Food safety: Food-borne illness prevention Published Nov. 18, 2014 By 97th Medical Group Public Health Office 97th Air Mobility Wing ALTUS AIR FORCE BASE, Okla. -- More food-borne diseases are picked up at home than anywhere else, and during the holiday months potlucks and holiday buffets can run a close second. Food-borne diseases from pathogens such as Salmonella and E. coli have been on the rise in the past 15 years. These bacteria are found in many foods, on our hands, in our kitchens, at the lake and just about anywhere. Proper cleaning, cooking and storage are the keys to safe foods. The threat of food-borne illness is why cooking was used in the first place. Because of the insidious way bacteria are passed, many illnesses go undiagnosed and untreated. Such illnesses kill an estimated 9,000 people each year in the US. Many of the victims are very old, very young, or those with compromised immune systems. In a military setting, whether in the field or in-garrison, food-borne disease can severely degrade mission readiness and accomplishment. Most food-borne diseases are caused by either cross contamination or temperature abuse. Cross contamination is the transport of bacteria from one food or surface to another. For example, if someone prepares raw chicken on a cutting board, doesn't clean it properly, and then uses the same board to prepare a salad, then the bacteria from the chicken can transfer to the salad. While bacteria on the chicken are destroyed during cooking, the salad goes straight to the dinner table without killing the bacteria. Temperature abuse involves letting hot foods cool down or cold foods warm up. The temperature range between 40 degrees Fahrenheit and 140 degrees Fahrenheit is the danger zone where bacteria multiply rapidly and cause food-borne illnesses. To protect your family, friends and coworkers from food-borne illness, follow these guidelines when preparing or serving food: · Keep hot foods hot and cold foods cold. During storage, preparation and cooking remember to keep hot foods above 140 F and cold foods below 40 F. Never allow hot or cold foods to stay within the danger zone (40-140 degrees Fahrenheit) for more than four hours to include preparation time. · Consider all raw meats, especially poultry, contaminated and handle accordingly. Wash utensils, cutting boards, counters and hands thoroughly after contact with raw meat products. · Cook food thoroughly and cool it quickly. · Use nonporous cutting boards such as plastic, glass, or marble; Wood cutting boards are porous and can trap bacteria. · Use anti-microbial cleaners on kitchen surfaces. · Wash hands before, during and after handling food. · Disinfect rags and sponges regularly or throw them away. If you have any questions regarding food-borne illness or proper handling and serving of food, please contact the 97th Medical Group Public Health office at 580-481-5488.