- Cook meat to the proper temperature
- Wash your hands before preparing food, after handling raw meat, and before you eat.
- Avoid cross contamination of ready to eat food with bacteria from raw meat, this means using a clean plate to bring the cooked burgers in from the grill, don't cut up your tomatoes on the same counter or cutting board you used for meat, unless you wash and sanitize the surfaces first.
- Practice time and temperature control: keep cold food cold and hot food hot, don't leave food out at room temperature for more than 2 hours.
- When in doubt, throw it out.
But the message should educate, not scare people.
A friend went to a barbecue where the hamburger meat was from Kroger's and they had tomatoes for the sandwiches. He joked that he was having a death burger. Unlike many people he knew that in public health we always assume that meat is contaminated with some type of bacteria or virus, and that the required cooking temperatures will kill the organisms.
Chicken and eggs are known for Salmonella, so cook them to at least 165 degrees, Hamburgers for E. Coli, cook to 155 degrees, Pork for Trichinosis, cook to 140 degrees, other meats cook to 140 degrees.
Vegetable and fruits that do not get cooked can be contaminated from soil, and water, as well as human, or animal contact. Wash these thoroughly before eating them. Refrigerate melons after they are cut up.
This is a great time of year to get fresh fruits and vegetables, as well as local meats and cheeses, at our farmer's markets. Granville, Newark, and Pataskala all host weekly markets. Buy farm fresh foods, and cook them properly...maybe that should be the message in the news.
