"Mom, what if raw gravy drips on the pears in my refrigerator?" my daughter asked in a text message. "If I wash it, is it safe to eat?"

I like that my young children finally think that I know something.

I thought of the potential organisms that might exist in the gravy. For example, the gravy may contain Salmonella or E. coli.

In some cases, ingesting only 10 microbial cells can make you very sick. Sometimes, foodborne diseases can be fatal or have life-long health consequences.

Will the juice penetrate into the peel and into the fruit through blemishes or cuts? Maybe or maybe not. If the juice enters the pulp, it cannot be "washed off".

Is it worth the risk to eat raw pears?

My daughter may be wondering why I did not reply to her text messages immediately.

"Rinse it under running water, then cook it by boiling or baking it. You need to heat it to kill the bacteria," I suggested.

Poaching is a method of simmering food in a small amount of liquid in order to cook the food by steaming. Poached pears in cinnamon sauce is delicious.

"Be sure to put the thawed meat in a pan in the future, under the ready-to-eat fruit in the refrigerator." I added.

I guess my daughter threw the pear away. I should text her a recipe for poached pears.

Cooking kills microorganisms. We recommend cooking the food to different temperatures based on the most common microorganisms in the meat and the temperature at which they kill them.

None of us want to waste food, especially with the current increase in food costs. We also don’t want to get sick from the food we’re trying to “save”.

Unfortunately, 40% of the food produced in the United States is wasted, and the average consumer throws away 1.1 pounds of food every day. Each person wastes more than 400 pounds of food each year.

National research on municipal solid waste (such as urban garbage dumps) shows that food accounts for more than 20% of the total garbage. Food waste accounts for more than plastic (18%), paper (15%), rubber (12%) and wood (8%).

In terms of nutrition, we usually recommend eating more fruits and vegetables. Unfortunately, fruits and vegetables account for about one-third of the food lost due to spoilage and discards.

As we enter the season of family gatherings and increasing food costs, here are some tips from leading experts to avoid food waste.

Pay attention to how much food you throw away. How much food waste is in your trash can? Can you preserve it by freezing the food or adding it to the recipe earlier this week?

Consider buying fewer items that you would normally throw away. Sometimes, buying an economical size is not a better choice.

List perishable foods that you should eat in a short time on your refrigerator. Did grapes, strawberries, bread or cheese start to mold before you eat them?

Plan meals weekly. Write down the food you need on the shopping list, then check your refrigerator and cabinets to see what you have on hand.

Avoid impulse purchases. If the grocery store offers samples, you may want to buy food. If you buy, be sure to include food in your menu.

Use post-it notes or tape to write the "expiration date" on the leftovers. Perishable leftovers should be consumed within three or four days after preparation.

Consider food preservation throughout the year. If you have available freezer storage space, freezing is one of the easiest methods to use. Search online for "NDSU Extended Food Freezing Guide" for free resources.

Poaching or baking fruit is a delicious way to incorporate fruit into your diet and desserts. This recipe is featured in the Windbreak Cookbook of NDSU Extension. Search the title online and you will find many other delicious recipes. This simple recipe will fill your kitchen with the delicacy of cinnamon.

Cut the pear in half lengthwise and remove the seeds with a spoon. Place the pears, sliced ​​side up, in a large non-stick pan. Add orange juice and brown sugar. Adjust to medium high temperature. Cover the pot with a lid or aluminum foil and simmer for five minutes or until the pears begin to soften. Heat the broiler and place the grill about 6 inches from the heat source. Line the baking sheet with foil. Transfer the cut pears to a baking tray and roast for one to two minutes until caramelized (light brown). Continue to simmer the sauce in the frying pan, scraping the sides as needed. Cook the sauce until it just thickens, then drizzle the sauce on the pears. Sprinkle with cinnamon.

Make four copies. Each serving contains 180 calories, 0 grams (g) of fat, 1 gram of protein, 47 grams of carbohydrates, 6 grams of fiber and 0 mg of sodium.