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Keep
bugs at bay
January 9, 03
Suzanne Havala Hobbs
How
long were you out of power last month,
and how long did you keep your food?
If you experienced a case of the
“24-hour flu,” there's a good
chance it was the result of bacteria that
hitched a ride on some of that food you
saved.
The Centers for Disease Control and
Prevention says the odds are you'll catch
a food-borne illness once every three to
four years. The most common symptoms:
vomiting, diarrhea, abdominal cramps and
pain.
Some bugs can be killers. Children and
older adults are the most vulnerable. So
are people with weakened immune systems,
including people living with HIV or
receiving cancer chemotherapy.
Most cases of food-borne illness in the
U.S. are caused by the bacteria
Salmonella, Campylobacter, Escherichia
coli (E. coli, for short), and Norwalk
and Norwalk-like viruses.
Government and industry food safety
programs prevent the spread of many bugs.
But data showing a steady rise in
food-borne illness illustrate they are
not strong enough.
A recent government report found that
outbreaks in schools increased by 10
percent a year between 1990 and 1999.
And in July, ConAgra recalled 19 million
pounds of beef – the second largest
meat recall ever – after evidence of
E. coli contamination was found. But the
recall wasn't issued until after much of
the meat had been eaten.
Don't rely on government to do more. The
food industry has a lot of influence with
Congress, and it continuously fights
efforts to toughen food safety
regulations.
It's up to you to protect yourself and
your family.
Animal products are the foods most likely
to be contaminated, but fruits and
vegetables can also be unsafe.
The riskiest foods:
• Raw meats and poultry. The FDA
says 80 percent of chickens are
contaminated with campylobacter,
antibiotic-resistant in one out of four
cases. The USDA says 35 percent of
turkeys, 11 percent of chickens, and 6
percent of beef is contaminated with
salmonella. Ground beef may also be
contaminated with E. coli.
• Raw eggs. In uncooked cookie
dough, meringue topping on pies, poached,
over-easy, sunny side up, and soft-boiled
eggs, and homemade ice cream.
• Unpasteurized milk and fruit
juices.
• Raw shellfish. At times, 100
percent of oysters from the Gulf of
Mexico test positive for disease-causing
contaminants.
• Raw fruits and vegetables. They
may be rinsed with contaminated water by
the grower or handler or handled by
workers who are infected.
• Raw sprouts. Conditions under
which alfalfa and other sprouts are grown
are ideal for bacterial growth.
Protect yourself by
• Washing with soap and water before
handling food. Rewash if you touch your
face, nose, or trashcan, use the
bathroom, or change a baby's diaper.
• Cooking beef and poultry well. The
internal temperature should reach 160
degrees F. Be especially careful about
hamburger. If it's pink, don't eat it.
• Avoid undercooked eggs. Egg yolks
should be firm, never runny. Don't eat
foods containing raw eggs or egg whites.
• Rinse fresh fruits and vegetables
in running water. Check crevices for
dirt, and rinse strawberries, broccoli,
and lettuce especially well. Wash melons
before slicing to avoid dragging
contaminants into the edible portion.
Place only washed produce on cutting
boards.
• Wash hands, utensils, and food
prep surfaces after contact with raw
meat. Use plastic cutting boards that can
be sterilized in the dishwasher or doused
with chlorine bleach after use. Sanitize
knives after cutting raw meat and before
using on other foods.
• Keep hot foods hot and cold foods
cold until serving. After meals,
refrigerate leftovers as soon as
possible. Throw away perishables left at
room temperature for more than 4 hours,
sooner in hot weather.
• Store foods safely. Keep raw meats
covered and stored below other foods in
the refrigerator to keep drippings from
contaminating foods below. Keep
refrigerators at 40 degrees or colder,
freezers at 0 degrees or colder.
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