Food Safety in Summer – Don’t Let Foodborne Illness Cramp your Summer!

Monday, July 20, 2015

Perth County – Whether you are barbecuing, or preparing food for camping, hiking or picnicking, cooking and eating outdoors in the summer can increase your risk of foodborne illness.  The warm weather can create ideal conditions for bacteria to grow, so it’s important to store, prepare and cook food properly.

“Every year people in Perth County experience diarrhea and vomiting after eating food contaminated with bacteria like E. coli and Salmonella,” says Dan Singleton, Public Health Inspector. “But you can prevent foodborne illness by following these tips: chill, clean, separate and cook.”

CHILL

• Keep cold food cold at or below 4°C (40°F)
• Thaw meat in the refrigerator, microwave or under cold running water – not at room temperature
• Cooler safety tips:
  • Use ice packs or frozen bottles of water to cool food rather than ice cubes; if you use loose ice, store everything in sealed containers to prevent cross-contamination
  • If possible, refrigerate or freeze food the day before you pack it so it’s cold going into your cooler; put leftovers back in the fridge or cooler as soon as you’re finished eating
  • Separate raw food from cooked food; place raw meat and poultry in sealed containers at the bottom of the cooler or in a separate cooler.

CLEAN

• Wash and sanitize dishes, cutting boards and countertops after each use. Don’t forget to wash and sanitize inside the cooler before and after each use
• Wash your hands with soap and clean, safe water for at least 20 seconds before and after cooking, and before eating
• Always wash raw vegetables and fruits in clean water.

SEPARATE

• Keep raw and ready-to-eat foods separate
• Consider a separate cooler for raw meat
• Wrap raw meat carefully so that meat juices can’t contaminate other food
• Always use a different plate for raw and cooked meat.

COOK

• Use a food probe thermometer while cooking and reheating to ensure correct temperatures are reached to destroy any potentially harmful bacteria: sausages/hamburger are done at 71°C (160°F); chicken/hot dogs are done at 74°C (165°F)
• Bring precooked frozen or chilled meat and reheat on site to safe temperatures (see above).

Keep it Healthy!

• Trim visible fat from meat and remove skin from poultry before grilling to reduce fat
• Cook meat over lower temperatures and flip it often to prevent charring. Barbecued meat, poultry and fish may increase cancer risk when charred at high temperatures and when smoke – created by flare-ups of dripping fat – settles on the food
• Visit the Health Unit’s Diaries of a Dietitian blog for tips on preparing healthy meals for a family.

Drinking Water Safety

Contaminated water can also cause illness.  Remember these tips to reduce your risk:

• Water from lakes and rivers may be dangerous to drink, even when it looks clean
• Only use tap water from a clean, safe source or use bottled water for drinking, washing food, washing dishes and brushing teeth
• If needed, you can purify water by bringing it to a rolling boil and continuing to boil it for at least one minute.  You can also use water purification tablets and/or water filters (be sure to follow package directions)
• Test your well water regularly, both at the cottage and at home. Testing kits can be obtained from the local Health Unit.

For more information:

• Call Health Line at 519-271-7600 ext 267 or toll-free at 1-877-271-7348 ext 267.
• Food Safety at Home webpage
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