The Doctor Is In

By Damon Raskin, M.D. | Special to the Palisadian-Post

Q:As we are heading into the summer months, I have a question about foodborne illnesses. With more barbecues and events where food is left out for a while, is there a summer spike in food-related illnesses? And what are some practices I can put into place to avoid them?

Summer in Pacific Palisades is synonymous with outdoor activities, including backyard barbecues and beach picnics. However, warm weather combined with improper food handling creates the perfect storm for the spike we often see this time of year in foodborne illnesses.

By understanding the risks and making some changes in our preparation for these fun events, we can reduce the chances of summer frolic turning into health hazards.

The first risk factor is temperature. Bacteria that cause foodborne illnesses, such as salmonella and E. coli, thrive in warmer conditions.

Any time food is left outside above 40 degrees Fahrenheit, the bacteria see the food as a buffet as much as your guests do. Store perishable items in coolers with ice packs and use separate coolers for drinks to eliminate how often the cooler is opened.

Next, grilling and barbecuing can make food taste delicious, but these techniques can also sometimes lead to uneven cooking and undercooked meat. It is wise to use a meat thermometer to ensure that meats are cooked to a safe internal temperature, depending on the type of meat used.

In addition, with all the fun going on at these events, it can be easy to lose track of which foods are raw and which foods are already prepared. Cross-contamination, which is handling raw meat and then touching other foods or surfaces without washing your hands, can be another way of spreading bacteria.

Use separate cutting boards and utensils for raw meats and ready-to-eat foods. Always wash your hands, utensils and surfaces with soap and water after contact with raw meat.

We have a joke in my family that I start to get nervous when I see any food left outside of the refrigerator for more than a few minutes, as I have a bit of paranoia about these things. It is true, however, that perishable foods like salads, meats and dairy products should not be left out for more than two hours, or one hour if the thermometer is above 90 degrees.

Think of your potato salad as a vampire—it does not do well in the sun. After serving, promptly store any leftovers in a cooler or refrigerator.

Make sure to use water that is safe for cooking and cleaning. Please use only fresh, unexpired ingredients, especially for dishes containing eggs, dairy and meats. Do not, for example, use mayonnaise from 2020 that you found in the back of your refrigerator in the coleslaw.

For those of you wondering, the common bugs to join the picnic include not only salmonella and E. coli, but also listeria and campylobacter. Symptoms of these nasty germs include diarrhea, nausea, vomiting, fever and abdominal pain. Leave these unwanted guests at home.

By understanding the reasons behind the summer spike in foodborne illnesses and implementing effective food safety practices, we can all enjoy our summer gatherings without the risk of unnecessary trips to the doctor’s office or the emergency room.