Eggs – just like raw meat, poultry and fish – must be properly stored, handled and cooked – to be safe. Eggs that appear normal can contain a germ called Salmonella that can make you sick, especially if you eat raw or lightly cooked eggs. Eggs are safe when you handle and cook them properly.

Some unbroken fresh shell eggs may contain Salmonella enteritidis bacteria that can cause foodborne illness. While the number of eggs affected is quite small, there have been some scattered outbreaks in the last few years.

Food Safety Training - 10% OFF Sale

More/Enroll

• Learn about foodborne hazards and pathogens, cross contamination, temperature controls, cleaning and sanitation methods, and the best practices to prevent foodborne illnesses.
• Food Manager ANSI Certification: SALE $99.00
• Food Handler ANSI Training for only $7.00!
• Enter Promo "train10off" at Checkout

What are the symptoms of a Salmonella infection?

Symptoms typically appear 6 to 48 hours after eating  contaminated food, though this period is sometimes much longer.  Some people can have diarrhea many times a day for several days and the sick person may need to be hospitalized.

In most cases, Salmonella illness lasts 4–7 days and people recover without antibiotic treatment. Symptoms include:

• Diarrhea
• Fever
• Abdominal cramps

Contact your doctor or healthcare provider if you have:

• High fever (temperature over 101.5°F).
• Diarrhea for more than 3 days that is not improving.
• Bloody stools.
• Prolonged vomiting that prevents you from keeping liquids down.
• Signs of dehydration, such as:
  • Making very little urine.
  • Dry mouth and throat.
  • Dizziness when standing up.

How can I reduce my chance of getting a Salmonella infection?

• Consider buying and using pasteurized eggs and egg products, which are widely available.
• Keep eggs refrigerated at 40°F (4°C) or colder at all times. Only buy eggs from stores and suppliers that keep them refrigerated.
• Discard cracked or dirty eggs.

Groups Vulnerable to FoodIllness

Older adults, infants, and people with weakened immune systems, such as those with HIV/AIDS, diabetes, or an organ transplant, may get a more serious illness that can even be life-threatening.

Salmonella can cause intestinal infections that can be serious (or even fatal) especially for people who are at higher risk of foodborne illness such as young children, elderly, and those who have a weakened immune system.

Storing, Handling and Cooking Eggs

Knowing how to safely buy, store, handle and cook eggs, and the foods that contain eggs, is important. Read on for a quick review of egg handling, preparation, storage and safety.

Storage Tips

• Refrigerate at 45°F or below. Do not freeze.
• Store shell eggs in their case and away from foods with strong odors, such as fish, cabbage, or onions.
  Rotate: first in, first out.
• Eggs can be kept refrigerated in their carton for at least four to five weeks beyond the pack date.

Handling Tips

• Always wash hands when handling eggs.
• Take out only as many eggs as needed for immediate use.
• Do not stack egg trays near the grill.
• Use only clean, un-cracked eggs.
• Eggs should not be washed before using. They are washed and sanitized before they are packed.
• Never mix the shell with the internal contents of an egg.
• Do not re-use a container after it has had a raw egg mixture in it. Clean and sanitize it thoroughly before using it again.

Cooking Tips

It’s not necessary to cook eggs until hard or rubbery in order to kill any bacteria that may be present. Always cook eggs until both the white and yolk are firm. Casseroles and other dishes containing eggs should be cooked to a safe minimum internal temperature of 160°F.

Summary

Eggs – just like raw meat, poultry and fish – must be properly stored, handled and cooked – to be safe. Eggs that appear normal can contain a germ called Salmonella that can make you sick, especially if you eat raw or lightly cooked eggs. Eggs are safe when you handle and cook them properly.

#NationalEggDay is observed annually on June 3 . It is not only the perfect time to celebrate by trying a new egg recipe, but also to refresh you food safety knowledge and procedures on eggs.

References

1. USDA (2006, August). Egg Products and Food Safety.
   http://www.fsis.usda.gov/Fact_Sheets/Egg_Products_and_Food_Safety/index.asp
2. Food Safety and Inspection Service (2006, May). Shell Eggs from Farm to Table.
   http://www.fsis.usda.gov/Fact_Sheets/Focus_On_Shell_Eggs/index.asp

Foodborne illness is a common – yet preventable – public health problem. Ensuring food safety is increasingly more important as food trends change along with the globalization of our food supply. As our food supply becomes increasingly globalized, the need to strengthen food safety systems in and between all countries is becoming more and more evident.

To prevent foodborne illness, it is necessary to understand how food becomes unsafe to eat and what proactive measures can be taken.

How many people are affected by foodborne illness each year?

The Centers for Disease Control and Prevention (CDC) estimates that each year – 1 in 6 Americans (or 48 million people) become ill, 128,000 are hospitalized, and 3,000 die from contaminated foods or beverages. [1]

What are the main causes of foodborne illness?

The CDC states that foodborne infections in the U.S. are most commonly caused by viruses (59%), bacteria (39%), and parasites (2%). [2]

Among these pathogens (microorganisms that can produce disease), the top five that cause the most foodborne illnesses in the U.S. are: [3]

• Norovirus
• Salmonella
• Clostridium perfringens
• Campylobacter
• Staphylococcus aureus (Staph)

Some other pathogens don’t cause as many illnesses, but they are more likely to lead to hospitalization and fatal infections. They are:

• Clostridium botulinum (botulism)
• Listeria
• Escherichia coli (E. coli)
• Vibrio

What is the economic impact of foodborne illness?

Knowing the economic burden of foodborne illness—the impact on the welfare of all individuals in a society—can help public health officials and food industry better mobilize food safety resources.

