USING HOME-PRESERVED FOODS SAFELY


FROZEN FOODS

     Food is safe from spoilage AS LONG AS IT STAYS FROZEN. 
Microorganisms can start to grow as soon as food begins to thaw. 
To keep microbial growth at a minimum, frozen foods should be
thawed in the refrigerator.  Thawed food may be refrozen IF ICE
CRYSTALS ARE STILL PRESENT IN THE FOOD.  Refreezing often changes
the quality of food (texture, color, flavor).  Foodborne illness
causing microorganisms may not be killed by freezing, so the
safety of the food will be no better than the conditio of the
food which was frozen.

DRIED FOODS

     Dried foods which take more than 1 to 2 hours to rehydration
or reconstitution should be rehydrated either in the refrigerator
or in simmering water to prevent the growth of microorganisms. 
Once vegetables are rehydrated, they will support the growth of
Clostridium botulinum so they must be handled safely.  Any dried
foods with signs of spoilage or mold growth should be discarded.

CANNED FOODS

EXAMINE ALL HOME-CANNED FOODS BEFORE USING THEM.

1.   Inspect the can before opening:
          
          Glass jars: metal lids should be firm and flat or
          curved slightly inward.  There should be no sign of
          leakage around the rubber sealing compound.  If there
          is mold growth around the exterior neck of the jar--
          there may be mold growth inside.  Check for signs of
          "gassiness"--floating food, bubbles rising in the food,
          swollen lid.   

2.   As the jar is opened, notice whether there is an inrush or
     an outrush of air.  Air  rushing out or liquid spurting out
     indicates spoilage.

3.   Smell the contents at once.  The odor should be
     characteristic of the food.  An "off"   odor probably means
     spoilage (acid, acrid, sour, putrid, etc.).

4.   Check the food carefully to see that it appears to have a
     characteristic texture and color.  Liquids in all foods
     should be clear.  Any change from the natural texture and/or
     color indicates spoilage.  DO NOT TASTE ANY QUESTIONABLE
     FOOD.

5.   Discard canned food with signs of spoilage.


          a.   High acid foods (fruit) may be discard in the
               garbage or disposal.

          b.   Low acid food (vegetables, meat, fish, poultry)
               must be discarded morecarefully because it could
               contain botulinal toxin.  Discard the spoiled food
               carefully using one of the following methods.  Be
               careful not to contaminate your work are by
               spilling the food.  Wear rubber gloves before
               handling food or containers.

                    1.   Boil at full rolling boil for 20
                         minutes.  Discard.

                    2.   Burn.
                    
                    3.   Mix with 1-2 Tbsp household lye or 1 cup
                         chlorine bleach in non-metal container
                         and let stand overnight.  Flush down the
                         toilet, discard in garbage or garbage
                         disposal.
                    
                    Note:  any containers or utensils that come
                    in contact with spoiled canned should be
                    carefully washed.  Use soap and water to wash
                    containers used for high acid foods. 
                    Containers that come into contact with low
                    acid foods should be sterilized with chlorine
                    bleach or boiled for 20 minutes.  Discard all
                    lids, screw bands, wash cloths, sponges and
                    rubber gloves used during detoxifying low
                    acid foods.

6.   As a safety precaution, boil all low acid foods (meats,
     fish, poultry, vegetables) BEFORE TASTING.  Boiling destroys
     the botulinal toxin should it be present.

          a.   Boil most vegetables for 10 minutes (full rolling
               boil).

          b.   Boil thick vegetables (spinach) for 20 minutes.

          c.   Boil meat, fish and poultry for 15 minutes.


Prepared by Susan Brewer
Foods and Nutrition Specialist
July, 1990                                                EHE-682