December 5, 2005 Hello! The Centers for Disease Control and Prevention reports: "We estimate that
foodborne diseases cause approximately 76 million illnesses, 325,000
hospitalizations, and 5,000 deaths in the United States each year.
Known pathogen account for an estimated 14 million illnesses, 60,000
hospitalizations, and 1,800 deaths. Three pathogens, Salmonella,
Listeria, and Toxoplasma, are responsible for 1,500
deaths each year, more than 75% of those caused by known pathogens,
while unknown agents account for the remaining 62 million illnesses,
265,000 hospitalizations, and 3,200 deaths." Between the holiday gatherings and the summer barbecues, it seems that every few months there are periodic reports to remind those preparing (and those eating) these meals to be careful so as to avoid foodborne illnesses. These reports typically focus on the problems associated with raw meat, or they discuss the need to keep hot foods hot and cold foods cold (to prevent bacterial growth and spoilage). "Most people properly
associate Salmonella with raw poultry. But according to an
analysis of food-poisoning outbreaks by the Center for Science in
the Public Interest, fresh produce is catching up with chicken as
a major culprit of Salmonella infections. ... Although poultry
has historically been responsible for far more Salmonella infections,
in the most recent years in CSPI's database, produce seems to be
catching up. From 1990 to 2001 poultry accounted for 121 Salmonella
outbreaks and produce accounted for 80. But in 2002-2003, produce
accounted for 31 Salmonella outbreaks and poultry accounted
for 29." Fresh produce? Fruit and vegetable dishes with no meat or eggs? Yes. "In recent years,
Salmonella outbreaks have been traced back to lettuce, salads,
melons, sprouts, tomatoes, and other fruit- and vegetable-containing
dishes. In 2004, there were three separate outbreaks involving 561
Salmonella infections that were linked to contaminated Roma tomatoes.
From 2000 to 2002, Salmonella-contaminated cantaloupe imported
from Mexico sickened 155 and killed two. Salmonella isn't
the only pathogen that ends up on produce. In 2003, green onions
in salsa from a Pennsylvania ChiChi's restaurant transmitted hepatitis
A to 555 people, killing three. Also that year, E. coli on
a bagged salad mix sickened more than 50 restaurant patrons in the
San These are NOT cases where people cut raw meat and tomatoes on the same cutting board and got sick when they ate a salad with those tomatoes. These are cases where the vegetables came contaminated. People can't really be expected to cook their salads until they reach an appropriate temperature. What can consumers do? "* Do not eat or let
your children eat berries or other fruits and vegetables until thoroughly
washed. Okay, that is more of what
consumers shouldn't do... "* Remove and discard
outer leaves of leafy vegetables to reduce risk of contamination. Even those (like vegetarians) who have no meat in their grocery carts can benefit from following the above guidelines. Even with no threat of cross-contamination within the home, care should be taken to assure that food is clean before it is eaten. Those who purchase meat have even more that they can do. "* When shopping,
be sure fresh fruits and vegetables are separated from household
chemicals and raw foods such as meat, poultry and seafood in your
cart and in bags at checkout. Even the most careful person can still end up with food that may be unsafe. If this is the case, care can still be taken to reduce the risks of illness. "* Cook or throw away
fruits or vegetables that have touched raw meat, poultry, seafood
or their juices. ... Questions of the Week: Please email me with any ideas or suggestions. I look forward to reading what you have to say. Cindy |
|||
