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(HealthNewsDigest.com) – The recent foodborne illness outbreak traced back to Romaine lettuce was declared officially over at the end of June. The CDC (Centers for Disease Control and Prevention) is confident that no infected lettuce is in circulation any longer. We can all go back to enjoying Caesar salad again.
The multistate outbreak, reaching 36 states, sickening more than 210 people from age 1 to 88 and killing 5, was eventually traced to E.coli found in canal water used to irrigate fields in the Yuma growing region. The Public Health Agency of Canada also reported cases of E.coli illness with the same DNA fingerprint as the US cases. The bacteria isolated from ill people was very closely related genetically leading Investigators to believe there was a common source for the infections, romaine from the Yuma region. A majority of the sick people interviewed reported eating romaine lettuce in the week before they got sick. Some people who got sick did not eat romaine but they were in close contact with someone who was sick. In all likelihood those that got ill by person to person contact did not follow safe practices as simple as hand washing.
Though foodborne illness such as the latest romaine lettuce scare get a lot of media attention, in truth this type of infection makes up only a small percentage of foodborne illness that occurs in the US yearly. The CDC estimates that 1 in 6 Americans gets sick yearly, 128,000 are hospitalized and approximately 3,000 die. CDC’s FoodNet (Foodborne Disease Active Surveillance Network) has been tracking infections caused by food since 1996. The information gathered helps develop food safety policy and prevention efforts.
Though the CDC estimates 48 million cases of foodborne illness a year, many experts believe that the number may be as high as 76 million. Mild cases often caused by improper food handling, storage or cooking at home may result in mild illnesses that go unreported
Elizabeth Scott, PhD, an authority on consumer food hygiene believes practicing food safety at home is the last line of defense against illness. Dr. Scott wants people to be more vigilant on how they handle, store and prepare food at home. Improper storage of food, by not refrigerating items or leaving food out for too long, causes up to 50% of all foodborne illness at home.
Meat and poultry are responsible for the most serious causes of illness. At home we often eat undercooked meat, which Dr. Scott considers a risky eating behavior. She is right because 80% of illness from home cooked meat is caused by eating undercooked hamburgers. Use a meat thermometer and cook meat to 145oF, poultry to 165oF, and ground meat to 160oF. Salmonella found on raw chicken can easily be destroyed by thorough cooking. However, many home cooks wash chicken before cooking, an unnecessary step that may contaminate the sink, countertops and dishtowels. This cross contamination results in close to 30% of all home-related food illness.
Cross contamination is easily avoided by frequent handwashing between food preps of different foods. Using different cutting boards and knives for raw meat and raw vegetables. Not using the same platter for cooked food that previously held raw items. Washing fruits and vegetables before eating, especially the outside of melons. Bacteria found on the rind can easily be passed into the melon when it is cut.
Reheating in the microwave can also cause problems. Microwaves often reheat unevenly. It is wise to reheat in intervals, stirring the food at each interval to eliminate cold spots. Keep hot foods hot and cold foods cold. That may sound like commonsense but defrosting on the countertop or leaving food out after dinner are risky because bacteria multiply every 20 minutes creating millions in just a few hours. Grocery shopping and leaving food in a hot car while you do other errands is a recipe for possible vomiting and diarrhea.
Restaurants, supermarkets and food suppliers all have standards that they follow to keep foods safe. It is just as important that you maintain these same safe practices with food at home.
© NRH Nutrition Consultants, Inc.
Jo-Ann Heslin, MA, RD, CDN is a registered dietitian and the author of 30 books. Available as eBooks from iTunes and Kindle/Amazon:
Diabetes Counter – the most up-to-date information on managing diabetes
Calorie Counter – a weight loss guide that won’t let you down
Protein Counter – put the latest protein recommendations to work for you
Healthy Wholefoods Counter – planet-friendly eating made easy
Complete Food Counter – food counts and nutrition information at your fingertips
Fat and Cholesterol Counter – newest approach to heart-healthy eating
Available in print from Gallery Books:
Most Complete Food Counter, 3rd Ed.
Your Complete Food Counter App: http://itunes.apple.com/us/app/your-complete-food-counter/id444558777?mt=8
For more information on Jo-Ann and her books, go to: www.TheNutritionExperts.com.