What do hamburger, salads and eggs all have in common? They are all often seen at outdoor food events, such as BBQs, many in the warm summer months. And all are potential carriers of food borne illnesses. Unless properly handled and cooked, and stored after preparation, all of the aforementioned foods carry the risk of food poisoning (i.e. salmonella) and other illnesses.

Foods which contain protein, such as meat and eggs, must be kept at a cold temperature (below or at 40 degrees F) to inhibit the growth of bacteria. In addition, meat (i.e. beef, poultry, fish and pork) must be cooked to a high enough internal temperature in order to destroy bacteria. For steak and other cuts of beef, the internal temperature must be 155 degrees F for well done, and for hamburgers, the internal temperature is 160 degrees F for well done, as measured with a food thermometer. For poultry the temperature is 165 for dark meat and 160 for white meat, (courtesy of www.webstaurantstore.com). These temperatures are recommended for food safety and may differ from personal preferences. Fish should be cooked to an internal temperature of 145, or until the flesh is opaque and flakes with a fork.

After cooking, food must be maintained at a temperature above 140 degrees F to prevent the growth of bacteria. The “danger zone” between 40 degrees and 140 degrees, is the temperature range when bacteria will start to grow and multiply rapidly. There are other foods which, if left out at room temperature (or higher) for more than two to three hours, will also see bacterial growth. These foods include cooked potatoes, rice and pasta. Foods with dairy, similar to protein foods, are problematic if left unrefrigerated for more than two or three hours. The time is less, one hour or less, if foods are served outside during exceptionally hot weather.

After food is served and consumed, any leftovers should be refrigerated as soon as possible. To cool items such as soups, or large cuts of meat, divide into smaller containers, allow to cool and then refrigerate. A large container of something such as chili, should never be placed immediately in the refrigerator while it is still hot. The time required to cool large amounts of hot food allows bacteria to grow. Likewise, food should not be left out, either to be eaten, or ona counter to cool, for more than two or three hours.

To prevent food borne illnesses, make sure all utensils are clean before cooking. Those handling food should wash their hands before and after handling any raw meat. Do not use the same plate or utensils used for raw meat as for other food, either cooked or raw, such as fruit or salad ingredients. The bacteria from the meat plate/knife will transfer, or cross contaminate, to the other foods.

It goes without saying, personal hygiene is a must. Hands should be washed before handling food, after touching raw meat, after using the restroom, touching nose, hair, mouth, touching pets and after coughing, sneezing or nose blowing. Hand sanitizer is not a substitute for washing hands with warm, soapy water for 20 seconds. This amount of time is long enough to say the “ABC’s” or sing “Twinkle, Twinkle, Little Star.”

You cannot see, smell or taste bacteria. The “sniff test” is not a measure of whether something is contaminated. The adage, “when in doubt, throw it out”, is a good one for safety reasons. Eating undercooked meat, poultry or eggs is a risk factor for food borne illnesses. Ever notice that disclaimer on restaurant menus? The one about consuming undercooked meat, poultry, fish or eggs increases the chance of contracting a food borne illness? It’s there for a reason.

Food borne illnesses are unpleasant, to be sure. The bacteria can cause nausea, vomiting, diarrhea and abdominal cramps, but may also include chills. Time of onset can vary with the type of food. According to www.fda.gov, symptoms can occur anywhere from 1 to 96 hours after consuming the tainted food. Symptoms generally last about 24 hours, but can last up to two weeks and in some cases may require hospitalization. Treatment includes consuming no food, replacing lost fluids with water or sucking on ice chips, until symptoms have resolved themselves. Later, introduce foods slowly, such as rice and plain toast, as tolerated. There are also over the counter products that may be helpful, but always check with your primary care provider before using them.

There are certain vulnerable populations that should be especially mindful of the possibility of contracting food borne illnesses. These include children and babies, the elderly, pregnant women and individuals with compromised immune systems, or those with chronic illnesses. With a few precautions, food borne illnesses can be avoided and everyone will have a good BBQ experience, and a safe and healthy summer season.

Ann Bloom has worked for the OSU Extension Service for 15 years as a nutrition educator. She studied journalism and education at Washington State University. She lives in Enterprise.