A New #MeatlessMonday Public Service Announcement: Protect Yourself! Important Food Safety Protocol
Several weeks ago, a new epidemiological study created nervous chatter among vegetarians and vegans worldwide! This study highlighted the incidence of Salmonella, a possibly deadly bacteria, usually associated with raw eggs, in tempeh (a fermented soybean product) last year. This 2012 outbreak was said to sicken approximately 100 people across the U.S. because the tempeh was contaminated with ingredients from Indonesia.
Any reported incidence of food poisoning reminds us that we must be careful about the food we eat. Abstaining from meat consumption, I often think that I’m in the clear from catching foodborne illnesses. As this study points out, this is simply not the case! Any food can be contaminated so we must take the proper precautions to protect ourselves.
Here’s a worthy fact from the CDC:
So far this year, of the 10 documented foodborne outbreaks listed on the CDC’s website, four have come from non-meat sources. In the past few years, soy products, peanut butter, and leafy greens, all vegan food sources, have been linked to foodborne illnesses.
The lesson: Giving up animal products does not give you the green light to avoid these awful critters!
In fact, this past January (2013), fingers pointed to leafy greens as the leading source of food poisoning! Although hard to believe, this is a great reminder to thoroughly wash and cook vegetables to greatly reduce any likelihood of catching these bugs. This goes for “pre-washed” bags of greens too!
Here are some other tips to reduce your chances of catching these horrible bugs:
- Wash your hands before and after you cook. This seems like a no-brainer but I can’t tell you how many people do NOT wash their hands before cooking…and don’t forget under those nails! Wash in hot soapy water for at least 20 seconds (sing the “Happy Birthday” song). This is especially important if you’re cooking for other people…but even if you’re dining solo, wash up to prevent tummy troubles!
- Prevent cross-contamination. Prepare meat and poultry in a separate space than your vegetables or grains. If this is not possible, thoroughly wash (with warm soapy water!) surfaces that touch raw meat, fish, and poultry.
- Always check expiration dates. It’s hard to keep track of the difference between a “sell by” date versus a “best by” date, but try to follow these guidelines so you don’t put yourself at risk. I always say “better safe than sorry!”
- Follow the 40°-140° rule. Food safety experts describe 40°-140°F as the “danger zone” for foodborne illness. Always return unused food to the refrigerator and make sure that food is heated to above 140 degrees before serving. Allow food to remain between 40°-140°F for no more than 2 hours. Bonus tip: Don’t put steaming hot foods directly in your fridge after cooking. This will raise the temperature of the refrigerator, increasing the chances of bacteria growth!
- If you question it, toss it! If that old can of beans looks deformed (a sign of possible botulism) or your carton of milk smells off, don’t risk the trouble of infection. Throw it out and go food shopping.
- Add some acid. MOST bacteria are not suited for survival in low-acid environments. If you see “acetic acid” (vinegar) on your food label, now you know why!
Nausea, abdominal cramps, diarrhea, and vomiting are the most common symptoms of food poisoning. Since these symptoms are very non-specific it can be very difficult for physicians to pinpoint the cause, but if you do experience any of these symptoms, contact your physician and stay hydrated…the last thing you need is a bout of dehydration on top of food poisoning!
To keep up to date about the latest foodborne illness outbreaks, be sure to follow The Academy of Nutrition and Dietetics (@eatright), Center for Science in Public Interest (@CSPI), and your favorite news source on twitter…they often tweet when there’s a food recall.
While food safety may not be the most interesting topic, it’s definitely an important one! Stay tuned later this week for some yummy fall recipes & check back next week for some exciting news!
Sources:
http://www.huffingtonpost.com/2013/01/29/leafy-greens-food-poisoning_n_2573905.html
http://well.blogs.nytimes.com/2013/08/19/a-salmonella-warning-for-vegetarians/