Hidden Job Market Secrets
Debra Feldman, JobWhiz.com
Hot Careers for 2007
Thinking about finding a new job or a new career path? See who's hiring:
Registered nurses
Postsecondary teachers
General and operations managers
Elementary school teachers (non-special education)
Accountants and auditors
Business operation specialists
Computer software engineers, applications
Maintenance and repair workers, general
Carpenters
Computer systems analysts
Secondary school teachers
Computer software engineers, systems software
Physicians and surgeons
Network systems and data communications analysts
Automotive service technicians and mechanics
Fortunately, few executives acquire sufficient experience to call themselves job search experts. With luck, they move from one challenge to the next without having to master job hunting. In an ideal world, just about when an individual decides they want change, a new, appropriate opportunity miraculously presents itself complete with conveniently acceptable terms.
In reality, it's more likely that a proactive job search effort will be necessary. Worse, the results may not match their preferences very well and then owing to financial or family-related concerns, they end up taking a job which involves critical compromises.
What can you do to avoid the shock of suddenly being forced into the job market? Start job searching strategically before you need a new career opportunity. Planning ahead offers more control over the timing and specific details, as well as being able to prepare and develop the most effective approach for securing a good match.
Here's how to prepare in today's highly competitive and complex environment.
1. Identify yourself as the expert go-to resource. Don't leave it to a potential employer to figure out what your value is to them. You have one chance to present your qualifications. Hiring managers must conclude from your introduction that you are someone they need to know better. Keep your message simple; what's in it for them.
2. Target employers likely to appreciate your background. To stand out, choose a niche and present your credentials to a strategically chosen few who can appreciate your abilities. Focusing on the specific needs of a limited group of employers and commanding their attention produces better results than if you try to spread your search far and wide.
3. Define your goals. Focus your search. Name specific employers that have outstanding reputations or select prospects that intrigue you with their mission, products, services and partnerships. These employers and individuals comprise your project goals. You can expand your list to include companies chosen for characteristics like location, industry sector, size or ownership status. Limit your project scope to a manageable number of employers with whom you can "network purposefully" encouraging relationships and credibility. Expect that these connections will provide inside tips about career opportunities, cluing you into corporate changes that produce new positions and create vacancies.
4. Create your value proposition to attract interest. Don't try to adapt to suit every possible opening in order to get a job. You dilute your strengths and thereby lower your cachet as the expert with the best qualifications.
5. Customize your presentation for each opportunity. This is well worth the extra preparation because you will more clearly communicate your value proposition by addressing the specific needs of each prospect and communicating that you are the perfect solution for their needs. Remove any doubt that you will deliver 100 percent and demonstrate that you are low risk by promoting trust and increasing interest in you as the perfect candidate.
6. Dollarize your value. What is your specialty? What do you do better than others with similar credentials? What can employers expect from you to improve their bottom line, manage customer relationships better, increase sales volume, widen profit margins or reduce expenses while cutting costs?
7. Connect with the hiring authority. Stay on the decision maker's radar. Be remarkable and memorable. Even the most well crafted resume cannot be guaranteed to open doors and bypass corporate gatekeepers. Take advantage of personal referrals, friendly recommendations and confidential inside leads; these all depend on establishing and maintaining interpersonal relationships. Spend almost all of your job search time working contacts. If your network is not producing appropriate job leads, then expand beyond your existing contacts by designing a network purposefully for your campaign project and implementing this plan establishing new connections.
8. Personally meet hiring managers. Follow up relentlessly. Your goal is for the appropriate hiring manager at each of your target companies to know who you are and understand your potential value contribution. If there is not a current position available, stay in touch because organizations are constantly in flux with new staffing needs generated continuously. Keep networking! Ask for referrals to others that you don't already know both internally and elsewhere. Follow up on every lead on a regular basis and keep your network alive even after you start your new job so that you are in the loop for future positions and are considered a top candidate even when you are not actively seeking a new challenge.
9. Network purposefully. What's the best way to penetrate an organization? Connections. Find an associate or acquaintance you share with your target contact and have this person arrange an introduction. Make it easier for the connector by providing a crisp synopsis of your potential value and endorsing your credibility. Write out bullet points to help them present you, examples showing what you will do for their success and why you chose this organization.
Don't know anyone to set up an appointment for you? Make a cold call and enlist the help of their assistant or a junior associate. Don't say that you want to learn about upcoming job opportunities or ask about available jobs. Stress your interest in sharing ideas and be sure to convey that you have something to offer in return for their time and generosity.
Do you hesitate to make that call or ask for help getting introduced? Don't you enjoy helping others in different ways, whether it is making a donation, lending a hand or giving advice? The business world operates on the principle of reciprocity.
It is not just what you know, but who knows you. If you don't let people know what your job search goal is, you are leaving your future to fate. Network with a purpose to connect with individuals who can introduce you to those with access to new opportunities that match your specifications.
Debra Feldman is the JobWhiz. She designs and personally implements swift, strategic and customized senior level executive job search campaigns, banishing barriers that prevent immediate success. "Network Purposefully" with the JobWhiz and compress your job search into mere weeks, using groundbreaking techniques profiled in Forbes magazine. You can contact Debra at www.JobWhiz.com to expedite your executive ascent.
Copyright 2007 Debra Feldman.
Showing posts with label Tips. Show all posts
Showing posts with label Tips. Show all posts
Sunday, March 18, 2007
Sunday, March 11, 2007
Food Safety Quiz
Answer yes or no to each statement. (There’s no need to keep score, but if you find yourself missing more questions than you get right, you can forget about inviting us over for dinner.)
1. I wash my hands with soap or dishwashing liquid both before and after I handle food.
answer
2. I have a separate sponge only for wiping up spills from raw meat, poultry, seafood, and eggs.
answer
3. I sometimes use my dish towel to wipe my hands while I’m cooking.
answer
4. Plastic cutting boards are less likely to spread bacteria than wooden cutting boards.
answer
5. I give my fresh produce a good, warm soak in the sink before I use it.
answer
1. I keep a thermometer in my refrigerator and make sure that the temperature stays at 40°F or less.
answer
2. If refrigerated meat, fish, or poultry smells okay, it’s safe to eat.
answer
3. I give the inside of my refrigerator a thorough, warm soapy wash every month.
answer
4. I always defrost frozen meat, seafood, or poultry in the sink, so I can rinse the thawed juices right down the drain.
answer
5. If I’m using meat, poultry, or fish that has been frozen, I make sure to cook it the same day I defrost it.
answer
1. I check “sell by” or “use by” dates on perishable foods before I buy them, and again before I use them.
answer
2. I make sure to use any cracked eggs before the others.
answer
3. I cook or freeze steaks and chops within three or four days of purchase, fish within 24 to 36 hours of purchase, and poultry or ground meat within one or two days of purchase.
answer
4. Dairy products need to be pasteurized, but fruit juices don’t.
answer
5. It’s okay to buy food in dented cans.
answer
1. I wrap and refrigerate leftovers as soon as possible, and always within two hours.
answer
2. I eat, freeze, or toss leftovers within a week.
answer
3. I note the date and contents of leftovers on the container in which I store them.
answer
4. I clean my sponges at least once a week.
answer
5. After every meal that was prepared using raw meat, seafood, poultry, or eggs, I wash my counters and work surfaces with hot, soapy water.
answer
1. I test to see whether poultry is done by piercing the skin of a leg or thigh. If the juices run pink, the bird needs more cooking. If the juices are clear, it’s done.
answer
2. Hamburgers and meat loaf are safe to eat if they’re not pink in the middle.
answer
3. When I serve cooked meat, eggs, seafood, or poultry, I use clean platters and utensils, not the ones I used when the food was raw or while it was cooking.
answer
4. It’s okay to baste meat, seafood, or poultry with its marinade as it’s cooking.
answer
5. It’s okay to let my kids eat cold hot dogs right out of the package.
answer
--------------------------------------------------------------------------------
This quiz was devised by Diana Birkett and Mimi Harrison, with help from CSPI’s Lucy Alderton and Caroline Smith DeWaal, and Jack Guzewich of the U.S. Food and Drug Administration.
About half of all food poisoning cases occur away from home—at restaurants, picnics, banquets, stadiums, your Aunt Betsy’s house. There’s only so much you can do about those. But there’s plenty you can do to protect yourself and your family at home.
A little common sense, combined with a handful of easy-to-remember rules, can help keep you and your family out of the emergency room. This quiz will help you figure out how safe your kitchen is. It covers the five most important things you can do at the supermarket, the refrigerator, the sink, the stove, and the counter.
While anyone could get food poisoning, some people are especially vulnerable:
Those with HIV or an autoimmune disease like lupus, rheumatoid arthritis, Graves’ disease (a disease of the thyroid gland), and scleroderma (a disease of the skin) have a diminished ability to fight off infections. A bout of food poisoning that might cause mild or severe stomach distress in others could be fatal to them.
The very young, the very old, and those recovering from illness have weaker immune systems than others, which makes them more susceptible to food poisoning. They’re also at greater risk from the dehydration that vomiting and diarrhea can cause.
Pregnant women undergo changes in their immune systems that can leave them—and their fetuses—with a lessened ability to fight off infection.
Alcoholics (active or recovered) may have liver damage or suffer from decreased liver function. Both impair the body’s ability to fend off infection.
People who are taking antibiotics may have a temporarily weakened ability to deal with bacteria and other microorganisms.
People who are taking prescription antacids produce less stomach acid, which is a natural defense against food hazards. That could put them at increased risk of food poisoning.
Source: U.S. Department of Agriculture, U.S. Food and Drug Administration, and CSPI.
Some foods are more likely to contain dangerous bugs than others:
Rare meats (especially ground beef or poultry).
Raw eggs or foods made with raw eggs like Caesar dressing, desserts like custard and tiramisu, or homemade ice cream, mayonnaise, and eggnog.
Raw shellfish.
Soft cheeses like Mexican-style queso blanco, feta, Brie, Camembert, and blue-veined cheeses (bottled blue cheese dressings are fine).
Sprouts.
Unpasteurized milk, milk products, juice, or cider.
Cold ready-to-eat seafood like smoked salmon, and cold ready-to-eat meats like hot dogs and cold cuts
Source: U.S. Department of Agriculture, U.S. Food and Drug Administration, and CSPI.
Heat kills. Cook your meat, poultry, eggs, and seafood until they reach these internal temperatures. Use a good, clean, instant-read thermometer and place its tip in the thickest part of the food. (Don’t forget to wash it each time before you insert it.)
Food
Temperature
Ground meat
hamburger
beef, pork, veal or lamb
160°F
160°F
Beef, veal, or lamb
(roasts or steaks)
medium-rare
medium
well-done
145°F
160°F
170°F
Pork (chops, roasts, or ribs)
medium
well-done
160°F
170°F
Fresh ham or sausage
160°F
Poultry
ground chicken or turkey
chicken, whole or pieces
duck
turkey (unstuffed) 165°F
180°F
180°F
whole turkey or dark meat
breast meat
stuffing (cooked separately)
180°F
170°F
165°F
Eggs
fried or poached until the yolk and white are firm
sauces, custards, and casseroles
that contain eggs
160°F
Seafood
whole fish and fillets until the flesh is opaque and flakes easily
shrimp or lobster until the shell turns red (lobster) or pink (shrimp) and the flesh is opaque
scallops until they turn milky white, opaque, and firm (but not rubbery)
Sources: USDA Food Safety and Inspection Service and FDA Center for Food Safety and Applied Nutrition.
If you have Internet access, the best source for information on safe food is www.foodsafety.gov. It has links to all of the U.S. government’s food safety Web sites. And check out the tips and other information on our Web site. You can also call the U.S. Department of Agriculture’s Meat and Poultry Hotline at (800) 535-4555 or the Food and Drug Administration’s Food Information and Seafood Hotline at (800) 332-4010.
