Nevada County Picayune and Gurdon Times Newspaper Archive

Watch For Food Borne Illness

When the weather heats up, so does the incidence of food borne illnesses, commonly referred to as food poisoning. The Soap and Detergent Association cites several reasons for this rise. Bacteria are present all year round in soil, air, water and in the bodies of people and animals, but summertime presents a particular combination of circumstances that cause bacteria to multiply. The first reason is the climate. Bacteria grow best in a warm, humid atmosphere, particularly when the temperature is 90 to 110 degrees Fahrenheit.

The second reason is the increase in outside activities involving food. People are cooking outside at picnics, barbecues, and on camping trips, under circumstances that do not provide the same safety controls as in a kitchen. Thermostat-controlled cooking and refrigeration, and washing facilities usually are not available.

Following the four "Cs" of food safety is especially important in the warm summer months:

1. Clean hands and surfaces. Thoroughly wash hands and surfaces before and after preparing food, especially raw meat, poultry or fish. When eating away from home pack a hand gel sanitizer to use when soap and water are not available.

2. Combat cross-contamination of cooked and uncooked foods. Wrap meats securely before packing them in a cooler so that the raw juices do not come in contact with ready-to-eat foods. Wash plates, utensils and cutting boards that held raw meat, poultry or fish before reusing them for cooked foods.

3. Cook food properly, at a high enough temperature to kill harmful bacteria. Never partially cook food ahead of time. This allows bacteria to survive and multiply to the point that additional cooking cannot destroy them. Use a meat thermometer to check the internal temperature of meats and poultry. Hamburgers and other ground meats, such as veal, lamb and pork, should reach an internal temperature of 160 degrees; ground poultry should be 165 degrees. Steaks and roasts that have been tenderized, boned, rolled, etc. should have an internal temperature of 160 degrees for medium, to 170 degrees for well-done. Whole steaks can be cooked to 145 degrees for medium-rare. Poultry thighs should be cooked to 180 degrees, poultry breasts to 170 degrees. After cooking, keep hot foods hot. Food left out for more than two hours may not be safe to eat. And if the air temperature is 90 degrees or above, the amount of time is shortened to one hour.

4. Chill foods. When transporting foods, use an insulated cooler, well packed with ice. Replenish the ice as soon as it starts melting. Store the cooler in the shade, not in the sun or in the trunk of the car.

By following some common sense guidelines on handling food in the summer, food borne illnesses can be prevented. For more information about safe food handling, contact the Clark County Extension office, 501 Clay Street in Arkadelphia.