Most of the time when you or a family member has a brief bout of the "flu" the aching, upset stomach, diarrhea), it is not flu at all. Food poisoning often produces the same symptoms as the flu, and we often never associate these symptoms with something we ate.

Part of the problem is that most people don't realize that it takes from 24 hours with salmonella to 72 hours with camphylobacter for you to get sick. Therefore, you often don't associate the illness with the food that you ate the day before.

Next time you have the 24-hour flu, think about what you may have eaten yesterday!
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Myth #2 - "I've been cooking for years, and no one has ever gotten sick from eating my food."

It is estimated that every year about 76 million Americans become ill, with about 5000 illnesses resulting in death, from foodborne illness.

Foodborne illness can occur wherever food is prepared and consumed. Throughout history people have been getting sick from food prepared at restaurants, home kitchens, barbeques, picnics, and even church kitchens! Anywhere food is prepared or served, there is a possibility that someone will get sick.

You might be a great cook. People might just love eating your food. But chances are, you have made someone sick from your cooking at one time or another
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Myth #3 - "Food prepared at home is much safer than restaurant food. If I get foodborne illness, it is probably because I ate something bad at a restaurant."

In fact, the opposite is true. Experts say that poor home food-handling practices cause more foodborne illness than professionally prepared food. Most professional food handlers have been trained in safe techniques and are careful about how the food is prepared, cooked and stored. After all, an outbreak of foodborne illness traced to a restaurant can permanently harm business.

At home, however, most people think they use safe practices. "I've always done it this way, and no one has gotten sick in the past," is often heard. Well, you may have gotten sick many times and thought you had the flu. (See Myth #1) Also, there are many more dangers in foods than there used to be. Salmonella has appeared in raw eggs, E. coli in ground beef, and exotic bugs on the imported fruits that have recently appeared in our supermarkets.

Educate yourself on safe food practices. Be willing to change your attitudes about handling food in your kitchen. Your family and your stomach will thank you.
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Myth #4 - "Marinated meat is free of germs because they are killed by the alcohol in the wine, brandy or spices that are used in the marinade. Therefore, it is safe to leave marinating meat out on the counter."

Alcohol is not an efficient sanitizer to begin with. The alcohol is diluted by the juices from the raw meat and so has no real effect on the microbes growing in the raw meat.

Microbes have no taste buds. Spices like cayenne or mustard taste hot to us, but have no influence on microbes. The only "heat" that will destroy them is thermal heat of 170 degrees F or higher.

Therefore, marinate meat in the refrigerator, wash any utensils that come in contact with the raw juices, and don't re-use the same plate or container for the cooked meat until it is thoroughly washed.
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Myth #5 - "It is okay to let turkey thaw out on the kitchen counter. Everyone does it that way."

Chicken and poultry usually come contaminated with harmful bacteria such as Salmonella and Campylobacter. The bacteria usually does not cause the bird or fowl to become ill, although it can cause illness to people who eat the contaminated product.

The bacteria live on the skin and feathers, and inside the stomach, of the birds. During processing, a single contaminated bird can contaminate the entire processing line and the birds that come into contact with the contaminated line. Bacteria can easily survive on raw chicken and poultry, since the birds contain everything needed for bacterial survival or growth.

Since it is impossible to ensure that all raw chicken and poultry be free of harmful bacteria, you can only rely on temperature to control or eliminate the harmful bacteria. Most bacteria tend to multiply and increase their population between 45 degrees F and 140 degrees F. By leaving raw turkey or any other raw poultry at room temperature, you are providing bacteria the opportunity to grow.

It is best to thaw the poultry in the refrigerator, since bacterial growth is slowed at refrigerator temperatures. Since thawing in the refrigerator takes longer than thawing at room temperature, planning ahead is necessary. A large turkey might take 2 or 3 days to thaw in the refrigerator.

The use of microwave ovens, or running cool water over the bird, are other thawing methods that can be used. These alternative methods need to be followed up by immediate cooking of the bird.

You should NEVER thaw poultry at room temperature! And, make sure that all poultry is cooked to an internal temperature of at least 180 degrees F!
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Myth #6 - "Foodborne illness is a health hazard, but we have more important issues to deal with as a society. After all, it may make people sick, but it doesn't really cost the country anything."

Foodborne illness actually puts a heavy burden on our society in terms of medical costs, lost productivity, and pain and suffering.

A recent study shows that 20 percent of acute foodborne illness cases are hospitalized. Of those, 20 percent get HUS (hemolytic uremic syndrome), of which 9 percent will develop life-long kidney failure and require dialysis and possibly transplants.

