As the holidays descend like snow piling up on the streets of upper Michigan, families, friends and co-workers gather together (willingly and not-so-willingly) to plan parties and share meals.
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"Buffet brekafast (5078306699)" by Matt @ PEK from Taipei, Taiwan - Buffet brekafastUploaded by russavia. Licensed under Creative Commons Attribution-Share Alike 2.0 via Wikimedia Commons - http://commons.wikimedia.org/wiki/File:Buffet_brekafast_(5078306699).jpg#mediaviewer/File:Buffet_brekafast_(5078306699).jpg
Potlucks, tins filled with goodies and bowls stacked high with fresh-cut fruit line tables in homes and offices. The second half of November seems like a good time to write about food safety.
"Buffet brekafast (5078306699)" by Matt @ PEK from Taipei, Taiwan - Buffet brekafastUploaded by russavia. Licensed under Creative Commons Attribution-Share Alike 2.0 via Wikimedia Commons - http://commons.wikimedia.org/wiki/File:Buffet_brekafast_(5078306699).jpg#mediaviewer/File:Buffet_brekafast_(5078306699).jpg
Statistics
The U.S. Center for Disease Control (CDC) estimates that every year 1 out of every 6 Americans experiences a foodborne illness. Of the nearly 48 million people in the U.S. that get sick with a foodborne illness each year, approximately 128,000 people will become so sick that they end up in a hospital and about 3,000 people will die as a result of a foodborne illness.
Center for Disease Control. Food Safety (April 9, 2014) http://www.cdc.gov/foodsafety/cdc-and-food-safety.html. Accessed November 16, 2014.
What is a foodborne illness?
A foodborne illness, sometimes referred to as "food poisoning," is an illness that is transmitted to people through food or water (beverages). There are two types of foodborne illnesses.
Who is most at risk for contracting a foodborne illness?
How do I know if I have a foodborne illness?
The onset of symptoms may happen rapidly (within hours), over the course of days, or in some cases even weeks after consuming a contaminated food or beverage. Different microorganisms take different amounts of time to infect the host. This can make it challenging to connect the illness with the cause.
What can I do to keep my family, friends, and food safe?
As you shop, cook, and hopefully enjoy your trip through another holiday season, please consider food safety.
When shopping for food and unloading groceries at home:
When preparing food or yourself and others:
Other bits of information
Food Safety During Pregnancy and Breastfeeding
All pregnant women and women who are considering becoming pregnant should discuss food safety with their health care provider. Pregnant women are at greater risk to certain types of foodborne illnesses that can be harmful to the fetus. To minimize the risk of exposure to bacteria and other chemicals, pregnant women are advised to avoid certain foods like soft cheeses and sushi. Below are links to websites that provide reliable information about pregnancy and food safety
Final Thoughts
There are a number of excellent reliable resources available online that provide detailed information about food safety, proper cooking methods, temperature guidelines for different foods and food safety outbreaks when they happen. Below is a list of resources that you might find interesting or useful.
Resources
Stay safe and healthy this holiday season. Keep hot foods hot, cold foods cold, and please consider packaging up food and getting it properly stored before it sits out for more than 2 hours.
A foodborne illness, sometimes referred to as "food poisoning," is an illness that is transmitted to people through food or water (beverages). There are two types of foodborne illnesses.
- A foodborne infection occurs when the food consumed contains harmful microorganisms (bacteria, viruses, parasites) that infect and replicate inside the host (person). The infection usually occurs in the intestine but there are some microorganisms that thrive in the acidic environment of the stomach. As the microorganisms infect the host, the person becomes sick.
- Salmonella spp. and Listeria monocytogene are examples of bacteria that can cause foodborne infections.
- Hepatitis A and norovirus are examples of viruses that can cause foodborne infections.
- Foodborne intoxication occurs when the food that has been eaten contains toxins that cause illness. The toxins that cause illness may be produced by microorganisms in the food, may be the result of chemicals that contaminated the food, or may be part of the food.
- Clostridium botulinum is an example of bacteria that causes foodborne intoxication.
- Some foods that contain toxins include mushrooms and some types of seafood. Some chemicals, including minerals, can cause foodborne intoxication when they are present in food.
Who is most at risk for contracting a foodborne illness?
