Don't Let Food Poisoning Ruin Summer Fun

By Susan Morris, RD, LD, CDE

Summer is the time when families and friends gather to grill out and have more picnics.  Along with eating outdoors and the rise in temperature there is also a rise in foodborne illnesses.   Foodborne illness can happen to anyone, but certain populations are considered high risk such as pregnant women, infants, the elderly, people with chronic disease and those with compromised immune systems.  The Center for Disease Control and Prevention estimates that approximately 1 in 6 Americans suffer from foodborne illness each year.

Foodborne illnesses are caused by bacteria, viruses, parasites, or chemicals.  Symptoms vary depending on the type of foodborne illness and include vomiting, diarrhea, abdominal pain, fever, chills, headache, blurred vision, dizziness, or paralysis.

The good news is that foodborne illnesses can be prevented.  As simple as it sounds, one of the most effective ways to prevent foodborne illness is to wash your hands.  Wash your hands before, during and after preparing foods, after touching garbage,  using the toilet,  changing diapers or cleaning up a soiled child or caring for someone who is sick, or touching an animal.  To wash your hands correctly use clean running water and soap, rub your hands together to form a lather and be sure to get between your fingers, the front and back of your hands and under your nails.  You should rub your hands together for at least 20 seconds, then rinse thoroughly and air dry hands or dry with a clean towel.  If you are in an area where clean running water is not available, use a hand sanitizer which reduces the number of germs but does not always eliminate them.  Be sure to use an alcohol-based sanitizer that contains at least 60% alcohol.

Other ways to avoid foodborne illnesses are to use separate utensils, plates, cutting boards, etc. for raw foods and ready to eat foods.  Be sure to wash fruits and vegetables thoroughly under running water before cooking, cutting or eating.  Cook foods to the safe internal temperature.  Use a food thermometer to be sure foods are cooked to the safe internal temperature.  Cook ground beef to an internal temperature of 160 ° F, poultry 165° F, steaks 145° F and let rest for 3 minutes to continue cooking.  Chill foods promptly.

The “Danger Zone” for foodborne bacteria to grow is 40-140 degrees Fahrenheit. So keep cold foods below 40° and hot foods above 140°. By following these guidelines, you significantly reduce the risk of foodborne illnesses so you can have fond memories of the time spent with your families and friends.

Susan Morris is a dietitian at Trinity Hospital Twin City.