In terms of economics costs, the USDA estimates that foodborne illnesses cost more than $15.6 billion each year (inpatient medical care, outpatient expenses, lost wages, and continued evaluation of foodborne infections). [4]

Food Safety Training - 10% OFF Sale

More/Enroll

• Learn about foodborne hazards and pathogens, cross contamination, temperature controls, cleaning and sanitation methods, and the best practices to prevent foodborne illnesses.
• Food Manager ANSI Certification: SALE $99.00
• Food Handler ANSI Training for only $7.00!
• Enter Promo "train10off" at Checkout

What are the types of foodborne illness?

Foodborne illnesses can be categorized by the type of illness: [5]

• Infection: A foodborne infection is caused by eating food contaminated pathogenic (harmful) microorganisms – such as bacteria, parasites, or viruses – which invade and multiply in the intestinal tract or other tissues – and cause illness. Bacteria causing infections include Salmonellosis and Listerosis. Viruses include Hepatitis A, and norovirus. Parasites include Trichinella and Anisakis.
• Intoxication: Foodborne intoxication is caused by consuming food containing either poisonous chemicals or toxins produced by microorganisms in the food. Poisonous chemicals causing illness are substances such as cleaning compounds, sanitizers, pesticides, and heavy metals. Examples of toxin producing bacteria include Clostridium botulinum, Staphylococcus aureus, and Clostridium perfringens. Toxins are also the natural part of some plants and mushrooms. Seafood toxins include ciguatera and scombroid.
• Toxin-mediated infection: Foodborne toxin-mediated infections are the result of eating food containing harmful microorganisms which produce toxins while in the intestinal tract. Viruses and parasites do not cause toxin-mediated infections. Bacteria such as Shigella and Shiga toxin-producing E. coli cause toxin-mediated infections.

Food Hazards

A food hazard is any agent that has the potential to pose a threat to human health or cause illness. When a hazardous agent comes in contact with food – it causes food contamination.

Food hazards are generally classified by their sources:

• Biological Hazards: Biological hazards include bacteria, viruses, and parasites. Bacteria and viruses are responsible for most foodborne illnesses and are the biggest threat to food safety.
• Chemical Hazards: Chemical hazards include natural toxins and chemical contaminants (cleaning and sanitizing agents, natural toxins, drugs, food additives, pesticides, industrial chemicals, and other toxins).
• Allergens: Food allergens are a sub-category of natural toxins within chemical hazards. Some people are sensitive to certain proteins in foods. The 8 major food allergens include: milk, eggs, fish, crustacean shellfish (lobster, crab, shrimp), wheat, soy, peanuts, and tree nuts.
• Physical Hazards: Physical hazards are foreign objects which include glass, metal, plastic, bone chips, hair, insects, pest droppings, and other undesirable particles or objects.

Bacteria Growth and Food

Given the right conditions, millions of bacteria can grow on common, everyday foods. These conditions are:

• Time and temperature: Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” So, it’s important not to keep food at this temperature for too long.
• Oxygen: Most bacteria require air to survive, these are called aerobic bacteria. Although some bacteria – called anaerobic bacteria – can survive without oxygen. Which is why it’s still possible to get food poisoning from canned food items.
• Food: Bacteria need a constant source of food to survive, especially protein. High protein foods such as meat are particularly vulnerable to biological contamination from bacteria, which means they’re considered high-risk foods. High-risk foods that bacteria love best include dairy products, meat, poultry, fish and shellfish
• Water: Water is essential to bacterial growth and without it, most bacteria will die. Which is why drying foods as a way of preservation are so effective and have been performed for thousands of years. This includes moisture in ‘wet’ foods such as juicy meats, sandwich fillings, soups, sauces and dressings.
• PH Levels: PH refers to food acidity and is measured on a scale of 1 (acidic) to 14 (alkaline). Most fruits generally have a PH level of between 1 – 5.9, so are considered acidic. While many alkaline foods such as vegetables have a PH level at the other end of the scale. Bacteria thrive in neutral foods that are neither acidic or alkaline and generally have a PH level of between 6 – 8.9. Foods such as meat and seafood are prime examples of neutral foods.

High Risk/Low Risk Foods for Bacterial Growth

High-risk foods are those that have ideal conditions for bacterial growth. This means they’re usually:

• Neutral in acidity
• High in starch or protein
• Moist

Examples: Foods such as raw meat or seafood, cooked rice or pasta, eggs, and dairy are all considered high-risk because they provide the perfect environment for bacteria to grow. This is why it’s essential to practice proper food handling when dealing with these foods.

Low-risk foods are those that don’t have particularly good bacterial growth conditions. These foods are:

• High in acidity
• High in salt or sugar
• Dried
• Canned or vacuum packed

Examples: Low-risk foods like dry goods, breakfast cereals, pickled foods, uncooked rice or pasta, and jams. Although these foods are not common sources of biological contamination, the appropriate care must still be taken when handling them.

Symptoms of Foodborne Illness

• Common symptoms of foodborne illness are diarrhea and/or vomiting, typically lasting 1 to 7 days. Other symptoms might include abdominal cramps, nausea, fever, joint/back aches, and fatigue.
• What some people call the “stomach flu” may actually be a foodborne illness caused by a pathogen (i.e., virus, bacteria, or parasite) in contaminated food or drink.
• The incubation period (the time between exposure to the pathogen and onset of symptoms) can range from several hours to 1 week.

At Risk Groups for Foodborne Illness

Foodborne illness can affect anyone who eats contaminated food. However, certain populations are more susceptible to becoming ill with a greater severity of illness. These groups include:

• Pregnant women;
• Infants and young children;
• Older adults;
• People taking certain kinds of medications or with immune systems weakened from medical conditions, such as diabetes, liver disease, kidney disease, organ transplants, HIV/AIDS, or from receiving chemotherapy or radiation treatment.