Jump to: Main Nutrition Action About CSPI Alcohol Policy Biotechnology Canada Donate to CSPI! Eating Green Food Safety Nutrition Policy Integrity in Science International Newsroom Take Action!
http://www.cspinet.org/nah/11_00/food_quiz2000.html
1. I wash my hands with soap or dishwashing liquid both before and after I handle food.
answer
2. I have a separate sponge only for wiping up spills from raw meat, poultry, seafood, and eggs.
answer
3. I sometimes use my dish towel to wipe my hands while I’m cooking.
answer
4. Plastic cutting boards are less likely to spread bacteria than wooden cutting boards.
answer
5. I give my fresh produce a good, warm soak in the sink before I use it.
answer
1. I keep a thermometer in my refrigerator and make sure that the temperature stays at 40°F or less.
answer
2. If refrigerated meat, fish, or poultry smells okay, it’s safe to eat.
answer
3. I give the inside of my refrigerator a thorough, warm soapy wash every month.
answer
4. I always defrost frozen meat, seafood, or poultry in the sink, so I can rinse the thawed juices right down the drain.
answer
5. If I’m using meat, poultry, or fish that has been frozen, I make sure to cook it the same day I defrost it.
answer
1. I check “sell by” or “use by” dates on perishable foods before I buy them, and again before I use them.
answer
2. I make sure to use any cracked eggs before the others.
answer
3. I cook or freeze steaks and chops within three or four days of purchase, fish within 24 to 36 hours of purchase, and poultry or ground meat within one or two days of purchase.
answer
4. Dairy products need to be pasteurized, but fruit juices don’t.
answer
5. It’s okay to buy food in dented cans.
answer
1. I wrap and refrigerate leftovers as soon as possible, and always within two hours.
answer
2. I eat, freeze, or toss leftovers within a week.
answer
3. I note the date and contents of leftovers on the container in which I store them.
answer
4. I clean my sponges at least once a week.
answer
5. After every meal that was prepared using raw meat, seafood, poultry, or eggs, I wash my counters and work surfaces with hot, soapy water.
answer
1. I test to see whether poultry is done by piercing the skin of a leg or thigh. If the juices run pink, the bird needs more cooking. If the juices are clear, it’s done.
answer
2. Hamburgers and meat loaf are safe to eat if they’re not pink in the middle.
answer
3. When I serve cooked meat, eggs, seafood, or poultry, I use clean platters and utensils, not the ones I used when the food was raw or while it was cooking.
answer
4. It’s okay to baste meat, seafood, or poultry with its marinade as it’s cooking.
answer
5. It’s okay to let my kids eat cold hot dogs right out of the package.
answer
--------------------------------------------------------------------------------
This quiz was devised by Diana Birkett and Mimi Harrison, with help from CSPI’s Lucy Alderton and Caroline Smith DeWaal, and Jack Guzewich of the U.S. Food and Drug Administration.
About half of all food poisoning cases occur away from home—at restaurants, picnics, banquets, stadiums, your Aunt Betsy’s house. There’s only so much you can do about those. But there’s plenty you can do to protect yourself and your family at home.
A little common sense, combined with a handful of easy-to-remember rules, can help keep you and your family out of the emergency room. This quiz will help you figure out how safe your kitchen is. It covers the five most important things you can do at the supermarket, the refrigerator, the sink, the stove, and the counter.
While anyone could get food poisoning, some people are especially vulnerable:
Those with HIV or an autoimmune disease like lupus, rheumatoid arthritis, Graves’ disease (a disease of the thyroid gland), and scleroderma (a disease of the skin) have a diminished ability to fight off infections. A bout of food poisoning that might cause mild or severe stomach distress in others could be fatal to them.
The very young, the very old, and those recovering from illness have weaker immune systems than others, which makes them more susceptible to food poisoning. They’re also at greater risk from the dehydration that vomiting and diarrhea can cause.
Pregnant women undergo changes in their immune systems that can leave them—and their fetuses—with a lessened ability to fight off infection.
Alcoholics (active or recovered) may have liver damage or suffer from decreased liver function. Both impair the body’s ability to fend off infection.
People who are taking antibiotics may have a temporarily weakened ability to deal with bacteria and other microorganisms.
People who are taking prescription antacids produce less stomach acid, which is a natural defense against food hazards. That could put them at increased risk of food poisoning.
Source: U.S. Department of Agriculture, U.S. Food and Drug Administration, and CSPI.
Some foods are more likely to contain dangerous bugs than others:
Rare meats (especially ground beef or poultry).
Raw eggs or foods made with raw eggs like Caesar dressing, desserts like custard and tiramisu, or homemade ice cream, mayonnaise, and eggnog.
Raw shellfish.
Soft cheeses like Mexican-style queso blanco, feta, Brie, Camembert, and blue-veined cheeses (bottled blue cheese dressings are fine).
Sprouts.
Unpasteurized milk, milk products, juice, or cider.
Cold ready-to-eat seafood like smoked salmon, and cold ready-to-eat meats like hot dogs and cold cuts
Source: U.S. Department of Agriculture, U.S. Food and Drug Administration, and CSPI.
Heat kills. Cook your meat, poultry, eggs, and seafood until they reach these internal temperatures. Use a good, clean, instant-read thermometer and place its tip in the thickest part of the food. (Don’t forget to wash it each time before you insert it.)
Food
Temperature
Ground meat
hamburger
beef, pork, veal or lamb
160°F
160°F
Beef, veal, or lamb
(roasts or steaks)
medium-rare
medium
well-done
145°F
160°F
170°F
Pork (chops, roasts, or ribs)
medium
well-done
160°F
170°F
Fresh ham or sausage
160°F
Poultry
ground chicken or turkey
chicken, whole or pieces
duck
turkey (unstuffed) 165°F
180°F
180°F
whole turkey or dark meat
breast meat
stuffing (cooked separately)
180°F
170°F
165°F
Eggs
fried or poached until the yolk and white are firm
sauces, custards, and casseroles
that contain eggs
160°F
Seafood
whole fish and fillets until the flesh is opaque and flakes easily
shrimp or lobster until the shell turns red (lobster) or pink (shrimp) and the flesh is opaque
scallops until they turn milky white, opaque, and firm (but not rubbery)
Sources: USDA Food Safety and Inspection Service and FDA Center for Food Safety and Applied Nutrition.
If you have Internet access, the best source for information on safe food is www.foodsafety.gov. It has links to all of the U.S. government’s food safety Web sites. And check out the tips and other information on our Web site. You can also call the U.S. Department of Agriculture’s Meat and Poultry Hotline at (800) 535-4555 or the Food and Drug Administration’s Food Information and Seafood Hotline at (800) 332-4010.
Jump to: Main Nutrition Action About CSPI Alcohol Policy Biotechnology Canada Donate to CSPI! Eating Green Food Safety Nutrition Policy Integrity in Science International Newsroom Take Action!
http://www.cspinet.org/nah/11_00/food_quiz2000.html
Food Safety Quiz
Answer yes or no to each statement. (There’s no need to keep score, but if you find yourself missing more questions than you get right, you can forget about inviting us over for dinner.)
1. I wash my hands with soap or dishwashing liquid both before and after I handle food.
answer
2. I have a separate sponge only for wiping up spills from raw meat, poultry, seafood, and eggs.
answer
3. I sometimes use my dish towel to wipe my hands while I’m cooking.
answer
4. Plastic cutting boards are less likely to spread bacteria than wooden cutting boards.
answer
5. I give my fresh produce a good, warm soak in the sink before I use it.
answer
1. I keep a thermometer in my refrigerator and make sure that the temperature stays at 40°F or less.
answer
2. If refrigerated meat, fish, or poultry smells okay, it’s safe to eat.
answer
3. I give the inside of my refrigerator a thorough, warm soapy wash every month.
answer
4. I always defrost frozen meat, seafood, or poultry in the sink, so I can rinse the thawed juices right down the drain.
answer
5. If I’m using meat, poultry, or fish that has been frozen, I make sure to cook it the same day I defrost it.
answer
1. I check “sell by” or “use by” dates on perishable foods before I buy them, and again before I use them.
answer
2. I make sure to use any cracked eggs before the others.
answer
3. I cook or freeze steaks and chops within three or four days of purchase, fish within 24 to 36 hours of purchase, and poultry or ground meat within one or two days of purchase.
answer
4. Dairy products need to be pasteurized, but fruit juices don’t.
answer
5. It’s okay to buy food in dented cans.
answer
1. I wrap and refrigerate leftovers as soon as possible, and always within two hours.
answer
2. I eat, freeze, or toss leftovers within a week.
answer
3. I note the date and contents of leftovers on the container in which I store them.
answer
4. I clean my sponges at least once a week.
answer
5. After every meal that was prepared using raw meat, seafood, poultry, or eggs, I wash my counters and work surfaces with hot, soapy water.
answer
1. I test to see whether poultry is done by piercing the skin of a leg or thigh. If the juices run pink, the bird needs more cooking. If the juices are clear, it’s done.
answer
2. Hamburgers and meat loaf are safe to eat if they’re not pink in the middle.
answer
3. When I serve cooked meat, eggs, seafood, or poultry, I use clean platters and utensils, not the ones I used when the food was raw or while it was cooking.
answer
4. It’s okay to baste meat, seafood, or poultry with its marinade as it’s cooking.
answer
5. It’s okay to let my kids eat cold hot dogs right out of the package.
answer
--------------------------------------------------------------------------------
This quiz was devised by Diana Birkett and Mimi Harrison, with help from CSPI’s Lucy Alderton and Caroline Smith DeWaal, and Jack Guzewich of the U.S. Food and Drug Administration.
About half of all food poisoning cases occur away from home—at restaurants, picnics, banquets, stadiums, your Aunt Betsy’s house. There’s only so much you can do about those. But there’s plenty you can do to protect yourself and your family at home.
A little common sense, combined with a handful of easy-to-remember rules, can help keep you and your family out of the emergency room. This quiz will help you figure out how safe your kitchen is. It covers the five most important things you can do at the supermarket, the refrigerator, the sink, the stove, and the counter.
While anyone could get food poisoning, some people are especially vulnerable:
Those with HIV or an autoimmune disease like lupus, rheumatoid arthritis, Graves’ disease (a disease of the thyroid gland), and scleroderma (a disease of the skin) have a diminished ability to fight off infections. A bout of food poisoning that might cause mild or severe stomach distress in others could be fatal to them.
The very young, the very old, and those recovering from illness have weaker immune systems than others, which makes them more susceptible to food poisoning. They’re also at greater risk from the dehydration that vomiting and diarrhea can cause.
Pregnant women undergo changes in their immune systems that can leave them—and their fetuses—with a lessened ability to fight off infection.
Alcoholics (active or recovered) may have liver damage or suffer from decreased liver function. Both impair the body’s ability to fend off infection.
People who are taking antibiotics may have a temporarily weakened ability to deal with bacteria and other microorganisms.
People who are taking prescription antacids produce less stomach acid, which is a natural defense against food hazards. That could put them at increased risk of food poisoning.
Source: U.S. Department of Agriculture, U.S. Food and Drug Administration, and CSPI.
Some foods are more likely to contain dangerous bugs than others:
Rare meats (especially ground beef or poultry).
Raw eggs or foods made with raw eggs like Caesar dressing, desserts like custard and tiramisu, or homemade ice cream, mayonnaise, and eggnog.
Raw shellfish.
Soft cheeses like Mexican-style queso blanco, feta, Brie, Camembert, and blue-veined cheeses (bottled blue cheese dressings are fine).
Sprouts.
Unpasteurized milk, milk products, juice, or cider.
Cold ready-to-eat seafood like smoked salmon, and cold ready-to-eat meats like hot dogs and cold cuts
Source: U.S. Department of Agriculture, U.S. Food and Drug Administration, and CSPI.
Heat kills. Cook your meat, poultry, eggs, and seafood until they reach these internal temperatures. Use a good, clean, instant-read thermometer and place its tip in the thickest part of the food. (Don’t forget to wash it each time before you insert it.)
Food
Temperature
Ground meat
hamburger
beef, pork, veal or lamb
160°F
160°F
Beef, veal, or lamb
(roasts or steaks)
medium-rare
medium
well-done
145°F
160°F
170°F
Pork (chops, roasts, or ribs)
medium
well-done
160°F
170°F
Fresh ham or sausage
160°F
Poultry
ground chicken or turkey
chicken, whole or pieces
duck
turkey (unstuffed) 165°F
180°F
180°F
whole turkey or dark meat
breast meat
stuffing (cooked separately)
180°F
170°F
165°F
Eggs
fried or poached until the yolk and white are firm
sauces, custards, and casseroles
that contain eggs
160°F
Seafood
whole fish and fillets until the flesh is opaque and flakes easily
shrimp or lobster until the shell turns red (lobster) or pink (shrimp) and the flesh is opaque
scallops until they turn milky white, opaque, and firm (but not rubbery)
Sources: USDA Food Safety and Inspection Service and FDA Center for Food Safety and Applied Nutrition.
If you have Internet access, the best source for information on safe food is www.foodsafety.gov. It has links to all of the U.S. government’s food safety Web sites. And check out the tips and other information on our Web site. You can also call the U.S. Department of Agriculture’s Meat and Poultry Hotline at (800) 535-4555 or the Food and Drug Administration’s Food Information and Seafood Hotline at (800) 332-4010.
