanksgiving pies
this translated to pompions, then, in the 17th and other sweet treats. You can also use
century, made its way to the name we all know pumpkins (and their seeds) in savory foods
today. There are over forty-five varieties of such as soups, sauces, pasta, risotto, or even
pumpkins ranging in size and even color, such side items. Experiment with your favorite
as yellow, green, and red. seasonings and cooking techniques and see
While they are ninety percent water, pumpkins what you like best!
still contain great nutrients! Raw pumpkin
is low in calories, with about 15 calories per Source:
½ cup. Pumpkins are also full of iron, zinc, https://www.goodhousekeeping.com/health/
fiber, vitamin C, and beta carotene. They are diet-nutrition/a22544/facts-about-pumpkins/
also high in lutein and zeaxanthin, which are https://www.myrecipes.com/healthy-diet/super-
essential for eye health, potentially preventing foods/health-benefits-of-pumpkin