Most people with a foodborne illness get better without medical treatment, but people with severe symptoms should see their doctor.

These vulnerable groups should take extra precautions and avoid the following foods:

• Raw or rare meat and poultry;
• Raw or undercooked fish or shellfish;
• Raw or undercooked eggs or foods containing them ( cookie dough and homemade ice cream);
• Fresh sprouts;
• Unpasteurized ciders or juices;
• Unpasteurized milk and milk products;
• Uncooked hot dogs.

Summary

It is very important to understand what, why, and how foods can make you sick, but more importantly, the food safe principles and procedures to prevent foodborne illnesses.

References

[1]
Centers for Disease Control and Prevention (CDC). Burden of Foodborne Illness: Findings. Retrieved June 10, 2019, from
https://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html

Centers for Disease Control and Prevention (CDC). Estimates of Foodborne Illness in the United States. Retrieved June 10, 2019, from
https://www.cdc.gov/foodborneburden/index.html

Centers for Disease Control and Prevention (CDC). Attribution of Foodborne Illness: Findings. Retrieved June 10, 2019, from
https://www.cdc.gov/foodborneburden/attribution/attribution-1998-2008.html

[2]
Emerging Infectious Diseases – January 2011; Vol 17 (1), pp. 7-20. Retrieved June 10, 2019, from
https://wwwnc.cdc.gov/eid/content/17/1/pdfs/v17-n1.pdf

[3]
Centers for Disease Control and Prevention (CDC). Foodborne Illnesses and Germs. Retrieved June 1, 2019, from
https://www.cdc.gov/foodsafety/foodborne-germs.html

Centers for Disease Control and Prevention (CDC). Study: Attribution of Foodborne Illness in the U.S. 1998-2008. Retrieved June 1, 2019, from
https://www.cdc.gov/foodborneburden/attribution/attribution-1998-2008.html

[4]
United States Department of Agriculture (USDA) – Economic Research Center (ERS). Quantifying the Impacts of Foodborne Illnesses. Retrieved June 1, 2019, from
https://www.ers.usda.gov/amber-waves/2015/september/quantifying-the-impacts-of-foodborne-illnesses/

United States Department of Agriculture (USDA) – Economic Research Center (ERS). Cost Estimates of Foodborne Illnesses. Retrieved June 1, 2019, from
https://www.ers.usda.gov/data-products/cost-estimates-of-foodborne-illnesses/

[5]
University of Nebraska-Lincoln. Institute of Agriculture and natural Resources. Food Poisoning (Foodborne Illness). Retrieved 23:38, July 7, 2019, from
https://food.unl.edu/food-poisoning-foodborne-illness

U.S. Department of Health and Human Services. National Institute of Diabetes and Digestive and Kidney Diseases. Foodborne Illnesses. Retrieved May 10, 2019, from
https://www.niddk.nih.gov/health-information/digestive-diseases/foodborne-illnesses

Minnesota Department of Health. Causes and Symptoms of Foodborne Illness. Retrieved June 10, 2019, from
https://www.health.state.mn.us/diseases/foodborne/basics.html

Wikipedia contributors. (2019, June 23). Foodborne illness. In Wikipedia, The Free Encyclopedia. Retrieved July 7, 2019, from
https://en.wikipedia.org/w/index.php?title=Foodborne_illness&oldid=903114088

National Capital Poison Center. Food Poisoning. Retrieved July 7, 2019, from
https://www.poison.org/articles/2013-apr/food-poisoning

The Bad Bug Book (2nd Edition). U.S. Food & Drug Administration. Center for Food Safety & Applied Nutrition (2012). p.1.
https://www.fda.gov/media/83271/download

All meat potentially contains bacteria that—if not destroyed by proper cooking—can cause food poisoning, but some meats are more risky than others.

Beef, and especially ground beef, has a combination of qualities that can make it particularly problematic—and the consequences of eating tainted beef can be severe. Bacteria are killed only by thorough cooking to an internal temperature of 160 °F (71.1 °C) as measured by a food thermometer.

Ground Beef Bacteria Dangers

What kind of bacteria can be in ground beef?
The pathogenic (illness-causing) bacteria generally found in ground beef are E. coli and Salmonella. These harmful bacteria cannot be seen or smelled.

Why is bacteria of special concern in ground beef? 
If bacteria are present when beef is ground, then more of the meat surface is exposed to the harmful bacteria. Also, grinding allows any bacteria present on the surface to be mixed throughout the meat.

Food Safety Training - 10% OFF Sale

More/Enroll

• Learn about foodborne hazards and pathogens, cross contamination, temperature controls, cleaning and sanitation methods, and the best practices to prevent foodborne illnesses.
• Food Manager ANSI Certification: SALE $99.00
• Food Handler ANSI Training for only $7.00!
• Enter Promo "train10off" at Checkout

The Temperature Danger Zone

• Bacteria multiply rapidly in the “Danger Zone” — temperatures between 40°F and 140°F.
• Cold: To keep bacterial levels low, store ground beef at 40°F or below and use within 2 days, or freeze.
• Hot: To destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 160°F.

Four Basic Food Safe Steps

In every step of food preparation, follow the four basic rules — Clean, Separate, Cook, and Chill.

• CLEAN. Wash hands and surfaces often. Unless you wash your hands, utensils, and surfaces the right way, you could spread bacteria to your food, and your family.
  Wash your hands with soap and warm water for 20 seconds before and after handling ground beef to make sure you don’t spread bacteria.
• SEPARATE. Don’t cross-contaminate. Even after you’ve cleaned your hands and surfaces thoroughly, raw ground meat can still spread illness-causing bacteria to ready-to-eat foods-unless you keep them separate.
• COOK. Cook to the right temperature. To destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 160 °F (71.1 °C) as measured with a food thermometer.
• CHILL. Refrigerate promptly. Illness-causing bacteria can grow in perishable foods within 2 hours unless you refrigerate them.

