When in doubt, throw it out

A closer look at food safety

[MARCH 24, 2000]  ^"Why do I seem to be getting the flu three or four times a year? My neighbor doesn’t have it, and the people I work with aren’t sick, either." If you’re asking yourself this question, maybe it’s not the flu. Maybe it’s something you ate. Maybe, in fact, it’s a food-borne illness.

Although America’s food supply is the safest in the world, according to the U. S. Food and Drug Administration, there are still an estimated 76 million cases of food-borne illness a year in the United States. Most healthy people recover quickly without serious complications, but for the very young, the very old or people with diseases that suppress the immune system, these illnesses can be life threatening.

Kathy Waldo, director of environmental health at the Logan County Health Department, says that food-borne illnesses, especially those caused by the salmonella bacteria, often mimic the flu. Symptoms of salmonellosis, which appear from 6 to 72 hours after eating contaminated food, include headache, muscle aches, diarrhea, vomiting, chills, fever, nausea and dehydration.

Symptoms caused by staphylococcus (staph) bacteria, which appear from two to four hours after contaminated food is eaten, cause abdominal cramps, nausea, vomiting and diarrhea, along with headache, sweating and dehydration. These symptoms, too, might not be recognized a food-borne illness.

Other pathogens, such as the E. coli and campylobacter bacteria, can also cause diarrhea, fever, nausea and abdominal pain.

So when you think you have a "bug" causing flu-like symptoms or an intestinal upset, consider that it may be one of the "bad bugs" that can cause a food-borne illness. While it is a disturbing thought that the food on your dinner table may make you sick, there are simple but effective ways to protect yourself and your family from the discomfort and danger of food-borne illnesses, Waldo says. She recommends the use of two simple tools—soap and a thermometer—and an understanding of the basics of safe food handling.

Cleanliness is a cardinal rule, she says. Bacteria, which can make people ill, can be introduced into food from another food, dirty hands or from unclean counters, cutting boards and utensils. Because these bacteria cannot be seen, have no taste and no odor, contaminated food may smell and taste fine.

Careful hand washing is a simple safety precaution that too many people ignore, Waldo believes. "People are very lax about washing their hands after using the restroom, coughing or sneezing, changing a baby’s diapers or other tasks that will contaminate their hands with bacteria that can be transferred to food. Before handling food, people should wash their hands thoroughly with warm water and soap for at least 20 seconds."

Countertops where food is prepared should also be kept clean. To kill bacteria, use a solution of 1½  teaspoons of household bleach per gallon of water. It is important, also, to wash dishcloths and sponges regularly in hot soapy water because, when wet, these materials are good places for bacteria to grow.

Cutting boards require special attention to keep bacteria from spreading. Since raw meat, especially poultry, is the food most often contaminated with disease-carrying organisms, it is important to clean cutting boards that have been used for raw meat. Use soap and hot water, plus a germ-killing agent such as the chlorine solution or a commercial antibacterial product.

It is best, Waldo says, to use one cutting board for meat and a different one for ready-to-eat foods so cross-contamination does not occur. The cutting boards should be made of hard maple or plastic and not of soft, porous materials. Always keep cooked and ready-to-eat foods away from raw meats during food preparation.

Raw vegetables are important to good nutrition, but organisms that live in soil can also cause illness, Waldo points out. Botulism, an uncommon but dangerous disease, is caused by bacteria, which live in soil and grow where there is no oxygen. She recommends washing vegetables under cold running water and rubbing them vigorously until all visible dirt has been removed.

Another way to prevent food-borne illness is to remember the "Danger Zone." This is the temperature range in which bacteria will grow most rapidly, between 41 and 140 degrees Fahrenheit. The longer food is left at this temperature range, the greater the possibility the bacteria will multiply to the point where they can cause illness.

"Keep hot food hot and cold food cold," Waldo says. "Hot food should be kept at 140 degrees Fahrenheit or hotter, and cold food should be kept at 41 degrees or colder. Don’t take chances. Don’t leave food at room temperature. It is best to refrigerate food as soon as possible.

"Almost all healthy people carry staph bacteria," she points out. "If someone coughs or sneezes around food, that food is likely to be contaminated. What people don’t realize is that staph can’t be killed by cooking like most other bacteria, so it is important not to let food stay at a temperature that allows it to grow rapidly and reach the danger stage."

