Summer Food Safety Tips
June 29, 2011 By Brown Chiari LLP, Attorneys at Law
It is a known fact that cases of "food poisoning" or food-borne illnesses rise in the summer months, mostly due to warmer temperatures, a rise in humidity and the fact that people get together for picnics and barbecues, where washing facilities are not readily available.
E. Coli and Salmonella are the two most common causes of food poisoning. These pathogenic bacteria often cause symptoms similar to flu, which may include vomiting, diarrhea, nausea and fever. Young children, babies, elderly individuals and those with a weakened immune system are at highest risk of developing serious or fatal complications from food poisoning.
How can you reduce the risk of eating tainted foods this summer? Here are a few tips:
Practice good hygiene and careful food preparation. It is essential that you wash your hands prior to handling foods, as bacteria can be transferred to foods from your hands. Use clean containers and utensils, making sure that all surfaces that come in contact with food are thoroughly cleaned.
Keep foods cold when transporting. If you are taking foods to a picnic or barbecue, keep it cold to prevent the growth of bacteria. Pack foods in a cooler, and leave poultry, beef or other meats in the cooler until ready for use or cooking.
Thoroughly cook all foods to ensure any bacteria that may be present is eliminated. Even if you prefer your steak or hamburger a bit on the pink side, this isn't a good idea in hot summer months. Make certain all foods are thoroughly cooked.
Never let food sit out longer than one hour. Whether foods are meant to be served cold or hot, it is important that they are served that way. Pack leftovers in the cooler immediately after serving. Foods that sit for longer than an hour can easily grow bacteria, making them unsafe to eat.
Remember that although a food looks or smells fine, it may not be. Foods can be contaminated with bacteria long before you notice the signs indicating that the food has spoiled.
Keep your family safe this summer and enjoy those picnics by practicing hand-washing and proper food handling procedures.
Brown Chiari is a team of New York food poisoning lawyers dedicated to protecting the rights of those who have become ill after consuming tainted foods. Contact us for a free evaluation of your case.
ABOUT THE AUTHOR: Joel McLaughlin
Joel McLaughlin is a legal writer working with Brown Chiari. Helping to inform families of those that have undergone or are concerned regarding food poisoning illnesses.
Copyright Brown Chiari LLP, Attorneys at Law
More information about Brown Chiari LLP, Attorneys at Law
Disclaimer: While every effort has been made to ensure the accuracy of this publication, it is not intended to provide legal advice as individual situations will differ and should be discussed with an expert and/or lawyer. For specific technical or legal advice on the information provided and related topics, please contact the author.
How can you reduce the risk of eating tainted foods this summer? Here are a few tips:
Practice good hygiene and careful food preparation. It is essential that you wash your hands prior to handling foods, as bacteria can be transferred to foods from your hands. Use clean containers and utensils, making sure that all surfaces that come in contact with food are thoroughly cleaned.
Keep foods cold when transporting. If you are taking foods to a picnic or barbecue, keep it cold to prevent the growth of bacteria. Pack foods in a cooler, and leave poultry, beef or other meats in the cooler until ready for use or cooking.
Thoroughly cook all foods to ensure any bacteria that may be present is eliminated. Even if you prefer your steak or hamburger a bit on the pink side, this isn't a good idea in hot summer months. Make certain all foods are thoroughly cooked.
Never let food sit out longer than one hour. Whether foods are meant to be served cold or hot, it is important that they are served that way. Pack leftovers in the cooler immediately after serving. Foods that sit for longer than an hour can easily grow bacteria, making them unsafe to eat.
Remember that although a food looks or smells fine, it may not be. Foods can be contaminated with bacteria long before you notice the signs indicating that the food has spoiled.
Keep your family safe this summer and enjoy those picnics by practicing hand-washing and proper food handling procedures.
Brown Chiari is a team of New York food poisoning lawyers dedicated to protecting the rights of those who have become ill after consuming tainted foods. Contact us for a free evaluation of your case.
ABOUT THE AUTHOR: Joel McLaughlin
Joel McLaughlin is a legal writer working with Brown Chiari. Helping to inform families of those that have undergone or are concerned regarding food poisoning illnesses.
Copyright Brown Chiari LLP, Attorneys at Law
More information about Brown Chiari LLP, Attorneys at Law
View all articles published by Brown Chiari LLP, Attorneys at Law
Disclaimer: While every effort has been made to ensure the accuracy of this publication, it is not intended to provide legal advice as individual situations will differ and should be discussed with an expert and/or lawyer. For specific technical or legal advice on the information provided and related topics, please contact the author.
