Let the Picnics Begin…with Food Safety Tips from the Health Department!

BREWSTER, NY—Summer is officially here. The warm weather, along with decreasing COVID numbers, is luring people outside again to gather and celebrate with food. Whether in one’s own backyard, or amid the scenic backdrops of Putnam’s landscape, these outings often make up the fabric of summer’s most long-lasting memories. However, keeping food safe in warm weather requires a bit of planning. Foodborne illnesses rise in summer months due to the heat and humidity that cause bacteria to grow more easily.

“Preventing and tracking foodborne illnesses are at the core of our public health work and a department-wide effort,” said Health Commissioner Michael J. Nesheiwat, MD. “Our food safety experts in the environmental health services division continually inspect and educate staff about food safety at both restaurants and temporary summer food venues. They also follow up on all complaints from the public to ensure food safety. Our communicable disease nurses ensure comprehensive investigations of all reportable, laboratory confirmed cases of foodborne illnesses.”

Shawn Rogan, director of the environmental health services division at the health department, and his staff have a busy summer with the added inspections of temporary food venues. While public food complaints to his division hold steady for the most part over the year, this is a direct result of the support and education they lend to food establishments. “Our inspectors go the extra mile when inspecting temporary venues and restaurants alike,” he said. “Our goal is to ensure that all food preparers at summer fairs, carnivals and other large outdoor public gatherings understand the intricacies of food safety, and it has paid off,” Mr. Rogan said.

“Our last large foodborne illness outbreak was back in 2012,” Mr. Rogan continued, “and this was the result of food prepared at home and transported from New York City, in warm weather and without refrigeration. One of the most important things to remember is that homemade food must follow the same preparation and storage guidelines that restaurants do, and food without refrigeration for more than two hours may not be safe to eat. When temperatures rise above 90 degrees F, food should not be left unrefrigerated for longer than one hour.”

While the environmental division does not see a rise in complaints, the nursing division is busier investigating more laboratory-confirmed cases of foodborne illnesses in the summer— according to health department epidemiologist Alison Kaufman. “In Putnam County over the last three years 46% of the cases of the two most common reportable foodborne illnesses, Salmonella and Campylobacter, occurred in just 3 months of the year — June, July and August.” Putnam is not alone in this trend. These infections follow the same pattern nationwide as reported by the CDC [Centers for Disease Control].”

Symptoms of food borne illnesses can be severe. “Nausea, vomiting, stomach cramps, and diarrhea are among the most common,” Dr. Nesheiwat said. “These can sometimes even be life-threatening. Most cases resolve after one to two days. Initial at-home treatment should include sipping liquids, such as a sports drink or water to prevent dehydration. If symptoms continue or worsen, it is important to call your healthcare provider, who will decide if you should be tested.”

“Most people suspect mayonnaise in salads with foodborne illnesses,” said Mr. Rogan, “but salads containing this often have other acidic ingredients, such as vinegar, so this type of food is not the number-one problem. More food contamination illnesses are related to raw meats or other products of animal origin such as chicken, eggs, unpasteurized milk, and raw shellfish. All foodborne illness complaints are investigated by our department to determine how isolated an incident is or is not. It is important to be aware that bacterial growth increases at temperatures from 90 to 110 degrees Fahrenheit, and there are things people can do to avoid contamination and potential illness.”

Four basic steps for food safety are endorsed by the Putnam County Department of Health, along with other experts including the United States Department of Agriculture’s Food Safety and Inspection Service. It is quite simple: “C-S-C-C” for clean, separate, cook and chill.

“Hopefully everyone is an expert at good hand hygiene from our experience with the pandemic,” said Dr. Nesheiwat, and handwashing at home is easy. Scrub your hands at least 20 seconds with warm soapy water before both preparing or eating food. When away from home, clean, wet disposable washcloths, moist towelettes and paper towels should be used for cleaning hands and surfaces. Also clean all fruits and vegetables before use—especially when eaten raw.

Step two is to separate. Raw and cooked food should be kept apart to avoid contamination when preparing, grilling, and serving food. This is a main cause of foodborne illness. Cross contamination can also occur when packing a cooler.

Cook all meat to a safe temperature by following the year-round guidance. If camping or eating away from home, pack the food thermometer. Beef, lamb, and veal (steaks, roasts and chops) should be cooked to 145 degrees F; pork to 150 degrees F; chicken to 165 degrees F; ground meats to 160 degrees F; and fish to 140 degrees F.

Chill is the final step. All cooked and prepared foods, as well as luncheon meats should be refrigerated. That is true for food before eating it and afterwards as leftovers. Insulated coolers should have several inches of ice, ice packs, or containers of frozen water on top to keep food safe. When temperatures are above 90 degrees, food should not be left out for more than one hour.

When it comes to food safety, remember this: If in doubt—throw it out.