Foodborne illness affects 48 million Americans annually; the risk doubles in the summer. Undercooked chicken, burgers, and hot dogs are some of the most common cookout culprits. (Adobestock)
July is National Picnic Month — a great opportunity to enjoy an outdoor meal with family or friends. But before you pack up the cooler or fire up the grill, remember to prioritize food safety.
An estimated 48 million Americans are sickened with foodborne illness every year, and over 3,000 die. Because bacteria thrive in hot, humid weather, the risk of becoming ill from contaminated food doubles in the summer.
Perishable foods can be left unrefrigerated for two hours before becoming unsafe to eat. But microbial counts skyrocket in outdoor temperatures of 90 degrees or more, shortening that time frame to one hour. Often, victims don’t realize they’re ingesting something tainted food because the pathogens rarely affect the food’s look, taste, or smell.
The first signs of illness may start in as little as 30 minutes, but most people get sick within four to six hours. (A minority of infections can take up to two weeks to develop.) Symptoms include nausea, vomiting, diarrhea, and fever, and generally resolve in 48 hours.
Those at highest risk for severe foodborne illness and its complications — dehydration, kidney failure, meningitis, or death — include adults over 65, children under 5, those who are pregnant, and individuals with weakened immune systems from chronic conditions like cancer, diabetes, or autoimmune disease.
Nearly 90% of cases are caused by one of four microbes. Three are bacteria found in the guts of healthy food animals: salmonella, campylobacter, and clostridium. A single drop of contaminated chicken juice contains enough campylobacter to make one person extremely sick.
The other is a virus — norovirus — spread by infected humans preparing cuisine with unwashed hands.
Less common but important causes of foodborne illnesses include strains of the bacteria E. Coli and listeria, found in soil, water, and sewage. Both are associated with severe disease and death: In particular, 90% of listeria victims in the United States require hospitalization, and one in five die.
Four food safety practices —clean, separate, cook, and chill — are the best ways to prevent getting sick from your picnic fare. (AdobeStock)
Picnic edibles most likely to be contaminated include underdone hamburgers, hot dogs, and poultry; deli meats; salads (particularly those containing green leafy vegetables or sprouts); fruits (especially melons and avocados); and deviled eggs. Commercial mayonnaise, believed by many to be a culprit, is an unlikely source of infection: Its acidic ingredients, vinegar or lemon juice, prevent bacterial growth. It’s the eggs, potatoes, or chicken mixed in with mayo that’s the medium for microbes to multiply.
Prevent foodborne illness by keeping these four food safety practices in mind:
- Clean: Wash your hands, cutting surfaces, and utensils with soap and water frequently; scrub all fruits and vegetables under running water.
- Separate: Bacteria and viruses can spread from one food item to another. Avoid cross-contamination by using one cutting board for fresh produce and another for raw meat, poultry, or seafood. Use separate plates for raw and cooked foods.
- Cook: Make sure your food is cooked to the proper internal temperature. For example, hamburgers must reach 160 degrees; hot dogs and poultry, 165.
- Chill: Put food on ice — including leftovers — within two hours of serving, or within one hour if it’s 90 degrees or higher outside.
Pack your cooler tightly with ice and put it in the shade to keep foods colder longer. Put beverages in a separate cooler — they’re accessed more often. Serve your picnic meal course-by-course rather than on one large platter. Opt to bring foods that need no refrigeration, such as corn chips and salsa, crackers and hummus, nuts, and falafel.
If you have mild food poisoning, switch to easily digestible foods like crackers, unbuttered toast, or bananas until you feel better. Stay hydrated by drinking water, clear juice (like apple or cranberry), broth, or sports drinks; avoid caffeine and alcohol. Call your health professional if you are pregnant; have bloody vomit or diarrhea; suffer neurologic symptoms like confusion or blurred vision; or have any symptoms lasting more than three days.
Dr. Mary Jenkins, a contributor to the Herald and member of its board of directors, retired after nearly 40 years as a family practice physician in New York state.