A Healthy You: Remember Food Safety During Picnics and Parties

by Cindy GatesIt’s getting time for graduation parties and picnics. America’s food supply is among the world’s safest. Like most people, you probably know the three basic food safety rules for serving, handling, and storage: keep food clean, keep hot foods hot and keep cold foods cold.But when times get hectic, do you always follow these rules? Because of the health risk imposed, follow the proper advice for preparing and eating foods to reduce the risk of foodborne illness.Foodborne illness is also an economic burden - linked to medical expenses, lost productivity, and even death. The USDA estimates that $6.9 billion annually are associated with the five bacterial pathogens (salmonella, listeria, campylobacter, and 2 kinds of E.Coli).Do you have an upset stomach, diarrhea or fever? You could have a foodborne illness that was caused by eating contaminated foods. Symptoms are often mistaken for other health problems and everyone reacts to foodborne bacteria differently.Life begins at 40! Between 40 and 140 degrees F. This is where a single bacterium can multiply to become trillions in just 24 hours. Under the right conditions, bacteria double in number every 20 minutes or so. You can’t taste or smell most bacteria. Yet, they live everywhere from foods, your pets, surfaces, on your skin and under your fingernails.To survive and multiply, bacteria need time and the right conditions: food, moisture, and warm temperatures. The ideal temperature for bacterial growth is between 40 and 140 degrees F. Above 160 degrees, heat destroys bacteria and below 140 degrees, refrigerating slows their growth. So if you have leftover sandwiches from the graduation party that have been sitting out for more than 2 hours, follow this common sense advice: when in doubt, throw it out.Have you ever wondered?•  if you need to worry about mayonnaise in picnic foods. Mayonnaise is a highly perishable spread, so it must be chilled. Mayonnaise is made with pasteurized ingredients and contains salt, which can help slow bacterial growth. But most of the time, it’s not the mayo that poses the risk, but the chicken, tuna or eggs that causes the illness.• if fish you catch are safe to eat? About 20 percent of fish eaten in the United States are caught for personal use. They are OK to eat if cooked and stored properly. However some waters are contaminated so also check with the local authorities for current safety status.A Healthy You is a regular column about nutrition, healthy living and cancer care. It is written by Cindy Gates, RD and LD and the Cancer Center’s Oncology dietitian, herbalist and Certified Wellness Coach.