Minnesota Food Poisoning Lawyer Revisits Summertime Food Safety
Minnesota food poisoning lawyer Fred Pritzker is reminding families that the prevalence of foodborne illness increases during the summer months due to a number of factors that can be minimized with "food safe" handling techniques.
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Be aware that infections of E. coli, Salmonella, Campylobacter, Shigella and other human pathogens are not to be taken lightly. Watch for signs and symptoms of these diseases and seek immediate medical care if symptoms are severe. For answers to legal questions about food poisoning, contact Pritzker Olsen at 1-888-377-8900 (Toll Free) or complete the contact form on the side of this Web page.What follows is an edited version of the Minnesota Department of Health's summer food safety checklist:
- Wash your hands often, especially before handling food and after using the restroom.
- Use hot, soapy water and scrub well. It's the friction that cleans your hands! When you're eating away from home, be sure to pack disposable washcloths and paper towels for cleaning hands and surfaces.
- Remember to separate your foods and wrap raw meats securely. Always wash the plates or cutting boards that held the raw meat before using it again for cooked food.
- When you're packing the cooler, wrap raw meats securely to avoid their juices coming in contact with ready-to-eat foods. Cross-contamination is a prime cause of illness.
- Wash your fruits and vegetables the right way by first soaking them in a clean container in cold water for several minutes. Use a brush to scrub the surface if necessary. Then place the food in a colander and rinse thoroughly under running water. Blot them dry with a paper towel.
- Cooking meat and poultry kills harmful bacteria so always cook your meats to proper temperatures. Color of meat is not an indicator of safety. Use a meat thermometer to be sure. Cook hamburger to at least 160°F and cook chicken and turkey to 180°F.
- Keep cold foods cold and hot foods hot. Keep your refrigerator temperature below 41°F. When serving foods don't leave them out more than 2 hours. Cool leftovers as soon as possible and reheat them to 165°F.