Symptoms of Foodborne Illness

• Common symptoms of foodborne illness are diarrhea and/or vomiting, typically lasting 1 to 7 days. Other symptoms might include abdominal cramps, nausea, fever, joint/back aches, and fatigue.
• What some people call the “stomach flu” may actually be a foodborne illness caused by a pathogen (i.e., virus, bacteria, or parasite) in contaminated food or drink.
• The incubation period (the time between exposure to the pathogen and onset of symptoms) can range from several hours to 1 week.

People (Groups) Vulnerable to Foodborne Illness

Foodborne illness can affect anyone who eats contaminated food. However, certain populations are more susceptible to becoming ill with a greater severity of illness. These groups include:

• Pregnant women;
• Infants and young children;
• Older adults;
• People taking certain kinds of medications or with immune systems weakened from medical conditions, such as diabetes, liver disease, kidney disease, organ transplants, HIV/AIDS, or from receiving chemotherapy or radiation treatment.

Most people with a foodborne illness get better without medical treatment, but people with severe symptoms should see their doctor.

Practicing proper food and fire safety principles and procedures are the keys to having a safe weekend full of fun, food, and family time!

The Bacteria Danger Zone

Food illnesses increase during the summer – not only because bacteria multiply faster in warmer temperatures – but preparing food outdoors makes safe food handling more challenging.

One of the critical factors in food safety is controlling temperature. Bacteria grows very slowly below 40°F, multiply rapidly between 40°F and 140°F, and are destroyed above 140°F.

Food Safety Steps: Clean – Separate – Cook – Chill

Food poisoning peaks in the summer months when warmer temperatures cause foodborne bacteria to flourish. Follow these steps for a safe and enjoyable grilling season:

Food Safety Training - 10% OFF Sale

More/Enroll

• Learn about foodborne hazards and pathogens, cross contamination, temperature controls, cleaning and sanitation methods, and the best practices to prevent foodborne illnesses.
• Food Manager ANSI Certification: SALE $99.00
• Food Handler ANSI Training for only $7.00!
• Enter Promo "train10off" at Checkout

Clean

• Wash Hands
  Wash your hands with soap before and after handling raw meat, poultry, and seafood. Wash work surfaces, utensils, and the grill before and after cooking.
• Check and Clean your grill and tools
  Use a moist cloth or paper towel to clean the grill surface before cooking. If you use a wire bristle brush, thoroughly inspect the grill’s surface before cooking. Wire bristles from grill cleaning brushes may dislodge and stick into food on the grill.

Separate

• Shopping – When shopping, pick up meat, poultry, and seafood last, right before checkout. Separate them from other food in your shopping cart and grocery bags. To guard against cross-contamination, put packages of raw meat and poultry into individual plastic bags.
• Marinades – Throw out marinades and sauces that have touched raw meat juices, which can spread germs to cooked foods.
• Avoid cross-contamination – To prevent foodborne illness, do not use the same platter, cutting board or utensils for raw and cooked foods. Harmful bacteria present in raw meat and poultry and their juices can contaminate cooked food. Use clean utensils and a clean plate to remove cooked meat from the grill.

Cook

Use a food thermometer to ensure meat is cooked hot enough to kill harmful germs. When smoking, keep temperatures inside the smoker at 225° F to 300° F to keep meat a safe temperature while it cooks.

• Hamburgers, sausages and other ground meats should reach 160°F (71°C).
• All poultry should reach a minimum temperature of 165°F (74°C).
• Whole cuts of pork, lamb, veal and beef should be cooked to 145°F (63°C) as measured by a food thermometer placed in the thickest part of the meat, and allowed to rest for three minutes before eating.
• Fish should be cooked to 145°F (63°C).
• Cook eggs until yolks are firm, and cook foods containing eggs thoroughly.

Keys to Successful Grilling

• Fire up the grill early! A preheated grill will reduce the risk of sticking and will burn off remnants of charred food from previous grilling.
• Reduce grill sticking. Brushing the grill with a little oil will help to reduce sticking.
• Controlling heat is key. Most grills have hot and cold spots. You should use the “zones” to your advantage.
• Hot zones are good for searing, charring, preventing food from sticking, and cooking items quickly.
• Cool zones are good for imparting smokey flavor.
• Let food cook. Leave food alone until it releases from the grill. Turning often reduces proper charring and prevents those beautiful grill marks.
• Grill marks with the 2 o’clock–10 o’clock method. Angle the food initially at the 2 o’clock position, then flip and rotate it to the 10 o’clock position – to get a proper char cross hatch.

Chill

Keep meat, poultry, and seafood refrigerated until ready to grill. When transporting, keep below 40° F in an insulated cooler.

Divide leftovers into small portions and place in covered, shallow containers. Put in freezer or fridge within two hours of cooking (one hour if above 90° F outside).

National Fire Protection Association Grilling Safety

• Keep your grill at least three feet from your home, away from pets and kids
• Clean grill after each use. Meat produce a lot of fat, so keeping the grill clean will not only keep your meat tasting better, it will also protect you from the fires that flare up.
• Never use gasoline or any flammable liquid on your grill.
• Both propane and charcoal BBQ grills should only be used outdoors.

The National Fire Protection Association (NFPA) offers grill safely tips to prevent fires:

Grilling Food Safety Resources

Infographics

• Grill it Safe When Cooking Outdoors E-Card (PDF)
• Grill it Safe Card (PDF) | Side 1, JPG | Side 2, JPG
• En Español: Side 1, JPG | Side 2, JPG
• Four Steps to Food Safety from our Founding Fathers (Flickr)

But remember, it’s still warm – so that presents increased food safety dangers. Bacteria multiply faster at temperatures between 40°F and 140°F, which makes the basics of food safety especially important.