The study goes on to estimate that the total cost of the E. coli 0157:H7 pathogen to be $.4 to $.9 billion dollars from foodborne and non-foodborne sources combined.

Most figures are low estimates when it comes to foodborne illness, because many cases are not reported. Many days of work are lost to foodborne illness. "Food poisoning" can have some really devastating personal consequences, too. Recently, at the 1998 World Figure Skating Championships in the U.S., one male competitor had to withdraw and one skated a poor program because of foodborne illness they both got at a restaurant. After a lifetime of training to reach this level of skating, two people lost opportunities, probably because of poor food-handling practices.

It will only get worse. The expense to our society will only get greater as the importation of foods from foreign markets increases. This is a problem we must focus on as a society to produce a safe food supply for our tables.
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Myth #7 - "Foodborne illness is no big deal. After all, even if I get it, it's just a temporary mild discomfort. I'll get over it."

The sad fact is that foodborne illness can be very serious, even deadly. Some pathogens ("bugs" that cause foodborne illness) give rise to diseases far more serious than the uncomfortable vomiting or diarrhea accompanying what most people call "food poisoning." Foodborne infections can cause spontaneous abortion, reactive arthritis, Guilliain-Barre syndrome (the most common cause of acute paralysis in both children and adults), and HUS (hemolytic uremic syndrome), which can lead to kidney failure and death.
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Myth #8 - "I don't need to use a food thermometer. I can tell when my food is cooked."

Harmful bacteria can be present in every piece of food that you have in your kitchen. There is no way to guarantee that any food will be free of harmful bacteria. Since most harmful bacteria can be eliminated at high temperatures, then food cooked to adequate internal temperatures will help ensure that your food is safer.

A metal probe thermometer is one of the best investments that you can make to help prevent foodborne illness. A long-stem metal probe thermometer with a range of 0 degrees F to at least 165 degrees F works best and can be purchased at cooking specialty shops or scientific supply houses. Do not use any thermometers that contain mercury. Also, glass thermometers should be avoided, since they can break and contaminate the food.

The metal probe thermometer needs to be cleaned before each use. The sensing tip should be inserted into the center or the thickest part of the food after the outside has been cooked long enough to kill bacteria. Otherwise, you may contaminate the interior of the food. Check the temperature in more than one area of the food, since the temperature can vary in different parts of the food.
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Myth #9 - "Traditional Alaskan game meat and food is safer than store-bought food."

Traditional food can also cause foodborne illness:

• Bear and walrus meat can carry the larva of Trichinella spirilis which can cause trichinosis.
• Fox meat can be contaminated with the rabies virus.
• Fox liver can carry tapeworms.
• Polar bear liver can have toxic levels of vitamin A.
• Fermented meats/seafoods, home canned foods, non-commercially vacuum-packed foods, and non-commercially smoked-fish products can all lead to botulism with possible death.
• Smoked salmon strips can also be contaminated with Listeria, a bacteria which can cause serious illness for some people, especially the elderly, newborns, pregnant women, and those with weakened immune systems.
• Reindeer and caribou can be contaminated with Brucella, a fever causing bacteria.
• Freshwater fish, including pike, trout, burbot, grayling, salmon, and fish roe can carry tapeworms.
• Salmon and marine fish can contain roundworms.
• Bi-valve shellfish can cause paralytic shellfish poisoning or infectious hepatitis.
• Hares and squirrels can carry Pasteurella tuleremsis.

The bottom line is, there is no totally SAFE food. All food can contribute to foodborne illness if not properly prepared.
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Myth #10 - "I can't put hot food into the refrigerator. The food will spoil if I do."

The food will spoil if it is not quickly cooled! The leading cause of foodborne illness in the United States is improper cooling, such as leaving cooked foods at room temperature and storing foods in large pots and other containers in refrigerators.

Foods need to be quickly cooled through the "danger zone" (140 degrees to 45 degrees F or less) to help minimize bacterial growth. Food can be quickly cooled by any of the following steps:

• Cool foods quickly by using an ice bath. Place ice in a larger container, then place the food container in the ice and stir. Stirring liquid and semi-liquid food frequently helps distribute the cold.
• Cool in shallow layers less than 3 or 4 inches deep. Keep food uncovered in cooler until 45 degrees F or less is reached. Stir frequently. Do not leave food cooling at room temperature. Do not stack food containers. Cover food after it has reached 45 degrees F or cooler.
• Freeze food in small containers.
• Add ice as an ingredient instead of water to help cool food quickly.
• Cut food such as large chunks of meat into small pieces, then place uncovered pieces into the refrigerator. Cover food after it has reached 45 degrees F or cooler.
  
