DATE: 10/20/2005

CONTACT: Pam Schmutz, (864) 656-9999

WRITER: Tom Lollis, (803) 284-3343, ext. 241

Bacteria can be big test for hungry collegians

CLEMSON – College students come to campus with more than laptop computers. Many are also outfitted with microwave ovens, tabletop grills, small refrigerators or toaster ovens.

Some of their most important tests will be posed by bacteria that cause foodborne illnesses, according to Pam Schmutz, information specialist for Clemson University’s Home and Garden Information Center (HGIC).

“Students need to be smart about safe food storage and preparation if they want to keep the dorm room from becoming a sick room,” she says. Schmutz points out that questions commonly asked of United States Department of Agriculture food safety experts illustrate just how easy it is for food to become a problem.

“Students often want to know if it’s safe to eat that slice of pizza that has been left in the delivery box overnight on the desk,” she says. “It’s not. Perishable foods should never be away from refrigeration for more than two hours, even if there are no meat products on the pizza.”

Foodborne bacteria that may be present grow fastest at temperatures between 40 and 140°F and can double in number every 20 minutes.

How about the hamburgers grilled for tailgate parties at the stadium? How can you be sure they are fully cooked?

“You can’t be certain they’re safe unless you take along a food thermometer,” says Schmutz. Color is not a good way to judge doneness. Ground beef can turn brown before it reaches 160°F, the temperature at which bacteria are destroyed.

An instant-read thermometer can be found for less than $10 at most grocery or “kitchen” stores. It will read the temperature in 10-20 seconds when placed according to manufacturer’s directions. You may have to insert the thermometer from the side to get an accurate reading for a hamburger.

Students are also often puzzled by inconsistent microwave ovens. On some campuses dormitories have a community microwave on each floor, and a student following the cooking times suggested on a food package can be surprised when the food doesn’t get hot enough.

“The problem could be other electrical equipment competing for current – such as computers, toaster-ovens, hair dryers and irons,” says Schmutz. “It’s also not unusual for a community microwave oven that has just been used to cook slower than a cold one.”

To compensate, set the microwave for the maximum time given in the instructions. Also, avoid using an extension cord with a microwave, since power is reduced as it flows down the cord. Cover foods during cooking and stir or rearrange food and rotate the dish. Using a food thermometer will help ensure that food reaches the appropriate internal temperature.

“Taking some good leftover home-cooked dishes back to school after a weekend break can cause trouble if the food is not handled properly,” says Schmutz. Leftovers should be divided into shallow containers and cooled in the refrigerator prior to the trip. Pack the food in an insulated cooler with several inches of ice or frozen gel packs. The temperature inside the cooler should be at or below 40°F. Return the food to refrigeration as soon as possible.

For more information on food safety, go to the HGIC website at: http://hgic.clemson.edu, or in South Carolina, call toll-free 1-888-656-9988. A food safety information specialist is available to answer questions, or you can request that information be mailed to you. Available fact sheets include: HGIC 3500, Basics of Safe Food Handling; HGIC 3490, Keeping Foods Safe at Home;, HGIC 3520, Safety of Stored Foods; HGIC 3586, Microwave Food Safely; HGIC 3580, Cooking Meat Safely; HGIC 3502, Effects of Temperature; and HGIC 3602, Safe Picnics.

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