How to prevent foodborne illness

Most of us have gotten sick at least once from food we have eaten. While most food related illnesses pass within a couple days, it can be a different story for older adults, young children, pregnant or nursing women, and anyone with a weakened immune system. Taking steps to increase food safety for these groups also keeps food safe for everyone else.

Food for thought on food safety:

The U.S. food supply is among the safest in the world, yet it still can contain harmful pathogens, including viruses, parasites, bacteria, and spores.

Each year, over 48 million people in the U.S. get sick from food. That means 1 in 6 of us will get sick this year.

Of those who get sick, over 125,000 will be hospitalized, and 3,000 will die.

With age, the immune system often slows or weakens. Diabetes, arthritis, cancer, cardiovascular disease and some medications further weaken the immune system. Age related declines in taste, smell and sight make it more difficult to read expiration dates or identify spoiled food.

It is tricky to identify the food that causes an illness. For example, salmonella can cause illness within as little as six hours after eating but it may take two months after eating a food infected with listeria to develop symptoms.

Four steps can greatly increase the safety of foods we prepare at home, order at restaurants, and eat at potlucks or at the beach.

Step 1: Clean: wash hands and surfaces often.

This step is critical because bacteria can easily spread, getting on cutting boards, utensils, and food.

Wash hands in warm soapy water for at least 20 seconds and properly clean kitchen surfaces and utensils with hot soapy water.

Consider sanitizing cutting boards and counter tops with a mixture of 1 tablespoon of bleach with 1 gallon of water.

Remember to wash fresh fruits and vegetables and clean cans before opening.

Step 2: Separate: don’t cross-contaminate.

Cross-contamination happens when bacteria is transferred from one food to another through contact.

Raw meats, seafood, eggs, and poultry are the most common culprits. Keep them (and their juices) away from foods that will not be cooked before eating — for example, fresh fruits and vegetables.

Clean and sanitize cutting boards after using them to cut raw meats.

When picnicking or at a beach barbeque, keep the raw meat for grilling in a separate cooler than the drinks, mac salad, and other foods that won’t be cooked.

Step 3: Cook: cook to safe temperatures.

Use a food thermometer to measure the internal temperature of meats. To properly measure the internal temperature, insert the thermometer into the thickest part of the meat. And remember to wash the thermometer.

Steaks, roasts, and chops of beef, pork, veal, lamb as well as fish should always be cooked to at least 145 degrees Fahrenheit.

Eggs and ground beef, pork, veal, and lamb need to reach a minimum internal temperature of 160 degrees Fahrenheit.

All types of poultry (whole, pieces, and ground) and any type of leftovers must reach at least 165 degrees Fahrenheit internally.

When eating out, request that foods be cooked fully as undercooking can cause illness.

Step 4: Chill: Refrigerate promptly.

Bacteria grows more quickly in warm temperatures, so in Maui it’s important to refrigerate all foods within one hour of cooking or purchasing. This includes rice. If left on the counter, rice can become unsafe.

Big pots of food like chili and chicken long rice should be separated into smaller more shallow containers so they cool more quickly in the refrigerator.

Thawing meats on the counter at room temperature can allow bacteria to grow quickly enough that cooking won’t make the food safe.

Following these four steps will make the food you serve to all ages safer and reduce your risk of becoming that 1 in 6 who will get sick from food this year.

If you are interested in more in-depth food safety information, consider visiting the following websites:

¯ CDC’s Four Steps to Food Safety: Clean, Separate, Cook, Chill website, https:// www.cdc.gov/foodsafety/keep -food-safe.html

¯ FDA’s Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases, https:// www.fda.gov/media/83744/ download

¯ US Department of Health & Human Services’ Food Safety website, https://www. foodsafety.gov

¯ USDA’s Food Safety website, https://www.fsis.usda .gov/food-safety