Jump to: Main Nutrition Action About CSPI Alcohol Policy Biotechnology Canada Donate to CSPI! Eating Green Food Safety Nutrition Policy Integrity in Science International Newsroom Take Action!
http://www.cspinet.org/nah/11_00/food_quiz2000.html
1. I wash my hands with soap or dishwashing liquid both before and after I handle food.
answer
2. I have a separate sponge only for wiping up spills from raw meat, poultry, seafood, and eggs.
answer
3. I sometimes use my dish towel to wipe my hands while I’m cooking.
answer
4. Plastic cutting boards are less likely to spread bacteria than wooden cutting boards.
answer
5. I give my fresh produce a good, warm soak in the sink before I use it.
answer
1. I keep a thermometer in my refrigerator and make sure that the temperature stays at 40°F or less.
answer
2. If refrigerated meat, fish, or poultry smells okay, it’s safe to eat.
answer
3. I give the inside of my refrigerator a thorough, warm soapy wash every month.
answer
4. I always defrost frozen meat, seafood, or poultry in the sink, so I can rinse the thawed juices right down the drain.
answer
5. If I’m using meat, poultry, or fish that has been frozen, I make sure to cook it the same day I defrost it.
answer
1. I check “sell by” or “use by” dates on perishable foods before I buy them, and again before I use them.
answer
2. I make sure to use any cracked eggs before the others.
answer
3. I cook or freeze steaks and chops within three or four days of purchase, fish within 24 to 36 hours of purchase, and poultry or ground meat within one or two days of purchase.
answer
4. Dairy products need to be pasteurized, but fruit juices don’t.
answer
5. It’s okay to buy food in dented cans.
answer
1. I wrap and refrigerate leftovers as soon as possible, and always within two hours.
answer
2. I eat, freeze, or toss leftovers within a week.
answer
3. I note the date and contents of leftovers on the container in which I store them.
answer
4. I clean my sponges at least once a week.
answer
5. After every meal that was prepared using raw meat, seafood, poultry, or eggs, I wash my counters and work surfaces with hot, soapy water.
answer
1. I test to see whether poultry is done by piercing the skin of a leg or thigh. If the juices run pink, the bird needs more cooking. If the juices are clear, it’s done.
answer
2. Hamburgers and meat loaf are safe to eat if they’re not pink in the middle.
answer
3. When I serve cooked meat, eggs, seafood, or poultry, I use clean platters and utensils, not the ones I used when the food was raw or while it was cooking.
answer
4. It’s okay to baste meat, seafood, or poultry with its marinade as it’s cooking.
answer
5. It’s okay to let my kids eat cold hot dogs right out of the package.
answer
--------------------------------------------------------------------------------
This quiz was devised by Diana Birkett and Mimi Harrison, with help from CSPI’s Lucy Alderton and Caroline Smith DeWaal, and Jack Guzewich of the U.S. Food and Drug Administration.
About half of all food poisoning cases occur away from home—at restaurants, picnics, banquets, stadiums, your Aunt Betsy’s house. There’s only so much you can do about those. But there’s plenty you can do to protect yourself and your family at home.
A little common sense, combined with a handful of easy-to-remember rules, can help keep you and your family out of the emergency room. This quiz will help you figure out how safe your kitchen is. It covers the five most important things you can do at the supermarket, the refrigerator, the sink, the stove, and the counter.
While anyone could get food poisoning, some people are especially vulnerable:
Those with HIV or an autoimmune disease like lupus, rheumatoid arthritis, Graves’ disease (a disease of the thyroid gland), and scleroderma (a disease of the skin) have a diminished ability to fight off infections. A bout of food poisoning that might cause mild or severe stomach distress in others could be fatal to them.
The very young, the very old, and those recovering from illness have weaker immune systems than others, which makes them more susceptible to food poisoning. They’re also at greater risk from the dehydration that vomiting and diarrhea can cause.
Pregnant women undergo changes in their immune systems that can leave them—and their fetuses—with a lessened ability to fight off infection.
Alcoholics (active or recovered) may have liver damage or suffer from decreased liver function. Both impair the body’s ability to fend off infection.
People who are taking antibiotics may have a temporarily weakened ability to deal with bacteria and other microorganisms.
People who are taking prescription antacids produce less stomach acid, which is a natural defense against food hazards. That could put them at increased risk of food poisoning.
Source: U.S. Department of Agriculture, U.S. Food and Drug Administration, and CSPI.
Some foods are more likely to contain dangerous bugs than others:
Rare meats (especially ground beef or poultry).
Raw eggs or foods made with raw eggs like Caesar dressing, desserts like custard and tiramisu, or homemade ice cream, mayonnaise, and eggnog.
Raw shellfish.
Soft cheeses like Mexican-style queso blanco, feta, Brie, Camembert, and blue-veined cheeses (bottled blue cheese dressings are fine).
Sprouts.
Unpasteurized milk, milk products, juice, or cider.
Cold ready-to-eat seafood like smoked salmon, and cold ready-to-eat meats like hot dogs and cold cuts
Source: U.S. Department of Agriculture, U.S. Food and Drug Administration, and CSPI.
Heat kills. Cook your meat, poultry, eggs, and seafood until they reach these internal temperatures. Use a good, clean, instant-read thermometer and place its tip in the thickest part of the food. (Don’t forget to wash it each time before you insert it.)
Food
Temperature
Ground meat
hamburger
beef, pork, veal or lamb
160°F
160°F
Beef, veal, or lamb
(roasts or steaks)
medium-rare
medium
well-done
145°F
160°F
170°F
Pork (chops, roasts, or ribs)
medium
well-done
160°F
170°F
Fresh ham or sausage
160°F
Poultry
ground chicken or turkey
chicken, whole or pieces
duck
turkey (unstuffed) 165°F
180°F
180°F
whole turkey or dark meat
breast meat
stuffing (cooked separately)
180°F
170°F
165°F
Eggs
fried or poached until the yolk and white are firm
sauces, custards, and casseroles
that contain eggs
160°F
Seafood
whole fish and fillets until the flesh is opaque and flakes easily
shrimp or lobster until the shell turns red (lobster) or pink (shrimp) and the flesh is opaque
scallops until they turn milky white, opaque, and firm (but not rubbery)
Sources: USDA Food Safety and Inspection Service and FDA Center for Food Safety and Applied Nutrition.
If you have Internet access, the best source for information on safe food is www.foodsafety.gov. It has links to all of the U.S. government’s food safety Web sites. And check out the tips and other information on our Web site. You can also call the U.S. Department of Agriculture’s Meat and Poultry Hotline at (800) 535-4555 or the Food and Drug Administration’s Food Information and Seafood Hotline at (800) 332-4010.
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http://www.cspinet.org/nah/11_00/food_quiz2000.html
Ten Super Bad Foods
Judging by the label, Pepperidge Farm Original Flaky Crust Roasted Chicken Pot Pie has 510 calories and 9 grams of saturated fat. But look again. Those numbers are for half a pie. Eat the entire pie, as most people probably do, and you're talking more than 1,000 calories and 18 grams of sat fat. Then add the 13 grams of hidden trans fat (from the partially hydrogenated vegetable shortening) in each pie and you're up to 31 grams of artery-clogging fat – that's far more than a day's allotment.
McDonald's Chicken Selects Premium Breast Strips sounds healthy. In fact, ounce for ounce, the Selects are no healthier than the chain's Chicken McNuggets. A standard, fivestrip order has 630 calories and 11 grams of artery-clogging fat. That's about the same as a Big Mac, except the burger has 1,010 mg of sodium, while the Selects hit 1,550 mg, even without the salty sauce.
Each slice of The Cheesecake Factory's 6 Carb Cheesecake has 610 calories – that's the same as you'd get from a slice of their Original Cheesecake. Think of it as an 8-ounce prime rib for dessert – with 29 grams of saturated fat, 1½ days' supply. The next time you step on the bathroom scale, you may never know that the carbs were missing.
Dove squeezes some 300 calories and 8 to 13 grams of saturated fat (half-a-day's worth) into a tennis-ball size serving (half a cup) of its Dove Ice Cream. That puts it in the same ballpark as Ben & Jerry's and Häagen-Dazs. With names like "Unconditional Chocolate," Dove is trying to link chocolate with romance. A scoop of its ice cream will fill your heart all right … but not with love.
No one expects a Mrs. Fields cookie to be good for you, but who would guess that a single Mrs. Fields Milk Chocolate & Walnuts cookie has more than 300 calories and as much saturated fat as a 12-ounce sirloin steak? It's also got six teaspoons of sugar. If you can't resist Mrs. Fields, share the smallest bag of Nibblers (six half-ounce cookies) with a friend. Or walk a few feet and look for a piece of fruit at another store instead.
The Starbucks Venti (20 oz.) Caffè Mocha with whipped cream is more than a mere cup of coffee. Think of it as a Quarter Pounder with Cheese in a cup. Few people have room in their diets for the 490 calories and 16 grams of bad fat that this hefty beverage supplies. But you can lose all the bad fat and all but 170 calories if you order a tall (12 oz.) with nonfat milk and no whipped cream.
Unless you're suicidal, why on earth would you want to wolf down a Burger King Quad Stacker – 4 hamburger patties, 4 slices of cheese, 8 strips of bacon, plus sauce and a bun? That's half-a-day's calories (1,000), one-and-a-half-days' worth of saturated fat (30 grams), 3 grams of trans fat, and more than a day's sodium (1,800 mg). Urp!
Campbell's Chunky, Select, and red-and-white-label condensed soups are brimming with salt: Half a can averages more than half of a person's daily quota of salt. Instead, try brands like Healthy Choice and Campbell's Healthy Request, which have less than half as much sodium.
Interested in a Chipotle Chicken Burrito (tortilla, rice, pinto beans, cheese, chicken, sour cream, and salsa)? Think of its 1,180 calories and 19 grams of saturated fat as three 6-inch Subway Steak and Cheese Subs. Getting the burrito with no cheese or sour cream cuts the saturated fat by two-thirds, but you still end up with 950 calories. Yikes!
A Mint Chip Dazzler at Häagen-Dazs stores (three scoops of ice cream, hot fudge, Oreos, chocolate sprinkles, and whipped cream) has 1,270 calories and 38 grams of saturated fat – that's two days' worth. Think of it as a portable T-bone steak with Caesar salad, and baked potato with sour cream. But that's dinner – yet many people have a Dazzler as a dessert after lunch and dinner!
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McDonald's Chicken Selects Premium Breast Strips sounds healthy. In fact, ounce for ounce, the Selects are no healthier than the chain's Chicken McNuggets. A standard, fivestrip order has 630 calories and 11 grams of artery-clogging fat. That's about the same as a Big Mac, except the burger has 1,010 mg of sodium, while the Selects hit 1,550 mg, even without the salty sauce.
Each slice of The Cheesecake Factory's 6 Carb Cheesecake has 610 calories – that's the same as you'd get from a slice of their Original Cheesecake. Think of it as an 8-ounce prime rib for dessert – with 29 grams of saturated fat, 1½ days' supply. The next time you step on the bathroom scale, you may never know that the carbs were missing.
Dove squeezes some 300 calories and 8 to 13 grams of saturated fat (half-a-day's worth) into a tennis-ball size serving (half a cup) of its Dove Ice Cream. That puts it in the same ballpark as Ben & Jerry's and Häagen-Dazs. With names like "Unconditional Chocolate," Dove is trying to link chocolate with romance. A scoop of its ice cream will fill your heart all right … but not with love.
No one expects a Mrs. Fields cookie to be good for you, but who would guess that a single Mrs. Fields Milk Chocolate & Walnuts cookie has more than 300 calories and as much saturated fat as a 12-ounce sirloin steak? It's also got six teaspoons of sugar. If you can't resist Mrs. Fields, share the smallest bag of Nibblers (six half-ounce cookies) with a friend. Or walk a few feet and look for a piece of fruit at another store instead.
The Starbucks Venti (20 oz.) Caffè Mocha with whipped cream is more than a mere cup of coffee. Think of it as a Quarter Pounder with Cheese in a cup. Few people have room in their diets for the 490 calories and 16 grams of bad fat that this hefty beverage supplies. But you can lose all the bad fat and all but 170 calories if you order a tall (12 oz.) with nonfat milk and no whipped cream.
Unless you're suicidal, why on earth would you want to wolf down a Burger King Quad Stacker – 4 hamburger patties, 4 slices of cheese, 8 strips of bacon, plus sauce and a bun? That's half-a-day's calories (1,000), one-and-a-half-days' worth of saturated fat (30 grams), 3 grams of trans fat, and more than a day's sodium (1,800 mg). Urp!
Campbell's Chunky, Select, and red-and-white-label condensed soups are brimming with salt: Half a can averages more than half of a person's daily quota of salt. Instead, try brands like Healthy Choice and Campbell's Healthy Request, which have less than half as much sodium.
Interested in a Chipotle Chicken Burrito (tortilla, rice, pinto beans, cheese, chicken, sour cream, and salsa)? Think of its 1,180 calories and 19 grams of saturated fat as three 6-inch Subway Steak and Cheese Subs. Getting the burrito with no cheese or sour cream cuts the saturated fat by two-thirds, but you still end up with 950 calories. Yikes!
A Mint Chip Dazzler at Häagen-Dazs stores (three scoops of ice cream, hot fudge, Oreos, chocolate sprinkles, and whipped cream) has 1,270 calories and 38 grams of saturated fat – that's two days' worth. Think of it as a portable T-bone steak with Caesar salad, and baked potato with sour cream. But that's dinner – yet many people have a Dazzler as a dessert after lunch and dinner!
