Holiday Food Safety

Party Poopers: Germs that Can Spoil Your Holiday Fun

Auburn, Nov. 25, 2003 --- Only a few hours after returning home from his holiday office party, Bob was dragged out of a peaceful slumber in his recliner with wrenching cramps, quickly followed by violent vomiting and diarrhea.

(Left: Salmonella bacteria are among the many pathogens that may spoil the holiday season when food preparers don't follow safe practices. Photo: Courtesy of University of Dayton Electron Microscopy Laboratory. )

Whatever Bob had passed within a few days. While he attributed it to food poisoning, he will never know the actual cause because he never bothered to report it to his doctor.

Bob’s unpleasant bout with foodborne illness is merely one of an estimated 70 million outbreaks of foodborne illness that occur each year in the United States.

While it’s true that foodborne illnesses are no more common during the holidays than at other times of the year, the fact remains that lots more food is prepared and consumed during the holidays. All sorts of potential holiday party poopers in the form of viruses, bacteria and toxins lurk on unwashed hands and countertops and ultimately may end up in the food you eat.

Following is a list of the more common bugs associated with foodborne illness, along with their symptoms and common sources of human exposure.

Campylobacter Jejuni

Most often spread by exposure from raw or undercooked turkey and other poultry, Campylobacter Jejuni is now the leading cause of bacterial food poisoning. Because of its close association with poultry, it is a major source of concern during the holiday season. However, beef, pork, shellfish and unpasteurized milk also are sources.

Diarrhea, stomach pain, fever and nausea are the most common symptoms associated with this pathogen; vomiting is less common. Blood sometimes may be seen in feces. These symptoms may follow between one and 10 days after consuming the tainted food.

Symptoms typically last between two and five days, but seldom more than 10 days, though relapses can occur. Individuals with compromised immune systems may want to consult their physicians to determine if antibiotic use is appropriate.

E.coli O157:H7

Most Americans first became acquainted with this deadly pathogen in 1993, when several people, mostly children, died from exposure to the pathogen after consuming undercooked ground beef at a chain restaurant in the Pacific Northwest. Hundreds of others survived the ordeal after enduring days of excruciatingly severe nausea, cramping and bloody diarrhea.

Symptoms occur within two to eight days after exposure and include mild diarrhea to diarrhea with copious amounts of blood. Severe anemia and kidney failure are the complications most often associated with E.coli O157:H7.

While the pathogen is most often associated with undercooked beef, it can occur on almost any food that has not be adequately cooked or, in the case of raw vegetables and other uncooked foods, washed. Young children, a number of whom have died after contact with the pathogen, and elderly people are most vulnerable.

Listeria Monocytogenes

There has been quite a bit of hysteria about Listeria in recent years --- and for good reason. It is a pathogen that is far more pervasive than Salmonella and the potentially deadly E.coli 0157:H7. Listeria is linked to more than a fourth of all food-related deaths.

One thing that distinguishes Listeria from better-known disease-causing agents, such as E.coli and Salmonella, is that it can be found practically everywhere --- in the air, on the ground, in water, in soil and even on people. Among foods, it is most commonly found in unpasteurized milk, soft-ripened cheeses and ready-to-eat meats, such as hot dogs and pate. Other sources of Listeria include raw and cold-smoked fish, raw meats and poultry, cooked poultry, fresh vegetables and ice cream.

Flulike symptoms such as fever, muscle aches, nausea, diarrhea or a stiff neck are common symptoms associated with listeriosis. Symptoms may appear at any point between three and 70 days after exposure.

While healthy people usually recover quickly and fully from exposure to Listeria, individuals with weakened immune systems often are not so lucky

Pregnant women are also an especially vulnerable group.

Norwalk and Norwalk-like Viruses

The symptoms associated with this group of viruses, named after a city in Ohio, has caused misery throughout the world. They are most often associated with mollusks or any seafood contaminated with sewage or sewage-tainted water.

Common symptoms, which occur within a day or two after consuming tainted food, include diarrhea, nausea, vomiting, stomach pain, headache and mild fever. The symptoms can last for as long as 60 hours, though they typically are not accompanied by long-term complications.

Norwalk and Norwalk-like viruses account for roughly two-thirds of food poisoning outbreaks.

Salmonella:

Salmonella, like Campylobacter, is another major concern during the holiday season because it is closely associated with undercooked poultry. Eggs are another major source of Salmonella. Other sources may include raw meat, dairy products, pasta, shrimp, sauces and salad dressing.

Outbreaks also have been associated with close contact with pets such as turtles, terrapins, hedgehogs, dogs and cats.

Symptoms, which include diarrhea and abdominal cramping, typically occur within six to 48 hours after exposure and may be accompanied by fever, headaches, nausea and vomiting. Complications may include blood poisoning, meningitis, and bone-joint infections.

The very young and old as well as immuno-compromised individuals are especially susceptible to Salmonella exposure.

Though Salmonella accounts for only about 10 percent of cases related to food poisoning, it is responsible for almost a third of deaths associated with foodborne illness.

Staphylococcus Aureus

This ball-shaped bacteria, which often can be prevented merely by hand washing and other simple precautions, is responsible for an estimated 1.5 million outbreaks of foodborne illness every year in the United States. These bacteria manufacture a heat-resistant toxin that is even able to survive boiling. Exposure most often occurs when infected nasal secretions or untreated wounds on hands come into contact with food.

Vomiting can start as quickly as one to six hours after exposure. Symptoms may be intense, often resulting in hospitalization, though death is rare.

