Dr. Lamont Sweet, Chief Health Officer for PEI, is reminding the public to be careful when handling and preparing food. During the summer season each year, it is common to see an increased incidence of illness due to salmonella and other bacteria in food.
Dr. Sweet said, “Salmonella causes fever, diarrhea and abdominal pain and nine cases have been diagnosed on PEI this summer. It is difficult to pinpoint a specific source of the contamination as people eat at various locations and often eat food prepared at restaurants and at home.”
It is important to note that bacteria are commonly present in raw meat and poultry and safe handling and cooking practices are necessary in order to prevent illness.
Dr. Sweet stressed the importance of following simple steps - wash hands and surfaces before handling different foods, cook food to proper temperature, and refrigerate promptly when food is not in use.
Hand washing continues to be the most effective way to prevent the spread of bacteria. Hands should be washed with warm water and soap for at least 20 seconds before and after handling food. It is also important to wash cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item and before going on to the next food. If people use cloth towels, wash them often in the hot cycle of the washing machine.
Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten.
Dr. Sweet adds, “Cross-contamination is how bacteria can be spread throughout the kitchen. When handling raw meat, poultry, seafood and eggs, keep these foods and their juices away from ready-to-eat foods. Also remember to separate raw meat, poultry, seafood and eggs from other foods in grocery shopping carts, grocery bags and in the refrigerator.”
“Food is safely cooked when it reaches an internal temperature of 74 degrees Celsius or 165 degrees Fahrenheit which will kill the harmful bacteria that causes food poisoning, noted Dr. Sweet. “The best way to ensure meat has reached a safe internal temperature is to use a food thermometer. Color is not a reliable indicator of how well the meat is cooked. It’s also important to remember that leftovers should be refrigerated as soon as possible after a meal.”
Dr. Sweet reminds the public that a refrigerator temperature of 40 degrees Fahrenheit or below is one of the most effective ways to reduce the risk of food poisoning. Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or vegetables sit at room temperature more than two hours before putting them in the refrigerator or freezer. Thawing food in the refrigerator also ensures food is kept at a safe temperature. For more information and tips on how to avoid food poisoning, please visit www.gov.pe.ca/environmentalhealth under the programs and food protection links.