Playing “Keep Away” with Foodborne Illness

By Barbara Call Bourassa

Hourly bouts of diarrhea and vomiting, followed by severe cramping. Every year, approximately 40,000 people experience these terrible symptoms, a result of salmonellosis, the most common cause of foodborne illness. Because many milder cases are not diagnosed or reported, however, the actual number of infections may be thirty or more times greater. Salmonellosis is more common in the summer than winter and is more likely to strike children or the elderly.

The salmonella germ is actually a group of microscopic living creatures that live in the intestinal tracts of humans and other animals, including birds. Humans usually pick up salmonella by eating foods that are contaminated with animal feces. Most contaminated foods are animal products, such as eggs, milk, chicken, or beef, but fruit and vegetables can also become contaminated. Several cases of salmonella have been reported from eating raw alfalfa sprouts that were grown in contaminated soil. (In addition, handling reptiles, pet turtles and baby chicks has also been linked to infection with salmonella, according to the Centers for Disease Control and Prevention.)

There are several ways to prevent salmonellosis, say cooking experts and food safety guidelines from the CDC. Follow these suggestions to keep your food (and family) safe this summer:

• Cook It Through. Cook all beef and poultry thoroughly, as heat kills the salmonella bacteria. Poultry and meat, including hamburgers, should be well cooked, not pink in the middle. Invest in a good digital read thermometer (they only cost about $20) so you can be sure that your beef and poultry are cooked thoroughly, says Jack Bishop, editorial director of America's Test Kitchen and a leading cast member on "America's Test Kitchen," a top-rated cooking show on public television. "You stick it into the thickest part of the meat, make sure you don't hit a bone, and in 9 seconds you'll know the temperature of the meat," he says. Hamburgers should be cooked to 160º F, while large cuts of beef such as roasts and steaks can be cooked to 145º F for medium rare or to 160º F for medium. Cook ground poultry to 165° F and poultry parts to 170° F. Fish should be opaque and flake easily.
• Don’t Go Raw. Never eat raw or undercooked eggs, and don't drink unpasteurized milk. There are a number of foods that are made with raw eggs, including homemade hollandaise sauce, Caesar salad, tiramisu, homemade ice cream, homemade mayonnaise, cookie dough, and frostings.
• Keep Them Separate. Don't mix cutting boards for produce and raw meat. "We use color-coded cutting boards to prevent cross contamination in the test kitchen," says Bishop. "One for poultry, one for meat, and one for fruits and vegetables." Follow that up by washing hands, cutting boards, counters, knives, other utensils, and other kitchen work surfaces or items with soap and hot water immediately after use. Furthermore, keep raw or uncooked meat away from produce and/or cooked foods. In addition, wash your hands before handling any food, and between handling different food items.
• Season Sensibly. When seasoning your food, be careful of touching raw meat, then touching the salt or pepper shaker. Instead, try measuring out the salt, pepper, or other seasoning and putting them in a bowl that will go in the dishwasher after use.
• Get It to the Fridge. Bacteria can grow quickly at room temperature, so refrigerate leftover foods promptly.
• Wash It Well. Wash produce thoroughly to remove visible dirt, and discard the outermost leaves of a head of lettuce or cabbage.
• Be Smart with Marinades. When marinating for long periods of time, keep foods refrigerated. Don't use sauce that was used to marinate raw meat or poultry on cooked food. Boil any used marinade before applying it to cooked food. When taking foods off the grill, do not put cooked food items back on the same plate that previously held raw food.

Remember, a few simple precautions can help keep bacteria at bay, ensuring a happier and healthier summer for you and your family.