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Six Food Safety Tips to Help You Stay Healthy This Summer
June 16, 2009
By Min-Fang Huang, AgriLife Communications intern
Summer is here, along with its outdoor activities—such as hiking, camping, and picnicking—and of course, summer foods. Sandwiches, hamburgers, and salads are excellent companions for summer fun. But seasonal favorites also can make people sick if not handled properly.
Foodborne illnesses are a constant threat to human health, especially during hot summer months. Food safety experts in the College of Agriculture and Life Sciences at Texas A&M University say consumers can protect themselves and their families by learning ways to avoid the bacteria that cause these illnesses.
Reducing Risks of Foodborne Illnesses
Bacterial contamination of food can occur anywhere from farm to table. For example, fruits and vegetables from different farms are often brought to the same location for washing and packing, allowing bacteria from contaminated produce to come in contact with uncontaminated produce.
Diagnosis of foodborne illness isn’t always accurate and many cases are misidentified. Bacteria can cause a number of flu-like symptoms, such as fever, headache, chills, diarrhea, nausea, and backache, that can combine in different ways.
Many cases of foodborne illness are minor in healthy individuals; however in people with weak immune systems, infants, pregnant women, and the elderly, these illnesses can be severe and even deadly.
According to the Centers for Disease Control and Prevention (CDC), foodborne illnesses in the United States affect 76 million people each year, and cause at least 5,000 deaths.
Many of these 76 million cases could be prevented with a few precautions, such as these provided by experts from Texas A&M’s College of Agriculture and Life Sciences and College of Veterinary Medicine and Biomedical Science, the Food and Drug Administration, and the U.S. Department of Agriculture.
Tip 1: Prevent cross contamination.
This happens when food comes in contact with bacteria from other foods, people, or surfaces. Careless handling of food can increase the probability of cross contamination.
Grilling, a popular summer activity, can result in cross contamination. Using the same plate to carry raw meat to the grill and cooked meat and other foods back from the grill is a common way for bacteria in raw meat to contaminate the cooked food.
Using the same marinade for several batches of raw meat, then reusing that marinade to flavor cooked meat can also lead to bacterial contamination.
“Do not use the same marinade used on raw meat for grilled meat,” said Dr. Margaret Hardin, associate professor of food microbiology in the department of animal science at Texas A&M. “I always use a fresh portion for cooked meat.”
Tip 2: Wash hands thoroughly.
Washing hands before preparing food reduces the chance of cross contamination. “Personal hygiene is essential in foodborne illness prevention,” said Dr. Alejandro Castillo, Texas A&M associate professor of meat science.
The FDA recommends washing hands for at least 20 seconds using hot water and soap. Rubbing hands together and washing between fingers, under fingernails and wrists increases the effectiveness of hand-washing.
“We teach people to sing their “ABCs” once or “Happy Birthday” twice when washing their hands,” said Dr. Jenna Anding, associate professor and leader for the Texas AgriLife Extension programs offered in the Department of Nutrition and Food Science.
Tip 3: Clean surfaces thoroughly.
In addition to washing hands, sanitize cutting boards, utensils, counter surfaces and sinks, said Dr. Matthew Taylor, assistant professor of food microbiology in the Texas A&M department of animal science.
Taylor suggests using detergents containing bleach to clean counter surfaces.
“People often forget to clean counter surfaces,” he said. “Leaving detergents on counter surfaces for several minutes and using hot clean water to clean the detergents is an effective way to keep counter surfaces clean.”
Surfaces of fruits and vegetables should also be cleaned before eating. The FDA advises using cool tap water and scrubbing fruits and vegetables properly.
“Washing fruits like cantaloupes, oranges or watermelons with fresh, clean water can help prevent cross contamination,” Taylor said. “If the outside of the fruit is not clean, the inside of the fruit can be contaminated when the knife cuts through it.”
For those concerned about bacteria on surfaces of fresh produce, Taylor suggests using distilled vinegar or lemon juice instead of water. Never clean produce with products that contain bleach, ammonia, or other chemicals that are unsafe for human consumption.
Tip 4: Cook food thoroughly.
Because adequate heat can destroy most bacteria in food, make sure food is heated to the proper temperature. Take extra care when cooking meat products, which are especially susceptible to bacterial contamination.
Each type of meat has a different temperature requirement. Ground meat should be heated to an internal temperature of 160°F; roast and steak should be heated to 145°F for medium rare; poultry must be heated to 165°F; and seafood such as fish and shrimp should be cooked until the meat is opaque.
Meat thermometers are essential to determine foods’ internal temperature because “you cannot count on the color of meat to tell you if the meat is done or not,” Castillo said.
Tip 5: Keep cold food cold and hot food hot.
The FDA suggests keeping food outside the temperature “danger zone” between 40°F and 140°F. Most bacteria are not active and increase slowly at temperatures below 40°F. Temperatures above 140°F are hot enough to kill most bacteria.
In general, cold food should be kept in a refrigerator, and hot food should be kept above 140°F. Foods prone to contamination should not be left in the “danger zone” for more than two hours.
Tip 6: Monitor restaurants when eating out.
Dr. Leon Russell, a Texas A&M professor of veterinary integrative biosciences, offers a simple tip for making safe choices in unfamiliar restaurants: Order a cup of hot tea or coffee.
This gives him time to check the restroom. If the restroom is not clean or is lacking soap and paper towels, he will not order meals in the restaurant.
“Cleanliness is an indication of food safety,” Russell said. “If the restroom is not clean, it is hard to believe people who prepare my food have clean hands.”
For more information:
Food Safety
Consumer Food Safety Tips
About the author:
Min-Fang Huang is a graduate student in the Master of Science Program in Science and Technology Journalism, and is currently serving an internship in AgriLife Communications.
About the college:
With an enrollment of almost 6,700 students in 14 academic departments, the College of Agriculture and Life Sciences at Texas A&M University offers more than 80 undergraduate and graduate degrees and has a faculty of nearly 400 members, including two Nobel laureates. Research programs include food sustainability and safety, human and animal health, genetics, renewable natural resources and bioenergy. Mark Hussey is Vice Chancellor and Dean.
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