Physician Health Articles
Sutter Davis Hospital

Hamburgers, Hot Dogs and Food Poisoning
By:  Ruth Liu, M.D.
Summer is a great season for vacations, family reunions, graduations, picnics and camping trips.  Unfortunately it can also be an unhealthy time if food preparation causes illness to your family.

It seems that food recalls are always in the news, so you can never be too careful with the stuff you choose to eat.  Following a few simple precautions may decrease the rate of food-borne illnesses from your summer fun.

Keeping things clean is the most important rule to remember.  First, you must clean your most useful cooking tools - - your hands.  Always wash your hands with soap and water for at least 20 seconds before and after handling food.  Second, you should thoroughly clean surfaces before and after any food contact.  To do this use a low concentration of bleach: 1 teaspoon of household bleach to 1 gallon of water in a spray bottle will work to sanitize.  Third, remember to wash and clean raw fruits and vegetables using cold running water.  Root vegetables and melons should be cleaned with a soft brush and always remove the outer leaves of lettuce and cabbage.  These simple cleaning preparations will help drastically reduce your risks.

The safe handling and cooking of meats is also very important.  Always be careful not to cross contaminate. For example, don’t put raw meat and cooked meat on the same surface.  Cooking temperatures must also be carefully watched; make sure to check the internal temperatures before serving.  Ground meat should reach an internal temperature of 160°F, chicken and turkey should reach 165°F, and steaks and roasts should reach 145°F.

Keeping foods at the right temperature even when it is raw or cooked is also extremely important.  Remember to never leave foods unrefrigerated for longer then 2 hours.  Leaving food on the serving table or not putting away leftovers in a timely manner opens the door to dangerous microbes that can start growing after only two hours at room temperature.  Raw vegetables and fruit also fall under this category once you have cut them.  Remember to keep cold foods at an internal temperature of 40°F and hot foods hot at an internal temperature of 140°F.

Food poisoning can definitely damper your summer fun.  You may have food poisoning if you exhibit these symptoms: nausea, vomiting, abdominal cramping, diarrhea and dehydration.  Dehydration can become a problem if you are sick, so make sure to take small sips of clear liquids throughout the day and suck on ice chips.  You can also use an oral rehydration solution.  Severe signs of dehydration include dizziness when standing, decrease urination and dry mouth and throat.

Food poisoning can be a very serious illness.  Remember to consult your health care provider if you have diarrhea lasting more than three days, fever above 101.5°F, bloody stools and have prolonged vomiting.

For more information about food safety or storage, visit www.CDC.gov