7-18-06

Foodborne Illness

Summer is the time for outdoor picnics and barbeques, but unless precautions are taken, the results could be foodborne illness.

Foodborne illnesses increase in the summer months because the warmer temperatures cause food to spoil faster. Microorganisms can attack food that sits out for long periods of time at picnics and barbeques says Sybil Cox, registered dietitian at SIU School of Medicine in Springfield. She says it’s not the mayonnaise that causes food to spoil.

SOUND BITE: "The foods that tend to spoil at outdoor picnics or barbeques are often those foods that we don’t think of like the protein food – the lunchmeat, the chicken salad, the chicken or the hamburger that comes off the grill. Microorganisms like the protein in the food and they are likely often handled more often so our handling of those foods can put bacteria on the food as well."

To help prevent food from spoiling, Cox recommends putting food that needs to be chilled in a cooler with ice and keeping it in the cooler until time to cook or serve it. She says there are some other ways to help prevent food from going bad.

SOUND BITE: "If they feel like it's going to sit out for a while for the actual serving of the food, they can put it on things of ice or in bowls that keep things chilled. They should keep hot things hot and prepare the foods that are going to be coming off the grill right before serving . . ."

Cox says in the warm summer temperatures, foods should not sit out for more than one hour before being refrigerated. She also advises that raw meats be kept separate from all other food and anyone handling food should always wash their hands before and after preparation. If someone does get sick from food, they should see their family physician as soon as possible.

(This is Ruth Slottag at SIU School of Medicine in Springfield.)