Prevent food poisoning in summer
Foodborne illness (also known as food poisoning) peaks in summer. There are the natural causes why foodborne diseases are more prevalent in warm weather. The microorganisms like bacteria and virus grow faster in the warm summer months. Most bacteria causing this illness grow fastest in the food at temperatures from 90 to 110 °F. Bacteria also need moisture to flourish and summer weather is often hot and humid. Given the right circumstances, harmful bacteria can quickly multiply on food to large numbers. When this happens, someone eating the food can get sick. In order to avoid the illness, one should stick on hygiene. Here are some tips to prevent foodborne illness: Clean: wash hands and surfaces often
Unwashed hands are a prime cause of foodborne illness. Wash your hands with warm, soapy water before handling food and after using the bathroom, changing diapers and handling pets. When eating away from home, find out if there is a source of potable (safe drinking) water. Separate: do not cross-contaminate
Cross-contamination during preparation, grilling and serving food is a prime cause of foodborne illness. Wash plates, utensils, and cutting boards that held the raw meat or poultry before using again for cooked food. Chill: refrigerate promptly
Holding food at an unsafe temperature is a prime cause of foodborne illness. Keep cold food cold. Cold refrigerated perishable food should be kept in an insulated cooler packed with several inches of ice, ice packs, or containers of frozen water. Consider packing canned beverages in one cooler and perishable food in another cooler because the beverage cooler will probably be opened frequently. Keep the cooler in the coolest part of the car, and place in the shade or shelter, out of the sun, whenever possible. Preserve the cold temperature of the cooler by replenishing the ice as soon as it starts melting. Take-out food: If you do not plan to eat take-out food within 2 hours of purchase, plan ahead and chill the food in your refrigerator before packing for your outing. Food left out of refrigeration for more than 2 hours may not be safe to eat. Above 90°F, food should not be left out over 1 hour. Play it safe; put leftover perishables back on ice once you finish eating so they do not spoil or become unsafe to eat. Cook: cook to proper temperatures
Food safety experts agree that food is safely cooked when it is heated for a long enough time and at a high enough temperature to kill harmful bacteria that cause foodborne illness. Cook beef, veal, and lamb steaks, roasts, and chops to a safe minimum internal temperature of 145 °F. Cook steaks and roasts that have been tenderised, boned, rolled, etc. to an internal temperature of 160°F. All poultry should reach a safe minimum internal temperature of 165°F throughout the product.
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