Every single year, 1 in 6 Americans experience foodborne illness. For National Food Safety Education Month this September, Hanyu Chen, Extension specialist and assistant professor in the College of Food, Agricultural and Natural Resource Sciences, answers questions about keeping your family safe this fall.
Q: With kids back to school and some taking packed lunches, how can families ensure their food stays safe in backpacks and lockers?
Prof. Chen: The biggest challenge with packed lunches is temperature. Foods like deli meat, yogurt, cut fruit, eggs and leftovers should stay at 40 degrees Fahrenheit or below until lunchtime. I recommend using an insulated lunch bag with at least two cold sources, such as frozen gel packs or a frozen water bottle along with an ice pack. If the school has a refrigerator, I recommend putting the lunch there as soon as possible. For hot foods such as soup or chili, it is better to use a preheated insulated container and keep it closed until lunch. Families can also choose foods that do not require refrigeration, such as whole fruit, crackers or other shelf-stable options. In regards to food handling, remember the basics: start with clean hands, a clean lunch box and clean containers. A little planning in the morning can prevent food from spending hours at unsafe temperatures.
Q: From expiration dates to leftovers, how can consumers tell if food in their fridge is actually safe to eat versus just past its peak quality?
Prof. Chen: A date on a package does not always tell you whether a food is safe. Labels such as “Best if Used By” generally refer to quality (when the food is expected to taste or look its best), rather than a food safety deadline. One important exception here is infant formula. Leftovers are different because time and temperature matter: most cooked leftovers should be refrigerated promptly and used within three to four days, or frozen for later consumption. Also, I do not recommend people rely only on smell, appearance or a small taste test to decide whether your food is safe. Some harmful microorganisms can be present without obvious signs of spoilage. When in doubt, think about how the food was handled. Was it kept cold? How long has it been in the refrigerator? If you cannot answer those questions confidently, throwing it away is the safer choice.
Q: With tailgating season underway and the holidays approaching, what advice do you have for practicing food safety during outdoor gatherings and festive events?
Prof. Chen: For tailgates, harvest gatherings and holiday meals, I like to keep the advice simple. Keep cold food cold, hot food hot, prevent cross-contamination and use a food thermometer. Handle and pack raw meat separately so that the juices cannot drip onto salads, fruit or other ready-to-eat foods. Keep cold foods at 40 degrees Fahrenheit or below in a well-iced cooler, and keep hot foods at 140 degrees Fahrenheit or above. Perishable foods should not sit out for more than two hours at room temperature, or more than one hour when outdoor temperatures are above 90 degrees Fahrenheit. When grilling, use a clean plate for cooked food rather than the plate that holds raw meat. A thermometer takes the guesswork out of cooking, especially important for burgers and poultry grilling. During busy gatherings, assigning one person to watch food temperatures and storage can be surprisingly helpful.
Q: It feels like there is a spike in food recalls, what can people do to stay safe?
Prof. Chen: It can certainly feel like we are hearing about food recalls more often. Recall activity can vary over time, and one contaminated ingredient may also lead to several related products being recalled at the same time. The most important question for consumers is not how many recalls are in the news, but whether a specific recall matches something in their kitchen. Check the brand, product name, package size lot or UPC code, and “use by” or “best by” dates listed in the official recall notice. FoodSafety.gov is a great resource that tracks current FDA and USDA recall information. If you have a recalled product, do not eat it. Follow the official notice for returning or disposing of it, and remember to clean any surfaces this product may have contacted. If you believe a recalled food made you sick, please contact a health care provider and follow reporting guidance in the recall notice.
Q: How does your work at the University of Minnesota help support food safety across the state?
Prof. Chen: My goal at the University of Minnesota is to connect food safety research with practical solutions that people and food businesses can actually use. Through Extension, I will work with Minnesota food producers — including cottage food producers, small processors and other food entrepreneurs — on questions regarding safe food processing, sanitation, shelf-life and microbial control. My research also looks at new technologies, such as UV lights and non-toxic organic acids, that may help control harmful microorganisms while maintaining food quality and nutrition. I love that Extension is a two-way connection: questions and challenges from communities and businesses help identify the research that is most needed by the Minnesota communities. Minnesota has amazing cottage food producers in every county, so accessible, science-based guidance can have a statewide impact. I hope to help translate university research into tools, training and decisions that make local foods safer and support a strong food economy within our state.
Hanyu Chen is an assistant professor of Food Safety and Microbiology Extension in the University of Minnesota College of Food, Agricultural and Natural Resource Sciences. Her research and Extension work focuses on developing practical approaches to improve food safety and enhance quality, including novel microbial control technologies, gentle food processing and sanitation, predictive and data-driven food safety tools, and science-based solutions for cottage, specialty and small-scale food producers. Through her Extension role, she also provides public education and food safety training for food producers, businesses, community partners and consumers, translating current research into practical guidance and skills that support safer food handling and production.
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