Foods most likely to be involved in staph illnesses are pastries, custards, salad dressing, sandwiches, sliced meats and ready-to-eat foods. Leftovers, especially leftovers that have been allowed to sit out at room temperature, are responsible for the vast majority of staph food-borne illness, she said.

A mistake people sometimes make is putting a large amount of hot food in a big container to refrigerate it, according to Waldo. "For example, if you make a big pot of stew, it won’t cool down very fast. If you stick the pot of stew in the refrigerator, it could still be at 60 or 70 degrees many hours later. Put your pot of stew in cold water in the sink for a while, or divide up the stew and refrigerate it in smaller containers."

Unlike the staph bacteria, most "bad bugs" can be killed by cooking. Use a thermometer to be sure that meats, poultry and seafood are cooked to the proper temperatures. The FDA recommends beef, lamb and pork be cooked to at least 160 F, poultry to 180 F. Seafood should reach an internal temperature of 145 F.

Since poultry is the number one carrier of disease-causing organisms (the FDA estimates that 60 percent of raw poultry carries some dangerous bacteria), it is especially important never to eat poultry that is pink inside. Even rare pink beef carries a higher risk of illness than beef that is thoroughly cooked.

"Last year Menard County had a huge outbreak of E. coli," Waldo remembers. "This normally comes from undercooked ground beef. There was a big gathering of people, and 250 to 300 of them became ill."

Eggs, along with meat, poultry and fish, are often contaminated with the salmonella bacteria. Eggs should be cooked until the white and yolk are firm, and foods containing raw eggs, such as homemade mayonnaise, eggnog, cookie dough and cake batter, should be avoided.

Even cooked foods should not be left standing at room temperature for more than an hour or two. Waldo’s rule of thumb for determining whether food might have been in the "Danger Zone" long enough to become contaminated is simple: "When in doubt, throw it out."

It is important not to store potentially hazardous foods in the refrigerator too long. The FDA recommends that uncooked chicken, fish, and ground meats should be kept in the refrigerator no more than one or two days. Beef steaks and roasts and pork chops and roasts can be kept three to five days. Milk should be kept no longer than five days, cheese three to four weeks, and fresh eggs three weeks.

Food safety experts say that many cases of food-borne illness go undiagnosed, and they believe the number of instances is underreported. Waldo would like anyone who suspects an illness caused by food or water to contact the health department. However, she says, most people don’t call until they are feeling better, and then it is often too late to determine what caused the illness.

"I’ll get a call from someone saying a group ate at a restaurant and all got sick. Then I find out the dinner was a week ago and none of them went to a doctor. The food is gone, the doctor can’t get a stool sample, and there’s nothing we at the health department can do about it."

She would like to have such incidents reported as soon as possible so a doctor can determine if a food-borne illness did occur and the health department can inspect the restaurant or other site where the food was served.

[Joan Crabb]

Get well, live well, be well

Gearing up for health fairs

[MARCH 21, 2000]  The 14th annual Children’s Health Fair will be held at the Indoor Sports Complex of the Lincoln Park District at 1400 Primm Road on Friday, March 24, from 8:45 a.m. to 2:30 p.m. "Health Starts 2000," this year’s edition of the Community Health Fair, will focus on innovations in health, fitness and medicine for the new millennium. These events will be Saturday, March 25, from 9 a.m. to 2 p.m. at the Lincoln Park District as well. Admission is free. Everyone is invited to attend.

The 14th annual Children’s Health Fair will be held at the Indoor Sports Complex of the Lincoln Park District at 1400 Primm Road on Friday, March 24, from 8:45 a.m. to 2:30 p.m.

Fifth grade students from Lincoln and Logan County schools will be brought to the Indoor Sports Complex for two hour-long segments during the day. Home-schooled fifth grade students are also invited to attend. The goal of the Children’s Health Fair is to encourage children to learn about health in a way that allows them to play an active part in the learning process. More than 30 agencies will be represented at the fair.

The children will receive information about such topics as cancer prevention, exercise, nutrition, hospitals, dental health, disabilities, drugs/alcohol, emergency services, farm safety, personal hygiene, personal safety, posture, senior citizens and vision.

A new feature at the fair this year is the Heart Adventure Challenge Course. Research studies have supported the idea that children learn best through play experiences. The Elementary Heart Adventure Challenge Course from Western Illinois University does just that. Children learn about the most important muscle in the body by going through it. They are physically involved while navigating the blood’s pathway through the body.

