Foodborne illness peaks in summer

Year after year, we hear and read the same advice: Handle food carefully in the summer because foodborne illness -- also known as "food poisoning" -- is more prevalent in warmer weather. Do foodborne illnesses really increase during the summer months? If so, why?

"Yes, foodborne illnesses do increase during the summer," says Barbara Ingham, University of Wisconsin-Extension food scientist, "and the answer appears to be twofold."

"First, there are the natural causes. Bacteria are present throughout the environment in soil, air, water and in the bodies of people and animals," Ingham says. "These microorganisms grow faster in the warm summer months."

Most foodborne bacteria grow fastest at temperatures from 90 to 110 °F. Bacteria also need moisture to flourish, and summer weather is often hot and humid. Given the right circumstances, harmful bacteria can quickly multiply on food to large numbers. When this happens, someone eating the food can get sick.

"Second," Ingham says, "there are the 'people' causes for the upswing in summertime foodborne illnesses. Outside activities increase. More people are cooking outside at picnics, barbecues and on camping trips. The safety controls that a kitchen provides -- thermostat-controlled cooking, refrigeration, and washing facilities -- are usually not available."

Fortunately, people seldom get sick from contaminated food because most people have a healthy immune system that protects them not only from harmful bacteria on food, but from other harmful organisms in the environment. At the same time, government agencies and food producers go to great lengths to keep food safe.

Ingham emphasizes that consumers can protect themselves at home with proper refrigeration and thorough cooking of perishable food. Consumers can Fight BAC! by following these four simple steps to safer food in the summertime.

1. Clean: Wash hands and surfaces often. Unwashed hands are a prime cause of foodborne illness.

Wash your hands with hot, soapy water before handling food and after using the bathroom, changing diapers and handling pets.

When eating away from home, find out if there's a source of potable (safe drinking) water. If not, bring water for preparation and cleaning. Or pack clean, wet, disposable washcloths or moist towelettes and paper towels for cleaning hands and surfaces.

2. Separate: Don't cross-contaminate. Cross-contamination during preparation, grilling, and serving food is a prime cause of foodborne illness.

When packing a cooler chest for an outing, wrap raw meats securely; prevent raw meat juices from coming in contact with ready-to-eat food.

Wash plates, utensils and cutting boards that held the raw meat or poultry before using them again for cooked food.

3. Cook: Cook to proper temperatures. Food safety experts agree that food is properly cooked when it is heated for a long enough time and at a high enough temperature to kill harmful bacteria that cause foodborne illness.

Take your thermometer along. Meat and poultry cooked on a grill often brown very fast on the outside, so be sure that meats are cooked thoroughly. Check them with a food thermometer.

Cook beef, veal, and lamb steaks, roasts and chops to an internal temperature of 145 °F for medium rare, 160 °F for medium or 170 °F for well done. Cook steaks and roasts that have been tenderized, boned, rolled, etc., to an internal temperature of 160 °F. Cook all cuts of fresh pork to an internal temperature of 160 °F.

Cook ground beef, veal, lamb and pork to an internal temperature of 160 °F. Cook ground poultry to an internal temperature of 165 °F.

Cook whole poultry to 180 °F in the thigh; breast meat to 170 °F.

Cook meat and poultry completely at the picnic site. Partial cooking of food ahead of time allows bacteria to survive and multiply to the point that subsequent cooking cannot destroy them.

4. Chill: Refrigerate promptly. Holding food at an unsafe temperature is a prime cause of foodborne illness. Keep cold food cold!

Cold refrigerated perishable food like luncheon meats, cooked meats, chicken and potato or pasta salads should be kept in an insulated cooler packed with several inches of ice or ice packs.

Consider packing canned beverages in one cooler and perishable food in another cooler because the beverage cooler will probably be opened frequently.

Keep the cooler in the coolest part of the car, and place in shade or shelter.

Whenever possible, preserve the cold temperature of the cooler by replenishing the ice as soon as it starts melting.

If a cooler chest is not an option, consider taking fruits, vegetables, hard cheeses, canned or dried meats, dried cereal, bread, peanut butter, crackers and a bottle of refreshing beverage.

Take-out food: If you don't plan to eat take-out food within two hours of purchase, plan ahead and chill the food in your refrigerator before packing for your outing.

Leftovers?
Food left out of refrigeration for more than two hours may not be safe to eat. Above 90 °F, food should not be left out over one hour. Play it safe; put leftover perishables back on ice once you finish eating so they do not spoil or become unsafe to eat. If you have any doubts, throw it out.

Also see: veal recipes

About The Author:

Taylor Kent is a successful author and regular contributor to http://www.1st-in-steaks.com. Great tips on buying top quality meats, steaks and seafood from the finest ranchers and butchers.