Kitchen Patrol

KITCHEN PATROL

Nine thousand Americans die every year from foodborne illness. Millions more get sick. How can this be happening? Escherichia coli is found in raw meat. Contaminated meat looks and smells normal. But unless meat is cooked thoroughly to 71 degrees Celsius (159.8 degrees Fahrenheit), this bacteria can infect people. One especially dangerous strain, E. coli 0157:H7, causes diarrhea, cramping, and hemolytic uremic syndrome (HUS) -- a condition with bloody urine. HUS leads to kidney failure, paralysis, seizures, blindness, and even death.

Salmonella enteritidis is found in uncooked poultry and eggs. Salmonella bacteria cause cramps, diarrhea, vomiting, and fever. Uncooked fish or pork also causes illness. The food may contain bacteria or parasites --organisms that feed off other living things. Unwashed fruits and vegetables can likewise harbor disease from contaminated soil or water.

These aren't the only culprits. Spoiled foods can contain bacteria or toxins -- poisons that accumulate as food goes bad. Also, dirty utensils, cutting boards, or poor storage techniques can transfer bacteria from one food to another.

If that fast-food chicken fajita you had for lunch is beginning to roll over in your stomach, hold on ... Fortunately, safe handling can prevent most foodborne diseases. How savvy are you when it comes to keeping disease out of your kitchen?

Dinner with Sam and Ella

The good news is that you're invited to dinner with Sam and Ella. The bad news is that their food-handling practices are far from safe. How many mistakes can you spot?

Sam pulls a slab of steak out of its marinade dish and slams it on a cutting board. Without washing his hands, he slices off fatty parts. Next, Sam plops the raw meat on a platter. He heads outside to start the barbecue.
Ella comes in, carrying fresh carrots. After peeling them, she slices the carrots on the same cutting board Sam used. The phone rings. Ella wipes her hands on her jeans and takes the call. Next she takes romaine lettuce from the refrigerator. Ella rips up the lettuce leaves. Then she puts them and the carrots into a bowl. "Now for the dressing," Ella says. She cracks a raw egg into the pitcher. After whisking it with olive oil and grated parmesan cheese, she dumps the mixture on the salad.
Sam returns, carrying the cooked steak on the same platter he took out. He plops the steak back on the cutting board and slices it with a knife. "Bright red," Sam says proudly. "Just the way I like it!"
"I just have to microwave the beans," Ella says. She grabs a bulging can from the shelf, opens it, and heats it.
"I can't wait," drools Sam, as he spoons some of the leftover marinade onto his steak.
"Dinner's ready!" the cook says.

But wait! You can't safely eat anything Sam and Ella prepared. If you're too shy to speak up, you could literally die of embarrassment. Finding your courage, you politely offer to take everyone out for a safe and tasty meal. Over dinner, you'll explain food safety to Sam and Ella.

Did you catch Sam and Ella's goofs?

Answers to "Dinner with Sam and Ella,"

A. Always wash your hands before handling food. The Food and Drug Administration (FDA) recommends using hard maple or plastic cutting boards.

B. Wash your hands thoroughly after handling raw meat. Use hot water and antibacterial soap.

C. Ella should wash both her hands and the carrots. By not washing the cutting board, she risks cross-contamination -- transferring bacteria from the raw meat juices to the carrots. Separate boards for meat and vegetables are best.

D. When preparing foods, wash hands before and after any interruptions.

E. Wash all produce carefully to remove bacteria.

F. Raw eggs can carry salmonella bacteria. Make a different dressing, or use pasteurized eggs. Pasteurized eggs (available at the supermarket) have been processed to kill bacteria.

G. Using the same platter risks recontaminating the meat with bacteria left from raw juices.

H. Using the unwashed cutting board also risks recontamination.

I. Red in the middle means it's cooked too little. Thorough cooking is especially important when ground meats such as hamburger are used. Cook all eggs and beef to 71 degrees Celsius (159.8 degrees Fahrenheit). Use a cooking thermometer to be sure.

J. Never eat anything from a bulging can. Bulging is a sign of botulism -- a deadly, poisonous bacteria.

K. The marinade has had raw meat in it -- a no-no. If you want to use it, be sure to boil first.

To learn more about food safety, check out the FDA's Web site at http://vm.cfsan.fda.gov/list.html. Or call their hotline at (800) FDA-4010.

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By Kathiann M. Kowalski

Source: Odyssey, Feb99, Vol. 8 Issue 2, p44, 2p