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A Public Safety Message from Kimball Medical Center
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June 6, 2007 -- Summertime is the perfect season to fire up the
grill and enjoy outdoor picnics and backyard barbecues. With summer
comes an increasing number of meals prepared and eaten outdoors
— meaning an increased risk for food poisoning.
“Food poisoning is typically caused when we
consume foods or beverages that have been contaminated with bacteria
either during handling or storage, or during the preparation or
cooking process,” explains Frances Liquori, D.O., a family
practice physician affiliated with Kimball Medical Center who has
offices in Jackson and Howell. “While the presence of bacteria
in our digestive system is normal and necessary for us to remain
healthy, certain strains of bacteria can also make us sick,”
she adds.
According to Dr. Liquori, some of the most common
bacteria associated with food-borne illness are salmonella and
E coli, but there are also other bacteria as well as a host
of viruses, parasites and toxins that can cause food poisoning.
Eating undercooked meats – such as rare hamburgers
or pink chicken – or prepared foods that have come in contact
with raw meat or its juices, puts you at risk for a food-borne illness,
cautions Dr. Liquori. In addition, foods eaten during picnics and
barbecues that have been left out unrefrigerated for longer than
two hours can quickly become a breeding ground for harmful bacteria.
“If you’ve eaten contaminated food, you’ll
begin to experience the symptoms of food poisoning within 12 to
72 hours,” she says.
Symptoms, she says, often mimic those of the flu and
can include nausea, vomiting, fever, fatigue, abdominal cramps and
diarrhea, and can last anywhere from four to seven days. If symptoms
are severe or persist without improvement, your doctor may order
a blood test and stool culture to confirm the type of bacteria and
diagnosis.
“Most people recover from food poisoning without
requiring treatment. However, for some people – particularly
young children, older adults and those with compromised immune systems
– dehydration can be a complication that requires medical
treatment and hospitalization,” she says. “In fact,
food poisoning results in more than 300,000 hospitalizations in
this country each year and causes 5,000 deaths.”
While food-borne illness is fairly common –
particularly during the summer months – the majority of cases
can be prevented. Food safety experts say that following a few simple
precautions will prevent most outbreaks of food poisoning.
“The first step in enjoying safe, healthy summertime
foods, is to make sure the foods you serve are at the peak of freshness,”
Dr. Liquori says.
According to Karen Clynes, director of Food Services
at Kimball Medical Center, the key to preparing safe food for picnics
and barbecues is in the timing and the temperature.
“Storing foods at the proper temperature and
refrigerating leftovers quickly are key to food safety,” she
says. “Basically, keep hot foods hot (above 145 degrees Fahrenheit)
and cold foods cold (below 41 F).” Foods kept at temperatures
between this range are considered, by food experts to be in the
danger zone – the temperature range in which bacteria
multiply most quickly.
“The primary cause of food borne illness in
the home is cooking foods too far in advance and letting the temperature
of the food fall within that danger zone,” she adds. “In
addition, people often fail to realize that overloading their refrigerator
with party foods or barbecue fare may hamper its ability to keep
the foods adequately cold.”
Finally, practicing good personal hygiene may be one
of your family’s best defenses against food borne illness.
“Always wash your hands before handling foods
and also after handling raw meat and everyone in the family –
whether they’re part of the food preparation or not –
should wash their hands before eating,” Clynes says. “With
a little knowledge, planning and preparation, you can help prevent
food-borne illness from spoiling your next picnic or barbecue –
and you can enjoy delicious, safe foods with your family and friends
all summer long.”
To learn more about nutritional care services at Kimball Medical
Center, an affiliate of the Saint Barnabas Health Care System, or
for a referral to a Kimball primary care physician,
call 888-SBHS-123 (888-724-7123).
CONTACT: Kathleen Horan
Public Relations and Marketing
732-557-3909
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