- Infants and children
- Adults 65 and older
- People with liver disease, diabetes, HIV, cancer
- Pregnant women
- Anyone taking medication that suppresses the immune system
How do I know if I have a foodborne illness?
The most common symptoms of a foodborne illness are diarrhea and/or vomiting. It is also possible to experience nausea, body aches, fever and fatigue with foodborne illnesses. It is common for people to describe a foodborne illness as the "stomach flu" or a "stomach bug." Different pathogens cause different types of symptoms.
As I mentioned above, about 128,000 people a year are hospitalized because of a foodborne illness. Not all foodborne illness require medical attention (most do not). If you ever have questions about whether you need to see a doctor or not, talk to a health care professional. It is always better to be cautious.
Here is a brief (and not comprehensive) list of symptoms that signal it is time to seek medical attention for a foodborne illness (FightBac - Causes and Symptoms of Foodborne Illnesses).
- Blood in stool
- Dehydration (infants and the elderly can become dehydrated quickly in response to diarrhea and vomiting)
- Prolonged diarrhea (> 3 days)
- Persistent fever (> 24 hours)
- Headache with fever and muscle stiffness
- Heart beat is rapid, episode(s) of fainting, dizziness
- Intestinal cramping is or becomes severe
If you think you have a medical emergency because of a foodborne illness, seek medical attention. Pregnant women should consult with their health care professional regarding food safety issues during pregnancy.
The onset of symptoms may happen rapidly (within hours), over the course of days, or in some cases even weeks after consuming a contaminated food or beverage. Different microorganisms take different amounts of time to infect the host. This can make it challenging to connect the illness with the cause.
The Partnership for Food Safety and Education (fightbac.org) has lots of great resources about food safety including information about foodborne illness causes and symptoms.
As you shop, cook, and hopefully enjoy your trip through another holiday season, please consider food safety.
When shopping for food and unloading groceries at home:
- Get your dry goods first and perishable and frozen foods last
- Keep meat separated from produce (put it in a plastic bag)
- Buy only what you need to avoid food spoilage
- Don't buy dented, damaged, or bulging cans
- Buy pasteurized dairy products (milk, cheese, etc.)
- Avoid buying slimy, brownish, or dry produce
- Make grocery shopping your last stop before home
- When loading the refrigerator, keep meat (and fish) separate from produce.
- If thawed (or fresh) meat and fish is not going to be eaten within 2 days, freeze it.
- Place meat and fish on the lowest shelf
When preparing food or yourself and others:
- Clean: wash hands and surfaces often
- Wash hands thoroughly (for at least 20 seconds using soap and water)
- Keep counters, cutting boards and equipment clean and sanitized
- Wash fruits/vegetables thoroughly
- Separate: don't cross contaminate foods
- Prepare raw meat/poultry/fish separately from produce. Use separate surfaces or clean surfaces and use different or cleaned utensils
- Cook: cook foods to proper temperature
- Thoroughly cook meat, fish, poultry, eggs
- Use a thermometer to determine if it is done
- Cook sprouts until steaming
- Cook stuffing separately
- Safe Minimum Cooking Temperatures (US Dept. of Health & Human Services)
- Chill: refrigerate promptly
- Perishable foods should not be left out more than 2 hours at room temperature.
- Bacteria grow most rapidly in the danger zone.
- The danger zone is between 40° F and 140° F. This is the temperature range that best supports bacterial growth that causes foodborne illness. The only way to avoid the danger zone is to keep foods chilled and heated. Foods at room temperature will be in the danger zone. This becomes a concern when the food sits out too long (> 2 hours unless it is very hot in the room).
- Store leftovers in appropriately sized containers for up to 4 days or freeze 3-4 months
- This link, storing leftovers - fightbac.org (PDF), provides some food-specific guidelines for leftover storage.
This is a short (~5 minute) video about food safety featuring two extension agents from the University of Maine (Food Safety for the Holidays https://www.youtube.com/watch?v=JqB5RUiUejI). This video briefly covers food safety, ways to thaw a turkey, cooking methods, and storing leftovers.
Other bits of information
- Keep hot foods hot and cold foods cold (<40° F or >140° F) to reduce the amount of time foods spend in the danger zone.
- Thaw foods in refrigerator/cold running water/ microwave depending on the food.
