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Avoid Food Poisoning this Holiday Posted 4 July 2008 by Tim Wickam Environmental Health Specialist Network Coordinator Iowa Department of Public Health Division of Enviornmental Health   Grilling season is in full swing. For many, the coming holiday weekend will be filled with cookouts and picnics. Along with bad weather, however, food poisoning (also known as food-borne illness) is one way to ruin an otherwise fun Fourth of July. Here are some frequently asked questions about the illness: Q. What are food-borne illnesses? A. Any illness caused by eating contaminated food or water is a food-borne illness. Symptoms generally include diarrhea, nausea, vomiting and stomach cramps. Most food-borne illnesses last only one to three days and go away on their own. They are typically not life-threatening. However, some food-borne illnesses can be deadly. Food-borne illnesses are caused by a variety of microorganisms including bacteria, viruses and parasites. Q. How does food become contaminated? A. Some harmful bacteria, like salmonella or E. coli, may be present on products when you purchase them. Raw meat, poultry, seafood and eggs are products more commonly associated with being contaminated, and need to be handled and cooked properly. Fresh produce, such as tomatoes, lettuce or strawberries, may also be contaminated. Foods can become cross-contaminated with microorganisms transferred from raw products, meat juices or other contaminated products. If not kept clean, cooking utensils, cutting boards and even your hands can all lead to the cross-contamination of other foods. Q. What is the safest way to marinate raw meat and poultry? A. Marinate food in the refrigerator, not on the counter. Poultry and cubed meat or stew meat can be marinated up to two days. Beef, veal, pork, lamb roasts, chops and steaks may be marinated up to five days. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria. Q. How can I tell if the meat is done? A. Use a food thermometer to be sure the food has reached a safe minimum internal temperature, including: - All poultry: 165 degrees; - Beef and lamb (steaks, roasts and chops): 145 degrees; - Ground beef: 160 degrees; and - All cuts of pork: 160 degrees. If a thermometer is not available, make sure that all meat is cooked until there is no pink left and the juices run clear. Four simple guidelines can ensure that this Independence Day isn't one to remember for all the wrong reasons: clean, separate, cook and chill. Clean: Wash hands, surfaces, utensils and platters often. Rinse all produce in cold running water before peeling, cutting or eating. Separate: Keep foods that won't be cooked separate from raw meat and poultry. Don't use the same platter and utensils for raw and cooked meat and poultry. Cook: Cook food to a safe minimum internal temperature to destroy harmful bacteria. Chill: Refrigerate any leftovers promptly in shallow containers.

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