Summertime has finally arrived! With that brings hot temperatures, picnicking outdoors and various road trips. One thing you do not want to bring along with your adventures is foodborne illness! Food poisoning occurs by eating or drinking something that is contaminated with various bacteria, viruses and parasites – or their toxins.
Depending on the disease, symptoms of a foodborne illness can present within hours, to several days after ingestion, and often include nausea, vomiting and/or diarrhea. Typically in a normal healthy individual, all that is needed is time and endurance until your system resolves the affliction. However, people who have a suppressed immune system, or individuals who may have gotten a more significant inoculation may need to visit their doctor for treatment, such as supplemental hydration.
Primary contamination can happen essentially any time during food production, from initial growing to final preparation. However, cross contamination is a leading safety concern, often raising its ugly head when foods such as fruits and vegetables come in contact with raw meat, fish and poultry.
To help ensure a safe and tasty meal, here are ten important guidelines to remember:
- Cook foods to proper temperatures.* Use thermometers to ensure food reaches recommended temperatures needed to kill all harmful bacteria.
- Know your danger zones!* Keep hot foods hot, cold foods cold. The unsafe temperature range is designated as 40-135 degrees within which bacteria can rapidly populate to the point of causing serious health concerns.
- Refrigerate foods quickly.* Chill at-risk foods within two hours of sitting out at room temperature, or one hour if ambient temperatures are above 90 degrees.
- Store raw meat, fish and poultry properly.* Place these items on the lower shelf of the refrigerator to help ensure juices do not drip onto other foods.
- Use separate cutting boards.* Designate a separate cutting board for raw meat, fish and poultry to help avoid cross contamination.
- Do not put hot foods directly into the refrigerator.* Doing so will increase the overall interior temperature.
- When cooking large batches, separate into smaller containers to cool.* This will lower overall temperature more quickly.
- Wash hands thoroughly and often.* Use warm soapy water or a hand sanitizer before and after prepping all foods, touching other items such as money or using the bathroom facilities.
- Disinfect all surfaces and utensils regularly.* This is especially important after washing or prepping raw meat, fish and poultry.
- Transport foods in an ice packed cooler.* Use ice or frozen gel packs to ensure food remains in the safe zone, below 40 degrees.
Following these simple guidelines will not only promote food safety at the time of eating, but will also help ensure that your event remains a fun filled memory for years to come. For more information on shopping click here. and food safety click here. For information on the foodborne disease-causing organisms click here
