RADIO TRANSCRIPT
Brandi Silver
June 7, 2022

This is Brandi SIlver, FCS Extension agent with the N.C. Cooperative Extension, Burke Center.  Today we are bringing awareness to World Food Safety Day.

Did you know, unsafe food containing harmful bacteria, viruses, parasites or chemical substances causes more than 200 diseases?

Food safety is a shared responsibility between governments, producers and consumers. Everybody has a role to play, from farm to table, to ensure the food we consume is safe and will not damage our health.

Let’s talk about restaurant leftovers. Eating at restaurants is returning to a common practice again.  Follow these food safety tips so you can enjoy your restaurant leftovers without risking your health.

First, perishable foods should be brought directly home and refrigerated.  The faster the food is refrigerated, the lower likelihood of bacterial growth.

Meat and poultry leftovers are safely refrigerated at 40 F up to 4 days. Eggs and lunch meats are safely stored at 40 F up to 5 days.

When reheating leftovers, use a food thermometer to check the food's internal temperature. The food is safe to eat once it reaches 165 F.

Never taste food to determine its safety. You can't see or taste harmful bacteria, so when in doubt, throw it out!

This has been Brandi Silver, with N.C. Cooperative Extension, Burke Center.  For more information you can contact our office at 764-9480.