Kasia the Expert

      In order to save money and the number of trips to the grocery store, many of us like stocking up on bulk food. Sounds like a great idea but my family had to learn how to store food without spoilage - and ultimately losing money.

First, since our favorite bulk food purchases include meat and other freezer items we had to remember to date items in the freezer and follow food storage guidelines.

Secondly, once the food is frozen and stored within the recommended time frame, it's also important to remember the defrosting DO's and DON'Ts.

DO - chose one of three safe defrosting methods:

• Refrigerator Thawing - simply transfer the food from freezer to the refrigerator. Planning ahead is the key to this method, for example, I usually allow at least a full day for a small package of chicken breast to defrost.
• Cold Water Thawing - to preserve the quality of the product, food must be placed in the leak-proof package or plastic bag. Then, submerge the package in cold tap water, changing the water every 30 minutes. If you're pressed for time, this method is faster than the refrigerator method. For example, it may take about an hour for a small package of  chicken to defrost.
• Microwave Thawing - follw your microwave defrosting guidelines. This method is the quickest and the food must be cooked immediatly after thawing because some areas of the food may become warm and, if left out, allow bacteria to multiply.

DON'T - keep food in the Danger Zone (unsafe temperature between 40°F and 140°F) by letting your food defrost on the counter or in hot water.

     Bacteria can sometimes get a bum rap, but in reality, some forms can be beneficial.  You may have already heard of them--probiotics--but, just how are they potentially beneficial?  Let's back up for a moment.  Many different kinds of bacteria naturally exist in your body, specifically in your gastrointestinal tract (G.I. tract).  Ingesting probiotic bacteria, or "good" bacteria helps populate your G.I. tract with more good bacteria, which ultimately balances out and can even reduce the bad bacteria.  In fact, according to International Food Information Council (IFIC), research has shown that different probiotic organisms are related to a variety of health and wellness benefits, including immune enhancement and digestive regularity.  We sat down with Beth Arndt, Ph.D. and Director of Research & Development at ConAgra Foods to gain more insight.  When it comes to probiotics, it's a good idea to look for the following:

• It's Alive!  Look for a list of live cultures and verbiage around an effective dose throughout the 'best by' date.
• Adequate dosage--in order to gain the health benefit, there must be an effective does throughout the shelf-life of the probiotic.  For example, 10 billion cells per serving is an accepted amount for enough colonization of certain organisms to give you a benefit.  Check the label for specific amounts.
• "Clinically Proven" on the label indicates that a level of research has been performed.
• Be consistent.  In order to maintain the health benefits of probiotic bacteria, you must be consistent with the recommended dosage on a regular basis.

    Although a tremendous amount of research has been done on probiotics, there's still a lot to learn.  Probiotics can be found in a variety of forms, most commonly yogurt and dietary supplements.  Also look for other food forms cropping up on the market, such as juice, cheese, ready-to-eat cereals and nutrition bars. 

     What's microscopic in size, found naturally in every household and lives all over your body?  You may have already guessed it--bacteria!  There's no escaping it, it's everywhere you go--your house, school, car, workspace, grocery store and most importantly, your kitchen.  Some bacteria are very helpful, like that found naturally on our skin.  But others can also be harmful.  That's where food safety comes in.  Although America's food supply is one of the safest in the world, once food leaves the grocery store, it's up to you to help keep foods safe.  Now, we've all heard the basics of food safety: keep food clean and at proper temperature, etc.  But what are some other important tips often overlooked in the kitchen?

Clean hands, more than just a clean conscience.  Before handling food, it's always a good idea to start by washing your hands.  Wash front and back, between your fingers and under your fingernails in warm, soapy water for at least 20 seconds.  The rule of thumb I like to follow is the duration of singing "Happy Birthday" three times.  Why?  Bacteria live and multiply on warm, moist hands and since we touch just about every surface with our hands, germs spread very quickly.

Cooking utensils and cross-contamination.  Don't get caught in the cross-fire!  Cross-contamination happens when bacteria in raw foods spreads to cooked, ready-to-eat food.  An example of cross-contamination is using the same plate to transport raw and cooked meat to and from the grill.  Another common blunder is using the same knife to cut raw meat and vegetables without cleaning it in between. 

     What can you do?  According to the International Food Information Council (IFIC), practice these safe tips:

• In addition to washing dirty dishes in hot (at least 140 degrees F), soapy water after every use, be sure to wash your cutting boards frequently.  To kill bacteria, sanitize with a solution of 1-3 tablespoons of household chlorine bleach per gallon of water.
• Use cutting boards that clean easily--smooth, hard maple, plastic, marble or glass, free of cracks and crevices, since all chipped dishes collect bacteria.