Savor the end of summer with good food and friends – and not a foodborne illness.

Labor Day is a U.S. national holiday held on the first Monday of September and pays tribute to the contributions and achievements of American workers. For most though, it marks the last weekend to enjoy summer and the start of the new school year.

So, if you’re rolling out the grill for the last weekend of the summer, be sure to also roll out your grilling food safety principles and procedures when cooking outdoors.

Grilling Like a PRO

P = Place the thermometer in the center of the food on the grill to record an internal temperature.
R = Read the temperature. Safe temperatures are:

• Hamburgers, ground meats – 160° F
• Chicken, poultry – 165–180° F
• Medium-rare steak – 145° F
• Medium steak – 160° F
• Well-done steak – 170° F
• Reheating cooked meats (e.g., hot dogs) – 165° F (or until steaming hot)

O = Off the grill. Place the cooked food a clean plate.

Food Safety Steps

Clean

It seems basic, but not everyone does it. Wash hands well and often with soap and water for at least 20 seconds, especially after using the bathroom and before cooking or eating. If you’re in an outdoor setting with no bathroom, use a water jug, some soap, and paper towels. Consider carrying moist disposable towelettes for cleaning your hands.

Separate

Keep raw food separate from cooked food.
Don’t use a plate that previously held raw meat, poultry, or seafood for anything else unless the plate has first been washed in hot, soapy water. Keep utensils and surfaces clean.

Marinate food in the refrigerator, not out on the counter.
And if you want to use some of the marinade as a sauce on the cooked food, reserve a separate portion. Don’t reuse marinade that contained raw meat.

Cook

Cook food thoroughly.
To kill any harmful bacteria that may be present, use a food thermometer. Color alone does not guarantee safe food because food browns very fast. The only way to know whether meat is grilled to a safe internal temperature is to insert a food thermometer into the center of the food.

• Hamburgers, ground meats – 160° F
• Chicken, poultry – 165–180° F
• Medium-rare steak – 145° F
• Medium steak – 160° F
• Well-done steak – 170° F
• Reheating cooked meats (e.g., hot dogs) – 165° F (or until steaming hot)

Keep food covered when you’re not eating it to prevent insects from making a snack of your meal. Bugs pick up germs on their feet and bodies and then deposit those germs wherever they land. If you see an insect crawling on your food, throw that piece away.

USDA: Grilling Like a Pro

Chill

Refrigerate and freeze food promptly.
It can be hard to remember while a party is going on, but food should not be left out of the cooler or off the grill for more than two hours. Never leave food out for more than one hour when the temperature is above 90°F.

Keep food covered.
Keep food covered when you’re not eating it to prevent insects from making a snack of your meal. Bugs pick up germs on their feet and bodies and then deposit those germs wherever they land. If you see an insect crawling on your food, throw that piece away.

National Fire Protection Association (NFPA) – Fire Safety

The NFPA demonstrates the proper way to use your grill safely to prevent fires.

Additional Food Safety Resources

• Grill it Safe When Cooking Outdoors E-Card (Aug 2013; PDF)
• Grill it Safe Card (PDF) | Side 1, JPG | Side 2, JPG
• En Español: Side 1, JPG | Side 2, JPG
• Four Steps to Food Safety from our Founding Fathers (Flickr)

Even though BBQ and grilling have become a year-round routine, warmer temperatures brings out everyone’s barbecue grills.

But, in warmer temperatures – additional food safety care must be taken because bacteria multiply faster. Following a few simple principles and guidelines can prevent a food illness.

BBQ Popularity

Barbecuing is no longer just a hobby, but an integral part of the North American lifestyle. Moreover, regional styles are no longer bound by regions. You can find Texas BBQ on the West Coast or Carolina BBQ in the Midwest, and just about everything in between.

According to a survey by Hearth, Patio & Barbecue Association (HPBA), summer weekends continue to spark the highest usage with consumers: 73% of consumers grill on July 4, 60% on Memorial Day, 58% on Labor Day, and 45% on Father’s Day. Spring holidays are also key grilling weekends for many consumers: Mother’s Day (34%) and Easter (19%).

The survey also finds that grilling is becoming a year-round passion. Chilly temperatures don’t stop many consumers from grilling for the Super Bowl (23%), Thanksgiving (14%), Christmas or Chanukah (10%), and New Year’s Eve/Day (9%). Beyond holidays, 49% barbecued for birthday parties, 24% on a camping trip, 21% at a vacation home party, and 11% during tailgating activities for sporting events.

Food Safety Guidelines

Whether it’s hot or cold, it’s important to follow food safety guidelines while grilling to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely.

Food Safety – Purchasing

When shopping, buy cold food like meat and poultry last, right before checkout. Separate raw meat and poultry from other food in your shopping cart.

To guard against cross-contamination — which can happen when raw meat or poultry juices drip on other food — put packages of raw meat and poultry into plastic bags.

Plan to drive directly home from the grocery store.  Always refrigerate perishable food within 2 hours. Refrigerate within 1 hour when the temperature is above 90 °F.

At home, place meat and poultry in the refrigerator immediately. Freeze poultry and ground meat that won’t be used in 1 or 2 days; freeze other meat within 4 to 5 days.