Print [PDF: 295K]
Jump to: Main Nutrition Action About CSPI Alcohol Policy Biotechnology Canada Donate to CSPI! Eating Green Food Safety Nutrition Policy Integrity in Science International Newsroom Take Action!
http://www.cspinet.org/nah/10foods_bad.html
Saturday, March 10, 2007
Moldy Advice
Mayo Clinic dietitian Katherine Zeratsky, R.D., L.D., and colleagues answer select questions from readers.
Answer
The answer depends on the type of cheese. Molds are microscopic organisms that have thread-like roots that burrow into the foods they grow on. Most molds are harmless. Molds are even used to make some kinds of cheese, such as Roquefort, Gorgonzola, brie and Camembert. These molds are safe to eat.
But mold on cheese that's not part of the manufacturing process can also harbor harmful bacteria, such as listeria, brucella, salmonella and E. coli. With hard and semisoft cheese, you can cut away the moldy part and eat the rest of the cheese. But soft cheeses should be discarded.
Moldy cheese? What to do
Type of cheese Examples Handling
Hard Cheddar, Colby, Swiss, Parmesan, Romano, Gruyere Safe to eat if the mold is removed. Cut off at least one inch around and below the mold spot. Keep the knife out of the mold itself so that it doesn't cross-contaminate other parts of the cheese. Cover the cheese in fresh wrap.
Semisoft American, Asiago, baby Swiss, Monterey Jack, mozzarella, Muenster, Gorgonzola Safe to eat if the mold is removed. Cut off at least one inch around and below the mold spot. Keep the knife out of the mold itself so that it doesn't cross-contaminate other parts of the cheese. Cover the cheese in fresh wrap.
Soft Brie, blue cheese, Camembert, cottage cheese, Neufchatel, feta, ricotta, shredded and sliced cheeses Discard the cheese.
Source: U.S. Department of Agriculture, 2006
To prevent mold growth on cheese, follow these tips:
Keep cheese and cheese dishes covered with plastic wrap.
Always refrigerate cheese. Don't allow cheese to sit at room temperature for longer than two hours.
Also, don't eat cheese made from unpasteurized (raw) milk. Raw milk and cheeses may contain harmful bacteria and aren't safe to eat, drink or use in cooking.
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http://www.mayoclinic.com/health/food-and-nutrition/AN01024
How long can you safely keep leftovers in the refrigerator?
Mayo Clinic dietitian Katherine Zeratsky, R.D., L.D., and colleagues answer select questions from readers.
Answer
According to the Department of Agriculture, you should eat refrigerated leftovers within three to four days. If you don't anticipate being able to eat them within this period of time, freeze them immediately.
To help ensure the safety of leftovers, refrigerate perishable foods quickly and don't let them sit for longer than two hours at room temperature or for longer than one hour if the room temperature is above 90 F (32 C). Perishable foods include meat, poultry, fish, eggs, side dishes and casseroles.
Before eating leftovers, reheat them thoroughly. Reheat leftover sauces, soups and gravies to boiling. If you're using the oven to reheat leftovers, set the temperature to no lower than 325 F (163 C) to ensure they're reheated quickly. Because bacteria multiply between temperatures of 40 F (4 C) and 140 F (60 C), reheating in slow cookers or chafing dishes isn't recommended.
Uncooked foods, such as cold salads or sandwiches, should also be eaten or refrigerated promptly. There aren't any guidelines for how long you can safely keep uncooked foods. But their quality usually deteriorates more quickly than cooked foods.
http://www.mayoclinic.com/health/food-safety/AN01095
After cutting off mold, is the remaining food safe to eat?
Use care when deciding which of the "fuzzy" foods hiding in your kitchen you'll try to salvage, said Dr. Janice Stuff, an assistant professor at Baylor College of Medicine and a research dietitian at the USDA/ARS Children's Nutrition Research Center in Houston. Some molds produce toxins that can leach into foods and make unsuspecting humans ill.
Discard mold-infected, soft-textured dairy products, meats, leftovers, and fruits and vegetables with a high water content. This includes moldy mozzarella and Brie cheeses, sour cream, cottage cheese, yogurts, lunchmeats, bacon, casseroles, stews, butter, jellies, peanut butter, cucumbers, tomatoes, salad greens, corn on the cob, melons, bananas and peaches.
The molds that typically grow on peanuts, rice and corn also produce potent toxins. If mold develops on rice, corn or products that contain these grains, such as cornmeal, flours, mixes, and cereals, toss away the entire box. Discard shriveled peanuts.
On the other hand, if a few precautions are taken, it is safe to pare away the mold from hard or firm foods like Swiss and cheddar cheeses, bell peppers, cabbage, carrots, broccoli, cauliflower, brussels sprouts, garlic, onion, zucchini, potatoes, apples and pears. Before eating, carve away at least one inch around the moldy area. Avoid letting the knife touch the affected area to prevent the mold from spreading. Use salvaged portions as soon as possible.
http://www.kidsnutrition.org/consumer/archives/cuttingmold.htm
Is it safe to eat mold?
Question: Hi, What happens when you eat food from the refrigerator which had developed some kind of fungus. What kind of illness can a person suffer from eating this kind of food?
Answer: The fungus you refer to is mold, typically identified by its whitish-green or pinkish-white fuzz. In the short run, eating mold can cause an upset stomach within 24 hours, diarrhea, and cramps. If you don't experience this within 2 or 3 days of eating the moldy food, you're not likely to have any symptoms. The problem with moldy food is consuming it repeatedly over time. It contains a carcinogen (cancer-causing) substance known as aflatoxin. Isolated exposures to aflatoxins would not be enough to cause cancer.
— April 30, 2003
http://studenthealth.oregonstate.edu/answerspot/message.php?message=106
Molds On Food: Are They Dangerous?
What Are Molds?
Are Some Molds Dangerous?
Are Molds Only on the Surface of Food?
Where Are Molds Found?
What Are Some Common Foodborne Molds?
What Are Mycotoxins?
What is Aflatoxin?
How Does the U.S. Government Control Aflatoxins?
Is Mushroom Poisoning Caused by Molds?
Are Any Food Molds Beneficial?
Why Can Mold Grow in the Refrigerator?
How Can You Minimize Mold Growth?
Don’t Buy Moldy Foods
Must Homemade Shelf-Stable Preserves be Water-Bath Processed?
How Can You Protect Food from Mold?
How Should You Handle Food with Mold on It?
Some molds cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce "mycotoxins," poisonous substances that can make people sick. When you see mold on food, is it safe to cut off the moldy part and use the rest? To find the answer to that question, delve beneath the surface of food to where molds take root.
What Are Molds?
Molds are microscopic fungi that live on plant or animal matter. No one knows how many species of fungi exist, but estimates range from tens of thousands to perhaps 300,000 or more. Most are filamentous (threadlike) organisms and the production of spores is characteristic of fungi in general. These spores can be transported by air, water, or insects.
Unlike bacteria that are one-celled, molds are made of many cells and can sometimes be seen with the naked eye. Under a microscope, they look like skinny mushrooms. In many molds, the body consists of:
root threads that invade the food it lives on,
a stalk rising above the food, and
spores that form at the ends of the stalks.
The spores give mold the color you see. When airborne, the spores spread the mold from place to place like dandelion seeds blowing across a meadow.
Molds have branches and roots that are like very thin threads. The roots may be difficult to see when the mold is growing on food and may be very deep in the food. Foods that are moldy may also have invisible bacteria growing along with the mold.
[Top of Page]
Are Some Molds Dangerous?
Yes, some molds cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce “mycotoxins,” poisonous substances that can make you sick.
[Top of Page]
Are Molds Only on the Surface of Food?
No, you only see part of the mold on the surface of food -- gray fur on forgotten bologna, fuzzy green dots on bread, white dust on Cheddar, coin-size velvety circles on fruits, and furry growth on the surface of jellies. When a food shows heavy mold growth, “root” threads have invaded it deeply. In dangerous molds, poisonous substances are often contained in and around these threads. In some cases, toxins may have spread throughout the food.
[Top of Page]
Where Are Molds Found?
Molds are found in virtually every environment and can be detected, both indoors and outdoors, year round. Mold growth is encouraged by warm and humid conditions. Outdoors, they can be found in shady, damp areas or places where leaves or other vegetation are decomposing. Indoors, they can be found where humidity levels are high.
Molds form spores which, when dry, float through the air and find suitable conditions where they can start the growth cycle again.
[Top of Page]
What Are Some Common Foodborne Molds?
Molds most often found on meat and poultry are Alternaria, Aspergillus, Botrytis, Cladosporium, Fusarium, Geotrichum, Monilia, Manoscus, Mortierella, Mucor, Neurospora, Oidium, Oosproa, Penicillium, Rhizopus and Thamnidium. These molds can also be found on many other foods.
[Top of Page]
What Are Mycotoxins?
Mycotoxins are poisonous substances produced by certain molds found primarily in grain and nut crops, but are also known to be on celery, grape juice, apples, and other produce. There are many of them and scientists are continually discovering new ones. The Food and Agriculture Organization (FAO) of the United Nations estimates that 25% of the world's food crops are affected by mycotoxins, of which the most notorious are aflatoxins.
[Top of Page]
What is Aflatoxin?
Aflatoxin is a cancer-causing poison produced by certain fungi in or on foods and feeds, especially in field corn and peanuts. They are probably the best known and most intensively researched mycotoxins in the world. Aflatoxins have been associated with various diseases, such as aflatoxicosis in livestock, domestic animals, and humans throughout the world. Many countries try to limit exposure to aflatoxin by regulating and monitoring its presence on commodities intended for use as food and feed. The prevention of aflatoxin is one of the most challenging toxicology issues of present time.
[Top of Page]
How Does the U.S. Government Control Aflatoxins?
Aflatoxins are considered unavoidable contaminants of food and feed, even where good manufacturing practices have been followed. The U.S. Food and Drug Administration and the USDA monitor peanuts and field corn for aflatoxin and can remove any food or feed with unacceptable levels of it.
[Top of Page]
Is Mushroom Poisoning Caused by Molds?
No, it is due to the toxin produced by the fungi, which are in the same family as molds. Mushroom poisoning is caused by the consumption of raw or cooked mushrooms, which are higher-species of fungi. The term “toadstool” (from the German “Todesstuhl” -- death's stool) is commonly given to poisonous mushrooms, but there is no general rule of thumb for distinguishing edible mushrooms from poisonous toadstools. The toxins that cause mushroom poisoning are produced naturally by the fungi. Most mushrooms that cause human poisoning cannot be made safe by cooking, canning, freezing, or any other processing. The only way to avoid poisoning is not to eat poisonous mushrooms.
[Top of Page]
Are Any Food Molds Beneficial?
Yes, molds are used to make certain kinds of cheeses and can be on the surface of cheese or be developed internally. Blue veined cheese such as Roquefort, blue, Gorgonzola, and Stilton are created by the introduction of P. roqueforti or Penicillium roqueforti spores. Cheeses such as Brie and Camembert have white surface molds. Other cheeses have both an internal and a surface mold. The molds used to manufacture these cheeses are safe to eat.
[Top of Page]
Why Can Mold Grow in the Refrigerator?
While most molds prefer warmer temperatures, they can grow at refrigerator temperatures, too. Molds also tolerate salt and sugar better than most other food invaders. Therefore, molds can grow in refrigerated jams and jelly and on cured, salty meats -- ham, bacon, salami, and bologna.
[Top of Page]
How Can You Minimize Mold Growth?
Cleanliness is vital in controlling mold. Mold spores from affected food can build up in your refrigerator, dishcloths, and other cleaning utensils.
Clean the inside of the refrigerator every few months with 1 tablespoon of baking soda dissolved in a quart of water. Rinse with clear water and dry. Scrub visible mold (usually black) on rubber casings using 3 teaspoons of bleach in a quart of water.
Keep dishcloths, towels, sponges, and mops clean and fresh. A musty smell means they’re spreading mold around. Discard items you can’t clean or launder.
Keep the humidity level in the house below 40%.
[Top of Page]
Don’t Buy Moldy Foods
Examine food well before you buy it. Check food in glass jars, look at the stem areas on fresh produce, and avoid bruised produce. Notify the store manager about mold on foods!
Fresh meat and poultry are usually mold free, but cured and cooked meats may not be. Examine them carefully. Exceptions: Some salamis -- San Francisco, Italian, and Eastern European types -- have a characteristic thin, white mold coating which is safe to consume; however, they shouldn’t show any other mold. Dry-cured country hams normally have surface mold that must be scrubbed off before cooking.
[Top of Page]
Must Homemade Shelf-Stable Preserves be Water-Bath Processed?
