Newswise — The family cooks have spent the last few days preparing for the annual family reunion. The chicken is fried, the baked beans are done, the cupcakes are frosted and grandma's famous potato salad is almost complete. Everything is perfect. Or is it? Later, the whole family is trying to see who can make it to the bathroom first. Welcome to a cook's worst nightmare: food poisoning. According to Martha Barclay, Western Illinois University's department of dietetics, fashion merchandising and hospitality professor and food safety expert, 80 percent of food safety issues are in the home. These issues could be magnified around events such as barbeques, parties and holidays and summertime activities like picnics, fairs and festivals.
"Food poisoning is always an unwelcome guest at any time, but when there are more people in the kitchen, there is a greater chance for illness to happen," Barclay said.
Barclay shares a few tips for those preparing food for this year's reunion or backyard barbeque:
"¢ Feeling sick? Don't cook! If you don't feel well, let someone else do the cooking.
"¢ Wash your hands! Thoroughly wash before preparing food, between tasks, and anytime your hands become dirty. Our hands transmit germs to everything we touch. If you have plastic gloves, wear them during preparation, and especially when handling foods that are not cooked. Wear gloves while serving food, your hands will stay clean and food products will be protected. Just remember to change the gloves when they become soiled.
"¢ Plan ahead! Thaw food, particularly meat, in the refrigerator. Plan ahead as certain items may have to thaw for several days. Thawing it in the refrigerator reduces the growth of micro-organisms that may make people ill. "¢ Use a thermometer! For all foods that are prepared and cooked, it's a good idea to test them for doneness using a thermometer. This also ensures that the food is cooked to the proper temperature. Remember to cook most meat to 165 degrees (F)! "¢ Refrigerate leftovers! Once the food is cooked and served, the safety concerns still aren't over. Leftovers should be refrigerated immediately after serving. Do not let food sit out at room temperature or outside baking in the warm sun and humidity. Food can become a feast for germs within 2-4 hours after cooking and could make someone very ill.
"Many foodborne illnesses associated with picnics and parties can be reduced dramatically by beginning with handwashing, then preparing and storing food properly, " Barclay added. "The last thing anyone wants is their family and friends walking away from a barbeque or a family gathering sick."
RSS