Staphylococcus presents a special risk during the holiday season, largely because of the large amount of finger food consumed during this time of year.

Vibrio Vulnificus

Much like Norwalk virus, Vibrio Vulnificus is associated with raw seafood, especially oysters and clams. Symptoms starts as early as 12 hours, but no longer than 3 days, after exposure. Gastroenteritis is accompanied by abdominal pain, diarrhea and vomiting.

The results can be devastating for individuals with liver disease, blood disorders or compromised immune systems. Blood clotting irregularities also may accompany Vibrio Vulnificus.

People at high risk of serious illness should avoid raw seafood.

(Source: Dr. Jean Weese, Alabama Cooperative Extension System Food Scientist and Auburn University Associate Professor of Nutrition and Foods, 334-844-3269; Writer: Jim Langcuster, Extension Communications Specialist, 334-844-5686.)

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Four Basics of Holiday Food Safety

Auburn, Nov. 25, 2003 --- Laura, a corporate attorney constantly on the go, has been planning a lavish holiday party for out-of-town guests for weeks, replete with all those things that make the holidays so memorable ---baked turkey and ham and finger foods of every taste, shape and description.

Yet, like so many busy people, Laura has to squeeze the time for food preparation in between staff meetings, business luncheons and overnight trips. In her rush to juggle all of these demands, she may end up putting her guests at serious risk of foodborne illness.

She’s not alone. Millions of other Americans, in their haste to keep pace with all the demands of the holiday season, are likely to overlook basic hygienic practices around the kitchen. The fact that only one drop of juice from a contaminated turkey or chicken is enough to cause food poisoning is a strong incentive to follow these basic practices carefully, said Dr. Jean Weese, an Alabama Cooperative Extension System food scientist and Auburn University professor of nutrition and foods.

Following are what Weese describes as the four basics of holiday food preparation:

Wash Your Hands

Mom’s constant admonishment to wash your hands is the cornerstone of safe food handling and preparation. Hands should be washed a full 20 seconds before and after handling raw products.

Kitchen sinks should be used only for hand washing associated with food preparation. Hand washing related to other household chores, such as gardening, should be confined to bathroom sinks.

Bar soaps should be kept clean and left on a soap dish that allows water to drain. Otherwise, the soap is liable to become contaminated with germs like any other kitchen item. Pump-action liquid soap dispensers provide strong protection against contamination.

Avoid Cross-Contamination

Cross-contamination occurs when germs from one food are passed to another. This most often occurs when raw meat, poultry or seafood touch uncooked foods such as salads and fruits. Cross-contamination also can occur when these foods come in contact with unwashed hands, utensils or countertops that have previously been used with raw meat products. This is why raw meat products should be stored on a plate or tray to prevent juices from dripping onto other foods.

Cutting boards for raw meat products should not be used for salads and other uncooked foods unless they have first been thoroughly sanitized. As an added precaution, finish preparing raw meat products and return them to the refrigerator or place them in the oven. Then, clean and sanitize your kitchen before starting work on other foods.

Dirty sponges, dishcloths and towels are breeding grounds for legions of harmful pathogens. Always use paper towels or freshly cleaned cloths with soap and hot water to wipe kitchen surfaces.

Cook Safely

The first rule of thumb when cooking a turkey is to allow sufficient time --- up to four days, in some cases --- for it to defrost in the refrigerator. Be sure to place the bird on a dish or tray on the bottom shelf of the refrigerator to ensure none of the drippings come in contact with other foods while it defrosts.

The bird should be cooked within a day of defrosting. Before cooking, insert a meat thermometer into the turkey’s inner thigh closest to the breast to monitor its internal temperature. Whole turkeys should reach an internal temperature of between 160 and 165 degrees Fahrenheit before serving.

Stuffing typically should be cooked separately from the turkey. If you insist on cooking stuffing with the turkey, contact your local Extension agent for advice about how to do this safely.

Never use recipes that call for raw eggs. All egg dishes should be cooked until they reach 160 degrees Fahrenheit.

During microwaving, make sure there are no cold spots in foods. For best results, cover, stir and rotate food for even cooking.

Sauces, soups and gravies should be brought to a boil before serving. Leftovers should be heated to at least 165 degrees Fahrenheit before serving.

Follow the Two-Hour Rule

Potluck dinners are especially popular during the holidays, but they are fraught with risk if the food is left out for more than a couple of hours. All perishables should be returned to the refrigerator after two hours. Be sure to divide large amounts of leftovers into shallow containers for quick cooling in the refrigerator. Also, avoid stuffing the refrigerator. Cold air must circulate for the food to remain safe.

As an added precaution, make sure the refrigerator temperature is 40 degrees Fahrenheit or below and zero degrees Fahrenheit or below in the freezer. Occasionally verify these temperatures with an appliance thermometer.

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Additional Sources:

Keep the Holidays Happy -- Partnership for Food Safety Education

Seasonal Advise -- www.FoodSafety.gov

Food Safety Facts for the Holidays -- The Canadian Food Inspection Agency

Fundamentals for Safe and Festive Holiday Meals --- U.S. Food Safety and Inspection Service

The Top Four Cool Rules for Food Safety -- Virginia Department of Agriculture and Consumer Sciences

Preventing Foodborne Illness at Family Gatherings -- U.S. Food and Drug Administration

Mail Order Food Safety --- U.S. Food Safety and Inspection Service

Safe Food Gifts for the Holidays -- The Ohio State University Extension Service