Yes, molds can thrive in high-acid foods like jams, jellies, pickles, fruit, and tomatoes. But these microscopic fungi are easily destroyed by heat processing high-acid foods at a temperature of 212 °F in a boiling water canner for the recommended length of time. For more information about processing home-canned foods, go to the National Center for Home Food Preservation at: www.uga.edu/nchfp/.
[Top of Page]
How Can You Protect Food from Mold?
When serving food, keep it covered to prevent exposure to mold spores in the air. Use plastic wrap to cover foods you want to stay moist -- fresh or cut fruits and vegetables, and green and mixed salads.
Empty opened cans of perishable foods into clean storage containers and refrigerate them promptly.
Don’t leave any perishables out of the refrigerator more than 2 hours.
Use leftovers within 3 to 4 days so mold doesn’t have a chance to grow.
[Top of Page]
How Should You Handle Food with Mold on It?
Buying small amounts and using food quickly can help prevent mold growth. But when you see moldy food:
Don’t sniff the moldy item. This can cause respiratory trouble.
If food is covered with mold, discard it. Put it into a small paper bag or wrap it in plastic and dispose in a covered trash can that children and animals can’t get into.
Clean the refrigerator or pantry at the spot where the food was stored.
Check nearby items the moldy food might have touched. Mold spreads quickly in fruits and vegetables.
See the attached chart “Moldy Food: When to Use, When to Discard.”
Molds on Food
FOOD HANDLING REASON
Luncheon meats, bacon, or hot dogs Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Hard salami and dry-cured country hams Use. Scrub mold off surface. It is normal for these shelf-stable products to have surface mold.
Cooked leftover meat and poultry Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Cooked casseroles Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Cooked grain and pasta Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Hard cheese
(not cheese where mold is part of the processing) Use. Cut off at least 1 inch around and below the mold spot (keep the knife out of the mold itself so it will not cross-contaminate other parts of the cheese). After trimming off the mold, re-cover the cheese in fresh wrap. Mold generally cannot penetrate deep into the product.
Cheese made with mold
(such as Roquefort, blue, Gorgonzola, Stilton, Brie, Camembert) Discard soft cheeses such as Brie and Camembert if they contain molds that are not a part of the manufacturing process. If surface mold is on hard cheeses such as Gorgonzola and Stilton, cut off mold at least 1 inch around and below the mold spot and handle like hard cheese (above). Molds that are not a part of the manufacturing process can be dangerous.
Soft cheese
(such as cottage, cream cheese, Neufchatel, chevre, Bel Paese, etc.) Crumbled, shredded, and sliced cheeses (all types) Discard Foods with high moisture content can be contaminated below the surface. Shredded, sliced, or crumbled cheese can be contaminated by the cutting instrument. Moldy soft cheese can also have bacteria growing along with the mold.
Yogurt and sour cream Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Jams and jellies Discard The mold could be producing a mycotoxin. Microbiologists recommend against scooping out the mold and using the remaining condiment.
Fruits and vegetables, firm
(such as cabbage, bell peppers, carrots, etc.) Use. Cut off at least 1 inch around and below the mold spot (keep the knife out of the mold itself so it will not cross-contaminate other parts of the produce). Small mold spots can be cut off fruits and vegetables with low moisture content. It’s difficult for mold to penetrate dense foods.
Fruits and vegetables, soft
(such as cucumbers, peaches, tomatoes, etc.) Discard Fruits and vegetables with high moisture content can be contaminated below the surface.
Bread and baked goods Discard Porous foods can be contaminated below the surface.
Peanut butter, legumes and nuts Discard Foods processed without preservatives are at high risk for mold.
September 2005
http://www.fsis.usda.gov/Fact_Sheets/Molds_On_Food/index.asp
How dangerous is eating moldy bread?
Someonesbaby [47] contributed the first answer. The last improvement was made by Deavaindra [164].
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Answer
Food poisoning is caused by various bacterial organisms. Mold is not a bacteria and will not cause food poisoning. Mold does not cause botulism unless the product was already contaminated with the botulism organism. Mold can cause illness, especially if the person is allergic to molds. Usually though, the main symptoms from eating moldy food will be nausea or vomiting from the bad taste and smell of the moldy food.
Mold on grain products is the worst - e.g. moldy bread, moldy muffins, etc. - and should be thrown out. Also throw out the following if mold appears: small fruits like grapes, berries, melons and peaches; soft cheeses or yogurt; meat, peanuts, peanut butter or leftovers.
It is not okay to eat mouldy food even after the mold has been cut off, as surface mold is more than what you see. It actually has hyphae or roots which can penetrate deeper into the food.
It depends on the bread mold, some are harmless, some are indigestible and can make you throw up, some are poisonous and can make you very ill or kill you. Just throw it away and make or buy more. You can store bread in the fridge to slow mold growth if you find that it molds before you use it all, I do this in the summer because my bread can get moldy in as little as two days when it is very hot and humid.
http://wiki.answers.com/Q/How_dangerous_is_eating_moldy_bread
Ask A Scientist
General Science Archive
--------------------------------------------------------------------------------
Bread and Mold Topics
12/6/2005
name David
status other
grade other
location NY
Question - I'm a retired teacher, age 71.
I make bread every week for my own enjoyment. I keep it at room
temperature in a (new) plastic bag. About 6 days after making it, it
gets moldy.
Q-1 What can I do to extend the pre-moldy period a few days? I have
observed that commercialy prepared breads stay mold-free for
considerably longer periods of time.
Q-2 Is it OK to eat bread molds? My son is color blind and often
can't see the color difference between the mold and the bread's crust.
---------------------------------------
Commercially prepared breads usually have preservatives to prevent mold
from growing on them. A very common mold inhibitor is calcium
propionate, which is toxic to molds. It is also toxic to humans at high
concentrations, although it is probably harmless at the concentrations
found in bread. Since one of the benefits of making your own bread is
that you get to eat bread that is free of preservatives, I think adding
a preservative might be self-defeating.
Eating bread mold is not a good idea. While many kinds of mold are
perfectly harmless, there are some extremely nasty molds out there that
can make you very ill. Some of them are even quite common. I recall a
mycology professor of mine used to say that mold on bread isn't worth
the risk, but that mold on cheese is fairly safe.
C. Perkins
====================================================================
First off, bread that is moldy in any way should not be eaten and be
discarded immediatley. A few suggestions: After baking, the bread should be
cooled and stored in a breathable container for the first day. If you wish
to keep it for more than a few days, it should be refridgerated in a sealed
container only after cooled and dry on the oustside. If you wish, you can
also freeze the bread in a freezer bag. Do not reuse cheap plastic bags to
freeze the bread since they are typically polyethylene and are actually NOT
air tight...they breath and what will happen is the bread will get "freezer
burnt" which means the self defrosting freezer will dry out the bread.. I
would suggest that bread stored in the fridge should be discarded after 5
days. Stored in the freezer it will last a few months easily. By the way,
our sense that is most sensitive to detecting mold is not the sense of sight
but of smell.
Pf
====================================================================
A good way to extend your breads life is to keep it in a dark,dry, cool
area. Mold needs moisture and heat to grow, and many molds need light to
grow. Keeping the bread in something airtight will also help (like a
zip-lock bag). Just make sure to squeeze as much air as possible out of the
bag before closing it. Most molds will not do any harm if they are not
ingested in large quantities. The blue in blue cheese is actually mold!
Grace Fields
====================================================================
The carbohydrate etc. in the bread dough is food for bacteria and mold just
as it is for you. I would store the dough in the fridge until you are ready
to bake it. You can take it out of the fridge for a period before you bake
it if you like, but as long as it is at room temp. the bacteria and mold
that are in the air (and inside a bag you store it in!) are going to start
having a feast. Refrigeration slows them down.
vanhoeck
====================================================================
Q-1 Commercially prepared breads contain specific chemical preservatives
that inhibit the growth of many microorganisms (molds, bacteria, fungi). I
would hesitate to offer a particular chemical additive because there are
many and it would not clear how it would affect the other properties of the
bread. The ingredients in bread -- flour, yeast, milk, eggs, and so on are
great feeding grounds for all sorts of microbes -- some harmless, some not
so harmless. Add to that warmth and water and you have the makings of a good
garden for a lot of "bugs". Two general approaches would be to limit the
amount of oxygen available by storing the dough tightly in plastic bags
(which you already do apparently), and refrigeration/freezing which inhibits
the growth of most microbes. The websites below may provide you with some
additional insights into preservation of the dough. But storing uncooked
dough for days is inviting the risk of possible food poisoning -- bake it,
then store it.
http://www.math.unl.edu/~jump/Center1/Labs/Control%20of%20Molds%20in%20Breads.pdf
http://www.breadmachinedigest.com/library/dough_enhancers.html
http://www.britannica.com/bcom/eb/article/4/0,5716,120864+4+111136,00.html
http://www.seps.org/oracle/oracle.archive/Living_Things.K-5/2001.01/000978561940.16730.html
Q-2 Unless you or your son is a microbiologist, I would not recommend eating
bread mold, or even raw dough for that matter. There are just too many
possible harmful microbes that can grow in/on bread.
Vince Calder
====================================================================
Some possibly helpful sites:
http://www.fi.edu/tfi/units/life/forums/living/bread.html
http://www.newton.dep.anl.gov/askasci/gen01/gen01509.htm
http://www.sirinet.net/~jgjohnso/fungi.html
J. Elliott
====================================================================
http://www.newton.dep.anl.gov/askasci/gen01/gen01955.htm
Answer
The answer depends on the type of cheese. Molds are microscopic organisms that have thread-like roots that burrow into the foods they grow on. Most molds are harmless. Molds are even used to make some kinds of cheese, such as Roquefort, Gorgonzola, brie and Camembert. These molds are safe to eat.
But mold on cheese that's not part of the manufacturing process can also harbor harmful bacteria, such as listeria, brucella, salmonella and E. coli. With hard and semisoft cheese, you can cut away the moldy part and eat the rest of the cheese. But soft cheeses should be discarded.
Moldy cheese? What to do
Type of cheese Examples Handling
Hard Cheddar, Colby, Swiss, Parmesan, Romano, Gruyere Safe to eat if the mold is removed. Cut off at least one inch around and below the mold spot. Keep the knife out of the mold itself so that it doesn't cross-contaminate other parts of the cheese. Cover the cheese in fresh wrap.
Semisoft American, Asiago, baby Swiss, Monterey Jack, mozzarella, Muenster, Gorgonzola Safe to eat if the mold is removed. Cut off at least one inch around and below the mold spot. Keep the knife out of the mold itself so that it doesn't cross-contaminate other parts of the cheese. Cover the cheese in fresh wrap.
Soft Brie, blue cheese, Camembert, cottage cheese, Neufchatel, feta, ricotta, shredded and sliced cheeses Discard the cheese.
Source: U.S. Department of Agriculture, 2006
To prevent mold growth on cheese, follow these tips:
Keep cheese and cheese dishes covered with plastic wrap.
Always refrigerate cheese. Don't allow cheese to sit at room temperature for longer than two hours.
Also, don't eat cheese made from unpasteurized (raw) milk. Raw milk and cheeses may contain harmful bacteria and aren't safe to eat, drink or use in cooking.
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http://www.mayoclinic.com/health/food-and-nutrition/AN01024
How long can you safely keep leftovers in the refrigerator?
Mayo Clinic dietitian Katherine Zeratsky, R.D., L.D., and colleagues answer select questions from readers.
Answer
According to the Department of Agriculture, you should eat refrigerated leftovers within three to four days. If you don't anticipate being able to eat them within this period of time, freeze them immediately.
To help ensure the safety of leftovers, refrigerate perishable foods quickly and don't let them sit for longer than two hours at room temperature or for longer than one hour if the room temperature is above 90 F (32 C). Perishable foods include meat, poultry, fish, eggs, side dishes and casseroles.
Before eating leftovers, reheat them thoroughly. Reheat leftover sauces, soups and gravies to boiling. If you're using the oven to reheat leftovers, set the temperature to no lower than 325 F (163 C) to ensure they're reheated quickly. Because bacteria multiply between temperatures of 40 F (4 C) and 140 F (60 C), reheating in slow cookers or chafing dishes isn't recommended.
Uncooked foods, such as cold salads or sandwiches, should also be eaten or refrigerated promptly. There aren't any guidelines for how long you can safely keep uncooked foods. But their quality usually deteriorates more quickly than cooked foods.
http://www.mayoclinic.com/health/food-safety/AN01095
After cutting off mold, is the remaining food safe to eat?
Use care when deciding which of the "fuzzy" foods hiding in your kitchen you'll try to salvage, said Dr. Janice Stuff, an assistant professor at Baylor College of Medicine and a research dietitian at the USDA/ARS Children's Nutrition Research Center in Houston. Some molds produce toxins that can leach into foods and make unsuspecting humans ill.
Discard mold-infected, soft-textured dairy products, meats, leftovers, and fruits and vegetables with a high water content. This includes moldy mozzarella and Brie cheeses, sour cream, cottage cheese, yogurts, lunchmeats, bacon, casseroles, stews, butter, jellies, peanut butter, cucumbers, tomatoes, salad greens, corn on the cob, melons, bananas and peaches.
