Summer is almost here!

Submitted by Janell Smith

Summer is almost here. Unfortunately, it is the time of year when we see an alarming increase in one big threat to our wellness--food borne illness. We might pass the diarrhea, abdominal cramping, fever, vomiting and severe exhaustion that we feel as the "summer flu" but more likely it is caused by a long list of microorganisms with tongue-twisting names that may invade our food supply.

Foods most likely to harbor offending organisms include meat, milk and other dairy products, fresh pasta, seafood, egg products, tuna, potato and macaroni salads, cream-filled pastries, and even water.

The FDA recognizes that a large percentage of all such illness results from unsafe handling of food at home, and so have established a number of guidelines to help us keep our food safe: (1) Get perishable foods into the refrigerator as quickly as possible after buying them. (2) Wash raw vegetables and fruits thoroughly. (3) Keep your kitchen counters, cutting boards, and food preparations areas clean. (4) Wash your hands before preparing food and again after handling raw meat, poultry, or eggs. (5) Keep hot foods hot (more that 140 degrees F) and cold foods cold (less than 40 degrees F). Keep foods out of this "danger" zone. (6) Respect the 2-hour rule: food should not remain in the danger zone (40-140 degrees F) for more than 2 hours. This is long enough for the microorganisms to multiply enough to make you sick. (7) When in doubt, throw it out! If you have any questions about the safety of a food, don't even taste it, just toss it.

With these guidelines in mind, when you head off on a picnic or to a family reunion, be sure you carry your food in an ice chest. Wash your hands carefully and frequently. Be sure all plates and utensils are clean, and that the water you drink is from a pure source. Then sit back, eat, relax, and enjoy summer.

Faculty/Staff Bulletin--June 4, 1998