Food safety chain: Avoiding the link to foodborne illness

Summer celebrations involve sunshine, parades, and fireworks. The Fourth of July is around the corner, and preparations for the parties are underway. Barbecue grills are heating up and seasonal salads are being assembled. The combination of food and festivities can be poisonous - particularly foodborne illnesses.

According to the Centers for Disease Control and Prevention, approximately one in six people are stricken with foodborne illness. One of the most common culprits of foodborne illness is Salmonellosis, the illness caused by the bacteria Salmonella. Salmonellosis is more frequent in the summer, due to the traditions of outdoor food preparation and storage habits. Foodborne illness can ruin any gathering, as its symptoms most commonly cause gastrointestinal distress.

Causes of Salmonellosis are attributed to the contamination of many food groups including: produce, meat and poultry, dairy, eggs, and fish and shellfish. Disease-causing microorganisms, which can halt a fun-filled family outing, are present in food, and combating them requires implementing proper food handling and storage practices.

FightBac!, a partnership campaign for food safety education, was designed to educate consumers about proper safety when handling food. The four guidelines are:

• Clean - wash hands and surfaces after use

• Separate - don't cross-contaminate foods

• Cook - cook to safe temperatures

• Chill - refrigerate immediately

The great news is that these consumer tips can be practiced readily by people. The Academy of Nutrition and Dietetics has issued a position on sanitation procedures and safe food handling. To properly avoid contamination, prevention is critical. Remember to wash hands before and after handling raw foods. Keep raw foods and ready-to-eat foods separate in preparation, including cutting boards. Cook and chill foods to a proper internal temperature:

• Meat: 160 degrees Fahrenheit

• Poultry: 165 degrees Fahrenheit

• Fish: 145 degrees Fahrenheit

• Eggs: 160 degrees Fahrenheit when yolk and whites are firm

• Chill: 40 degrees Fahrenheit or below no more than two hours after preparation

The next time a summer social is on, think carefully before grabbing another serving of potato salad or Grandma's famous turkey burgers. Remember the link to foodborne illness. Was the food handled properly without cross-contamination? Were the burgers cooked to the appropriate temperature? Was the food chilled or refrigerated within two hours?

Foodborne illness can be prevented with sustained efforts. Here is to a happy and safe grilling season!

For more information on food safety and prevention, visit the CDC website at www.cdc.gov.

Meghan Robinson is a UI dietetics student.