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Advice & More December 2012

How to Prevent Foodborne Illness

By SueAnn Carpenter

If you think you have a foodborne illness, save a portion of the suspect food, wrap it securely, mark "DANGER" and freeze it. Save all the packaging materials, such as cans or cartons. Write down the food type, the date, other identifying marks on the package, the time consumed, and when the onset of symptoms occurred.

According to the (CDC) Center for Disease Control, roughly 1 in 6 people in the U.S. gets sick each year from eating contaminated food. The familiar culprits are Salmonella, E. coli and other common germs. Because the symptoms are flu-like (nausea, vomiting, diarrhea or fever), many people don't recognize that their illness is caused by harmful bacteria or other pathogens in food.

Everyone is at risk for getting a foodborne illness, but some can experience a more serious illness or even death: infants, young children, pregnant women and their unborn babies, older adults, and people with weakened immune systems (such as those with HIV/AIDS, cancer, diabetes, kidney disease, and transplant patients.) Some people become ill after ingesting only a few harmful bacteria, while others remain symptom-free after ingesting thousands.

Be cautious about the food you buy, prepare, serve and eat. Bacteria are naturally present in our environment and not all cause disease. But microorganisms that cause disease are called pathogens. And when these enter the food supply, they cause foodborne illness. They may even be present on food when you purchase it: Raw meat, poultry, seafood, and eggs are not sterile, nor is fresh produce such as lettuce, tomatoes, sprouts, and melons. These foods whether raw or safely-cooked, can become cross contaminated with pathogens or from food handlers with poor hygiene.

Most foodborne illness can be prevented with proper cooking or processing to destroy pathogens. Because bacteria multiply rapidly between 40 F and 140 F (the "danger zone"), it's vital to keep cold food cold and hot food hot. To ensure safety when cooking, use a meat thermometer for internal recommended temperatures for various meats. Maintain hot cooked food at 140 F or above, and when reheating cooked food, get the temperature up to 165 F.

If you think you have a foodborne illness, save a portion of the suspect food, wrap it securely, mark "DANGER" and freeze it. Save all the packaging materials, such as cans or cartons. Write down the food type, the date, other identifying marks on the package, the time consumed, and when the onset of symptoms occurred. Save any identical unopened products.

Call your doctor if symptoms persist or are severe (such as bloody diarrhea, excessive nausea and vomiting, or high temperature). Call and notify the establishment serving or selling the food. Call the local health department if the suspect food was served at a large gathering, from a restaurant or other food service facility, or if it is a commercial product. Call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) if the suspect food is a USDA-inspected product and you have all the packaging.

When shopping, get your non-perishable food first. Items from fridges and freezers or hot food should be picked up just before you return home. If it takes longer than 30 minutes to return home, put chilled or frozen foods into an insulated bag to keep them cool.

Check whether the skin on the produce is intact. Is it free of unusual odors? If prepackaged, inspect the wrapping for damage that could allow poisonous bacteria to enter. Check the expiration date. If you prefer a reusable shopping bag or plastic bin, disinfect and wash it with hot soapy water frequently. Carry meat and fish separately so they don't contaminate other food.

But unsafe food can occur in your own kitchen: Don't prepare food for others if you have diarrhea or vomiting. Hands spread the majority of common infectious diseases like the common cold and flu. So wash your hands thoroughly with soap and water before eating, after using the toilet, and when you prepare a meal. Make sure cutting boards, utensils, and countertops are clean and disinfected before handling any food.

Sponge/dishcloths in the kitchen have been found to be contaminated with the most fecal bacteria. Change dishcloths frequently and use hot soapy water or disinfectant to clean kitchen surfaces. Before produce is sold it may be have been contaminated by unclean water, animals, fecal matter, etc. So before you peel fruits or vegetables, take the time to rinse them thoroughly to remove bacteria.

Wrap all raw meat, poultry and seafood separately from other food. Use separate cutting boards and knives and disinfect and wash them thoroughly with soap and hot water before and after usage. Once your tools and ingredients are clean, then you can prepare meals safely.

Safely defrost meat in the refrigerator, in a microwave, or under cold water in a package that will not leak, not on a counter at room temperature. Everyone should wash their hands before eating and wash or discard any food that falls on the floor.

If you make extra food, freeze in it small portions so it's easy to defrost. If leftovers are stored in the refrigerator, eat them within 3-4 days.

When eating out at restaurants, remember that someone else purchased the ingredients, cleaned the kitchen, and cooked the food. Look around: are the tables, cloths, utensils and servers clean and tidy? If not, leave. Checking out the bathroom will give you a definite sense of the establishment's cleanliness and whether it is a priority.

Although our food production chain is complex and provides various opportunities for contamination and growth of pathogens, be proactive and use these precautions so you don't become a victim of foodborne diseases.

 

SueAnn Carpenter writes under various pseudonyms and lives in Florida.

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