24 Jul 2009
The marvelous aroma of food sizzling on the barbeque is a summertime pleasure. However, a lack of proper meal planning and preparation can put a crimp and a cramp into that enjoyment as a result of a foodborne illness.
We know that the bacteria that can cause food poisoning thrive in a warm environment. Raw protein-rich foods like meat, fish and poultry can provide the ideal setting for bacteria to grow unseen, with no telltale signs of a bad odour or taste to warn unsuspecting diners.
Hamburger meat is a concern because it can be contaminated by E. coli O157:H7 bacteria in the grinding process. These bacteria can cause symptoms of watery, bloody diarrhea and acute abdominal cramps. Some people, especially the very young, the elderly and those with weakened immune systems may experience serious kidney problems. In extreme cases E. coli O157:H7 bacteria can cause death.
Raw chicken can be home to the Salmonella and Campylobacter bacteria, which can cause symptoms that include nausea, abdominal cramps, diarrhea, fever and headache. Symptoms can be more severe in the elderly, infants and those who are already sick.
The best defence from foodborne illnesses is to assume that all foods, especially raw foods like meats, fruits and vegetables, can have bacteria, parasites and viruses present. Take a few food safety precautions to help prevent illness:
- Clean and sanitize your work area often.
- Wash your hands with warm soapy water before handling food.
- Wash raw fruits and vegetables well.
- Defrost frozen meat in the refrigerator, in the microwave or under cold running water, not on the counter.
- Keep cold foods cold.
- Separate raw meats from other ready to eat foods.
- Wash your hands well after handling raw meats and before touching other foods and utensils.
- Take care to make sure serving platters and equipment like basting brushes or tongs used on uncooked meat do not touch any food that is ready to eat.
When it comes time to express your culinary skills:
- Cook foods to their proper internal temperature. The E. coli and other bacteria that cause food poisoning are killed when cooked at high temperatures.
- Whether or not a food is cooked well enough can't be judged safely by colour alone, so use a meat thermometer to check.
- All burgers should be cooked in the centre to 71 C (160 F) (juices should run clear).
- Cook chicken to 85 C(185 F).
- Put cooked foods on a clean plate - never put it back on the plate that held uncooked meat or poultry.
- Chill any leftovers promptly.
So with a little common sense and attention to these measures, you and your family should be able to enjoy what the chef has to offer.
For more tips on keeping your food safe, check www.simcoemuskokahealth.org or call Your Health Connection at 721-7520 (1-877-721-7520) 8:30 a.m. to 4:30 p.m. Monday to Friday and speak with a public health inspector.
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Dr. Pfaff is one of Simcoe Muskoka’s associate medical officers of health.
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