The molds that typically grow on peanuts, rice and corn also produce potent toxins. If mold develops on rice, corn or products that contain these grains, such as cornmeal, flours, mixes, and cereals, toss away the entire box. Discard shriveled peanuts.
On the other hand, if a few precautions are taken, it is safe to pare away the mold from hard or firm foods like Swiss and cheddar cheeses, bell peppers, cabbage, carrots, broccoli, cauliflower, brussels sprouts, garlic, onion, zucchini, potatoes, apples and pears. Before eating, carve away at least one inch around the moldy area. Avoid letting the knife touch the affected area to prevent the mold from spreading. Use salvaged portions as soon as possible.
http://www.kidsnutrition.org/consumer/archives/cuttingmold.htm
Is it safe to eat mold?
Question: Hi, What happens when you eat food from the refrigerator which had developed some kind of fungus. What kind of illness can a person suffer from eating this kind of food?
Answer: The fungus you refer to is mold, typically identified by its whitish-green or pinkish-white fuzz. In the short run, eating mold can cause an upset stomach within 24 hours, diarrhea, and cramps. If you don't experience this within 2 or 3 days of eating the moldy food, you're not likely to have any symptoms. The problem with moldy food is consuming it repeatedly over time. It contains a carcinogen (cancer-causing) substance known as aflatoxin. Isolated exposures to aflatoxins would not be enough to cause cancer.
— April 30, 2003
http://studenthealth.oregonstate.edu/answerspot/message.php?message=106
Molds On Food: Are They Dangerous?
What Are Molds?
Are Some Molds Dangerous?
Are Molds Only on the Surface of Food?
Where Are Molds Found?
What Are Some Common Foodborne Molds?
What Are Mycotoxins?
What is Aflatoxin?
How Does the U.S. Government Control Aflatoxins?
Is Mushroom Poisoning Caused by Molds?
Are Any Food Molds Beneficial?
Why Can Mold Grow in the Refrigerator?
How Can You Minimize Mold Growth?
Don’t Buy Moldy Foods
Must Homemade Shelf-Stable Preserves be Water-Bath Processed?
How Can You Protect Food from Mold?
How Should You Handle Food with Mold on It?
Some molds cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce "mycotoxins," poisonous substances that can make people sick. When you see mold on food, is it safe to cut off the moldy part and use the rest? To find the answer to that question, delve beneath the surface of food to where molds take root.
What Are Molds?
Molds are microscopic fungi that live on plant or animal matter. No one knows how many species of fungi exist, but estimates range from tens of thousands to perhaps 300,000 or more. Most are filamentous (threadlike) organisms and the production of spores is characteristic of fungi in general. These spores can be transported by air, water, or insects.
Unlike bacteria that are one-celled, molds are made of many cells and can sometimes be seen with the naked eye. Under a microscope, they look like skinny mushrooms. In many molds, the body consists of:
root threads that invade the food it lives on,
a stalk rising above the food, and
spores that form at the ends of the stalks.
The spores give mold the color you see. When airborne, the spores spread the mold from place to place like dandelion seeds blowing across a meadow.
Molds have branches and roots that are like very thin threads. The roots may be difficult to see when the mold is growing on food and may be very deep in the food. Foods that are moldy may also have invisible bacteria growing along with the mold.
[Top of Page]
Are Some Molds Dangerous?
Yes, some molds cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce “mycotoxins,” poisonous substances that can make you sick.
[Top of Page]
Are Molds Only on the Surface of Food?
No, you only see part of the mold on the surface of food -- gray fur on forgotten bologna, fuzzy green dots on bread, white dust on Cheddar, coin-size velvety circles on fruits, and furry growth on the surface of jellies. When a food shows heavy mold growth, “root” threads have invaded it deeply. In dangerous molds, poisonous substances are often contained in and around these threads. In some cases, toxins may have spread throughout the food.
[Top of Page]
Where Are Molds Found?
Molds are found in virtually every environment and can be detected, both indoors and outdoors, year round. Mold growth is encouraged by warm and humid conditions. Outdoors, they can be found in shady, damp areas or places where leaves or other vegetation are decomposing. Indoors, they can be found where humidity levels are high.
Molds form spores which, when dry, float through the air and find suitable conditions where they can start the growth cycle again.
[Top of Page]
What Are Some Common Foodborne Molds?
Molds most often found on meat and poultry are Alternaria, Aspergillus, Botrytis, Cladosporium, Fusarium, Geotrichum, Monilia, Manoscus, Mortierella, Mucor, Neurospora, Oidium, Oosproa, Penicillium, Rhizopus and Thamnidium. These molds can also be found on many other foods.
[Top of Page]
What Are Mycotoxins?
Mycotoxins are poisonous substances produced by certain molds found primarily in grain and nut crops, but are also known to be on celery, grape juice, apples, and other produce. There are many of them and scientists are continually discovering new ones. The Food and Agriculture Organization (FAO) of the United Nations estimates that 25% of the world's food crops are affected by mycotoxins, of which the most notorious are aflatoxins.
[Top of Page]
What is Aflatoxin?
Aflatoxin is a cancer-causing poison produced by certain fungi in or on foods and feeds, especially in field corn and peanuts. They are probably the best known and most intensively researched mycotoxins in the world. Aflatoxins have been associated with various diseases, such as aflatoxicosis in livestock, domestic animals, and humans throughout the world. Many countries try to limit exposure to aflatoxin by regulating and monitoring its presence on commodities intended for use as food and feed. The prevention of aflatoxin is one of the most challenging toxicology issues of present time.
[Top of Page]
How Does the U.S. Government Control Aflatoxins?
Aflatoxins are considered unavoidable contaminants of food and feed, even where good manufacturing practices have been followed. The U.S. Food and Drug Administration and the USDA monitor peanuts and field corn for aflatoxin and can remove any food or feed with unacceptable levels of it.
[Top of Page]
Is Mushroom Poisoning Caused by Molds?
No, it is due to the toxin produced by the fungi, which are in the same family as molds. Mushroom poisoning is caused by the consumption of raw or cooked mushrooms, which are higher-species of fungi. The term “toadstool” (from the German “Todesstuhl” -- death's stool) is commonly given to poisonous mushrooms, but there is no general rule of thumb for distinguishing edible mushrooms from poisonous toadstools. The toxins that cause mushroom poisoning are produced naturally by the fungi. Most mushrooms that cause human poisoning cannot be made safe by cooking, canning, freezing, or any other processing. The only way to avoid poisoning is not to eat poisonous mushrooms.
[Top of Page]
Are Any Food Molds Beneficial?
Yes, molds are used to make certain kinds of cheeses and can be on the surface of cheese or be developed internally. Blue veined cheese such as Roquefort, blue, Gorgonzola, and Stilton are created by the introduction of P. roqueforti or Penicillium roqueforti spores. Cheeses such as Brie and Camembert have white surface molds. Other cheeses have both an internal and a surface mold. The molds used to manufacture these cheeses are safe to eat.
[Top of Page]
Why Can Mold Grow in the Refrigerator?
While most molds prefer warmer temperatures, they can grow at refrigerator temperatures, too. Molds also tolerate salt and sugar better than most other food invaders. Therefore, molds can grow in refrigerated jams and jelly and on cured, salty meats -- ham, bacon, salami, and bologna.
[Top of Page]
How Can You Minimize Mold Growth?
Cleanliness is vital in controlling mold. Mold spores from affected food can build up in your refrigerator, dishcloths, and other cleaning utensils.
Clean the inside of the refrigerator every few months with 1 tablespoon of baking soda dissolved in a quart of water. Rinse with clear water and dry. Scrub visible mold (usually black) on rubber casings using 3 teaspoons of bleach in a quart of water.
Keep dishcloths, towels, sponges, and mops clean and fresh. A musty smell means they’re spreading mold around. Discard items you can’t clean or launder.
Keep the humidity level in the house below 40%.
[Top of Page]
Don’t Buy Moldy Foods
Examine food well before you buy it. Check food in glass jars, look at the stem areas on fresh produce, and avoid bruised produce. Notify the store manager about mold on foods!
Fresh meat and poultry are usually mold free, but cured and cooked meats may not be. Examine them carefully. Exceptions: Some salamis -- San Francisco, Italian, and Eastern European types -- have a characteristic thin, white mold coating which is safe to consume; however, they shouldn’t show any other mold. Dry-cured country hams normally have surface mold that must be scrubbed off before cooking.
[Top of Page]
Must Homemade Shelf-Stable Preserves be Water-Bath Processed?
Yes, molds can thrive in high-acid foods like jams, jellies, pickles, fruit, and tomatoes. But these microscopic fungi are easily destroyed by heat processing high-acid foods at a temperature of 212 °F in a boiling water canner for the recommended length of time. For more information about processing home-canned foods, go to the National Center for Home Food Preservation at: www.uga.edu/nchfp/.
[Top of Page]
How Can You Protect Food from Mold?
When serving food, keep it covered to prevent exposure to mold spores in the air. Use plastic wrap to cover foods you want to stay moist -- fresh or cut fruits and vegetables, and green and mixed salads.
Empty opened cans of perishable foods into clean storage containers and refrigerate them promptly.
Don’t leave any perishables out of the refrigerator more than 2 hours.
Use leftovers within 3 to 4 days so mold doesn’t have a chance to grow.
[Top of Page]
How Should You Handle Food with Mold on It?
Buying small amounts and using food quickly can help prevent mold growth. But when you see moldy food:
Don’t sniff the moldy item. This can cause respiratory trouble.
If food is covered with mold, discard it. Put it into a small paper bag or wrap it in plastic and dispose in a covered trash can that children and animals can’t get into.
Clean the refrigerator or pantry at the spot where the food was stored.
Check nearby items the moldy food might have touched. Mold spreads quickly in fruits and vegetables.
See the attached chart “Moldy Food: When to Use, When to Discard.”
Molds on Food
FOOD HANDLING REASON
Luncheon meats, bacon, or hot dogs Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Hard salami and dry-cured country hams Use. Scrub mold off surface. It is normal for these shelf-stable products to have surface mold.
Cooked leftover meat and poultry Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Cooked casseroles Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Cooked grain and pasta Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Hard cheese
(not cheese where mold is part of the processing) Use. Cut off at least 1 inch around and below the mold spot (keep the knife out of the mold itself so it will not cross-contaminate other parts of the cheese). After trimming off the mold, re-cover the cheese in fresh wrap. Mold generally cannot penetrate deep into the product.
Cheese made with mold
(such as Roquefort, blue, Gorgonzola, Stilton, Brie, Camembert) Discard soft cheeses such as Brie and Camembert if they contain molds that are not a part of the manufacturing process. If surface mold is on hard cheeses such as Gorgonzola and Stilton, cut off mold at least 1 inch around and below the mold spot and handle like hard cheese (above). Molds that are not a part of the manufacturing process can be dangerous.
Soft cheese
(such as cottage, cream cheese, Neufchatel, chevre, Bel Paese, etc.) Crumbled, shredded, and sliced cheeses (all types) Discard Foods with high moisture content can be contaminated below the surface. Shredded, sliced, or crumbled cheese can be contaminated by the cutting instrument. Moldy soft cheese can also have bacteria growing along with the mold.
Yogurt and sour cream Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Jams and jellies Discard The mold could be producing a mycotoxin. Microbiologists recommend against scooping out the mold and using the remaining condiment.
Fruits and vegetables, firm
(such as cabbage, bell peppers, carrots, etc.) Use. Cut off at least 1 inch around and below the mold spot (keep the knife out of the mold itself so it will not cross-contaminate other parts of the produce). Small mold spots can be cut off fruits and vegetables with low moisture content. It’s difficult for mold to penetrate dense foods.
Fruits and vegetables, soft
(such as cucumbers, peaches, tomatoes, etc.) Discard Fruits and vegetables with high moisture content can be contaminated below the surface.
Bread and baked goods Discard Porous foods can be contaminated below the surface.
Peanut butter, legumes and nuts Discard Foods processed without preservatives are at high risk for mold.
September 2005
http://www.fsis.usda.gov/Fact_Sheets/Molds_On_Food/index.asp
How dangerous is eating moldy bread?
Someonesbaby [47] contributed the first answer. The last improvement was made by Deavaindra [164].
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Answer
Food poisoning is caused by various bacterial organisms. Mold is not a bacteria and will not cause food poisoning. Mold does not cause botulism unless the product was already contaminated with the botulism organism. Mold can cause illness, especially if the person is allergic to molds. Usually though, the main symptoms from eating moldy food will be nausea or vomiting from the bad taste and smell of the moldy food.
Mold on grain products is the worst - e.g. moldy bread, moldy muffins, etc. - and should be thrown out. Also throw out the following if mold appears: small fruits like grapes, berries, melons and peaches; soft cheeses or yogurt; meat, peanuts, peanut butter or leftovers.
