Durham, N.C. – The holiday celebrations for the summer have passed, but the usual rituals of the warm months continue with backyard barbeques, picnics in the park and food for days at family reunions. Properly cooking items for these feast and appropriately storing leftovers will be critical to safe summer eating for occasions.

According to Christopher Salter, Environmental Health division director for the Durham County Department of Public Health, there is great risk in mishandling food in preparation for consumption that can make people very sick. “Negative effects of poor food safety are obviously sickness and disease. Many people don’t know that there is a correlation between chronic disease and foodborne illness.”

The Durham County Department of Public Health’s Environmental Health division offers these food preparation tips those cooking and those eating can follow this summer:

Be Cross-Contamination Conscious
• Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart, refrigerator, and while preparing and handling foods at home.
• Use one cutting board for raw meat, poultry, and seafood and another one for fresh fruits and vegetables.
• The more you handle raw meat the more chance for cross contamination to occur, therefore, good hand washing is essential. This includes removing jewelry and keeping fingernails clean, trimmed, and filed smooth. Wash hands thoroughly with soap and warm water before and after handling raw meat, poultry, and seafood.

Eliminating Bacteria
• Carefully multi-task while preparing food to avoid the spread of bacteria to counter tops, paper towels, utensils, cabinet knobs, and refrigerator door handles.
• Cleaning or washing raw meats is not necessary. . If cooked properly the bacteria associated with the meat will be eliminated or reduced to acceptable levels

Keep Hot Foods Hot and Cold Food Cold
• Proper cooking temperatures must be adhered to and foods must be maintained at or above 135 degrees when hot holding or 41 degrees or lower during cold holding.
• To cool hot food place item in a shallow pan and then in the refrigerator allowing cold air to circulate and facilitate proper cooling.
• Refrigerate perishable foods so total time at room temperature is less than two hours.
• Cover with plastic wrap to protect but leave the corner open to allow heat to escape.

“When in doubt, toss it out,” said Nekeidra Morrison, extension agent for the Durham County Cooperative Extension Office. If foodborne illness is suspected, individuals are advised to contact a medical professional. Some signs of exposure include upset stomach, fever, diarrhea, vomiting, and dehydration. “It can take a half hour to 6 weeks to become sick from unsafe foods.” The elderly, young children and people with compromised immune systems are at particular risk for sickness.

To learn more about proper food handling, visit www.dconc.gov. Food retailers can contact Durham County Cooperative Extension for Serve Safe Food Handling Classes by calling 919-560-0525.

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