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"Diana, just a quick heads up to let you know we are still using your cookbook and the guys will often be heard saying what would Diana say about this or that....really good feed back... I made your potato salad and the oriental coleslaw on Sat. for a family luncheon and had rave reviews so thanks again."
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Foodborne Illness
As seen on BCTV February 05/02
Health Canada estimates that approximately two million Canadians suffer from foodborne illness each year and 30 of them die.
What are the symptoms of foodborne Illness?
People often mistake foodborne illness for the flu because the symptoms are very similar: stomach pain, diarrhea, nausea, chills, fever and headache. Symptoms can appear anywhere from thirty minutes to two weeks after an individual has come in contact with foodborne bacteria, although it usually happens in the first 4-48 hours. This delay makes it difficult to link an illness with a food-related cause.
Four simple steps
(These are the basis of the FightBACTM Campaign)
To multiply, microorganisms, such as bacteria, molds, and parasites, need warmth and moisture. But there are 4 important steps you should remember to prevent this from happening:
CLEAN:
Wash hands, utensils and surfaces with soap and hot water before, during and after preparing foods. Sanitize countertops, cutting boards and utensils with a mild bleach and water solution (5 mL/ 1 tsp household bleach to 750 mL/ 3 cups water-mix in a spray bottle for easy use- ensure that the bottle is clearly labeled as such and kept out of the reach of children and pets). Wash your dish clothes and/or sponge with hot water and soap after every use. Change dishcloths and sponges often. Wash all produce under cold running water thoroughly before eating or cooking.
SEPARATE:
Keep raw meats and poultry away from other foods during storage and preparation. Keep separate cutting boards for raw meats and fresh produce. Always keep foods covered.
COOK:
Cook foods thoroughly to safe internal temperatures-these temperatures vary for different meat and poultry. Prepare foods quickly, and serve immediately so foods don’t linger at room temperatures where bacteria can grow. Keep hot food hot by using chafing dishes, crock pots and warming trays. Keep foods out of the Danger Zone, which is between 40C/400F and 600C/1400F.
CHILL:
Refrigerate or freeze perishables, prepared food and leftovers within two hours. Make sure the refrigerator is set at a temperature of 40C (400F) and keep the freezer at -180C (00F). When serving cold foods, keep them cold by placing serving dishes on bowls of ice.
Where to go from here
For information on safe food handling practices or for answers to your food handling questions, visit the Canadian Partnership for Consumer Food Safety Education website: www.canfightbac.org
Watch for the Eating for Energy segment on BCTV’s Noon News Hour!