It is not okay to eat mouldy food even after the mold has been cut off, as surface mold is more than what you see. It actually has hyphae or roots which can penetrate deeper into the food.
It depends on the bread mold, some are harmless, some are indigestible and can make you throw up, some are poisonous and can make you very ill or kill you. Just throw it away and make or buy more. You can store bread in the fridge to slow mold growth if you find that it molds before you use it all, I do this in the summer because my bread can get moldy in as little as two days when it is very hot and humid.
http://wiki.answers.com/Q/How_dangerous_is_eating_moldy_bread
Ask A Scientist
General Science Archive
--------------------------------------------------------------------------------
Bread and Mold Topics
12/6/2005
name David
status other
grade other
location NY
Question - I'm a retired teacher, age 71.
I make bread every week for my own enjoyment. I keep it at room
temperature in a (new) plastic bag. About 6 days after making it, it
gets moldy.
Q-1 What can I do to extend the pre-moldy period a few days? I have
observed that commercialy prepared breads stay mold-free for
considerably longer periods of time.
Q-2 Is it OK to eat bread molds? My son is color blind and often
can't see the color difference between the mold and the bread's crust.
---------------------------------------
Commercially prepared breads usually have preservatives to prevent mold
from growing on them. A very common mold inhibitor is calcium
propionate, which is toxic to molds. It is also toxic to humans at high
concentrations, although it is probably harmless at the concentrations
found in bread. Since one of the benefits of making your own bread is
that you get to eat bread that is free of preservatives, I think adding
a preservative might be self-defeating.
Eating bread mold is not a good idea. While many kinds of mold are
perfectly harmless, there are some extremely nasty molds out there that
can make you very ill. Some of them are even quite common. I recall a
mycology professor of mine used to say that mold on bread isn't worth
the risk, but that mold on cheese is fairly safe.
C. Perkins
====================================================================
First off, bread that is moldy in any way should not be eaten and be
discarded immediatley. A few suggestions: After baking, the bread should be
cooled and stored in a breathable container for the first day. If you wish
to keep it for more than a few days, it should be refridgerated in a sealed
container only after cooled and dry on the oustside. If you wish, you can
also freeze the bread in a freezer bag. Do not reuse cheap plastic bags to
freeze the bread since they are typically polyethylene and are actually NOT
air tight...they breath and what will happen is the bread will get "freezer
burnt" which means the self defrosting freezer will dry out the bread.. I
would suggest that bread stored in the fridge should be discarded after 5
days. Stored in the freezer it will last a few months easily. By the way,
our sense that is most sensitive to detecting mold is not the sense of sight
but of smell.
Pf
====================================================================
A good way to extend your breads life is to keep it in a dark,dry, cool
area. Mold needs moisture and heat to grow, and many molds need light to
grow. Keeping the bread in something airtight will also help (like a
zip-lock bag). Just make sure to squeeze as much air as possible out of the
bag before closing it. Most molds will not do any harm if they are not
ingested in large quantities. The blue in blue cheese is actually mold!
Grace Fields
====================================================================
The carbohydrate etc. in the bread dough is food for bacteria and mold just
as it is for you. I would store the dough in the fridge until you are ready
to bake it. You can take it out of the fridge for a period before you bake
it if you like, but as long as it is at room temp. the bacteria and mold
that are in the air (and inside a bag you store it in!) are going to start
having a feast. Refrigeration slows them down.
vanhoeck
====================================================================
Q-1 Commercially prepared breads contain specific chemical preservatives
that inhibit the growth of many microorganisms (molds, bacteria, fungi). I
would hesitate to offer a particular chemical additive because there are
many and it would not clear how it would affect the other properties of the
bread. The ingredients in bread -- flour, yeast, milk, eggs, and so on are
great feeding grounds for all sorts of microbes -- some harmless, some not
so harmless. Add to that warmth and water and you have the makings of a good
garden for a lot of "bugs". Two general approaches would be to limit the
amount of oxygen available by storing the dough tightly in plastic bags
(which you already do apparently), and refrigeration/freezing which inhibits
the growth of most microbes. The websites below may provide you with some
additional insights into preservation of the dough. But storing uncooked
dough for days is inviting the risk of possible food poisoning -- bake it,
then store it.
http://www.math.unl.edu/~jump/Center1/Labs/Control%20of%20Molds%20in%20Breads.pdf
http://www.breadmachinedigest.com/library/dough_enhancers.html
http://www.britannica.com/bcom/eb/article/4/0,5716,120864+4+111136,00.html
http://www.seps.org/oracle/oracle.archive/Living_Things.K-5/2001.01/000978561940.16730.html
Q-2 Unless you or your son is a microbiologist, I would not recommend eating
bread mold, or even raw dough for that matter. There are just too many
possible harmful microbes that can grow in/on bread.
Vince Calder
====================================================================
Some possibly helpful sites:
http://www.fi.edu/tfi/units/life/forums/living/bread.html
http://www.newton.dep.anl.gov/askasci/gen01/gen01509.htm
http://www.sirinet.net/~jgjohnso/fungi.html
J. Elliott
====================================================================
http://www.newton.dep.anl.gov/askasci/gen01/gen01955.htm
How to Say No
The Basics
How to say NO! to anything -- or anyone
Pushy salesmen, relentless kids, mooching friends . . . it's time we learned how to say no. If you can't, you may find your money drained along with your time and emotional energy.
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E-mail to a friendTools IndexPrint-friendly versionSite MapDiscuss in a Message BoardArticle IndexBy Liz Pulliam Weston
Among the financial skills we should learn early in life -- but usually don't -- is the ability to say no.
Saying no is essential if we want to stick to a budget, make progress toward our financial goals and protect our credit. Yet we also want to preserve relationships with many of the people, including loved ones, who are trying to get us to say yes.
For help in navigating the minefield, I turned to several experts to create scripts for handling three common situations that call for saying no: When your kids throw a tantrum, when you're dealing for a car and when a friend asks you for money.
One of these experts, Joseph Grenny, provided a general framework for dealing with any situation where you must turn someone down. Grenny, a co-author of "Crucial Conversations: Tools for Resolving Broken Promises, Violated Expectations, and Bad Behavior," recommends the following steps:
Take a minute to think. The person who's making the request (or demand) probably spent a lot of time mulling over all the reasons why you should acquiesce. You, on the other hand, may have been hit out of the blue. You can put up your hand, say "I need a moment" or even walk into another room to collect your thoughts.
Don't make a sucker's choice. In our panic, we may think we have to choose between two bad alternatives: "I have to give her a loan, or she'll never speak to me again!" or "I have to buy this car with add-ons I don't want, or I'll lose a great deal!" (Professional salespeople and practiced mooches are, by the way, experts in backing people into this either/or mind-set.) The reality is that we usually have far more alternatives than we initially think. Taking a moment to consider those, and what we really want out of the situation, can keep us from grabbing a bad choice.
Go public. As soon as you can, tell the other person where you stand. This is also known as "articulating your boundaries," and tells the listener that "you're now driving the conversation," Grenny said. Instead of responding to their arguments, you're setting out what you will and won't do. Most petitioners "will see the answer coming" once you've gone public, and if you stick to your guns will shorten or end their attempts to persuade you. "Don't just say no," Grenny said. "Soften the blow by telling them why." Make it clear that your reasons aren't a personal reflection on the petitioner, but are instead solidly held beliefs.
More from MSN Money
Get a better deal -- with a threat
How to quit the gym (or anything)
Keep your old clunker or buy a new car?
New parents' top 10 money mistakes
Kids' parties at spare-no-expense prices
Turn the situation around. Here you're encouraging your petitioner to solve his or her own problem, while offering to help in any way that doesn't violate the bottom line you've set out.
Want to see how this works in practice? Here are some examples:
You're asked for a loan or to co-sign for one
You want to say no. You know that if the person were actually creditworthy, he or she would have no trouble getting loans from banks or other lenders.
But how do you refuse without imploding the relationship? By making it "not personal," Grenny said. After you've paused to gather your thoughts, and remembered that you have more options besides giving in or getting taken, you can use any or all of the following to communicate, "it's not you -- it's me":
"Co-signing a loan means putting my credit at risk, and I can't afford to do that."
"My spouse and I have agreed not to lend any more money to family and friends. We've had relationships go sour over money, and we wouldn't want that to happen with you."
"I've got clear financial and relationship boundaries I don't want to cross."
"I'm really not in a financial position to do that right now."
"I don't want to be put in the position of being a collection agent. I know that probably wouldn't happen with you, but I can't take the chance."
Any of these, if said in a calm, neutral voice, communicate that your decision has been made. Then, if appropriate, follow up quickly by asking the petitioner for help in solving his or her own problem. For example:
"How can I help you without putting money at risk I can't afford to lose or putting myself in the role of a collection agent?'
"Is there a way we can help you without lending money or endangering our credit?"
Someone with chronic spending or debt problems may need an appointment with a legitimate credit counselor, for example, and you could recommend an agency affiliated with the National Foundation for Credit Counseling. Someone who wants money for other goals -- a car or an education, perhaps -- could be referred to articles about achieving those goals on MSN Money.
An auto salesperson is pressuring you
Being able to say no -- and mean it -- isn't just helpful when negotiating a car purchase. It's essential, says Philip Reed, consumer advice editor for auto research site Edmunds.com.
"The most effective way of saying no is saying it with your feet" by leaving the dealership when you don't get what you want, said Reed, author of "Strategies for Smart Car Buyers." "Some people say you should leave at least twice" before agreeing to buy a car.
You don't necessarily have to resort to that level of gamesmanship, Reed said, but you should find a salesperson who can take no for an answer.
Video on MSN Money
Avoid the high pressure approach to car buying. Take your auto shopping on the Web. Click here to play the video.
"Car buying is a very expensive purchase with a lot of moving parts. . . . You need to be comfortable with your salesperson," Reed said. "You don't want someone who, when you say no, says, 'Well, why not?' or 'Didn't I tell you about this or that?' "
Using statements that can't really be argued, like "That's not my taste" or "I just don't want that," can help you fend off an aggressive salesperson, but a better solution is "if you're feeling uncomfortable, find someone else who understands no means no."
1 | 2 | next >
Extensively researching the car you want and arranging financing before you walk onto the lot can help you thwart attempts to sell you more car than you can afford. Being clear and consistent about what you're looking for will help, too, Grenny said, as can enlisting the salesperson to help you solve your problem rather than creating new ones.
"You can say something like, 'I want a year-old car with these features and I want to pay close to low Blue Book,' " Grenny said. " 'I'd also like you to make a reasonable profit. So how do we do that?' "
Negotiating the deal with the salesperson is usually only the first step. Many dealerships will also trot you to a "closer" as well as the "F&I" (financing and insurance) person. These folks may view your agreement with the salesperson as just the starting point for selling you more stuff you don't want.
Be upfront, Reed urged. "Tell them, 'I want to wrap this up as soon as possible. I don't want any after-sell,' " he said. That may short-circuit the sales pitch, or they may trot out a "deal" on the extended warranty or paint protection.
Repeating "I don't want to be rude, but I want to wrap this up," Reed said, should deflate any further attempts. If not -- once again -- say no with your feet. You can say something like, "Wow, this deal is going to be a lot more expensive than I thought. I guess we can't go through with it today." Chances are the pitches will stop.
Your kids are nagging you in a store to buy something
You're trying to get through your list and avoid public tantrums. Your kids spot something they want and start to whine, hoping you'll give in.
A firm no is the only answer, right? Maybe not.
More from MSN Money
Get a better deal – with a threat
How to quit the gym (or anything)
Keep your old clunker or buy a new car?
New parents' top 10 money mistakes
Kids' parties at spare-no-expense prices
Like Grenny, money expert Janet Bodnar believes that just saying no is often an ineffective tactic, especially with kids. Far better, she says, to either give them reasons why that can't be debated or to give them a choice to make on their own.
Ideally you'll have time to do little advance planning, said Bodnar, author of "Raising Money Smart Kids" and the more recent "Money Smart Women."
Before heading into a store, tell the kids upfront what kind of shopping trip you're taking. If you're buying a present for a friend's birthday party, for example, tell them that's the goal and that you're not buying for the family on this trip.
If the kids are older -- elementary school or above -- you can suggest that they bring their own money if they think they might want to buy something. (This assumes, of course, your kids have their own money, which most do through gifts and allowances. Bodnar believes in giving kids allowances by the time they're 6 or 7 so they get experience in handling their own money and making choices about it.)
If you're caught flat-footed -- you're in a store you hadn't planned on, or the petitions for stuff take you by surprise -- you can still revert to the family rules.
"You might say, 'We're not buying anything for ourselves today,' or 'If you want to buy that, we can come back later on another trip and you can bring your money,' " Bodnar said. "Don't say 'We'll see.' They'll think, 'If I beg long enough, she'll give in.' "
If the trip is to buy something for your kids, like shoes, set the boundaries upfront about what you'll buy and how much you'll pay. Bodnar's family had a "$50 sneaker rule" -- if the kids wanted sneakers that cost more than $50, they had to pay for the excess out of their own pocket.
