Preventing Food Poisoning: Keeping Your Summer Food Safe
Food Safety at a Glance
- Wash hands for 10 to 15 seconds with warm, sudsy water before handling food
- Keep backpacks, purses, books and other personal articles off your kitchen counters
- Wash cutting boards immediately before and after cutting meat
- Refrigerate foods at 34 to 39 degrees before and after cooking
- Defrost and marinate foods in the refrigerator
- Cook foods at a temperature high enough to kill bacteria
Food is cooked properly when:
- Eggs are no longer runny
- Fish is white and flaky, not translucent
- Juice from meat and poultry is no longer pink
- Poultry is no longer pink near the bone, and the joints move easily
June 2006 — Bacteria are everywhere — on your hands, on your food and even in your body. If you’re healthy, your daily encounters with a small amount of bacteria pose no danger. However, improper food handling can cause bad bacteria to multiply. Further, ingesting large amounts of these organisms can have very unpleasant consequences — especially for children, the elderly and people with diabetes, kidney disease or compromised immune systems.
“The greatest problems are with meat and dairy products. Raw meat, including poultry and fish, pose the highest risk because of the presence of bacteria,” says Tammy Sheppard, Chief Dietitian at Memorial Regional Hospital. “There also can be problems with vegetables and fruits through improper canning or cross-contamination (exposure to bacteria in the environment and on surfaces).”
Keep It Clean
Food safety is an important first step in preventing food poisoning. This includes having clean hands, maintaining a clean food preparation area and handling food properly.
“Washing hands before touching food should be routine,” says Sheppard. “Use warm, sudsy water and wash thoroughly for 10 to 15 seconds. We teach kids to sing the ‘Happy Birthday’ song to help them wash long enough,” says Sheppard.
Clean hands won’t prevent cross-contamination from dirty countertops or cutting boards, however. All surfaces should be cleaned with hot, sudsy water. If you use your cutting board for more than food item, be sure to wash it thoroughly after cutting meat and before preparing vegetables or fruits.
Check the Temperature
When meat is properly defrosted and cooked, and leftovers are refrigerated immediately, bacteria have little opportunity to thrive.
“Keeping food in an environment above 40 degrees can be dangerous, so make sure your refrigerator is set between 34 and 39 degrees. Defrost and marinate food in the refrigerator and not on the counter,” says Sheppard.
“If you love sushi, get it from a reliable place,” Sheppard advises. “Don’t make it at home. Places that serve sushi have regular health inspections. However, sushi isn’t recommended for children, expectant mothers, the elderly or people with diabetes, kidney disease or a compromised immune system.”
Refrigerate leftovers immediately after eating. When refrigerating a large amount of food, spread it out in the storage container to cool faster. And don’t let doggie bags sit in your car for hours.
Bothersome Bacteria
Common causes of food poisoning include bacteria, such as:
- Campylobacter Jejuni
Found in poultry, meat and milk. Symptoms appear two to five days after exposure and include diarrhea, cramping and, sometimes, bloody stools. Symptoms last seven to 10 days and may require antibiotics. - Salmonella
Found in raw meat, poultry, shrimp, eggs, and mayonnaise and ice cream made at home with raw eggs. Symptoms appear eight to 12 hours after eating and include diarrhea and, sometimes, nausea or vomiting. Illness usually resolves itself in one to two days. - Staphylococcus Aureus
Found in meat, fish and eggs, and producing a toxin at room temperature. Symptoms occur one to eight hours after eating and include diarrhea and vomiting. Illness usually resolves itself in one to two days. - Clostridium Botulinium
Leading to food poisoning known as “botulism,” these dangerous bacteria can grow in an environment that lacks oxygen and acidity, such as canned meats or vegetables. They cause neurological symptoms, including speech difficulty or double vision, four to 36 hours after eating. Although rare, botulism can be deadly and requires immediate emergency care.
“Never use bulging cans or canned products beyond their date of expiration, as they can lead to botulism. If you don’t know the date and have had a product a while, throw it out,” says Sheppard. “Homemade herbed oil is another risky product. The store-bought kind contains an ingredient to prevent botulism. If you make it yourself, refrigerate it and use it right away.”
Your healthcare provider is an important partner in your health and wellness. If you would like to a referral to a physician, please call the Memorial Physician Referral Service toll-free at (800) 944-DOCS. We’re available 24 hours a day, 7 days a week.