Keeping Foodborne Illness at Bay this Summer

By Jessica Badour and Brandon Sauceda
Georgia Department of Agriculture Food Safety Division

Source: Sean Culligan, flickr

What better way to enjoy a beautiful summer day than with a picnic outside in the backyard, the park or at the beach? Though this may seem like a fail-safe plan, as temperatures rise outdoors, so do the activities of unseen microorganisms. Disease-causing microorganisms such as bacteria are present throughout the environment in our soil, water, air and even our bodies. During these hot and humid summer days, bacteria grow at faster rates and can multiply in large numbers in food, which can sometimes lead to foodborne illness.

Foodborne illness, or food poisoning, occurs when a person gets sick from eating or drinking something containing harmful pathogens such as bacteria, viruses or parasites. The two most common causes come from E. coli and Salmonella. It is estimated that 48 million Americans suffer from domestically acquired foodborne illness annually. The number of illnesses surges from May to September, when picnics and cookouts mean food is out in potentially dangerous temperatures.

But have no fear! You can enjoy outdoor picnics and keep your family safe at the same time. To help keep foodborne illness at bay, follow these easy picnicking tips:

• Wash your hands! Unwashed hands are the No. 1 cause of foodborne illness, so make this one easy! In case there isn't a sink nearby, bring along a bottle of water and hand soap, and have everyone wash up before handling and eating food. Bring along some moist towelettes and paper towels for wiping down surfaces (like that picnic table), too.

• Keep cold foods cold. If your cooler's temperature rises above 40 degrees Fahrenheit, disease-causing microorganisms start to multiply. To prevent this from happening, fill your cooler about three-quarters full with your cold food items. Then pack the remaining quarter with ice or ice packs. Transport coolers inside your car (not the hot trunk) and once outside, keep it in the shade with the lid closed tight. Toss an inexpensive food thermometer in-between your edibles to be sure the temperature stays below 40 degrees.

• Don't leave food out for very long. In temperatures of 90 degrees Fahrenheit or higher, keep foods out for about an hour. If it's cooler outside, say 80 degrees, you can keep foods out for about two hours max. This includes everything: cold cuts, burgers, potato salad, macaroni salad, etc. After this time window, bacteria can start to multiply in your food. Make it simple and when food is set out, set an alarm on a cell phone to remind you when to put food away.

• Check meat temperatures! Just because it looks done doesn't mean it is. Even your family grillmaster can't be sure meat or poultry is done by simply looking at it or poking it. Instead, use a meat thermometer. Stick it into the meat's thickest part (avoiding bones and fat). Steaks are safe at 145 degrees (medium rare) to 170 degrees (well done); ground beef at 160 (medium); pork cops and ribs at 145; and poultry at 165. Bonus tip -- don't rinse your meat off before cooking! In addition to taking away natural flavor, rinsing causes more opportunities for cross-contamination, so skip this step entirely.

• Wash your produce! Even if it has a rind, all fruits need to be washed. Rinse off your melons, apples, citrus fruits, avocados, cucumbers, etc., even if you're peeling them or cutting away the rind. As you cut through the fruit, your knife can carry bacteria as it slices from the outside in, so rinse under running tap water (no soap necessary) and scrub the fruit's surface if it has nooks and crannies, such as cantaloupe or avocado.

It's important to realize that food poisoning isn't just a little case of an upset tummy. Well, it can be, but it can also be a lot more serious! How sick you get depends on how much bacteria is present, how much was eaten and how susceptible you are -- babies, young children, pregnant women, the elderly and anyone with weakened immune systems and chronic conditions are most vulnerable.

And no matter how old or healthy you are, it's never any fun to deal with food poisoning symptoms, which range from mild nausea to vomiting, cramps and diarrhea all the way to fever and dehydration that last anywhere from a few hours to a few days. If you think you might have contracted a foodborne illness, visit your doctor and request they take a sample for testing to confirm if bacteria are present in your system.

For more summer food safety tips, visit www.fda.gov or www.usda.gov.