July 22, 2021 – Preventing a food-borne illness can be a bit more challenging during the summer months when temperatures rise and more people enjoy outdoor picnics, barbeques, and camping.
According to Jennifer Ashley, a clinical dietician with HSHS St. Mary’s Hospital, bacteria grow faster in warmer months because hot and humid conditions cause it to multiply. She shared that bacteria can potentially double in as little as 20 minutes.
“To keep your summer gathering healthy and happy, keep your food temperature and time in mind. And if you are in doubt, throw it out.”
HSHS St. Mary’s Hospital recommends the following food safety practices:
- Do not use the same utensils, cutting boards, and dishes for raw food and cooked food.
- Thaw and marinate food in the refrigerator – not on the counter.
- Discard marinades and sauces that have touched raw meat.
- Wash fruits and vegetables before peeling or cutting to prevent germs on the food’s peeling from spreading to the inside.
- Use a meat thermometer to ensure foods are cooked thoroughly.
- 145° F for fish, steaks and roasts
- 160° F for ground beef, pork and lamb
- 165° F for chicken and turkey
- Discard food left unrefrigerated for more than two hours. When it’s above 90° F, reduce this time to one hour.
- Wash your hands often when preparing, handling and storing food.
- Keep hot food hot and cold food cold. If using a cooler, put raw foods on the bottom with ice packed on top.
- Leftovers should be divided into small containers to cool quickly and then immediately refrigerated.
Food-borne illnesses affect 48 million people each year, according to the Centers for Disease Control and Prevention. Symptoms of a food-borne illness can include upset stomach, vomiting, diarrhea, fever and nausea.
