June 17, 2005

Salmonella Outbreak Stresses Need For Proper Food Handling

Food safety experts are warning people to handle and cook their food properly in the wake of a recent outbreak of salmonellosis in the Williston, N.D., area.

“Whether you’re a food-service worker or a consumer at home, it is critical to follow food handling guidelines to help protect yourself and others from foodborne illness,” says Julie Garden-Robinson, a food and nutrition specialist with the North Dakota State University Extension Service.

The North Dakota Health Department is investigating 10 salmonellosis cases reported in the Williston area since June 2. They include a woman over age 65 who died in late May and three other members of her family who became ill, apparently after eating ready-to-eat food from a grocery store. Other victims said they had no contact with the store.

“As in any foodborne illness investigation, we are looking at the foods people ate in common, as well as other possible connections we can identify,” says Kirby Kruger, state epidemiologist. “Unfortunately, the source of a foodborne illness often is very difficult to determine.”

Salmonellosis is an infection caused by bacteria called salmonella. The bacteria are microscopic creatures that pass from human or animal feces to other people or animals. The Health Department received 44 reports of salmonellosis last year.

Symptoms include diarrhea, fever and abdominal cramps that develop 12 to 72 hours after infection. The illness usually lasts four to seven days. Most people recover without treatment. However, in severe cases, the infection can spread throughout the body and cause death unless the person receives prompt treatment. The elderly, infants and people with impaired immune systems are more likely to have a severe illness.

Here are some tips from the NDSU Extension Service on avoiding salmonellosis and other foodborne illness while preparing food at home:

• Take food straight home from the store to the refrigerator. Never leave it in a hot car.
• Immediately freeze fresh meat, poultry and fish that won’t be used within a few days.
• Make sure the temperature is 40 F or lower in the refrigerator and at 0 F in the freezer.
• Wash your hands in hot, soapy water for at least 20 seconds before preparing food.
• Wash cutting boards and utensils used to handle raw meat, poultry and fish before using those items to prepare other foods.
• Thaw food in the refrigerator or microwave, not on the kitchen counter. Marinate food in the refrigerator, too.
• Cook meat and poultry thoroughly. Use a meat thermometer to check whether it is cooked to the proper temperature – 160 F for red meat and 180 F for poultry.
• Cook eggs, a major source of salmonella, until the yolk and white are firm. Don’t use recipes that call for eggs to remain raw or partially cooked.
• Use clean dishes to serve food.
• Refrigerate leftovers within two hours of serving the food. If serving in outdoor temperatures above 90 F, discard leftovers after an hour on the buffet table.
• Divide large amounts of leftovers into small, shallow containers for quick cooling.
• When reheating sauces, soups and gravy, bring them to a boil. Heat other leftovers thoroughly to 165 F.

Establishments serving food or selling food products are responsible for making sure the food is safe. However, diners can take some steps to protect themselves from foodborne illness when they eat out. Garden-Robinson suggests consumers consider the following when choosing where to eat. If the answer is “yes” to these questions, the facility more likely is paying attention to safe food handling regulations:

• Is the establishment generally clean?
• Do the staff use tongs, deli paper or gloves when handling ready-to-eat foods?
• Do the staff wash their hands between preparing food and collecting money?
• Do the staff use clean cloths to wipe surfaces such as counters and tables?
• Is hot food served hot and cold food served cold?
• Does the establishment cook food to safe internal temperatures?
• On buffet lines, do the staff remove nearly empty pans of food and replace them with fresh pans of food (instead of adding fresh food to pans of previously served food)?
• Are plates and utensils clean and dry?

“If you decide to take leftover food home, refrigerate it within two hours of being served and use it within a couple of days,” Garden-Robinson says. “If you can’t meet this recommendation, it’s safer for you to leave the food at the restaurant.”

For more information about food safety, contact your local Extension Service office or visit the Web site www.ag.ndsu.nodak.edu/food.htm.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Ellen Crawford, (701) 231-5391, ecrawfor@ndsuext.nodak.edu

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