HEALTH BEAT 5-1-2002

Meetings & Conventions: Short Cuts May 2002
May 2002
Short Cuts:
HEALTH BEAT

Spoiling for trouble

Foodborne illnesses strike an estimated 76 million people in the United States each year, according to the Centers for Disease Control, and are responsible for up to 325,000 hospitalizations and 1,800 deaths.

A common culprit, salmonella, while typically associated with poultry, is also found in fruits, vegetables and grains.

Following is some food-safety advice from the CDC (www.cdc.gov) and the National Restaurant Association (www.restaurant.org).

• Inspect cold food immediately for both temperature and quality. Pay special attention to seafood, which can quickly become contaminated.

• Foods stored for an outdoor event should be kept no warmer than 40 degrees. Be sure caterers keep edibles chilled properly up until delivery time.

• Refrigerate perishables such as tuna, egg salad and meats in airtight containers.

• Unused cooked food must be cooled quickly to prevent contamination. Anything that has been sitting on a serving tray for more than two hours should be destined for the trash.

• ERIC ENRIGHT