Ensure your cookout does not make you sick

  • Published
  • By 60th Medical Group Public Health
  • 60th Medical Group Public Health

TRAVIS AIR FORCE BASE, Calif. – It’s the season for barbeques, cookouts and tailgate parties, but don’t get so caught up in the fun that you forget to protect yourself and those around you from commonly transmitted bacteria, parasites, viruses and toxins that can result in foodborne illness.

 

The Centers for Disease Control and Prevention estimates that approximately one in six Americans – about 48 million people – could suffer from a foodborne illness this year, resulting in roughly 128,000 hospitalizations and 3,000 deaths. 

 

To ensure the community at Travis Air Force Base, California, enjoys a healthy, safe and active summer, public health will focus on three main topics to prevent foodborne illness: awareness and prevention, signs and symptoms and general practices for safe food handling.

 

Awareness and prevention

 

Many foods contain or can easily grow illness-causing agents such as campylobacter, E. coli, norovirus, shigella and salmonella, if not properly handled, cooked and maintained at the proper temperature.  Wear gloves or use clean utensils to handle food and wash hands thoroughly – for at least 20 seconds – using an antibacterial soap. 

 

Signs and symptoms of foodborne illness

 

  • Vomiting with or without nausea

  • Diarrhea

  • Abdominal pain with or without cramps

  • Loss of appetite

  • Fever 

 

Seek immediate medical attention if you have any of these signs and symptoms after consuming prepared food at an event.

 

General practices for safe food handling 

 

The Food Safety and Inspection Service recommends four basic steps to keep food safe: clean, separate, cook and chill.

  • Clean hands, surfaces and utensils with soap and warm water before cooking and wash your hands for 20 seconds before and after handling raw food.

  • Use separate cutting boards, plates and utensils for raw meat or poultry and ready-to-eat food to avoid cross-contamination.

  • Confirm foods are cooked to a safe internal temperature using a food thermometer.

  • Chill foods promptly after cooking if not consuming immediately.  Don’t leave food at room temperature for more than two hours or more than an hour if the ambient temperature is above 90°F.

 

To destroy harmful bacteria, cook food to the following temperatures:

  • Beef, pork, lamb and veal steaks, roasts and chops: 145°F (63°C)

  • Beef hamburgers: 160˚F  

  • Ground meats: 160°F (71°C)

  • Whole poultry, poultry breasts and ground poultry: 165°F (74°C)

 

Other food safety tips

 

Seal leftovers within two hours of cooking. Divide them into smaller portions and refrigerate or freeze in shallow containers for quicker cooling.

 

Stock the cooler with ice or frozen gel packs to keep perishable foods cold.  Avoid temperature fluctuation inside the cooler by packing perishable foods in one cooler and beverages in another.  If driving, keep the cooler in the coolest part of the car.  If outdoors, place the cooler in the shade when possible.

 

For more information and tips on preparing safe summer meals, visit FoodSafety.gov, or call the Public Health Office at 707-423-5470.