Following last year’s successful event; the students will once again have a "scream out" against the tobacco industry in the American Cancer Society’s Great American SmokeScream Contest. Classes will compete against each other using screams they have written containing messages to the tobacco industry about the dangers of smoking. The best screamers will be treated to a class pizza party.

The students are encouraged to make health-related posters before the Health Fair. Prizes will be awarded and the posters will be displayed at the fair. The top four winning posters will be on display at Burger King, Hardees, McDonald’s and Taco Bell restaurants before the health fairs.

"Health Starts 2000," this year’s edition of the Community Health Fair, will focus on innovations in health, fitness and medicine for the new millennium. The events will be Saturday, March 25, from 9 a.m. to 2 p.m. at the Lincoln Park District’s Indoor Sports Complex. Admission is free. Everyone is invited to attend.

More than 60 organizations will have displays and some will offer health screenings. Guests at the fair will learn new and innovative approaches to wellness through non-traditional alternatives to medicine. Internet browsers can take a firsthand look at what’s available on health and fitness Web sites. Guests will also have an opportunity to win valuable door prizes donated by area merchants.

More than a dozen popular health screenings will be offered at this year's fair. Screenings available at no charge include the following:

There will be a small fee for two screenings, to help defray the expenses involved with offering the tests.

People interested in the screenings should plan to arrive early enough to allow time for all of the screenings to be done before the fair ends. Those who arrive after 1 p.m. may not be able to complete all the screenings. Fasting is not necessary before the tests. Screening is an accurate and safe procedure when done by trained health care professionals.

The American Red Cross will again be conducting a blood bank in conjunction with the Health Fair, from 9 a.m. to 2 p.m. The gift of blood can help save someone’s life, so people are urged to make plans to give at the American Red Cross Blood Bank. First-time donors are welcome.

The Logan County Health Department will be holding car safety seat inspections at the Lincoln Community High School. Four out of five car seats are used incorrectly. In the U.S. during 1996, 1,813 fatalities were reported for children 14 and under in motor vehicle crashes. Of these deaths, 37 percent were children 4 and under. People are invited to have their children’s car seats checked on March 25 from 10 a.m. to 2 p.m. Call 735-2317 to schedule an appointment.

Making a return visit is the Child Identification Program, a popular service brought to the fair by the Lincoln Police Department. Parents will have the opportunity to have their children fingerprinted at no charge. Fingerprinting has been very beneficial to the police in locating missing children. Parents are urged to take advantage of this service offered from 9 a.m. to noon.

Smokey Bear of the Forestry Department of the Illinois Conservation Service and Sgt. McGruff of the Lincoln Police Department will also be on hand throughout the day promoting safety.

A Tot’s Park will also be a part of the fair this year. Youngsters can play on the equipment while moms and dads are visiting the exhibits and displays. This area will be under adult supervision.

Bingo will be available to guests of the fair from 10 a.m. to 1 p.m. Maple Ridge Care Center is sponsoring this activity for all ages

Nutritious foods, prepared by Lincoln Land Catering, will be available for purchase at the fair as well.

All ages will be treated to scheduled entertainment throughout the day.

  9:45 a.m. Performance by Vince and Larry, the crash test dummies from the National Highway Traffic Safety Administration. They will do a brief skit promoting seat belt safety.

10:00 a.m. Dan Dugan and his students of Lincoln Yoshuka International Karate will give a spirited demonstration.

10:30 a.m. The Lincoln Bible Church will present a Puppet Show. The teen group of the church is making their second visit to the fair with this safety-oriented program.

11:00 a.m. The Aerobics Department of the Lincoln Park District will perform. Aero-Kick, a hot, new style of exercising will be featured.

11:30 a.m. Sheila Farmer of Animal Control will stop by with a friend or two. It is well documented that pets have a positive effect on our mental and physical health. Sheila will be explaining the many opportunities available to adopt a pet.

12:00 p.m. LinPro Square Dancers will perform, with do-si-dos and promenades for the enjoyment of fair guests.

12:30 p.m. The Hype Puppets will take center stage. Lincoln Junior High School’s HYPE (Helping Youth in a Positive Environment) group is making their first appearance at the fair.

  1:00 p.m. The Possum Holler Pickers will bring the sounds of bluegrass music to the fair.

The Community Health Fair is co-sponsored by the Lincoln Park District and the Logan County Health Department.

Questions about the children’s health fair or the 15th annual community health fair should be directed to Marcia Greenslate at the Lincoln Park District (217-732-8770) or Marcia Dowling at the Logan County Health Department (217-735-2317).

[LDN]

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