Food Safety Training - 10% OFF Sale

More/Enroll

• Learn about foodborne hazards and pathogens, cross contamination, temperature controls, cleaning and sanitation methods, and the best practices to prevent foodborne illnesses.
• Food Manager ANSI Certification: SALE $99.00
• Food Handler ANSI Training for only $7.00!
• Enter Promo "train10off" at Checkout

Food Safety Preparation

• Keep Cold Food Cold
  Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will immediately be placed on the grill.
• Keep Everything Clean
  Be sure there are plenty of clean utensils and platters. To prevent foodborne illness, don’t use the same platter and utensils for raw and cooked meat and poultry.
• Thaw Safely
  Completely thaw meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. For quicker thawing, you can microwave defrost if the food will be placed immediately on the grill.
• Marinating
  A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. Marinate food in the refrigerator, not on the counter.

Food Safety – Cooking

• Cook Thoroughly
  Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to check the internal temperature of burgers, steaks, chicken and foods containing meat, poultry and egg dishes.
  • Hamburgers, sausages and other ground meats should reach 160°F (71°C).
  • All poultry should reach a minimum temperature of 165°F (74°C).
  • Whole cuts of pork, lamb, veal and beef should be cooked to 145°F (63°C) as measured by a food thermometer placed in the thickest part of the meat, and allowed to rest for three minutes before eating.
  • Fish should be cooked to 145°F (63°C).

• Keep Hot Food Hot
  After cooking meat and poultry on the grill, keep it hot until served — at 140 °F or warmer. Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook.
• Reheating
  When reheating fully cooked meats, grill to 165 °F or until steaming hot.

Food Safety – Leftovers

Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than 2 hours (1 hour if temperatures are above 90 °F).

National Barbecue Day

May 16th is National BBQ Day! Use the hashtag #NationalBBQDay on social media to post your favorite BBQ images.

Additional BBQ Food Safety Resources

• FoodSafety.gov – BBQ+A: Answers to Your Most Common Barbeque Questions
• FoodKeeper App
• FoodSafety.gov – Grilling Food Safety 101
• CDC – BBQ IQ — Get Smart. Grill Safely.
• CDC Grilling Food Safety Infographic (PDF)

Tailgating is a die-hard tradition and a custom for many college, university, and pro football fans.
Regardless of the weather or team record, a game is incomplete without having a party and celebrating outside the stadium while food cooks on a grill.

But, because tailgate parties are an all-day food grilling and feast, there is an increased risk of foodborne illness.

Cooking outdoors presents a food safety challenge. Not not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging.

Every good tailgate party starts with a good game plan. Make sure to follow proper food safety principles and procedures – so you and your friends can enjoy the game – rather than becoming ill.

Preparation: Packing Food Safely for Transport

Here are some general rules for keeping food safe when traveling:

Plan Ahead. If you are traveling with perishable food, place it in a cooler with ice or freezer packs. When carrying drinks, consider packing them in a separate cooler so the food cooler is not opened frequently. Have plenty of ice or frozen gel-packs on hand before starting to pack food.

If you take perishable foods along (for example, meat, poultry, eggs, and salads) for eating on the road or to cook at your vacation spot, plan to keep everything on ice in your cooler. Wash produce before-hand, including those with inedible skins and rinds.

Food Safety Training - 10% OFF Sale

More/Enroll

• Learn about foodborne hazards and pathogens, cross contamination, temperature controls, cleaning and sanitation methods, and the best practices to prevent foodborne illnesses.
• Food Manager ANSI Certification: SALE $99.00
• Food Handler ANSI Training for only $7.00!
• Enter Promo "train10off" at Checkout

Pack Safely. Pack perishable foods directly from the refrigerator or freezer into the cooler. Meat and poultry may be packed while it is still frozen; in that way it stays colder longer. Also, a full cooler will maintain its cold temperatures longer than one that is partially filled. Be sure to keep raw meat and poultry wrapped separately from cooked foods, or foods meant to be eaten raw such as fruits.

Keep cold food cold. Maintain cold foods, like salsa and guacamole, at 40°F or colder. Use small service trays or nest serving dishes in bowls of ice, replacing ice often.

Keep hot food hot. Hold hot foods at 140°F or warmer. Use chafing dishes, slow cookers, and warming trays to keep food hot on the buffet table.

Consider packing beverages in one cooler and perishable foods in another since you are likely to grab beverages most often.

At the Stadium: Keep it Clean

• Wash your hands with soap and running water (warm or cold) for at least 20 seconds before preparing, eating, and handling food—especially after passing the TV’s germy remote control! Also wash your hands after using the bathroom and touching pets.
• Wash your cutting boards, dishes, utensils, and countertops with hot, soapy water after preparing each food item.

Cook to a Safe Temperature

Use a food thermometer to test party favorites, like chicken wings or ground beef, and any other meat or dishes on your menu.

USDA: Safe Minimum Cooking Temperatures

Refer to the chart below for Safe Minimum Cooking Temperatures:

Watch the Time

Track the time that food stays out. Sideline any perishable foods that have been out at room or outdoor temperature for two hours or more.

Remember, discard any food left out more than 2 hours (1 hour if temperatures are above 90°F).

CDC: Sports Tailgating Infographic

Biological Foodborne Contamination

Food contamination refers to food that has been defiled by a harmful microorganism, toxin, substance, or object.

A food contaminant is any harmful or poisonous agent (biological, chemical, or physical) – that is not naturally inherent to the food itself – in an amount that has the potential to pose a threat to human health or cause illness.

Because food becomes hazardous by contamination, food contaminants are also referred to as food hazards. A hazard is any source of potential damage, harm, or adverse health effects on something or someone.

Biological food hazards are biological agents that can pose a threat to human health. Biological hazards are the main causes of foodborne illness.

Biological food hazards are also called foodborne pathogens – or infectious organisms that are capable of causing human disease. These pathogenic organisms include bacteria, viruses, and parasites. With the exception of certain parasites, most biological foodborne pathogens are microscopic.

How do people become infected with Norovirus?

