Don't Let Food Poisoning Be An Unvited Guest At Your Party

Header--Montgomery County, Maryland. Press Releases

ma/safefood.pr 00-259

CONTACT: Mary Anderson, 240-777-6534

FOR IMMEDIATE RELEASE: June 29, 2000

DON'T LET FOOD POISONING
BE AN UNVITED GUEST
AT YOUR PARTY

Summer's here and it's high season for parties, weddings, family reunions and cookouts. It's also the worst season for food poisoning, according to officials at the Montgomery County Department of Health and Human Services. "The chances that you'll get food poisoning in the summer are about one and a half times as high as for other seasons during the year," according to Tina Lacey, RN, manager of the disease control program.

"In Montgomery County, between one and two hundred cases of salmonella occur every year," said Lacey. "During 1999, 32 percent of salmonella cases occurred in June, July and August." Salmonella is one of the most common bacteria found in foods that are improperly cooked. While not usually fatal, this type of food poisoning usually occurs 12 to 36 hours after eating contaminated food. Symptoms include headaches, nausea and vomiting, abdominal pain, diarrhea and fever.

Food likely to contain bacteria when undercooked include eggs, meat, poultry, fish and cooked high-protein vegetables that have not been refrigerated after cooking, such as rice, potatoes and beans. The following tips will help you enjoy the summer after the party has ended:

Cook food to at least 140 degrees Fahrenheit (F), pork to at least 150 degrees F., ground beef to 155 degrees F., poultry to 165 degrees F, stuffing and stuffed meat to at least 165 degrees F. Hot foods should always be served while still hot.

Cook hamburger patties and meat loaf until the center is NOT pink and the juices run clear. Crumbled ground meat should be cooked until no pink color remains.

When making cold salads and sandwiches-or any food served cold-refrigerate all ingredients (below 40 degrees F.) before mixing, then return to the refrigerator until served.

Thoroughly clean utensils and cutting surfaces between the preparation of different food items, especially after handling raw poultry, beef, pork and eggs. Raw eggs have surface bacteria, which could contaminate other foods. Never put cooked meat on the same platter that was used for raw meat.

Don't buy or use cracked eggs.

Don't thaw meat and poultry at room temperature. To keep the outside of these foods cold while the inside is still defrosting, thaw them overnight in the refrigerator or under cold running water. Microwave ovens can be used to safely thaw meat and poultry, but cook immediately.

Promptly refrigerate leftovers. Store food in shallow uncovered containers to cool rapidly.

Reheat leftovers thoroughly (165 degrees F. or more) before serving.

Wash hands with soap and water before preparing food, after handling raw food and after using the bathroom or playing with pets.

Prepare food as close to serving time as possible. This eliminates the time element that can allow bacteria that may be present to increase to large numbers. Buffet tables can remain at room temperature for about two hours.

Finally, when in doubt, throw it out.

For more information about safe food preparation and handling, call the United States Department of Agriculture's meat and poultry hotline at 1-800-535-4555. For more information about food poisoning, call the Department of Health and Human Services' Communicable Disease Control Program at 240-777-1755.

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