Food Poisoning Is Foiled By Following Food Handling Tips

by Darline Turner Lee, Physician Assistant, ACSM Exercise Specialist

Article Last Reviewed: Sept. 9, 2006

I have fond memories of the summertime holiday barbeques my grandparents hosted. These gatherings were traditions within the black subculture of my hometown. My grandfather and his cronies played poker, pinochle and bid whist, keeping things lively with the help of the libations “hidden” in the red plaid beverage jug (that everyone knew about). There were the hoards of people-those related by blood as well as those related by lengthy associations. But it was the smorgasbord of food my grandmother put out that is forever etched in my memory.

My grandmother was a down-home, old-fashioned cook. She baked with lots of eggs, butter and sugar and added sour cream to many recipes. Almost everything was cloaked in a sauce or gravy. The food was good, hearty and we never considered whether something was low fat or low carb when we ate at Nanny’s house. Nanny must have known a lot about safe food preparation and handling. In all the years that she presented her buffets I cannot recall one incident of food poisoning.

Little else can cool hot summertime fun faster than a bout of food poisoning. The usual culprits are meats and animal products that have remained at ambient temperature for an extended amount of time although fruits and vegetables can also become rancid in summer time heat. The heat along with the protein and moisture in the items provide a perfect breeding ground for bacteria. The rule of thumb for outdoor parties is keep hot foods hot and cold foods cold.

Food poisoning holds little mystery. Approximately six hours after eating contaminated food, one experiences a combination of nausea, vomiting, diarrhea, abdominal cramping or fever. Food poisoning is usually a self-limiting event and no specific medical intervention is needed. First aid is directed at keeping those stricken comfortable and hydrated. Dehydration is a major complication of food poisoning especially in infants and the elderly for whom it can become deadly. Vomiting and diarrhea are the necessary means by which the body gets rid of the toxins. Except in cases of extreme discomfort or dehydration, do not give medications that will halt the vomiting or diarrhea. Both typically resolve within twelve hours of the onset of symptoms.

In severe cases where there is high fever, dizziness, fainting, rapid heart rate and numbness and tingling of the face, mouth, arms or legs, don’t delay seeking medical attention immediately. When in doubt don’t delay seeking medical attention, because
the victim may need intravenous fluids, antibiotics or other medications to recover.

The best treatment for food poisoning is prevention. Implement these simple preparation and handling tips to protect your friends and family from food poisoning.

Store raw meat and animal products in airtight containers and wrappers.

Thaw meats in the refrigerator or microwave on a plate or in a dish with sides high enough to contain the juice produced during thawing. Don’t thaw items in the kitchen sink on or the counter, as this allows pathogens to grow or be introduced into the meat!

Keep raw meat covered to prevent odors from being exchanged between the meat and other items in the refrigerator.

Don’t use the same cutting boards and knives to prepare meat dishes that you use for fruit and vegetable dishes.

Clean the knives and cutting boards with a dilute solution of bleach or other antibacterial cleanser before moving onto your next dish.

Wash you hands often using warm soapy water especially when handling meat or after using the rest room. Dry your hands with paper towels to avoid spreading any potential germs.

Wash all fruits and vegetables thoroughly before cutting to avoid introducing bacteria or chemicals into the edible fruit.

Change cloths and sponges often when cleaning. After wiping up counters and surfaces following meat preparation, get a clean cloth to clean up other messes. Launder cloths and sponges in the washing machine. Alternatively, to sterilize them quickly, rinse these items with warm water, squeezing them out thoroughly and micro wave them on high for sixty seconds.

Cook meats thoroughly. Meats should be cooked so that there is no pink visible. Make sure that there are no pink or red juices visible after cooking or grilling. Meats are cooked when the juices coming from them are clear.

Cold items should be kept in airtight containers immersed in ice or cold packs within airtight containers.

Don’t store food items with drinks, as the drink coolers are opened more frequently which allows temperature changes that could compromise food.

Use separate serving utensils for each dish

Prepare and present enough food for everyone but avoid excess that could go bad.

Once food is served return hot foods to heating units and cold items to coolers as soon as possible. Hot food need not be cooled before final storage in a cooler or refrigerator.

Discard food that’s been left out more than two hours. Many foods that are contaminated may not yet smell or taste funny. If you aren’t sure if something is good, throw it out!
Share your barbeque serving tips with Darline Turner-Lee at