MOST FOOD-BORNE ILLNESS CAN BE PREVENTED

Outbreaks of food poisoning involving E coli. Recall of food products that contain listeria bacteria. Warnings that chicken can be contaminated with salmonella.

There seems to be an increase in such reports in the news of bacteria-contaminating food causing illness. Steve Sikes, environmental public health specialist with the Cape Girardeau County Public Health Center, said much of this increase is due to a better reporting system than in the past.

"I think the increase in reports on outbreaks is due more to better reporting than because the number of outbreaks is increasing," Sikes said.

But while our nation's food supply is generally safe, Sikes said, people still should be aware of the dangers of contaminated food and should learn to prevent such contamination. In fact, "Cook It Safely" is the theme of Food Safety Education Month, a joint effort in September of the U.S. Department of Agriculture and the U.S. Food and Drug Administration.

Food-borne illnesses occur when bacteria grow on food that is then eaten. Symptoms include nausea, vomiting, diarrhea or fever. In most cases, symptoms last only a few hours or days, but in some cases, symptoms may be severe and may even cause death, according to the FDA and USDA.

The leading cause of food-borne illnesses, according to the Center for Disease Control, is not an unsafe food source, which accounts for only 3 percent of food-borne disease outbreaks. Instead, CDC figures show it is improper cooking and holding temperatures that accounts for about 55 percent of outbreaks, with poor hygiene the contributing factor in 24 percent of outbreaks.

Poor hygiene most often means keeping hands clean, Sikes said. His department emphasizes the importance of proper hand washing in its monthly food safety school.

"Most bacteria is passed through the fecal-oral route, when someone uses the bathroom then doesn't wash his hands properly. If that person then prepares food, the bacteria can be passed to the person eating the food," Sikes said.

Proper hand washing involves using warm water and soap, lathering hands for at least 20 seconds, making sure to get between the fingers and under nails, then rinsing all the soap off. Hands should be dried with a clean paper towel, which should then be used to turn off the faucet and, especially in a public restroom, open the door.

"Proper hand washing is important not just for food safety, but for viruses. It can help you stay healthier," Sikes said.

Also important in preventing food-borne illnesses is cooking and storing food at the ideal temperature.

The USDA and FDA recommend cooking food to 160 degrees (145 degrees for roasts, steaks and chops of beef, veal and lamb). Food not eaten immediately should be held at 140 degrees or above or cooled quickly to 40 degrees or below.

When cooling food, Sikes said it should sit out no longer than 20 minutes before being put in the refrigerator. If the portion you are cooling is large, like a roast or a big pot of chili, cut it into small pieces or store in several smaller containers. This lets the food cool more quickly.

A common practice that can lead to food poisoning is allowing frozen meats to thaw on the counter.

"The outside of the item thaws first and bacteria can begin producing on the outside long before the inside thaws," Sikes said.

He recommends planning ahead and thawing meats and poultry in the refrigerator or thawing under running water.

Another food-handling problem is cross-contamination, Sikes said. This occurs when bacteria-contaminated products like meat come in contact with food that won't be cooked like lettuce.

Cooking the meat will kill the bacteria it might contain, but just washing the lettuce won't kill that bacteria, Sikes said.

Store meats and poultry where they won't come in contact with or their juices won't drip on fresh produce or other foods that are not heated, Sikes said.

Food preparation areas should be sanitized after coming in contact with raw meat and poultry. Sikes recommends washing these areas with a solution of one capful of bleach added to a gallon of water.

For those who want to learn more about avoiding food-borne illnesses, the Cape Girardeau County Public Health Center holds food safety skills workshops each month. The two-hour program is held at 9 a.m. and 6 p.m. the second Tuesday of each month at the center, 1121 Linden. The program is free, but registration is required. Call 335-7846, Ext. 128.

The workshops are aimed at those who prepare food for the public, like employees of restaurants and grocery stores, but anyone can attend.

"The same science can be used at home," Sikes said. "It's a good basic course on food safety."