Family and Consumer Sciences

The recent incident involving peanut butter which may have been contaminated with salmonella brings to mind issues of food safety. While this case involved food produced in a food manufacturing facility, we as consumers also play an important role in the safety of the food we eat. Many foodborne illnesses are the result of mishandling of food between the grocery store and the dining table.

Salmonella is only one of many organisms that can cause foodborne illness. Each year approximately 40,000 cases of salmonellosis alone are reported in the United States. Because many milder cases are not diagnosed or reported, the actual number may many times greater. Young children, the elderly, and persons with weakened immune systems, such as those already ill or undergoing medical treatments, are the most likely to have severe infections.

But, salmonella and other foodborne illnesses can be prevented. The key is to follow basic safe food handling steps of clean, separate, cook and chill:

Clean: Wash hands and surfaces often.

Wash your hands with warm soapy water for 20 seconds before and after handling food and after using the bathroom, changing diapers, and handling pets. Reptiles are particularly likely to harbor salmonella. People should always wash their hands immediately after handling a reptile, even if the reptile is healthy.

Wash utensils, cutting boards, dishes, and countertops with hot soapy water after preparing each food item and before you go on to the next item.

Consider using paper towels to clean kitchen surfaces. If using cloth towels, wash them often in the hot cycle of the washing machine.

Thoroughly wash fruits and vegetables with cool water before eating, even if you won't be eating the skin.

Separate: Don't cross-contaminate.

Separate raw meat, poultry, and seafood from other foods in your grocery cart and in the refrigerator so juices won't drip onto other foods.

If possible, use one cutting board for fresh product and a separate one for raw meat, poultry, and seafood.

Never place cooked food on a plate that previously held raw meat, poultry, or seafood.

Do not rinse raw meat or poultry before cooking. Washing increases the danger of bacteria being splashed onto ready-to-eat foods, kitchen utensils and counter surfaces in the area.

Cook: Cook to safe temperatures.

Use a clean food thermometer to measure the internal temperatures of meat, poultry, seafood, casseroles, and other foods to make sure they have reached a safe minimum internal temperature.

Cook poultry to 165 degrees and egg dishes to 160 degrees.

Do not eat or drink foods with raw eggs or unpasteurized milk. Ice cream, egg nog, or desserts in which eggs or egg whites are not cooked should not be eaten. Batters and doughs -- such as cookie dough -- should not be tasted before baking.

Chill: Refrigerate promptly.

Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours (1 hour if temperatures are above 90 degrees.)

Thaw food in the refrigerator, in cold water, or in the microwave -- not on the counter. Foods thawed in the microwave or in cold water should be cooked immediately after thawing.

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Editor's Note: Ann E. Ludlum is K-State Research and Extension Family and Consumer Sciences Extension Agent assigned to Bourbon County. She can be reached at (620) 223-3720; or by E-mail at: aludlum@oznet.ksu.edu