Food Borne Illness

Bacteria multiply rapidly between 40 - 140°F. Therefore, food should not be kept at this range for more than two hours. If you are hosting a holiday gathering, be sure to keep cold food cold and hot food hot. Serve cold food in shallow serving dishes and on ice. Keep ice replenished as it melts. Serve hot food in chafing dishes, preheated steam tables, warming trays or slow cookers. Of course, prior to serving, it is important to ensure that food, especially meat and dishes containing raw eggs, is cooked to the proper temperature in order to kill bacteria. Use a cooking thermometer to determine doneness.

If you will be transporting food to another location, be sure to cook food completely before travel. Do not cook food partially in one location and finish cooking it at another location. If food does not reach the necessary temperature to kill bacteria, they can multiply during the transition period and taint the food. Also, try to maintain food temperatures by using a cooler and ice for cold foods, or an insulated container for hot food. When you arrive at your destination, reheat hot items so that they reach a temperature of 165°F.

As for leftovers, do not save food that has been sitting out for more than two hours. Store saved items in small containers for quicker cooling in the refrigerator. When you reheat leftovers, make sure food reaches at least 165°F. Set your oven to 325° or higher.

If you prefer to order food or send perishable items as gifts, some simple tips can protect you and the presents' recipients. For meat and poultry, be sure items arrive cold or frozen and are packed with a cold source and in a foam container. Contents should feel cold or ice crystals should be visible. Packages should be marked "Keep Refrigerated" and preferably mailed overnight. Check the postage date if you are unsure. It is always a good idea to let friends or family know if you are having a perishable item shipped to them and to let them know the anticipated delivery date.

Resources:

The U.S. Food and Drug Administration provides many tips on how to prevent food borne illness at family gatherings and other feasts, as well as a useful fact sheet.

This article from the British Medical Journal asserts that deaths from foodborne illness are underestimated.

Find a terrific glossary of information on the topic at the Centers for Disease Control.

December 6, 2003