Food Poisoning

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• QHow can I keep food safe when cooking outdoors?

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  A HealthyWomen answered

  To keep food safe when cooking outdoors, keep mayonnaise-based dishes or the jar of mayo in the fridge or in a cooler until you're ready to serve them. It's not uncommon for an outdoor cook to stash things like potato salad or coleslaw on the table while grilling up the main events, but the sun is likely to wreak havoc on mayonnaise-based sides. The same goes for cheese and lunchmeats, which are also vulnerable to the sun. These foods also need to be dumped after an hour of sitting outdoors in summer weather. 

  If you're storing things in a cooler, make sure the cooler stays cold. Keep it out of the sun, and use plenty of ice packs or frozen bottles of water, which you can then drink, after you've removed the food. It's better to store beverages in a separate cooler so the one with the food isn't opened as frequently.

  Even fruits and veggies that have been kept cold in the fridge may be carrying bacteria or tiny critters, so be sure to give your produce a good wash before serving. 

• QHow can I help prevent food poisoning when preparing food?

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  A HealthyWomen answered

  Following are tips to help prevent food poisoning when preparing food:

  • Wash hands with warm soapy water for at least 20 seconds. Rewash them after using the bathroom, handling pets, blowing your nose, coughing, sneezing or handling uncooked eggs, raw meat, poultry or fish and their juices.
  • If your hands have any sort of abrasion or infection, wear clean disposable gloves.
  • Thoroughly wash surfaces that come into contact with raw meat, poultry, fish or eggs with hot, soapy water before moving on to the next step of food preparation.
  • Use paper towels to clean kitchen surfaces. If you'd rather use a kitchen sponge or cloth (which often harbor germs) make sure to wash the cloths often in the hot cycle of your washing machine and place the sponge in the dishwasher or microwave (for no more than two minutes), which can effectively kill bacteria.
  • Keep cutting boards clean by washing in hot, soapy water after each use, then rinse and air-dry or pat dry with clean paper towels. They can be sanitized with a solution of one tablespoon liquid chlorine bleach per gallon of water. To clean, cover the surface with the bleach solution and let it stand for several minutes, then rinse and air or pat dry.
  • Wash nonporous cutting boards (acrylic, glass, plastic and solid wood boards) in the dishwasher.
  • Replace cutting boards once they become excessively worn or develop deep grooves, which are hard to clean.
  • Always wash produce before using. This includes melons, lemons, limes and even fruits that you plan to peel. Organisms that might be lingering on the surface can spread inside when the fruit is cut.
  • Always thoroughly rewash a knife, plate or cutting board that has come in contact with raw food to avoid cross-contamination, a common cause of food-borne illness.
  • When using a food thermometer, wash the probe after each use with hot, soapy water.
  • Cover foods securely if you're making them ahead of time, and refrigerate them promptly, keeping them cold until it's time to reheat or serve.
  • Never defrost uncooked foods on the counter; always place them in the refrigerator, microwave or in a bowl of ice water. Use a plate or pan under the thawing food so the dripping does not spill onto other foods.

  This content originally appeared on HealthyWomen.org.

• QWhat methods of food storage can reduce my risk of food poisoning?

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  A HealthyWomen answered

  The following methods of food storage can reduce your risk of food poisoning: 

  • Separate raw meats, poultry and fish from other foods in the refrigerator. Store them in a bin or tray to catch possible dripping, or on the lowest shelf.
  • If you're not using meat within two to three days of purchase, freeze it in moisture-resistant wrap. After securely wrapping, place it in plastic freezer bags.
  • Use eggs within three to five weeks of purchase. Refrigerate them as soon as you get them home. Keep them in their carton and place them in the coldest part of the refrigerator—not in the door, which can cause temperature fluctuations that lead to bacteria growth.
  • If your refrigerator and freezer do not have built-in thermometers, put some there. The refrigerator's temperature should be at or below 40 degrees; the freezer should be at two degrees.
  • Refrigerate or freeze perishable foods within two hours of purchase or preparation, but sooner (within one hour) if the room temperature is above 90 F (32.2 C).

