Citizens Advised To Practice Safe Food Preparation Techniques To Prevent Foodborne Illness This Fall Citizens Advised To Practice Safe Food Preparation Techniques To Prevent Foodborne Illness This Fall
RALEIGH – Fall is a time for football, camping trips, church homecomings and family gatherings. Although these are memorable moments, state environmental and health officials advise North Carolinians to protect themselves against foodborne illnesses like Salmonella.
“In North Carolina, foodborne illness outbreaks caused by Salmonella have already marred two church homecoming events,” said State Health Director Leah Devlin. “It is important to practice good food safety techniques when preparing dishes to share at meals – whether it is at a church function, family gathering or holiday celebration. Make food safety the rule rather than the exception.”
Devlin also said the easiest way to play it safe is to safely store and prepare food. “Refrigerate or freeze perishable food items within two hours of shopping or preparing. Never place cooked food on plates and cutting boards that held raw food. Wash hands, cutting boards, dishes, utensils and work surfaces frequently with hot soapy water. As always, when in doubt, throw it out,” she added.
To keep foodborne illness from spoiling your church, family or holiday gathering, follow these simple steps:
· Make sure the planned location for the gathering has enough oven, stovetop, refrigerator, freezer and work space. Find out if there is a source of clean water; if not, bring water for preparation and cleaning.
· Cook food to temperatures that destroy harmful bacteria. Use a food thermometer to check the internal temperature of meat, poultry, casseroles and other food. Never partially cook food for finishing later because it will increase the risk of bacterial growth.
· Separate preparation areas for raw and cooked foods, especially being certain to keep raw meats separate from cooked meats and other food items.
· Transport food safely. Keep hot food hot (at or above 140°F) and cold food cold (at or below 40°F).
· If you need to reheat food for serving, remember just “warmed up” is not good enough. Use the stove, oven or microwave to reheat food to a steaming 165°F. Bring sauces, gravies and soups to a boil when reheating.
· Keep food out of the “Danger Zone,” which is between 40° – 140°F. Place hot cooked food in chafing dishes, warming tables and/or slow cookers that will keep it at or above 140°F. Keep cold food items at or below 40°F by storing them in containers on ice.
· Food left out at room temperature for more than two hours should be discarded. Leftovers should be placed in shallow containers and refrigerated immediately.
Salmonella bacteria are usually transmitted to humans by eating contaminated foods like beef, poultry, milk or eggs, but all foods, including vegetables, may become contaminated. Salmonella causes diarrhea, fever and abdominal cramps 12 to 72 hours after infection, and may last anywhere from four to seven days. Most people recover without treatment; however, in some people the diarrhea may be so severe that the patient needs to be hospitalized. The elderly, infants and those with weakened immune systems are more likely to have a severe illness. Approximately 40,000 cases of Salmonella infection are reported and approximately 600 people die each year in the United States. Last year, 1,416 cases were reported in North Carolina.
When planning an event, contact your local health department or county cooperative extension agent with any questions regarding safely preparing, storing and serving food. For more information, contact Claudia Rumfelt-Wright, food safety health educator in the Dairy and Food Protection Branch, Division of Environmental Health, at (919) 715-8497 or via e-mail at Cl********************@nc****.net .
RALEIGH – Fall is a time for football, camping trips, church homecomings and family gatherings. Although these are memorable moments, state environmental and health officials advise North Carolinians to protect themselves against foodborne illnesses like Salmonella.
“In North Carolina, foodborne illness outbreaks caused by Salmonella have already marred two church homecoming events,” said State Health Director Leah Devlin. “It is important to practice good food safety techniques when preparing dishes to share at meals – whether it is at a church function, family gathering or holiday celebration. Make food safety the rule rather than the exception.”
Devlin also said the easiest way to play it safe is to safely store and prepare food. “Refrigerate or freeze perishable food items within two hours of shopping or preparing. Never place cooked food on plates and cutting boards that held raw food. Wash hands, cutting boards, dishes, utensils and work surfaces frequently with hot soapy water. As always, when in doubt, throw it out,” she added.
To keep foodborne illness from spoiling your church, family or holiday gathering, follow these simple steps:
· Make sure the planned location for the gathering has enough oven, stovetop, refrigerator, freezer and work space. Find out if there is a source of clean water; if not, bring water for preparation and cleaning.
· Cook food to temperatures that destroy harmful bacteria. Use a food thermometer to check the internal temperature of meat, poultry, casseroles and other food. Never partially cook food for finishing later because it will increase the risk of bacterial growth.
· Separate preparation areas for raw and cooked foods, especially being certain to keep raw meats separate from cooked meats and other food items.
· Transport food safely. Keep hot food hot (at or above 140°F) and cold food cold (at or below 40°F).
· If you need to reheat food for serving, remember just “warmed up” is not good enough. Use the stove, oven or microwave to reheat food to a steaming 165°F. Bring sauces, gravies and soups to a boil when reheating.
· Keep food out of the “Danger Zone,” which is between 40° – 140°F. Place hot cooked food in chafing dishes, warming tables and/or slow cookers that will keep it at or above 140°F. Keep cold food items at or below 40°F by storing them in containers on ice.
· Food left out at room temperature for more than two hours should be discarded. Leftovers should be placed in shallow containers and refrigerated immediately.
Salmonella bacteria are usually transmitted to humans by eating contaminated foods like beef, poultry, milk or eggs, but all foods, including vegetables, may become contaminated. Salmonella causes diarrhea, fever and abdominal cramps 12 to 72 hours after infection, and may last anywhere from four to seven days. Most people recover without treatment; however, in some people the diarrhea may be so severe that the patient needs to be hospitalized. The elderly, infants and those with weakened immune systems are more likely to have a severe illness. Approximately 40,000 cases of Salmonella infection are reported and approximately 600 people die each year in the United States. Last year, 1,416 cases were reported in North Carolina.
When planning an event, contact your local health department or county cooperative extension agent with any questions regarding safely preparing, storing and serving food. For more information, contact Claudia Rumfelt-Wright, food safety health educator in the Dairy and Food Protection Branch, Division of Environmental Health, at (919) 715-8497 or via e-mail at Cl********************@nc****.net .
