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Our weekly news column bringing the most current, non-biased health
information to the consumer. |
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July 10, 2007 |
A Publication of QVHD |
Lucky So Far
By: V. Deborah Culligan, RN, MPH,
Deputy Director QVHD
Warm weather carries the
tradition of barbecues, picnics, celebrations and summer's easy (and
abundant) eating. For public health staff, this tradition brings another
tradition of increased cases of food poisoning!
For many persons, food poisoning is just an occurrence that makes you
miserable for a day or so and then passes. But for some persons, it can
be severe enough to send you to the hospital or even become life
threatening. For those employed in food service, day care, or health
care, food poisoning can greatly affect your income, as you may be
required to remain out of work until three samples prove negative. (This
can take up to 6 months.) If your young child in diapers gets food
poisoning, he may be excluded from day care until stool specimens are
negative. Again, this could take up to 6 months.
Most food borne illness is preventable. Brush up on your technique.
Check out areas where you may be contributing to poor food preparation.
You've been lucky so far. Don't be sorry later for what you can
prevent today.
When you transport food:
Keep cold food cold. Place cold food in a cooler with ice or frozen
gel packs. Cold food should be kept at or below 40o . Meat, poultry and
seafood may be packed while it is still frozen so that it stays colder
longer. Be sure to keep raw meat, pultry and seafood securely wrapped so
their juices don't contaminate cooked foods or foods eaten raw such as
fruits and vegetables. Keep the cooler in the air-conditioned part of
the care rather than the trunk.
Safe Grilling Tips:
Food safety begins with hand-washing even in outdoor settings.
- Cook all meats thoroughly. This is the best protection against
many bacteria. Use a meat thermometer to be sure the food is cooked.
Beef, veal and lamb steaks and roasts should have a core temperature
of 145oF. Ground beef and pork should have a core temperature of
160°F. Poultry breast should be cooked to 165oF. Whole poultry (take
the measurement in the thigh) should be cooked to 165oF. Fin fish:
cook to 145oF or until the flesh is opaque and separates easily with
a fork. Shrimp, lobster and crabs should be cooked until the meat is
pearly and opaque. Clams, oysters and mussels should be cooked until
the shells are open. Cooked meat that is gray or brown with clear
juices (not pink) is usually cooked enough to kill some germs,
but is not enough to kill E.coli. This visual test is not an
absolute test of safety which is why using a thermometer is you
safest bet.
- Grilled foods can be kept hot until serving by moving them to
the side of the grill rack, away from the flames or heat source.
- If you precook food prior to grilling, you should do this
immediately before cooking outdoors. Partially cooked meat or
poultry provides an ideal opportunity for bacterial growth.
- Place raw meat on the lowest shelf in the refrigerator to avoid
juices dripping on to other foods.
- Do not thaw meat and poultry on counter tops.
- Use soap and water to wash hands, utensils, cutting boards, and
work surfaces that have been in contact with meat and poultry.
- When taking foods off the grill, don't put cooked items on the
same platter which held raw meat. Juices from raw meat could
contaminate the cooked product.
- Discard leftover meat marinades. They can contain harmful
bacteria that will not be destroyed in the refrigerator. If you need
to put some marinade on the cooked food, reserve some for later use
before you marinade the meat/poultry.
- Keep hot foods hot and cold foods cold. While it is tempting to
let foods sit out for hours, while you and your guest munch and
graze, this can lead to an invitation for bacterial growth.
Perishable food should be refrigerated within 2 hours. When the
temperature is above 90oF, food should not sit out for more than 1
hour!
- Cold foods can be kept cold by placing them in a shallow pan or
bowl filled with ice. Replace ice frequently.
- Lastly, when in doubt, throw it out! Don't take unnecessary
chances. While none of us like to waste food, it is better to
discard it than to cause illness.
For answers to your questions on the food safety, call the USDA meat
and poultry Hotline, 1-800-535-4555. (Some of this information was taken
from USFDA, Center for Food Safety and Applied Nutrition fact sheet,
"Outdoor Eating Food Safety Tips.")
For a packet of information on food safety and outdoor cooking, District residents
(Hamden, North Haven and Woodbridge) can call QVHD, 203.248.4528. Or you
can request information online
or through email, dculligan@qvhd.org
| An Ounce of Prevention is a
publication of the Quinnipiack Valley Health District, located at
1151 Hartford Turnpike, North Haven, CT 06473. Telephone:
248-4528. An Ounce of Prevention is
written by V. Deborah Culligan. The articles are published in the following local newspapers, The Advisor &
Beth-Wood News.
The content is provided as health education and
information to help you make health decisions. It is not intended to
be legal or medical advice, or substitute for recommendations made
by your health care provider. Address all comments to the district
office. |
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