Preventing Foodborne Illness
As cooking moves outdoors during the summer months, food safety should be a heightened concern as the number of cases of foodborne illnesses rise two-fold during summer.1 An estimated 76 million cases of food poisoning are reported in the United States that result in mild symptoms that usually last one to two days. The USDA's Economic Research Service estimates that medical costs, loss of productivity, long term disability, and death due to foodborne illnesses to be $6.8 billion in 2000.2 Raw meat, poultry, eggs, unpasteurized milk and juice, and shellfish are the most likely to be contaminated.3 Fresh fruits and vegetables should be thoroughly washed before consumption to minimize contamination.
Who is most at risk?3
- Pregnant women: 1/3 of all cases of Listeriosis (a common foodborne illness causing bacteria) occur in pregnant women and it can be very harmful to the fetus and to the expectant mother. They should avoid undercooked meats and soft cheeses.
- The elderly and those with weakened immune systems or liver disease.
- Bottle fed infants: They are at a higher risk for Salmonella (another common foodborne illness causing bacteria) if a heated bottle is left at room temperature for hours or if the bottle is not sanitized correctly.
Simple ways to help prevent foodborne illnesses at gatherings:1
- Always, wash your hands with hot, soapy water before and after handling food.
- When marinating meat for long periods of time, it is important to keep foods refrigerated. Don't use sauce that was used to marinate raw meat or poultry on cooked food. Boil used marinade before applying to cooked food.
- When grilling foods, preheat the coals on your grill for 20 to 30 minutes, or until the coals are lightly coated with ash.
- Use a meat thermometer to insure that food reaches a safe internal temperature.
- Hamburgers should be cooked to 160º F, while large cuts of beef such as roasts and steaks may be cooked to 145º F for medium rare or to 160º F for medium. Cook ground poultry to 165° F and poultry parts to 170° F. Fish should be opaque and flake easily.
- When taking foods off the grill, do not put cooked food items back on the same plate that previously held raw food.
What can employers do?
- Educate employees on safe food handling and preparing procedures especially during the summer months and around holidays.
- Continue to encourage good hygiene habits like hand washing to stop the spread of human transmission of diseases.
- Practice safe handling of food in office gatherings and parties: chill cold foods on ice, keep hot foods warm, and throw away food that has sitting out too long.
- United States Department of Agriculture. Foodborne Illness Peaks in Summer - Why?. Washington, DC: USDA Food Safety and Inspection Division. Available at: http://www.fsis.usda.gov/Fact_Sheets/Foodborne_Illness_Peaks_in_Summer/index.asp. Accessed on July 23, 2007.
- Partnership for Food Safety Education. The Costs of Foodborne Illnesses. Available at: http://www.fightbac.org/content/view/13/19/. Accessed on July 23, 2007.
- Center for Disease Control and Prevention. Foodborne Illnesses. Available at: http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#morelikely. Accessed on July 23, 2007.
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