Date: August 9, 2006

Warm Weather Dining and Foodborne Illnesses

Summertime means hot weather and outdoor dining and picnics.  The Nassau County Department of Health reminds residents that in the hot weather, food is more susceptible to spoilage.

Temperature and time, as well as personal hygiene, are critical factors that can lead to foodborne diseases.

The following are some recommendations to help prevent foodborne diseases:

When storing or transporting food, kept the food’s temperature below 40 F. or above 140 F.

When preparing poultry, pork or beef, make certain it is cooked until the juices run clear.  The best way to check that cooked foods are safe to eat, including those foods cooked on a barbecue, is to measure their internal cooking temperature with a chef’s type of stem thermometer.  Poultry should reach 165 F. on the thermometer; ground beef should reach 158 F.; pork should reach 150 F.; solid cuts of meat or fish should reach 140 F.

No cooked food, or foods which are ready to eat (salads, sandwiches, etc.) should ever come in contact with a plate, cutting board or utensil that has been used to hold or prepare raw meat, fish or poultry.  If a plate or cutting board is to be reused after holding raw meat or poultry, it should be thoroughly cleaned before using again.

To help prevent foodborne diseases such as Hepatitis A, Salmonella, E coli and other diseases, be aware of personal hygiene.  Do not touch food which is ready to eat with bare hands. Remember to wash your hands after sneezing, coughing, using the toilet or changing diapers.  And, if you are ill, do not prepare food at all.