Summer Food Safety Essentials

Foodborne illnesses are an unpleasant reality that affect millions of people every year, but many cases can be prevented with proper food handling and preparation. According to the U.S. Centers for Disease Control and Prevention (CDC), an estimated 48 million Americans become sick from foodborne illnesses annually, resulting in approximately 128,000 hospitalizations and 3,000 deaths. Foodborne illnesses are caused by harmful bacteria, viruses, parasites, chemicals, microorganisms, or toxins that contaminate food. Common culprits include Salmonella, E. coli, Listeria, and Norovirus. Symptoms can range from mild stomach discomfort and nausea to severe vomiting, diarrhea, dehydration, and fever. In some cases, it can progress to more serious complications including sepsis and bacteremia, said Dr. Harris Wang, chair and professor of the department of systems biology at Columbia University Irving Medical Center.

While food contamination can occur anywhere along the supply chain, experts say consumers play a critical role in reducing their risk. "Food safety is in everyone's hands," notes the U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service. One of the most effective prevention strategies is following the four basic food safety principles: clean, separate, cook, and chill. Washing hands thoroughly before and after handling food, cleaning kitchen surfaces regularly, and rinsing fruits and vegetables can help reduce the spread of harmful germs. Experts also recommend using separate cutting boards and utensils for raw meats and ready-to-eat foods to prevent cross-contamination.

Proper cooking temperatures are another essential defense against foodborne illness. Undercooked meat, poultry, seafood, and eggs are among the most common sources of foodborne pathogens. Food safety experts recommend using a food thermometer rather than relying on appearance alone. "Color is not a reliable indicator of doneness," says Meredith Carothers, a food safety specialist with the USDA-FSIS. Ground beef should reach an internal temperature of 160 degrees Fahrenheit, while poultry should be cooked to 165degrees Fahrenheit. Refrigerating leftovers promptly is equally important, as bacteria can multiply rapidly when food remains in the so-called "danger zone" between 40 and 140 degrees Fahrenheit.

Summer cookouts and backyard barbecues present unique food safety challenges because warm temperatures create ideal conditions for bacterial growth. The CDC reports that foodborne infections tend to increase during the summer months, partly because outdoor cooking and dining can make temperature control more difficult. Raw meats should be kept cold until they are ready to be grilled, and cooked foods should never be placed back on plates that previously held raw meat. Marinades used on raw meat should not be reused unless they are first boiled. Foods such as potato salad, pasta salad, sandwiches, cut fruit, and desserts containing dairy products can become unsafe if left out too long. The USDA recommends following the "two-hour rule," meaning perishable foods should not remain unrefrigerated for more than two hours, or one hour when outdoor temperatures exceed 90 degrees Fahrenheit. "When in doubt, throw it out," advises food microbiologist Dr. Donald Schaffner of Rutgers University, noting that consumers often underestimate how quickly bacteria can multiply in warm weather. Using insulated coolers, serving food in smaller batches, and returning perishables to cold storage promptly can significantly reduce risk.

For people who do happen to develop foodborne illness, hydration is key. Dr. Wang said, "Dehydration will result in progressively worse symptoms and result in systemic shocks and multi-organ failure if not addressed." Although foodborne illnesses cannot be eliminated entirely, simple precautions can dramatically lower the chances of getting sick. A little extra vigilance at the grill or picnic table can go a long way toward ensuring that summer memories are made for the right reasons - and not because of a preventable trip to the emergency room.