  

The most important thing to remember is to cool the food as quickly as possible to avoid growing harmful bacteria.
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Myth #11 - "My kitchen is clean - I use my washcloth to wipe everything all the time."

Every time you clean your kitchen, you could be spreading bacteria! Bacteria need moisture, food particles, and room temperature in order to survive and multiply. Washcloths and sponges can provide the perfect environment for breeding large colonies of harmful bacteria. To ensure that you not spreading bacteria, use the following steps:

• Do not use sponges in the kitchen, since they are hard to clean and can harbor bacteria in the nooks and crannies.
• Start off each day with a clean and dry wiping cloth.
• For proper cleaning, all surfaces (counters, cutting boards, etc) should be washed, rinsed, then sanitized. Use hot soapy water followed by a clear rinse.
• For the sanitizing step, use an approved sanitizing solution. To make a good sanitizing solution use:
    2 Tbl bleach per 2 ½ gallons water, or
    2 tsp bleach per 1 gallon water, or
    ½ tsp bleach per 1 quart water.
• After sanitizing, the wiping cloth should either be air-dried or washed in the clothes washing machine, followed by machine drying.

These steps should keep you from spreading germs throughout your kitchen by using a dirty, germ-laden washcloth or sponge.
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Myth #12 - "If I microwave food, the microwaves kill the bacteria, so the food is safe."

Microwaves are a great time saver. However, there is one problem. Microwaved food sometimes has cold spots that didn't get a full dose of microwaves. Bacteria can survive and thrive in these cold and lukewarm spots.

To avoid this problem:

• Cover food with a lid or plastic wrap so steam can aid thorough cooking. Poke holes in the wrap to vent, and make sure it doesn't touch the food.
• Stir and rotate your food for even cooking. Some microwaves have a turntable for this. If your doesn't, rotate the dish once or twice during cooking.
• Use a meat thermometer to check the temperature of the food to make sure it is done. Insert the thermometer in several spots.

Microwave ovens are a great and safe time saver, if proper measures are taken to properly heat foods thoroughly.
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Myth #13 - "Eggs are safe. As long as the shell is not cracked, no germs can get in."

Salmonella, a bacteria that causes food poisoning, can grow inside fresh, unbroken eggs.

• Cook eggs until the yolk and white are firm, not runny.
• Scramble eggs to a firm texture.
• Don't use recipes in which eggs remain raw or only partially cooked.

Any eggs can be contaminated. Don't gamble with your health - cook eggs well done.
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Myth #14 - "There is just a little bit of mold on top of the food. I can just scape it off and what's underneath is still good."

The mold you see is only the tip of the iceberg. The poisons molds can form are found under the surface of the food. So, while you can sometimes save hard cheese and salamis and firm fruits and vegetables by cutting the mold out, most foods should be discarded.

"When in doubt, throw it out"
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Myth #15 - "Mayonnaise is the dangerous ingredient in potato salad."

In reality, it is the potatoes and eggs in potato salad that can cause foodborne illness. The mayonnaise actually acts as a preservative which protects the potato salad. Commercially purchased mayonnaise is pasteurized and has a high acid content that actually slows bacterial growth. Home-made mayonnaise, which is made with raw eggs, is not safe and should be avoided.

To keep your potato salad safe:

• Start with fully cooked and quickly cooled potatoes and eggs;
• Use commercially purchased mayonnaise; and
• Keep the potato salad cold.

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Myth #16 - "Hard-boiled eggs are safe and don't need to be refrigerated."

Hard-boiling an egg will kill many bacteria such as salmonella that may be present in the egg. The shell of the egg does offer some protection but there are still some bacteria that can grow on cooked foods. Also, there might be cracks in the shell that could permit contamination of the interior. Once the bacteria makes it to the inside of the egg, the bacteria can grow and cause foodborne illness. Keep boiled eggs on ice, in a cooler, or in a cold pack if the eggs will not be eaten within two hours time.

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Myth #17 - "I can save time by partially cooking meat or poultry ahead of time."

Most meat and poultry is already contaminated with a number of bacteria. Partial cooking provides an excellent breeding opportunity for bacteria. All meat and poultry needs to be fully cooked--all at once--in order to destroy the bacteria that might be present. Once the food is cooked, it can be quickly cooled, then reheated. Poultry should be initially cooked to 165 degrees F or higher, pork to 150 degrees F or higher, and other meats to at least 140 degrees F.

