Fresh meat and poultry

We often hear news stories of foodborne illnesses caused by Salmonella and Campylobacter from poultry or E. coli 0157:H7 from beef or other meet. While fresh meat and poultry are carefully inspected for wholesomeness by government agencies, it is impossible to eliminate all microorganisms present during processing. Almost all cases of foodborne illness can be prevented, however, if food if food is properly handled and prepared.

Fresh meat and poultry should be delivered at 41F (5C) or lower. When it arrives, inspect it closely, checking temperature, color, odor, texture, and packaging. Meat and poultry must be purchased from plants inspected by the USDA or state department of agriculture. Meat products that have been inspected will be stamped with abbreviations for “inspected and passed” by the inspected agency, along with the number identifying the processing plant. Stamps will not appear on every cut of meat, but one should be present on every inspected carcass and on packaging.

Meat and poultry inspection is mandatory. During the inspection process, products are checked for wholesomeness. USDA inspectors examine the carcass and viscera of each animal for possible signs of illness and check processing plants for sanitary conditions. The USDA inspection stamp means that both product and processing plant have met certain standards. It does not mean the product is free of microorganisms that can cause foodborne illness. Operators still are responsible for properly handling and preparing this food to be sure it is safe for consumers to eat.

Most meat and poultry also carry a stamp indicating its “grade” or palatability and level of quality. Grading is a voluntary service offered by USDA and is paid for by processors and packers. USDA grades are printed inside a shield-shaped stamp.

When receiving meat and poultry, consider the following factors:

Meat

Beef should be a bright cherry red. Aged beef may be darker in color, and the type of packaging used sometimes affects color. Any beef turning brown or green should be rejected. Beef usually spoils on or near surface first. An off color, slimy texture, or sore odor are signs the meat has began to deteriorate. Inspect ground beef very carefully. Ground beef spoils more easily than solid muscle cuts. Check for broken cartons, dirty meat wrappers, and torn or leaking bags. Do not accept any product that arrives in this condition.

Lamb is light red when fresh and properly exposed to air. Do not accept any fresh lamb that is brown or has a whitish surface covering the lean meat.

Fresh pork is light pink in color with firm, white fat portions. An excessively dark color, soft or rancid fat, and a sour odor all indicate the meat is spoiled and should be rejected.

Poultry

Fresh poultry should be shipped in self-draining crushed ice and delivered at a temperature of 41F (5C) or lower, or chill-packed. Poultry shipped and stored at temperatures 28F (-2C) will likely have a significantly longer shelf life.

Mishandled poultry is easy to spot by its appearance. Poultry that has started to spoil may have the following characteristics:

Purplish or greenish color

Abnormal odor

Stickiness under the wings and around joints

Dark wing tips (red tips are acceptable)

Poultry is inspected by federal or state agriculture agencies in much the same way as meat. As with meat, grading system is voluntary and paid for by processors.

Eggs

Purchase fresh eggs from approved, government-inspected suppliers. The USDA inspection stamp on egg cartons indicates federal regulations are enforced to maintain quality and reduce contamination. As with meat and poultry, grading is voluntary and is provided by the USDA. The official grade stamp certifies the eggs have been graded for quality under federal and/or state supervision. Cases and cartons of shell eggs for direct sale to the consumer must display safe-handling instructions on them.

Choose suppliers who can deliver eggs within a few days of the packing date. Eggs must be delivered in refrigerated trucks. These trucks should be capable of documenting air temperature during transportation. When the eggs arrive, the truck’s air temperature should be 45F (7C) or lower and the eggs must be stored immediately in the refrigerating units that will hold them at an ambient (air)

Temperature of 45F (7C) or lower.

Shells should be clean, dry, and free of cracks. To test freshness, break an egg into a flat dish. Acceptable eggs have firm, high yolks that are not easy to break, and the whites should cling to the yolks. In a very high-quality eggs, the white will stand up on its own. Fresh eggs should have no odor. Refrigerate fresh eggs in their original containers. Cases or cartons of shell eggs for direct sale to the consumer must display safe-handling instructions on them.

Liquid, frozen, and dehydrates eggs must be pasteurized as required by law, and bear the USDA inspection mark. When delivered, they should be refrigerated or frozen at the proper temperature. Check packages for damage or indication of refreezing and note use-by dates to be sure the product is in good condition and still usable.