  This content originally appeared on HealthyWomen.org.

• QHow common is food poisoning?

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  A HealthyWomen answered

  Food poisoning affects one in six Americans each year. And up to 70 percent of the cases of food poisoning originate not in a manufacturing plant (as in many well-documented cases of contaminated produce), but in the kitchen.

  This content originally appeared on HealthyWomen.org.

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• QHow can I keep food safe in my refrigerator?

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  A HealthyWomen answered

  To keep food safe in your refrigerator, do the following:

  • Keep the refrigerator temperature it at 40 degrees F or below.
  • Keep your refrigerator clean. Keeping your fridge clean is not just so you can open it and feel good that it's gleaming: Listeria can spread between foods through spills.
  • Keep raw meat, poultry and seafood separate from other foods in your fridge.
  • Eggs can be eaten up to three to five weeks after their "use by" date. A good test: Drop the egg into a glass of water; if it floats, dump it. A sinking egg is a safe egg.

  This content originally appeared on HealthyWomen.org.

• QWhich foods are harmful after expiring, even if they've been refrigerated?

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  A HealthyWomen answered

  Foods that may harbor Listeria can be harmful after expiring, even if they've been refrigerated. Listeria can grow despite refrigeration. The Food and Drug Administration (FDA) says that illness caused by Listeria can be especially dangerous for at-risk groups, including pregnant women, newborns, older adults and people with weakened immune systems.

  So, pay attention to the dates on these foods:

  • deli meats
  • unpasteurized dairy products
  • ready-to-eat refrigerated foods (best to use them as soon as possible)
  • hot dogs and sausages (if they're not fully cooked)

  This content originally appeared on HealthyWomen.org.

• QAre refrigerated foods safe from Listeria?

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  A Centers for Disease Control and Prevention (CDC) answered

  Unlike many bacteria, Listeria can grow at refrigerator temperatures so use a refrigerator thermometer to keep the temperature below 40◦ Fahrenheit or 4◦ Celsius). The longer that ready-to-eat deli meats (such as lunch meats and hot dogs) and leftover foods are stored in the refrigerator, the more opportunity Listeria has to grow.
  
  The presence of the CDC logo and CDC content on this page should not be construed to imply endorsement by the US Government of any commercial products or services, or to replace the advice of a medical professional. The mark “CDC” is licensed under authority of the PHS.
• QCan I handle meat if I have a high risk of serious illness from Listeria?

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  A Centers for Disease Control and Prevention (CDC) answered

  People at higher risk of serious illness from Listeria, especially older adults, those with a weakened immune system, and pregnant women, should avoid getting fluids from hot dog and lunch meat packages on other foods, utensils, and food preparation surfaces. They should also wash their hands after handling hot dogs, luncheon meats, and deli meats.
  
  The presence of the CDC logo and CDC content on this page should not be construed to imply endorsement by the US Government of any commercial products or services, or to replace the advice of a medical professional. The mark “CDC” is licensed under authority of the PHS.
• QIs canned seafood safe for those at high risk of contracting Listeria?

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  A Centers for Disease Control and Prevention (CDC) answered

  Canned and shelf stable tuna, salmon, and other fish products are safe to eat.
  
  The presence of the CDC logo and CDC content on this page should not be construed to imply endorsement by the US Government of any commercial products or services, or to replace the advice of a medical professional. The mark “CDC” is licensed under authority of the PHS.
• QShould I really only eat shellfish when there's an 'R' in the month?

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  A Discovery Health answered

  This recommendation developed because a toxin responsible for paralytic shellfish poisoning is more prevalent during the summer. However, this doesn't necessarily hold true anymore because of the precautions taken by those who commercially raise and harvest shellfish such as clams, oysters, mussels and scallops. Instead of gauging the safety of your shellfish by the calendar, find out its source -- and pay attention to any advisories from state or local governments or the U.S. Department of Health. That said, as long as the shellfish you plan to enjoy has been harvested commercially, it should be safe to eat any time of the year.