PULSE Magazine | August 2019 Issue PE

Don’t Let Food Poisoning Spoil Your Party

If you’re planning on a family picnic or outdoor entertaining for the upcoming Labor Day weekend make sure you follow safe food preparation and storage guidelines to guard against the potential for food poisoning. Food poisoning kills 420,000 people a year worldwide and 600 million people a year are affected by it. The most common strains of bacteria associated with food poisoning are: Listeria, Salmonella, Staphy- loccocus aureus, and Bacillus cereus. A severe case of food poisoning can carry side effects that linger after the initial illness has subsided. Food poisoning can ruin far more than a weekend in the sun, in certain cases it can carry severe health complications. There are documented cases of people who have been left with crippling joint pain due to salmonella and every year thousands of people also end up with irritable bowel syndrome (IBS) as a direct result of food poisoning, which is difficult to manage and can cause severe abdominal pain, bloat- ing, cramping, gas, diarrhea and constipation. A particularly nasty bout can also develop into longer-term food intolerances, the symptoms of which can include fatigue, headaches, and migraines. The reliably hot weather during the months of August and September in Central Texas unfortunately brings the increased danger of contracting food poison- ing. Lukewarm food served at room temperature, especially if it’s 100+ degrees outside, is a prime growing temperature for dangerous bacteria. If you are keeping the food at the wrong temperature and you keep it there for long enough, especially if it has been cross-contaminated, you will always develop pathogenic bacteria. Many cases of food poisoning and illness come from situations where food is left out for long periods before being reheated. Picnics, buffets or any environment where food is left out in the open is always suspect and is also at risk of contamination from pests. A single fly can deposit up to 1,000 microbes by landing on food that is waiting to be served, which has sometimes has been left out for hours.  The preparation of the food was not hygienic (dirty hands, cross-contamination from other foods or surfaces containing bacteria, or was exposed to pests)  The food was not stored at the correct temperature. Keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C). Check temperatures periodically.  The meal was undercooked. Many pathogenic organisms are already present in raw or under- cooked meat, poultry, seafood, milk, and eggs. Make sure you are thoroughly cooking your food to kill bacteria that is already there.  Marinate food in the refrigerator. Bacteria can multiply rapidly in foods left to marinate at room temperature. Also, never reuse marinating liquid as a sauce unless you bring it to a rapid boil first.  Clean the refrigerator out regularly and wipe spills immediately. This helps reduce the growth of Listeria bacteria and prevents drips from thawing meat that can allow bacteria from one food to spread to another.  Keep foods covered. Store refrigerated foods in covered containers or sealed storage bags, and check leftovers daily for spoilage. Store eggs in their carton in the refrigerator rather than the built in egg tray on the door, where the temperature is warmer. Taking these simple precautions will help you avoid the misery of food poisoning. Remember, when in doubt throw it out! Food poisoning always starts with contamination:

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