- For frozen turkeys - thaw in the refrigerator (it will take about 24 hours for every 5 lbs of turkey)
- Serve cooked meat on clean plates
- Avoid partially cooking food
- Store peeled, cut-up produce in the refrigerator
- Keep refrigerator < 40° F
- Reheat to proper internal cooking temperatures (safe minimums) from the U.S. Department of Health & Safety
- Foods Associated with Foodborne Illness (US Dept of Health & Human Services)
Food Safety During Pregnancy and Breastfeeding
All pregnant women and women who are considering becoming pregnant should discuss food safety with their health care provider. Pregnant women are at greater risk to certain types of foodborne illnesses that can be harmful to the fetus. To minimize the risk of exposure to bacteria and other chemicals, pregnant women are advised to avoid certain foods like soft cheeses and sushi. Below are links to websites that provide reliable information about pregnancy and food safety
Myth Busting:
I recommend this Q&A style myths about food safety from the FoodSafety.gov website dispels 10 myths about food safety. The myth most hotly debated in my house these days is number 5.
I recommend this Q&A style myths about food safety from the FoodSafety.gov website dispels 10 myths about food safety. The myth most hotly debated in my house these days is number 5.
"Myth #5: To get rid of any bacteria on my meat, poultry, or seafood, I should rinse off the juices with water first.Fact: Actually, rinsing meat, poultry, or seafood with water can increase your chance of food poisoning by splashing juices (and any bacteria they might contain) onto your sink and counters. The best way to cook meat, poultry, or seafood safely is to make sure you cook it to the right temperature."
Food Safety.gov, Department of Health & Human Services. Food Safety Myths Exposed. http://www.foodsafety.gov/keep/basics/myths/index.html. Accessed November 16, 2014.
What are the most common food pathogens and the foods they are found in?
"ARS Campylobacter jejuni" by De Wood, Pooley, USDA, ARS, EMU. - Agricultural Research Service (ARS) is the U.S. Department of Agriculture's chief scientific research agency.. Licensed under Public domain via Wikimedia Commons - http://commons.wikimedia.org/wiki/File:ARS_Campylobacter_jejuni.jpg#mediaviewer/File:ARS_Campylobacter_jejuni.jpg
According to the CDC, the microorganisms that account for the most foodborne illnesses in the United States are Campylobacter found in poultry; E. coli O157 present in ground beef, leafy greens and raw (unpasteurized) milk; Listeria in deli meats, unpasteurized soft cheeses and produce; Salmonella in eggs, poultry, meat and produce; Vibrio in raw oysters; Toxoplasma in meats; and Norovirus which is present in a lot of foods including in different sandwiches and salads.
Norovirus is sometimes referred to as the "cruise ship" virus because of its ability to spread in confined spaces. Several outbreaks have been reported on cruise ships. Norovirus is not exclusive to cruise ships. For example, outbreaks have occurred in schools.
What are the most common food pathogens and the foods they are found in?
According to the CDC, the microorganisms that account for the most foodborne illnesses in the United States are Campylobacter found in poultry; E. coli O157 present in ground beef, leafy greens and raw (unpasteurized) milk; Listeria in deli meats, unpasteurized soft cheeses and produce; Salmonella in eggs, poultry, meat and produce; Vibrio in raw oysters; Toxoplasma in meats; and Norovirus which is present in a lot of foods including in different sandwiches and salads.
Norovirus is sometimes referred to as the "cruise ship" virus because of its ability to spread in confined spaces. Several outbreaks have been reported on cruise ships. Norovirus is not exclusive to cruise ships. For example, outbreaks have occurred in schools.
- ABC. Cruise Ship Hit with Norovirus Outbreak Docks in LA (November 16, 2014)
- NBC. Virus of the Caribbean: Another Cruise Cut Short (January 30, 2014
- CDC - Norovirus
- Norovirus in Boston Elementary School (November 5, 2014, WCVB)
Final Thoughts
There are a number of excellent reliable resources available online that provide detailed information about food safety, proper cooking methods, temperature guidelines for different foods and food safety outbreaks when they happen. Below is a list of resources that you might find interesting or useful.
Resources
- Partnership for Food Safety (fightbac.org) - This is a great resource for food safety information. They have some food safety oriented activities to do with kids as well as downloadable material, cooking information, and more.
Stay safe and healthy this holiday season. Keep hot foods hot, cold foods cold, and please consider packaging up food and getting it properly stored before it sits out for more than 2 hours.
