For many, a fresh garden salad sounds like the perfect meal on a hot summer day. However, the recent outbreak of the food illness cyclospora, thought to be sourced from iceberg lettuce, is an important reminder of the risks associated with improper food preparation and storage. Foodborne illnesses can stem from many sources, especially in the summer when temperatures rise and picnics abound.
Bacteria grow most rapidly between 40-degrees and 140-degrees, a range known as the “Danger Zone.” Logan Health – Whitefish Food Service Director, David Ray, is a certified professional food manager and has offered the following tips and recommendations from the Food and Drug Administration (FDA), US Department of Agriculture (USDA) and Centers for Disease Control and Prevention (CDC) to keep you, your family and guests safe.
“To prevent food illness, there are four steps to remember when handling foods,” said Ray. “Clean, separate, cook and chill.”
Washing hands frequently before, during and after preparing meals is most important. Use warm, soapy water, and bring to a lather for a full 20 seconds. When camping or picnicking, set up a handwashing station using a water container with a spigot and biodegradable soap.
Follow Ray’s tips for safe food preparation:
Wash all produce.
- Remove the outer layers of lettuce or cabbage, and cut away bruised parts.
- Wash fresh fruits and vegetables under running water before eating, cutting or cooking them.
- Scrub firm produce, such as potatoes, cucumbers and melons, using a clean produce brush.
Prevent cross-contamination.
- Keep raw meat, poultry, seafood and eggs separate from ready-to-eat foods.
- Use separate cutting boards for raw meats and produce.
- Wash knives, cutting boards and countertops with hot soapy water after contact with raw foods.
- Do NOT wash raw chicken or other poultry, as splashing water can spread bacteria.
Heat meat to proper temperature.
165°F (74°C): Poultry (chicken, turkey, duck), all leftovers, casseroles and stuffed meats
160°F (71°C): All ground meats (beef, pork, lamb, veal) and egg dishes
145°F (63°C): Whole cuts of beef, pork, lamb and veal, as well as fish and shellfish
Note: Red meats must rest for at least 3 minutes after removing from the heat
Store leftovers properly.
- Refrigerate leftovers within two hours of cooking or serving. If the temperature is above 90°F, limit that time to one hour.
- Store leftovers in shallow containers so they cool quickly.
- Reheat leftovers until they reach 165°F and are steaming hot throughout.
- When in doubt, throw it out.
Practice food safety while camping.
- Cool your cooler’s temperature with ice the night before you leave.
- Freeze meat before your trip and pack it frozen.
- Keep meat wrapped separately and pack it at the bottom of the cooler.
- Never reuse cutting boards or utensils used for raw meat without thoroughly washing them first.
If you do experience a food illness, do not prepare food for others. Stay hydrated by drinking water or electrolyte-containing fluids, and seek medical attention if your symptoms are severe, lasting several days, or include high fever, bloody diarrhea, dehydration, or signs of serious illness. Bacteria live everywhere, so cleanliness is key.
For more information, visit: https://www.cdc.gov/food-safety/about/.