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January
20, 2005
Prairie
Fare: At Home or Away: When is Food Safe to Eat?
By
Julie Garden-Robinson, Food and Nutrition Specialist
NDSU Extension Service
If you happen to be
eating while reading this, it’s probably a good idea to set this
column aside for a bit. Food poisoning isn’t too appetizing.
I’d like to
tell you about some of the latest information on foodborne illnesses and
provide some tips for eating out or dining at home.
According to the Centers
for Disease Control and Prevention, more than 250 different types of foodborne
illnesses have been identified. About 76 million cases occur yearly in
the United States. Many spread by consuming contaminated foods or beverages,
including water. Ice made from contaminated water can cause foodborne
illness, too.
Some common foodborne
bugs are spread in other ways: from person to person and from objects
to people. Most of the time, the illnesses cause flulike symptoms, such
as vomiting, diarrhea, fever, nausea and exhaustion.
Some foodborne illnesses
have severe consequences. An illness caused by E. coli O157:H7 can result
in kidney failure and even death. Eating food contaminated with salmonella
could result in reactive arthritis, according to some recent research.
The CDC recommends
a visit to the doctor if diarrhea is accompanied by a high fever, blood
in the stool, prolonged vomiting and signs of dehydration (decreased urination,
dry mouth and dizziness). If diarrhea lasts more than three days, it’s
a good idea to see a doctor, too. Dehydration can be life threatening,
especially for the very young or old.
Raw meat and poultry,
raw eggs, unpasteurized milk and raw shellfish are foods most likely to
be contaminated. Even properly cooked food that’s improperly handled
or stored can cause problems. Sprouts and fresh produce, including lettuce,
have been linked to food safety issues, as have improperly handled starchy
foods such as cooked rice and potatoes. We can do something about these
issues.
- At home, cook
food thoroughly, using a food thermometer, not your eyes, to gauge doneness.
Meat that’s brown isn’t necessarily cooked to a safe temperature.
Ground beef, for example, should reach an internal temperature of 160
degrees. Chicken breasts should reach 170 degrees.
- Chill foods quickly.
Divide leftovers into shallow containers. Thick foods, like stews and
casseroles, should be 2 inches deep, and thin foods, such as soup, should
be 3 inches deep in the storage container. Remember the two-hour rule:
Perishable foods should spend only two hours at room temperature.
- Wash fresh produce
well, with plenty of running water, but no soap. Use a brush if necessary.
At the store, don’t choose bruised or otherwise damaged produce.
Scientists are working on ways to make fresh produce safer from farm
to table.
- Don’t cross-contaminate.
Wash your hands thoroughly and often, scrubbing for at least 20 seconds
with warm water and soap.
- Only drink pasteurized
milk and juice. The heating process involved in pasteurization kills
most germs, making it safe.
- When choosing
a restaurant, be prudent. Inspection reports are public information,
available from the local health department. Some states even require
that scores be posted for customers to review. If you get sick and you
suspect it’s due to something you ate at a restaurant, CDC recommends
that you call your local health inspector just in case there’s
an outbreak. You’ll be asked to answer several questions, including
the time you ate, the food and your symptoms.
- Order foods “well
done.” Ask for your burger to be cooked to an internal temperature
of 160 degrees.
- If you need a
“doggie bag” from a restaurant, think about your timing.
If it’s warm outside and you won’t arrive home within two
hours, it’s safer to leave the food at the restaurant. Alternatively,
plan ahead and bring a cooler filled with ice. In winter months, chances
are your trunk is at refrigerator (or freezer) temperature.
- For more information,
visit www.fightbac.org.
Here’s a quick
and easy soup recipe from the Wheat Foods Council to warm a winter day.
If you have leftovers, place them in a shallow pan and chill quickly.
For more healthy grain-based recipes, visit their Web site at www.wheatfoods.org.
Chicken and Noodles
2 c. cooked chicken,
diced
6 c. chicken broth
1 lb. egg noodles, uncooked
1/2 red pepper, chopped
1/2 green pepper, chopped
1 medium onion, cut in rings
8 oz. fresh mushrooms, sliced (or 4 oz. canned mushrooms, drained)
Salt and pepper to taste
Place chicken in
large pot with broth. Add peppers and onions. Simmer 10 minutes. Add
noodles to broth and cook according to package directions. Add mushrooms
5 minutes before noodles are done. Makes 8 servings. Each serving has
180 calories, 20 grams of carbohydrate, 5 grams of fat and 3 grams of
fiber.
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Source:
Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Rich Mattern, (701) 231-6136, richard.mattern@ndsu.nodak.edu
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