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Living Health
CICV BENEFITS CONSORTIUM
LivingHealthy
Living Healthy Newsletter
June 2014
Summer Food Safety
Thrill of the Grill
Nothing says summertime cooking like outdoor grilling.
However, 7,000 Americans are injured each year while
barbecuing in the backyard. Want to stay safe?
Before you begin:
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When the weather gets warm, thousands of people look to escape
home and head outside. Summer holidays are ideal for family
gatherings, picnics and barbecues, but they also provide a perfect
environment for bacteria in food to multiply rapidly and cause
foodborne illness.
Unfortunately, many people will get sick from food poisoning this
summer, primarily due to poor food preparation and handling. Food
poisoning will kill more than 3,000 Americans and send more than
100,000 people to the hospital this year; the majority of illnesses
take place during the summer.
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Grilling requires some clear thinking, especially when it's time to pull
it all together. Save any alcoholic drinks for after the fire is out and
someone else is driving.
Food preparation:
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Foodsafety.gov offers a four-step plan to help you avoid food
poisoning:
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Clean: Wash your hands and surfaces often. Bacteria can survive
in many places, including your hands, utensils and cutting
boards. Wash your fruits and vegetables before preparing them
for meals.
Separate: Separate meats and eggs from produce starting at the
store, then bagging and placing them in the refrigerator. Use
separate cutting boards and plates for produce and meats/eggs.
Cook: Cook foods to the proper temperature. Use a food
thermometer. Keep hot foods above 140 F after cooking.
Microwave food thoroughly to 165 F.
Chill: Refrigerate foods within two hours; one hour if
temperature is above 90 F. Thaw or marinate foods in the fridge,
not on a counter. If foods sit out too long, throw it out.
Sometimes a simple mistake can have grave consequences. What may
seem like a small food safety mistake can cause serious illness with longterm consequences.
When it comes to some germs, such as salmonella, all it takes is 15 to 20
cells in undercooked food to cause food poisoning. And just a tiny taste
of food with botulism toxin can cause paralysis and even death.
Place the grill at least 10 feet from
the house and away from trees,
decorations or overhangs.
Clean your grill. Don’t let grease
build up.
Check for gas leaks. Rub the lines
and connectors with a dish soap
solution and check for bubbles
when you turn the gas on.
Open the grill lid before turning on
the gas.
Keep a spray bottle of water nearby
for minor flares.
Have a fire extinguisher available.
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Wash your hands with warm
water and soap for at least 20
seconds before and after handling
food.
Always marinate food in the
refrigerator. Don’t use sauce that
was used to marinate raw meat or
poultry on cooked food; instead,
reserve a portion of the unused
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marinade to use as a sauce.
Do not put cooked food items on
the same plate that held raw food •
unless it has been washed with
hot water and soap first.
Use a thermometer to
ensure food is fully cooked.
Don’t let cooked foods sit
out where it can cool off and
bacteria can grow quickly.
Cooking Meats
Cooking meats at very high temperatures until surface charring occurs can
form cancer-causing substances. Although no one knows exactly how much
heterocyclic amines (HCA) can be ingested before it becomes dangerous, you
can minimize the risk.
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Marinades can reduce the risk by as much
as 98%.
Do not overcook foods.
Keep grill temperatures relatively low
(under 600 F cooking temperature).
Use thinner or smaller cuts of meat
(kebabs are great).
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Living Healthy Newsletter
June 2014
Farmers Markets are in Season
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Make sure meat is kept cold in closed, iced coolers. Bring a
cooler or insulated bag to keep your meat cold and separate
from other fresh produce. Clean the coolers and bags when
you are finished transporting food.
Check the temperature in your refrigerator. One in
four household refrigerators is too warm. Place a clean
thermometer in your refrigerator and make sure it reads
40 F or slightly lower.
Store your food items properly at home. Produce stored
in the refrigerator should not be stored near or under raw
meat, seafood, poultry or eggs. Produce stored at room
temperature should be kept away from non-food items like
household chemicals.
Looking for very fresh fruits and vegetables, or something new
to try? Your local farmers market will have the latest in-season
harvest. It’s also a great place to get deals on imperfect foods –
foods that may be blemished or bruised, but not spoiled. Here are
some tips for shopping at the farmers market:
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Always wash your produce. Yes, even if you’re buying organic
or pesticide-free produce. Wash thoroughly with water as some
veggie washes, vinegar solutions and detergents may leave
residue on the food. Produce with firm skin (cantaloupes) should
be cleaned using a scrub brush. Wash produce that will be
peeled such as bananas, as bacteria on the surface can easily be
transferred to the edible sections when cut.
Inspect your food before buying it. Make sure that the produce
you purchase is not damaged nor spoiled. Make sure eggs are
properly chilled, clean and not cracked.
Food Safety on a Road Trip
Taking a summer day trip is a great way to get outdoors. If you
are packing food for an afternoon barbecue, be sure to think
about food safety.
Clean Before You Leave
Haven’t used the coolers since last summer? Give them a good
cleaning a couple days before you start packing.
Hot car? Hotter trunk!
Don’t transport food in the trunk of a car. On a 90-degree day
temperatures in your trunk can exceed 140 F.
Extra Coolers
Bring an extra cooler just for the beverages. This will keep your
food coolers closed longer.
Summer Ice Pack
Pack lots of ice in your coolers and be ready to buy more ice to
transport the leftovers home.
Don’t let Food Sit Out
Perishable foods can go bad if left sitting out for two hours. If it’s
over 90 F, food will spoil within an hour! Discard any food that sits
out too long.
This content is for informational purposes only and is not intended to be a substitute for professional medical advice.
About Viridian Health Management
Viridian Health Management is a value-driven health improvement company that powers performance in population
health, inspires healthy living and lowers healthcare costs. To learn more about Viridian Health Management, visit
www.viridianhealth.com.
© 2014 Viridian Health Management, LLC
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