Written By:
Vickie Vaclavik, PhD, RD
Clinical Assistant Professor
UT Southwestern Medical Center at Dallas
Posted: May 2007
Look outside, look at the television news - in parts of the country – wow, is it cold and snowy right now! These conditions may be a part of your everyday environment, and may not be “bad” at all. It certainly does not preclude the idea of spending some free time enjoying outdoor activities, or even cooking outdoors. In fact, you may be an outdoor, cold-weather enthusiast! Good for you! If so, enjoy the Winter weather!
However, at the University of Texas Southwestern Medical Center, in Dallas, Texas, it is warm, may we say, “shorts weather”, and college students just experienced a warm, if not hot, Spring Break in March. For many native Texans and also many others who now live here, barbeques and grilling-out may routinely be year-round activities
If we cook indoors, we need to be vigilant with regard to food safety practices in the kitchen. If we cook outdoors, there are specific food safety concerns getting ready for the grill.
Regardless of where we cook, indoors or outside, some examples of potentially hazardous foods are products that contain:
- meat
- poultry
- eggs
- milk
- fish
- shellfish
- some synthetic ingredients
- tofu
- baked potatoes
- cut melon
Such foods need to be maintained cold – 45 oF or less, or hot 140 oF (41 oF is good). The foods should be handled with excellent hygiene in mind. As well, cross-contamination or the transfer of germs from one product/utensil/surface to another, should be avoided.
Persons at higher risk, including children, the elderly, pregnant women, the immune-compromised, must be especially careful. Foodborne illnesses could result. This includes:
- Foodborne infection results from ingesting living, pathogenic bacteria such as Salmonella, Listeria monocytogenes, or Shigella (see Figure 16.1).
- Foodborne intoxication results if a preformed toxin (poison) is ingested, such as that produced by Staphylococcus aureus, Clostridium botulinum, and Bacillus cereus, is present in the food (Figure 16.1).
- A toxin-mediated infection is caused by ingestion of living, infection-causing bacteria such as C. perfringens and E. coli O157:H7 that also produce a toxin in the intestine (Figures 16.1 and 16.3).
When/if illness occurs, the “Burden of Foodborne Disease Pyramid” follows these hierarchical steps, beginning at the base with an initial report to the Health Department/CDC. The lab, and the physician and general surveillance is part of the surveillance process for illness.
Illness in the general population
Person becomes ill
Person seeks care
Specimen obtained
Lab tests for organism
Culture-confirmed case
Reported to Health Department/CDC
An example is provided here: http://www.cdc.gov/foodborne/publications/1_angulo_1998p.pdf
Enjoy the season! Next time we will discuss Summer Cooking on the grill. Until next time …
Vickie Vaclavik Ph.D., R.D.