If the food is cooled, it should be cut into small pieces and placed uncovered into a freezer or cooler to ensure that it reaches 45 degrees F or less within 6 hours time. All food should be rapidly reheated to at least 165 degrees F before serving.
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Myth #18 - "All I need is an insulated cooler to transport my food."

If you start off with cold food that is taken directly from a refrigerator, you still need a way to keep the food cold during the transport time. A commercial "blue gel pack" is a good choice, but you can also use cubed or block ice. Boxed juices or frozen packs of vegetables can also be used. Frozen hamburgers or hotdogs can be thawed en route or before grilling, and can also be used to keep your food cold.
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Myth #19 - "Food like fried chicken is safe since it is already cooked."

Cooked food can also cause foodborne illness, since bacteria can be introduced to the food just by handling it. Also, the chicken might not have been cooked to the proper temperature, and bacteria might have survived. If the chicken will be served and eaten within two hours, there should not be any problems. But if more than two hours is expected, then it is better to keep the chicken either hot (above 140 degrees F) or cold (below 45 degrees F) until the food is served.
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Myth #20 - "Heating or reheating foods will kill all foodborne disease bacteria."

Proper heating or reheating will kill bacteria that cause foodborne illness. But, there are some bacteria that produce toxins or poisons that are not destroyed by high temperatures. One example is the foodborne bacteria called staphylococcus, called staph (pronounced "staff") for short. Staph toxin can develop in cooked foods that sit out at room temperature for more than two hours. Foods should be quickly heated or reheated to at least 165 degrees F before serving or hotholding. If the food has been out more than two hours, you might be better off just getting rid of it.
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Myth #21 - "There really aren't more people getting sick from foodborne illness, there is just more tracking or recording of the illnesses."

The number of foodborne illnesses does appear to be increasing. There is an estimated 6 million cases of foodborne illnesses each year in the United States. That number is up from about 4 million cases a couple of years ago. It is true that tracking or recording the number of illnesses has improved and may partially account for the increased number. However, the actual number of foodborne illness cases does seem to be on the rise.
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Myth #22 - "Sushi is not safe."

Fish can contain parasites that can cause illness in humans. There have been hundreds of cases of parasitical diseases due to eating raw fish over the years in Japan where sushi (strips of raw fish that have been rolled in cold cooked rice and seaweed) is a national dish. Outbreaks have also occurred in other areas such as the Netherlands. The growing popularity of undercooked fish or raw fish dished such as sushi, sashimi, lomi lomi, ceviche, and the like has resulted in an increase in cases of diseases caused by fish parasites, most commonly the fish tapeworm.

Infection with a tapeworm, which can sometimes grow to a couple yards long, may cause abdominal cramps, diarrhea, nausea, fatigue, and weight loss. Some people can develop a vitamin B-12 deficiency, since the tapeworm selectively absorbs this vitamin from the human host's intestine. Most people have few symptoms, if any at all, and only realize they were infected when they pass the whole worm or parts of it during a bowel movement.

However, freezing the raw fish at minus 10 degrees F or below for at least seven days will kill tapeworms. Reputable restaurants are aware of the dangers and take appropriate measures to ensure that worms are eliminated. There is no danger of tapeworm infection from properly canned or frozen fish. Fish cooked to at least 140 degrees F is also safe. Hot-smoked fish (a process that in effect cooks the fish while it is being smoked) kills the parasite, but cold smoking (which uses no heat) does not eliminate the parasite.
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Myth #23 - "My wife says that I should be careful when I cook hamburgers on the grill. But I know what I'm doing - I've been grilling hamburgers for years and no one has gotten sick."

Undercooked hamburger has been implicated in many of the 20,000 cases of illnesses caused each year by E. coli 0157.H7 which causes diarrhea (often bloody), abdominal cramps, and sometimes death. The bacteria may be present in the intestines of healthy cattle. The meat-grinding process can spread the bacteria to other parts of the meat.

To keep your hamburgers safe:

• Ground beef should be cooked until the interior is no longer pink and until the juices run clear (to a minimum of 155 degrees F);
• Don't put cooked hamburger on the same plate that held raw meat;
• Wash, rinse, then sanitize all utensils that have touched the raw meat; and
• Wash your hands after handling the raw meat.

These easy steps should ensure a safe, fun barbeque.