Dr. Stephen Ogden, a family medicine physician with MedExpress talked about safe food handling, preparation, and avoiding food-borne illnesses such as Salmonella and E. coli.  We discussed the signs and symptoms of food-born illness vs plain old viruses and bacteria we pick up from each other or our environment.  Dr. Ogden explained typical food-poisoning symptoms, including vomiting and fever, which may range from mild to severe depending on the germ that was swallowed, and when you should seek medical attention.   He suggests hydration as the best self-management plan!

He gave us tips on working with raw meats and fish, summer salads, dairy products and fruits and vegetables and basic kitchen hygiene tips, including the critical importance of frequent handwashing by those preparing and handling food. The Four Steps to Food Safety according to the CDC are to – Clean, Separate, Cook, and Chill.

He recommends we buy a food thermometer!  Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F so never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90°F) and keep food hot:  140°F or warmer—until it’s served.

For more information visit the CDC.gov