According to the Centers for Disease Control, each year, food-borne diseases cause between six and 81 million illnesses that range from mild gastroenteritis to life-threatening neurologic, hepatic and renal syndromes. Fortunately, most of these cases result in simple stomachaches or diarrhea.
Practicing Food Safety
Summer is the time for barbecues and picnics, but food-borne bacteria is waiting for the perfect moment to crash your party.
However, if foods are prepared and stored properly, food-borne bacteria will not show up at your next party. It’s up to you to select, store, prepare and serve safe foods for you and your family.
The following are simple steps to protect your loved ones from food-borne illnesses this summer:
1. Always wash hands and work areas before preparing food.
2. Cook foods in plenty of time to thoroughly chill them in the refrigerator.
3. Have enough coolers with ice or frozen gel packs in which to store perishable foods like meat, poultry, fish, eggs and salads - and pack them in the bottom of the cooler. You want to keep the food at 40 degrees Fahrenheit.
4. Keep the cooler in a cool/shaded area – even while transporting food. Don’t put the cooler in the trunk of your car.
5. Use a separate cooler for drinks so the one containing the food won’t constantly be opened and closed.
6. Find out if there’s a source of safe drinking water at your destination. If not, bring water for preparation and cleaning. Cross-contamination during preparation, grilling and serving food is a leading cause of food-borne illness.
7. Pack coolers until full. A full cooler will stay cold longer than one that is partially full.
8. If you plan on getting takeout foods such as fried chicken, eat them within an hour of pick-up.
9. Do not partially grill extra meat or poultry to use later. Once you begin, cook until completely done to ensure bacteria are destroyed.
10. Grill raw poultry and meat until the juices run clear and there is no pink center.
11. When taking food off the grill, don’t put the cooked items on the same platter which held the raw meat.
12. Don’t leave perishable food un-refrigerated for more than two hours.
By following these simple rules, you can help protect yourself and loved ones from unpleasant food-borne illnesses.