As we head into the summer season, the number of barbeques and picnics increases. But this means more foods sitting out and shared by multiple people. This is the time that we all need to pay particular attention to the fact that food safety is NOT something to be taken lightly. Although just the thought of suffering from nausea, vomiting and severe diarrhea should be enough to motivate people to take food safety seriously, often people dont think about it until its too late. Over 250 organisms are known to cause foodborne illnesses. The causes of foodborne illness include viruses, bacteria, parasites, toxins, metals, and prions, and the symptoms of foodborne illness range from mild gastroenteritis to life-threatening neurologic, hepatic, and renal syndromes. In the United States, foodborne diseases have been estimated to cause 6 million to 81 million illnesses and up to 9,000 deaths each year. Keeping track of people who actually suffer from foodborne illness is complicated by several factors. The first is that many cases are not ever reported. If you are sick, but not sick enough to see your doctor or be hospitalized, its unlikely you would report it to the CDC. However, the CDC requests that you do report it if you do suspect you suffered from food illness after eating at a restaurant. There are many cases where this reporting helped stop a potential serious outbreak. A foodborne disease outbreak is defined as a group of people developing the same illnesses after ingesting the same food. If you think you or others became ill from eating the same food, please report this outbreak to your local (city or county) health department. By investigating outbreaks, public health officials learn about problems in food production that lead to illness. Applying what is learned in the investigation of one outbreak can help to prevent many future illnesses. Second, many pathogens transmitted through food are also spread through water or from person to person, thus obscuring the role of foodborne transmission. Finally, some proportion of foodborne illness is caused by pathogens or agents that have not yet been identified and thus cannot be diagnosed. The importance of this final factor cannot be overstated. Many of the pathogens of greatest concern today (e.g., Campylobacter jejuni, Escherichia coli O157:H7, Listeria monocytogenes, Cyclospora cayetanensis) were not recognized as causes of foodborne illness just 20 years ago. Do you know how long that potato salad has sat out? Do you know what may have stopped by to visit your container of mayo salad dressing topping thats on the table, next to the hot dogs? Never take food safety lightly. Just to emphasize the point, spend some time on this site from a mother who lost her daughter to food poisoning: http://www.geocities.com/tysca66/kelly.html. Here are some tips how you can practice food safety at your summer barbeques and picnics: Wash hands. Frequently wash your hands before and after eating. If you anticipate no running water available where you are, be sure to pack a waterless hand sanitizer in your bag. Remind family members to do the same. Check that cold foods are cold. Be certain that foods you are eating are as cold as they should be. Be sure bowls of cold food are nesting in bowls filled with ice. Check how the meats are cooked. Before biting into a burger break it open to be sure it looks thoroughly cooked brown in the middle. Be sure you do not eat chicken that has pink inside. Pay attention to how food is served. Check that each salad or plate of food has its own serving utensils. Eat once food is served. Eating once food is brought out lessens the chance of bacteria growing as it sits out. Ask your host. Finally if you have any questions about how the food was prepared or how long something has been out ASK. Chances are your host or hostess will want to assure you that she has taken appropriate food-safety precautions as she prepared for the barbecue. Summer is a great time to get together with friends and family and enjoy some summer foods just be sure to take those necessary precautions. |
