A scientific look into when foods are safe to eat and how to keep them that way.

Food nourishes our body and provides important nutrients we need to function. Food provides energy, sometimes comfort, and it can be a great reason to gather with friends or family over a shared meal. Those with ARFID (Avoidant/Restrictive Food Intake Disorder) may find it difficult to try new foods outside of those they consider safe. There are many different characteristics that may be considered when deciding whether to try a new food such as the temperature, texture, smell, or even the possibility of contamination or spoilage. Mealtimes and food choices may look a little different for those with ARFID, however, food safety rules are the same for everyone.

Have you ever thought about why we keep certain foods in the refrigerator and others on the counter? Different foods need different storage methods and require different cooking processes to make them both tasty and safe to eat. Don’t worry, it’s not based on judgement, but science based! Research has found that storing foods correctly and cooking foods to specific temperatures can make them safe to eat. These specific temperatures and storage methods prevent bacteria from growing that might make us sick. By following the rules listed below, we can safely store and prepare foods that can fuel our bodies and keep us healthy.

Storage

Storing foods at correct temperatures, 40ºF or less in a refrigerator or freezer, keeps them safe to eat. When we think about storage, the amount of time we are storing foods is important to consider and can affect food safety. Read below to see the recommendations on how long it is safe to store different types of foods and where to store them.

Storing Raw Foods:

Meat

The USDA (United States Department of Agriculture) recommends cooking or freezing raw meats within 1 to 2 days of buying. If you don’t cook the meat in that time, freeze it for a later date. You can easily thaw meats in the fridge a day prior to when you plan to use it.

Fruits and Vegetables

There are no recommendations for the safe storage of raw fruits and vegetables. These can be stored in the refrigerator or on the counter, however, they may stay fresher for a longer time in the fridge. Once fruits or vegetables have been peeled or cut, you may want to keep them in the refrigerator.

Storing Cooked Foods:

The USDA recommends using or eating any cooked food within 3 or 4 days of preparation. For example, if you grilled chicken on Sunday night, make sure to use the chicken in a salad or reheat for a meal by Wednesday or Thursday. Eating foods in 3-4 days helps to ensure the food is still safe to eat.

Packaged items:

Packaged items will have an expiration or best by date. Use the product before that date for the best food quality and safety. If you open a product, read the back label to see how long it is safe to keep in the refrigerator before throwing away. Salad dressings are notorious for taking up space in our fridge past their expiration date or recommended length of time past opening.

Preparation

The first step in any type of food preparation is to thoroughly wash your hands. It is recommended to lather with soap for 20 seconds before rinsing and drying with a clean towel.

When we prepare foods, it is not the time it takes to cook that matters, but the temperature the food reaches when cooking. When a food is cooked to the recommended temperature, it is safe to eat.

Meat

Guidelines recommend a minimum cooking temperature to ensure safety. To test, use a meat thermometer to poke the meat at the thickest part to get an accurate reading of its temperature. To be considered safe, meats must reach the recommended temperatures below at a minimum.

Chicken or Turkey- 165ºF

Ground beef or pork- 155ºF

Seafood (fish, shellfish), Steak, Eggs- 145ºF

Fruits and Vegetables

There are no minimum cooking temperatures for fruits or vegetables because once they are washed, they are considered safe to eat raw. Make sure to wash all produce before eating by rinsing in slightly warm water to wash away any dirt or germs. You can cook these foods to add flavor or to change the texture- some people prefer broccoli steamed instead of raw.

Grains

There are no minimum cooking temperatures for grains. Grains are cooked until they reach the right texture.

While we all may have different skill levels in the kitchen and different comfort levels with certain foods, by following these food safety handling tips you are sure to prepare a delicious and nutritious meal!  

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Visit these sites to learn more about the USDA guidelines for Safe Food Handling and Preparation as well as ARFID.

USDA Guidelines for Safe Food Handling and Preparation

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation

National Eating Disorder Association on ARFID https://www.nationaleatingdisorders.org/learn/by-eating-disorder/arfid