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Home  Articles Health Don't Let Foodborne Illness Spoil Your Summer Fun
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Don't Let Foodborne Illness Spoil Your Summer Fun |
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Written by News Canada
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(NC)-With the warm days of summer upon us, most of us are eager to spend time outside barbequing and picnicking with family and friends. Although outdoor summer meals can be great fun, the heat and humidity of the season can facilitate the spoilag....
Don't Let Foodborne Illness Spoil Your Summer Fun
by: News Canada
(NC)-With the warm days of summer upon us, most of us are eager to spend time outside barbequing and picnicking with family and friends. Although outdoor summer meals can be great fun, the heat and humidity of the season can facilitate the spoilage of foods and the proliferation of harmful bacteria such as E.coli and Salmonella, which can often lead to food poisoning.
According to Toronto based family physician Susan Brunt, when enjoying meals outside remember these helpful tips to make sure foodborne illness doesn't spoil your summertime fun:
Start with your hands: To avoid the spread of germs, wash your hands thoroughly with soap and water before and after handling and preparing foods
Heat things up: Use an instant-read thermometer to check if food is thoroughly cooked. According to the Canadian Food Inspection Agency, you should cook meat to at least these internal temperatures: whole chicken and parts- 82ºC-85ºC; turkey pieces-77ºC; beef roast and steaks-63ºC; pork chops and ribs-70ºC; ground meats-71ºC. Also make sure to insert the thermometer in the thickest parts of the meat and in several places to ensure that it is cooked throughout
Don't forget to rinse: Bacteria that cause food poisoning aren't just limited to meat products. Before enjoying summer's bounty, such as cantaloupes, peaches, and tomatoes, make sure you thoroughly wash all produce. This includes fruits and veggies with rinds you don't eat
Keep cold foods cold and hot food hot: Chill and refrigerate leftovers immediately and make sure that hot foods remain hot
Wipe away the germs: Use a disinfectant such as LYSOL® Antibacterial Kitchen Cleaner to prevent cross-contamination in the kitchen and around the grill area.
Cross-contamination is the accidental spread of germs from food to surfaces, like cutting boards and counters, or to other foods that are not cooked, like salads and breads.
Keep meats and vegetables separate: To avoid cross-contamination, when the juices from raw chicken or meats are left on a cutting board or plate, use a separate one for vegetables and fruits.
For additional information on how to avoid foodborne illness, call for a free copy of the "Summer Safety-Put Your Family First on the Road to a Safe and Healthy Summer" brochure at 1-800-99-LYSOL.
About The Author
News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.
News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial "fill" items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.
This article was posted on August 4, 2002
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