Anyone can get norovirus. Young children, the elderly, and anyone who already has other illnesses may experience longer, more serious illness, and rarely, death.

Food Safety Training - 10% OFF Sale

More/Enroll

• Learn about foodborne hazards and pathogens, cross contamination, temperature controls, cleaning and sanitation methods, and the best practices to prevent foodborne illnesses.
• Food Manager ANSI Certification: SALE $99.00
• Food Handler ANSI Training for only $7.00!
• Enter Promo "train10off" at Checkout

Only a few norovirus particles can make people sick and the infection can be acquired a few different ways:

• Consuming water – or produce (fruit and vegetables) irrigated with water – contaminated with human or animal feces.
• Consuming shellfish (oysters, clams, mussels, scallops), crustaceans (shrimp, crabs, and lobsters), and their products – that are farmed or harvested in water contaminated with human sewage.
• Consuming food handled by a person infected with the virus – or an uninfected person transfers the virus to food with contaminated hands.
• In direct contact with an object, surface, or person that has been infected with the virus and then touches their nose, mouth, or eyes.

Symptoms of Norovirus Infection

Symptoms of norovirus infection typically begin 12 to 48 hours after exposure, last for 1 to 3 days, and cause acute gastroenteritis (diarrhea, vomiting, and abdominal pain) along with fever, headache, and body aches.

2018 Contaminated Oyster Norovirus Outbreak

The FDA reported a 2018 multi-state outbreak of Norovirus illnesses that was associated with contaminated oysters harvested in Baynes Sound, British Columbia, Canada,  and were distributed to AK, CA, FL, HI, IL, MA, NY, and WA. The contamination was determined to be human sewage in the marine environment.

According to the the Public Health Agency of Canada, a total of 176 cases of gastrointestinal illness linked to oyster consumption were reported in three provinces: British Columbia (137), Alberta (14), and Ontario (25). No deaths were reported. Individuals became sick between mid-March and mid-April 2018.

The California Department of Public Health (CDPH) reported approximately 100 individuals reported illness after they consumed raw British Columbian oysters sold by restaurants and retailers throughout the state.

Although the outbreak appears to be over, this outbreak is a reminder that oysters are a known risk for causing food-related illness if consumed as a raw product.

Norovirus Prevention – How can I stay safe?

Because norovirus is highly contagious, infection outbreaks occurs most frequently in closed and crowded environments such as restaurants, hospitals, nursing homes, child care centers, schools and cruise ships.

Maintaining good hygiene is the first line of defense. In addition to washing with soap and water after using the bathroom or eating, it is also recommended using alcohol-based sanitizers as an additional safety measure.

Follow these tips to reduce your chances of getting a norovirus infection:

• Don’t eat raw or undercooked oysters or other shellfish. Fully cook them before eating, and only order fully cooked oysters at restaurants.
• Safe cooking and food preparation is also essential – by thoroughly disinfecting kitchen surfaces, washing all produce, and cooking all food to adequate temperatures.

• Separate cooked seafood from raw seafood and its juices to avoid cross contamination.
• Wash your hands with soap and water after handing raw seafood.
• Cover any wounds if they could come into contact with raw seafood or raw seafood juices or with brackish or salt water.
• Wash open wounds and cuts thoroughly with soap and water if they have been exposed to seawater or raw seafood or its juices.

References

• Centers for Diseases prevention and Control (CDC) – Norovirus
  https://www.cdc.gov/norovirus/trends-outbreaks/burden-US.html
• Mayo Clinic – Noroviros Infection
  https://www.mayoclinic.org/diseases-conditions/norovirus/symptoms-causes/syc-20355296
• CDC – Food Safety
  https://www.cdc.gov/foodsafety/foodborne-germs.html
• U.S. FDA – Foodborne Illnesses
  https://www.fda.gov/food/consumers/what-you-need-know-about-foodborne-illnesses
• U.S. FDA – Foodborne Pathogens
  https://www.fda.gov/food/outbreaks-foodborne-illness/foodborne-pathogens
• FDA – Fish and Fishery Products Hazards and Controls Guidance
  https://www.fda.gov/food/seafood-guidance-documents-regulatory-information/fish-and-fishery-products-hazards-and-controls-guidance-4th-edition

After that time, bacteria growth can occur and cause food illness. Likewise, during warmer months bacteria multiply faster – so keeping food safe is more challenging.

Temperature Danger Zone (40°F – 140°F)

Bacteria grows rapidly between the temperatures of 40°F and 140°F, doubling in number in as little as 20 minutes. This range of temperatures is called the “Danger Zone.”

Food Safety – Two-Hour Rule

The absolute maximum time for leaving prepared foods at room temperature is 2 hours—including time for preparation, serving and eating. (1 hour if the temperature is over 90°F).

Food Safety Training - 10% OFF Sale

More/Enroll

• Learn about foodborne hazards and pathogens, cross contamination, temperature controls, cleaning and sanitation methods, and the best practices to prevent foodborne illnesses.
• Food Manager ANSI Certification: SALE $99.00
• Food Handler ANSI Training for only $7.00!
• Enter Promo "train10off" at Checkout

Food Safety Observations When Dining Out

Food can get contaminated anywhere – no matter who prepares the meal or where you eat it. It is essential to make some basic food safety observations when dining out – so as to prevent foodborne illness

The research found that among the cases foodborne illness outbreaks, for which there was a reported source of contamination, 70% were traced back to an ill food-service worker.

