OK, I don’t know how to keep the flies away, but you can keep unwanted bacteria from spoiling your cookout. Keep your al fresco meal bacteria free by practicing safe food handling. As a general guideline it is important to keep cold foods cold, and hot foods hot and immediately place all leftovers in the refrigerator or cooler. Simple right!
Public Health officials estimate that millions of illnesses in the US can be traced to foodborne bacteria. The Centers for Disease Control and Prevention(CDC) estimate 325,000 cases of food borne illness each year, with 5,000 hospitalizations. The Food and Drug Administration(FDA) estimates that 2-3% of all foodborne illnesses lead to secondary long-term illnesses. E coli can cause kidney failure, Salmonella can lead to reactive arthritis, Listeria can cause meningitis and stillbirths and campylobacter may be a factor for Guillain-Barre syndrome.
Raw or undercooked meat is a main source for bacterial infection however fruits and vegetables can also be sources for infection. Raw meat may become contaminated during slaughter. Fruits and vegetables may become contaminated from water sources or when they are processed. Food can also become contaminated from improper handling and preparation.
E Coli can be found in the intestines of humans and animals. Feces may pollute the ground and surface water sources including streams, rivers, lakes and irrigation water. Infection of E Coli occurs from inadvertently swallowing contaminated water, eating unwashed fruits or vegetables or undercooked meats.
Salmonella is commonly found in raw food products that come from animals such as eggs, meat, unpasteurized milk and dairy products. Salmonella is also spread from an infected person to food products if they fail to wash their hands after using the toilet.
Vegetables can become contaminated with Listeria because the bacterium can be present in soil and water. Animals can also carry the bacterium thereby contaminating meats and dairy products.
Campylobacter contamination is one of the most common foodborne illnesses in the United States. Chicken is the leading source for this infection. Any raw poultry (chicken, turkey, duck, goose) and its juices may contain this bacterium.
Food Safety: Clean, Separate, Cook and Chill
Clean
Wash your hands, cutting surfaces, and food, especially the outer skin of fruits and vegetables even if you discard these outer layers. The act of slicing through a surface can contaminate the inner flesh that will be consumed. Wash your hands with warm water and soap for at least 20 seconds before and after handling food. Wash all cutting boards, knives and dishes in between preparing different foods. Rinse fruits and vegetables under running tap water and use a scrub brush for firm skinned produce.
Separate
Don’t cross contaminate foods in preparation or after cooking. Use one cutting board for produce and a separate one for raw meat, poultry and seafood. Be sure to clean knives with hot soapy water between chopping veggies and meats. Place cooked meats on a clean platter, never place cooked meats on a plate that previously held raw meat.
Cook
The best way to fight foodborne illness is to ensure that food is completely cooked and the internal temperature is high enough to kill the harmful bacteria. Using a food thermometer takes away the guesswork. Click here for a chart on appropriate temperatures.
Chill
Never defrost food at room temperature. Always marinate food in a chilled environment. After cooking do not allow meats to rest more than two hours before putting them in a chilled container. If you are away from a refrigerator use a cooler to store uncooked meat and cooked meat (be sure to store separately). Remember a full cooler will maintain its cold temperatures longer than one that is partially filled. Fill the cooler with extra ice or freezer packs and keep out of direct sun.
