Simple Steps to Safe Summer Food

Getting sick can quickly put a damper on your summertime fun. Luckily, you can avoid foodborne illnesses like E.coli and salmonella easily by following a few simple steps.

Staff from the departments of Health and Agriculture and Marketing joined forces today to remind Nova Scotians that by following the four "rules" of proper food preparation and storage
cook it, chill it, separate it and clean it foodborne illness can be avoided. Demonstrations were also given of how to handle, prepare and store various foods.

More than 60 per cent of foodborne illness cases occur between June and September. This can likely be attributed to the increased barbecuing, camping and picnicking.

"In many cases, foodborne illnesses can be prevented with proper cooking and food handling," said Dr. Maureen Baikie, an associate provincial medical officer of health.

E.coli 0157 is a real concern and one of the more serious foodborne bacteria. It is generally associated with ground meat but is also found in other foods. However, it is important to remember that bacteria like campylobacter and salmonella also present risks when cooking any raw meats, especially poultry. In fact, a considerably higher number of people are affected by campylobacter and salmonella than E.coli.

"Food safety issues can be greatly minimized, starting at the grocery store," said Gary Moulton, food safety educator at the Department of Agriculture and Marketing. "There are four simple but very important steps you can follow to avoid foodborne illness."

E.coli 0157 and other foodborne illnesses can be prevented by following these easy food-safety tips:

• Cool: Cook to proper temperatures
• Chill: Refrigerate promptly
• Separate: Don't cross-contaminate
• Clean: Wash hands and surfaces often

Groups planning summer outdoor events are encouraged to call their local public health office or the Department of Agriculture with questions about preventing foodborne illnesses.