Make some basic food safety observations when dining out:

• Check Inspection Scores – Many state health departments make restaurant health inspection scores available on the web. Check the score before going to the restaurant  or check when you get there.
• Make Sure the Restaurant Is Clean – Confirm that restaurant tables, floors, and utensils are clean. If not, you may want to take your business elsewhere.
• Check That Your Food Is Cooked Thoroughly – Meat, fish, poultry, and eggs should be cooked thoroughly to kill germs. If food is served undercooked or raw, send it back.
• Properly Handle Your Leftovers – Taking your food to go? Remember to refrigerate within 2 hours of eating out. If food is left in a hot car or temperatures above 90ºF, refrigerate it  within 1 hour. Eat leftovers within 3 to 4 days.
• Download Infographic: Protect Yourself When Eating Out [PDF]

Summary

Understanding how to properly deal with leftovers can help you remain food safe and safe from food illness.

It’s also important to understand that food can get contaminated anywhere – no matter who prepares the meal or where you eat it. It is essential to make some basic food safety observations when dining out – so as to prevent foodborne illness.

Have a conversation about food safety with you children – no matter the age. Basic discussion topics can make a big difference in understanding and preventing a food illness.

Follow basic food safety principles and procedures to help keep you and your family safe.

Take a little bit of time to learn more about food safety – whether you’re cooking and eating at home, outside the house, or on the go.

Food Safety Training - 10% OFF Sale

More/Enroll

• Learn about foodborne hazards and pathogens, cross contamination, temperature controls, cleaning and sanitation methods, and the best practices to prevent foodborne illnesses.
• Food Manager ANSI Certification: SALE $99.00
• Food Handler ANSI Training for only $7.00!
• Enter Promo "train10off" at Checkout

FDA Video: Food Safety in Seconds

Food Safety Steps: Clean – Separate – Cook – Chill

Bacteria that contaminate food and cause foodborne illnesses are everywhere. Follow these basic safety tips to keep you safe.

• Clean. Wash hands and surfaces often.
• Separate. Don’t cross-contaminate. Keep raw meat, poultry, eggs and seafood, and their juices, away from ready-to-eat foods.
• Cook. Raw meat, poultry, seafood and egg products need to be cooked to the right temperature. Use a food thermometer to ensure foods have reached a high enough temperature to kill any harmful bacteria that may be present.
• Chill. Refrigerate food promptly. Do not leave food at room temperature for more than two hours, or one hour when the outside temperature is above 90°F (32.2°C).

Clean

Wash your hands often, especially during these key times when germs can spread.

Follow the five steps below to wash your hands the right way every time:

• Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.
• Lather your hands by rubbing them together with the soap. Be sure to lather the backs of your hands, between your fingers, and under your nails.
• Scrub your hands for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.
• Rinse your hands well under clean, running water.
• Dry your hands using a clean towel or air dry them.

Keep kitchen surfaces clean by washing counters, cutting boards and equipment with soap and water immediately after use. Sanitize with a chlorine solution of 1 teaspoon liquid household bleach per quart of water, especially after contact with raw meats.

Separate

Use separate cutting boards and plates for produce, meat, poultry, seafood, and eggs to prevent cross-contamination:

• Use one cutting board for fresh produce or other foods that won’t be cooked before they’re eaten, and another for raw meat, poultry, or seafood. Replace them when they are worn.
• Use separate plates and utensils for cooked and raw foods.
• Wash thoroughly all plates, utensils, and cutting boards that touched raw meat, poultry, seafood, or eggs before using them again. Use hot, soapy water.

Cook

Using a thermometer is the only reliable way to ensure safety and to determine that meat and egg dishes are cooked thoroughly. These foods must be cooked to an internal temperature high enough to destroy any harmful bacteria that may have been in the food.

Color changes in meat are no longer considered reliable proof that all bacteria have been destroyed. Use the temperature chart on the last page to determine if foods have been cooked thoroughly.

FDA: Safe Minimum Cooking Temperatures

Download Table as PDF

Bacteria “Danger Zone”

The “Danger Zone” for most foods is between 40°F and 140°F. Bacteria grow most rapidly in this range of temperatures, doubling in number in as little as 20 minutes.

Chill

Food Illness Symptoms

The symptoms of foodborne illness often come on quickly, usually within hours to a day and can last for up to a few days.

Typical symptoms include:

• abdominal pain
• nausea
• vomiting
• diarrhea
• chills
• fever
• muscle pain
• dehydration
• bloody stool

In some cases, foodborne illness can lead to serious conditions. Children younger than 5 years of age, adults aged 65 and older, people with weakened immune systems, and pregnant women are more likely to develop a serious illness.

Call or see the doctor if you or someone in your care has serious symptoms.

Additional Food Safety Resources

• Recalls.gov: Online Resource for Federal Recalls (Federal and Industry Initiated Recalls) Recalls.gov
• U.S. Centers for Disease Control and Prevention (CDC), Division of Bacterial and Mycotic Diseases, Food Safety Initiative
  www.cdc.gov/foodsafety
  Agents, Diseases, & Other Threats
  Food Safety Activities
  News and Media Relations
• U.S. Food and Drug Administration, Directory of State and Local Officials
  www.fda.gov/ora/fed_state/directorytable.htm
• U.S. Food and Drug Administration, Hazard Analysis and Critical Control Point Database
  vm.cfsan.fda.gov/%7Elrd/haccp.html
• U.S. Department of Agriculture (USDA)
  www.usda.gov
• U.S. Department of Agriculture, Food Safety and Inspection Service (FSIS)
  www.fsis.usda.gov
• U.S. Department of Health and Human Services (HHS)
  www.hhs.gov
• USDA/FDA Foodborne Illness Education Information Center
  www.nal.usda.gov/foodborne
• Clean (PDF 418KB) Separate (PDF 66KB) Cook (PDF 544KB) Chill (PDF 572KB)
• Limpiar (PDF 598KB) Separar (PDF 592KB) Cocinar (PDF 580KB) Enfriar (PDF 449KB)
• Food Safety in Your Kitchen
• Foodborne Illness Videos