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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Tuesday, July 1, 2008 Nothing patriotic about food poisoning By Dr. Elizabeth Smoots Herald Columnist Planning a picnic or barbecue for the Fourth? Be sure to guard against food-borne illness. Each year during summer festivities, thousands of people contract food poisoning from bacteria, viruses and parasites in the environment. To learn where the dangers lurk, and how to avoid them, try this quiz. 1. Food-borne illness is merely a nuisance. True or false? 2. Common sources of food poisoning include: a. Food left at room temperature b. Raw or undercooked meat c. Restaurants and food vendors d. All of the above 3. Which symptom is NOT a common sign of food poisoning? a. Diarrhea b. Vomiting c. Frequent urination d. Abdominal cramps 4. It's OK to use the same cutting board for raw and cooked foods. True or false? 5. Germs causing food-borne illness are paired with a likely source. Which pair is wrong? a. Salmonella and eggs or poultry b. Rotavirus and pets c. Giardia and stream or lake water d. Campylobacter and day care centers 6. Thawing food on the countertop at room temperature is risky. True or false? Answers 1. False: While mild cases may cause only a minor inconvenience, food poisoning can escalate into a life-threatening illness. An estimated 76 million people get sick, 300,000 are hospitalized, and 5,000 die from food-borne illness in the U.S. every year. Obviously, more prevention needs to take place. Yet, the medical profession and the public have grown complacent about infectious organisms that cause this avoidable condition, according to the American Medical Association. 2. D: Disease-causing bacteria can rapidly multiply in grain dishes, fruits, vegetables, or meats left at room temperature. The AMA says to refrigerate leftovers within two hours. For cooked foods such as meat, poultry and casseroles, use an instant-read thermometer to determine when the food reaches the correct internal temperature. The recommended temperature for ground meats and medium-well-done steaks and roasts is 160 degrees degrees; for poultry it's 165 degrees degrees, according to the United States Department of Agriculture. It's also important to reheat leftovers to at least 165 degrees degrees, and to bring leftover sauces and soups to a boil. And what about eating out? The federal government's Morbidity and Mortality Weekly Report found that people who dine at licensed restaurants, cafeterias or delicatessens are at increased risk for food-borne illness compared to those who eat at home. Apparently, licensing doesn't guarantee that food safety practices are enforced. And purchasing food from unlicensed food services or street vendors may further magnify your risk. 3. C: The most frequent signs of food-borne illness are diarrhea, abdominal cramps, vomiting, headaches, muscle pain and fever. Symptoms usually start 12 to 72 hours after eating contaminated food, but can occur between 30 minutes and four weeks later. Most people recover within four to seven days without antibiotics. "Call your doctor immediately if symptoms are severe or the ill person is very young, very old, pregnant or already ill," the AMA says. 4. False: To avoid cross-contamination, use separate plates and cutting boards for raw and cooked foods. Also, wash your hands and utensils thoroughly after coming in contact with raw meat, poultry, seafood and eggs. 5. B: Pets may transmit infections caused by Salmonella or Campylobacter, but not usually rotavirus. 6. True: Safe ways to thaw food are in the refrigerator, under cold running water, or in the microwave. As for marinating foods, the refrigerator is the recommended place--not the countertop at room temperature. For more information: American Academy of Family Physicians, familydoctor.org. Contact Dr. Elizabeth Smoots, a board-certified family physician and fellow of the American Academy of Family Physicians, at doctor@practicalprevention.com. Her columns are not intended as a substitute for medical advice or treatment. Before adhering to any recommendations in this column consult your health care provider. © 2008 Elizabeth S. Smoots

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