If your kids are too young to have their own money, or you don't mind buying them something (just not everything!) during an outing, set the limit in advance.
With preschoolers, for example, Bodnar recommends telling them in advance that they can have one treat and then defining their choices. If you're in a grocery store and don't want them to have a candy bar, for instance, you might say that they can choose among cookies, a new cereal or a frozen treat.
Whatever the age of the child, stick to the rules you laid out in advance. If you give in and buy your kid two treats, or the $100 sneakers, you're sunk. If you hold firm, Bodnar promises, you'll head off a lot of whining down the road.
Get the latest from Liz Pulliam Weston. Sign up to receive her free weekly newsletter.
Preferred format:
HTMLPlain TextLearn more about newslettersLike any other skill, the ability to say no effectively takes practice. Thinking in advance about the situations you might face and rehearsing your possible responses can help you stick to your guns when the time comes.
"It's a little like martial arts," said Edmunds.com's Reed. "The reason you practice . . . is so that when you're under pressure, it's reflex."
Liz Pulliam Weston's column appears every Monday and Thursday, exclusively on MSN Money. She also answers reader questions in the Your Money message board.
< previous | 1 | 2 |
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Recent Articles by Liz Pulliam Weston
Could you stop spending for a month? 03/12/2007
To cut costs, move to small-town USA 03/08/2007
Are credit cards evil, or just dangerous? 03/05/2007
more...Reader's Choice
Ratings table Rating Top 5 Articles
8.83 Is Home Depot shafting shoppers?
8.63 Is free stuff on the Net really free?
8.18 How to handle this risky new market
7.68 10 things your hospital won't tell you
7.63 Dow plunges 416 points
View all Top-Rated articlesEditor's Choice
Tax Corner: Get your questions answered
'Hot' stocks: Strip clubs go mainstream
Estimate your credit score
MSN Money's 2007 Investing Guide
Forbes: 10 surprising 6-figure jobs
How to pull off an early retirement
http://articles.moneycentral.msn.com/SavingandDebt/ConsumerActionGuide/HowToSayNoToAnythingOrAnyone.aspx?page=2
How to say NO! to anything -- or anyone
Pushy salesmen, relentless kids, mooching friends . . . it's time we learned how to say no. If you can't, you may find your money drained along with your time and emotional energy.
advertisement
Article Tools
E-mail to a friendTools IndexPrint-friendly versionSite MapDiscuss in a Message BoardArticle IndexBy Liz Pulliam Weston
Among the financial skills we should learn early in life -- but usually don't -- is the ability to say no.
Saying no is essential if we want to stick to a budget, make progress toward our financial goals and protect our credit. Yet we also want to preserve relationships with many of the people, including loved ones, who are trying to get us to say yes.
For help in navigating the minefield, I turned to several experts to create scripts for handling three common situations that call for saying no: When your kids throw a tantrum, when you're dealing for a car and when a friend asks you for money.
One of these experts, Joseph Grenny, provided a general framework for dealing with any situation where you must turn someone down. Grenny, a co-author of "Crucial Conversations: Tools for Resolving Broken Promises, Violated Expectations, and Bad Behavior," recommends the following steps:
Take a minute to think. The person who's making the request (or demand) probably spent a lot of time mulling over all the reasons why you should acquiesce. You, on the other hand, may have been hit out of the blue. You can put up your hand, say "I need a moment" or even walk into another room to collect your thoughts.
Don't make a sucker's choice. In our panic, we may think we have to choose between two bad alternatives: "I have to give her a loan, or she'll never speak to me again!" or "I have to buy this car with add-ons I don't want, or I'll lose a great deal!" (Professional salespeople and practiced mooches are, by the way, experts in backing people into this either/or mind-set.) The reality is that we usually have far more alternatives than we initially think. Taking a moment to consider those, and what we really want out of the situation, can keep us from grabbing a bad choice.
Go public. As soon as you can, tell the other person where you stand. This is also known as "articulating your boundaries," and tells the listener that "you're now driving the conversation," Grenny said. Instead of responding to their arguments, you're setting out what you will and won't do. Most petitioners "will see the answer coming" once you've gone public, and if you stick to your guns will shorten or end their attempts to persuade you. "Don't just say no," Grenny said. "Soften the blow by telling them why." Make it clear that your reasons aren't a personal reflection on the petitioner, but are instead solidly held beliefs.
More from MSN Money
Get a better deal -- with a threat
How to quit the gym (or anything)
Keep your old clunker or buy a new car?
New parents' top 10 money mistakes
Kids' parties at spare-no-expense prices
Turn the situation around. Here you're encouraging your petitioner to solve his or her own problem, while offering to help in any way that doesn't violate the bottom line you've set out.
Want to see how this works in practice? Here are some examples:
You're asked for a loan or to co-sign for one
You want to say no. You know that if the person were actually creditworthy, he or she would have no trouble getting loans from banks or other lenders.
But how do you refuse without imploding the relationship? By making it "not personal," Grenny said. After you've paused to gather your thoughts, and remembered that you have more options besides giving in or getting taken, you can use any or all of the following to communicate, "it's not you -- it's me":
"Co-signing a loan means putting my credit at risk, and I can't afford to do that."
"My spouse and I have agreed not to lend any more money to family and friends. We've had relationships go sour over money, and we wouldn't want that to happen with you."
"I've got clear financial and relationship boundaries I don't want to cross."
"I'm really not in a financial position to do that right now."
"I don't want to be put in the position of being a collection agent. I know that probably wouldn't happen with you, but I can't take the chance."
Any of these, if said in a calm, neutral voice, communicate that your decision has been made. Then, if appropriate, follow up quickly by asking the petitioner for help in solving his or her own problem. For example:
"How can I help you without putting money at risk I can't afford to lose or putting myself in the role of a collection agent?'
"Is there a way we can help you without lending money or endangering our credit?"
Someone with chronic spending or debt problems may need an appointment with a legitimate credit counselor, for example, and you could recommend an agency affiliated with the National Foundation for Credit Counseling. Someone who wants money for other goals -- a car or an education, perhaps -- could be referred to articles about achieving those goals on MSN Money.
An auto salesperson is pressuring you
Being able to say no -- and mean it -- isn't just helpful when negotiating a car purchase. It's essential, says Philip Reed, consumer advice editor for auto research site Edmunds.com.
"The most effective way of saying no is saying it with your feet" by leaving the dealership when you don't get what you want, said Reed, author of "Strategies for Smart Car Buyers." "Some people say you should leave at least twice" before agreeing to buy a car.
You don't necessarily have to resort to that level of gamesmanship, Reed said, but you should find a salesperson who can take no for an answer.
Video on MSN Money
Avoid the high pressure approach to car buying. Take your auto shopping on the Web. Click here to play the video.
"Car buying is a very expensive purchase with a lot of moving parts. . . . You need to be comfortable with your salesperson," Reed said. "You don't want someone who, when you say no, says, 'Well, why not?' or 'Didn't I tell you about this or that?' "
Using statements that can't really be argued, like "That's not my taste" or "I just don't want that," can help you fend off an aggressive salesperson, but a better solution is "if you're feeling uncomfortable, find someone else who understands no means no."
1 | 2 | next >
Extensively researching the car you want and arranging financing before you walk onto the lot can help you thwart attempts to sell you more car than you can afford. Being clear and consistent about what you're looking for will help, too, Grenny said, as can enlisting the salesperson to help you solve your problem rather than creating new ones.
"You can say something like, 'I want a year-old car with these features and I want to pay close to low Blue Book,' " Grenny said. " 'I'd also like you to make a reasonable profit. So how do we do that?' "
Negotiating the deal with the salesperson is usually only the first step. Many dealerships will also trot you to a "closer" as well as the "F&I" (financing and insurance) person. These folks may view your agreement with the salesperson as just the starting point for selling you more stuff you don't want.
Be upfront, Reed urged. "Tell them, 'I want to wrap this up as soon as possible. I don't want any after-sell,' " he said. That may short-circuit the sales pitch, or they may trot out a "deal" on the extended warranty or paint protection.
Repeating "I don't want to be rude, but I want to wrap this up," Reed said, should deflate any further attempts. If not -- once again -- say no with your feet. You can say something like, "Wow, this deal is going to be a lot more expensive than I thought. I guess we can't go through with it today." Chances are the pitches will stop.
Your kids are nagging you in a store to buy something
You're trying to get through your list and avoid public tantrums. Your kids spot something they want and start to whine, hoping you'll give in.
A firm no is the only answer, right? Maybe not.
More from MSN Money
Get a better deal – with a threat
How to quit the gym (or anything)
Keep your old clunker or buy a new car?
New parents' top 10 money mistakes
Kids' parties at spare-no-expense prices
Like Grenny, money expert Janet Bodnar believes that just saying no is often an ineffective tactic, especially with kids. Far better, she says, to either give them reasons why that can't be debated or to give them a choice to make on their own.
Ideally you'll have time to do little advance planning, said Bodnar, author of "Raising Money Smart Kids" and the more recent "Money Smart Women."
Before heading into a store, tell the kids upfront what kind of shopping trip you're taking. If you're buying a present for a friend's birthday party, for example, tell them that's the goal and that you're not buying for the family on this trip.
If the kids are older -- elementary school or above -- you can suggest that they bring their own money if they think they might want to buy something. (This assumes, of course, your kids have their own money, which most do through gifts and allowances. Bodnar believes in giving kids allowances by the time they're 6 or 7 so they get experience in handling their own money and making choices about it.)
If you're caught flat-footed -- you're in a store you hadn't planned on, or the petitions for stuff take you by surprise -- you can still revert to the family rules.
"You might say, 'We're not buying anything for ourselves today,' or 'If you want to buy that, we can come back later on another trip and you can bring your money,' " Bodnar said. "Don't say 'We'll see.' They'll think, 'If I beg long enough, she'll give in.' "
If the trip is to buy something for your kids, like shoes, set the boundaries upfront about what you'll buy and how much you'll pay. Bodnar's family had a "$50 sneaker rule" -- if the kids wanted sneakers that cost more than $50, they had to pay for the excess out of their own pocket.
If your kids are too young to have their own money, or you don't mind buying them something (just not everything!) during an outing, set the limit in advance.
With preschoolers, for example, Bodnar recommends telling them in advance that they can have one treat and then defining their choices. If you're in a grocery store and don't want them to have a candy bar, for instance, you might say that they can choose among cookies, a new cereal or a frozen treat.
Whatever the age of the child, stick to the rules you laid out in advance. If you give in and buy your kid two treats, or the $100 sneakers, you're sunk. If you hold firm, Bodnar promises, you'll head off a lot of whining down the road.
Get the latest from Liz Pulliam Weston. Sign up to receive her free weekly newsletter.
Preferred format:
HTMLPlain TextLearn more about newslettersLike any other skill, the ability to say no effectively takes practice. Thinking in advance about the situations you might face and rehearsing your possible responses can help you stick to your guns when the time comes.
"It's a little like martial arts," said Edmunds.com's Reed. "The reason you practice . . . is so that when you're under pressure, it's reflex."
Liz Pulliam Weston's column appears every Monday and Thursday, exclusively on MSN Money. She also answers reader questions in the Your Money message board.
< previous | 1 | 2 |
Rate this Article
Click on the stars below to rate this article from 1 to 5
Low
Thank you for rating.
High
Average rating: 3.3 from 7754 users
E-mail us your comments on this article
View all top-rated articles
Cool Tools
Credit Card Analyzer
Insurance rip-offs
Savvy Spending Quiz
Debt Consolidation Calculator
Savings Calculator
Consumer Action Guide
Avoiding scams and online fraud.
Resources
Track Investments
Fast Answers
Community
Message Boards
Your Letters
Decision Centers
Save Money
Save on a Car
Learn to Budget
Manage Debt
Find Deals Online
Travel For Less
Recent Articles by Liz Pulliam Weston
Could you stop spending for a month? 03/12/2007
To cut costs, move to small-town USA 03/08/2007
Are credit cards evil, or just dangerous? 03/05/2007
more...Reader's Choice
Ratings table Rating Top 5 Articles
8.83 Is Home Depot shafting shoppers?
8.63 Is free stuff on the Net really free?
8.18 How to handle this risky new market
7.68 10 things your hospital won't tell you
7.63 Dow plunges 416 points
View all Top-Rated articlesEditor's Choice
Tax Corner: Get your questions answered
'Hot' stocks: Strip clubs go mainstream
Estimate your credit score
MSN Money's 2007 Investing Guide
Forbes: 10 surprising 6-figure jobs
How to pull off an early retirement
http://articles.moneycentral.msn.com/SavingandDebt/ConsumerActionGuide/HowToSayNoToAnythingOrAnyone.aspx?page=2
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