A deadly outbreak of E. coli in Europe has called attention to food safety and risks that can lead to contamination and illness.
Each year, about 1 in 6 people in the United States becomes sick from food that’s contaminated with salmonella or other germs, according to the Centers for Disease Control and Prevention.
Risks are not limited to usual suspects, such as eggs or poultry. The illnesses can also be caused by fruits, vegetables and even processed frozen foods. The risk increases in summer, when warm weather can cause bacteria to multiply.
By taking preventative measures in the grocery store and kitchen, at summer picnics and more, you can cut back on the risk of becoming sick.
Jessie Yearwood, a registered dietitian who teaches food safety classes at El Centro College, offers these prevention tips. She especially encourages people with compromised immune systems — such as the elderly, people who have cancer or women who are pregnant — to take safety precautions.
1. Avoid food products that look, smell or seem risky. You probably can't trace a product all the way back to the farm to make sure it is doing things right. Still, you can minimize the chance of buying contaminated food by looking for signs of spoilage at the store and making sure the food is at the proper temperature. For example, don't buy the gallon of milk if it feels lukewarm.
2. Wash your produce thoroughly before you cut it. Every fruit and vegetable should be rinsed under room temperature water before you start chopping it or crisping it. There's no set time for rinsing, just make sure all the dirt comes off. Do not use household cleaners, except for those specifically intended to wash fruits or vegetables. Another natural route is mixing lemon juice with water. The acid creates a helpful, bacteria-fighting rinse.
3. Do not defrost meat at room temperature. Plan ahead so you can put the frozen chicken, beef or fish in the fridge to thaw out. Make sure you put it in a pan so the raw meat doesn't drip and contaminate any produce nearby.
4. Pack a cooler and plan ahead for a safe summer picnic. Sun and hot temperatures are bacteria’s best friend. That doesn't mean you have to skip the potato salad, though. Make sure you prepare the ingredients carefully by keeping them cool and combining them in a chilled bowl. Then put them in a sealed, zipped-up bag and stick them in a cooler. Take out of the cooler and serve in a bowl immediately before eating.
5. Prevent cross-contamination by keeping good hygiene in the kitchen. Wash your hands, cutting boards, kitchen counters and knives thoroughly with anti-bacterial soap or diluted bleach spray – especially when switching from uncooked to cooked food. If you are cooking raw chicken and making a salad for dinner, prepare one at a time and clean well between each one.
6. If you're still nervous, cook your vegetables. You can sauté vegetables like spinach if it helps put you at ease – or if you feel your immune system is down.
7. Seek medical attention if food poisoning symptoms persist. Food-borne illnesses can be very serious. E. coli can even lead to kidney failure. Pay attention to your body and call your physician to report frequent vomiting, diarrhea, abdominal cramps or blood in the stool.