WASHINGTON--(Business Wire)--The U.S. Department of Agriculture (USDA) understands that many
Americans enjoy cooking foods that are family favorites and mailing
these items to family and friends. Others choose to order food from
catalogs, over the Internet or by phone. So the gift is in the mail,
but is it safe?
USDA's Food Safety and Inspection Service (FSIS) recommends that
consumers take preventative steps to ensure that perishable foods be
packaged and shipped to maintain a safe temperature so that mailed
food items reach their final destination safe for consumption, whether
the items are sent to domestic or foreign addresses.
According to the Centers for Disease Control and Prevention (CDC),
perishable food held at unsafe temperatures is one of the top causes
of foodborne illness. Foodborne bacteria that may be present on
perishable food grow fastest at temperatures between 40 (degree)F and
140 (degree)F, also known as the "Danger Zone," and those bacteria can
double every 20 minutes. Pathogenic bacteria may not affect the taste,
smell or appearance of a food so the recipient may not be able to tell
that a food has been mishandled or is unsafe to eat.
Perishable foods, such as meat, poultry, fish and soft cheeses
must be kept at or below 40 (degree)F to remain safe. These foods can
only be safely held at room temperature for two hours, so tolerating a
week or more in the mail without a cold source is unsafe. If these
foods aren't kept cold during delivery, the food may become unsafe and
cause foodborne illness when eaten.
The following food safety tips will help the purchaser and
recipient determine if their perishable foods ordered on Internet or
by mail order catalogue have been handled properly and continue to Be
Food Safe:
-- Make sure the company sends perishable items, like meat or
poultry, cold or frozen and packed with a cold source and in
foam or heavy corrugated cardboard.
-- The food should be delivered as quickly as possible --
ideally, overnight. Make sure perishable items and the outer
shipping package are clearly labeled "Keep Refrigerated" to
alert the recipient.
-- When receiving a food item marked "Keep Refrigerated," open it
immediately and check its temperature. The food should arrive
frozen or partially frozen with ice crystals still visible.
Even if a product is smoked, cured and/or fully cooked, it
still is a perishable product and must be kept cold. If
perishable food arrives warm -- above 40 (degree)F as measured
with a food thermometer -- notify the company. Do not taste or
consume the suspect food.
-- Tell the recipient if the company has promised a delivery
date, or alert the recipient that "the gift is in the mail" so
someone is ready to receive it. Don't have perishable items
delivered to an office unless you know it will arrive on a
work day and there is refrigerator space available for keeping
it cold.
-- For more information, call the USDA Meat and Poultry Hotline
or see "Mail Order Food Safety" at
www.fsis.usda.gov/Fact_Sheets/Mail_Order_Food_Safety/index.asp
Food safety specialists at USDA's Meat and Poultry Hotline offer
the following advice for sending non-refrigerated food gifts through
the mail:
-- Dried food items including beef or poultry products such as
jerky, dried fruits, canned nuts, dehydrated soups or drink
mixes, and commercially packaged trail mix are safe to mail.
Bacteria can't grow in foods preserved by removing moisture.
-- Canned meat and fish specialties, dips and cracker spreads
also make nice treats. Recipients should be cautioned not to
use any cans that appear to be damaged or swollen.
-- Condiments such as hot sauce and Cajun seasonings in packets
or unbreakable jars are great gifts for aspiring chefs and
spice lovers. Foods should not be mailed in glass containers
because they can break during delivery.
-- Dense and dry baked goods such as fruit cakes and biscotti are
good choices for mailing because they will not mold. Other
suitable baked goods include commercially packaged cakes,
cookies and crackers shipped in airtight tins.
-- When mailing baked-goods like sugar cookies or homemade
candies, wrap each piece individually and pack items in
Styrofoam packing peanuts or foam to help cushion food during
the trip. Place the food gifts in a sturdy box and seal it
securely with packing tape.
-- Hard candies and homemade sweets such as pralines and toffee
are safe to mail because their high sugar content prevents
bacterial growth.
As an alternative to homemade gifts, some families may wish to
send mail order foods. Shelf stable beef "summer sausages," cheeses,
cakes and other snacks can be ordered on the Internet or through mail
order catalogues.
FSIS' virtual representative Ask Karen is available to provide
food safety information 24 hours a day, 7 days a week at
www.askkaren.gov. Consumers can also contact the USDA Meat and Poultry
Hotline with food safety questions. Food safety experts are available
year-round from 10 a.m. to 4 p.m. Eastern Time to answer questions
(English and Spanish). The toll-free number is 1-888-MPHotline
(1-888-674-6854). Recorded messages are available 24 hours a day.
E-mail inquiries may be directed to MPHotline.fsis@usda.gov.
USDA's Food Safety and Inspection Service
Kathy Bernard, 301-344-4746
Copyright Business Wire 2007
