Going to the beach? While preparing for the heat on your body – also plan on the effects of heat on your food.
Foodborne illnesses increase during the summer because not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging.
Many people may not be aware that sandwiches are high risk food illness items.
Sandwiches can contain perishable foods (those likely to spoil or become unsafe – if not kept refrigerated) or raw vegetables – that if not washed – can harbor dangerous bacteria. Likewise, if sandwiches are not prepared, packed, and stored properly – bacteria growth can occur and cause food illness.
Recent food illness outbreaks linked to agricultural water have caused industry experts to question why there are not adequate food safety regulations for where irrigation water sources originate or for agricultural runoff.
Currently, growers aren’t required to test their irrigation water for pathogens – such as E. coli. As a result, contaminated water can end up on fruits and vegetables and can contaminate other water sources.
National Wine and Cheese Day encourages people to experiment and enjoy one of the most basic, and classic, food-and-drink pairings.
But before you celebrate, educate yourself on the prevalence of harmful bacteria in various types of cheeses. Soft cheeses made with raw (unpasteurized) milk can contain harmful germs such as Listeria.
Shellfish (oysters, clams, mussels) pose the greatest risk to be contaminated because they are filter feeders and become contaminated when their waters are polluted with raw sewage and bacteria.
Oysters can be contaminated with a variety of foodborne pathogens such as E. coli, norovirus, and Vibrio vulnificus and can put you at risk for infections.
If you’re going to the beach or an outdoor adventure, naturally you’re going to bring some food and drinks along with you. While preparing for the heat on your body – also plan on the effects of heat on your food.
Planning a road trip? Don’t forget to pack food safety. When eating and drinking while traveling on the road, follow important food safety principles and procedures, so your trip will be memorable – for all the right reasons.
By choosing your seafood more wisely, you can help stop overfishing. Being informed will help you find great-tasting seafood without getting an endangered species on your plate.
Did you know that when fruits and vegetables are fresh-squeezed or used raw, bacteria from the produce can end up in your juice or cider? Unless the juice from produce has been pasteurized, or otherwise treated to destroy any harmful bacteria, the juice could be contaminated.
July is National Grilling Month! Food poisoning peaks in the summer months when warmer temperatures cause foodborne germs to flourish. Prevent harmful bacteria from making an appearance at your next cookout and follow simple steps for a safe and enjoyable grilling season.
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