Dining out comes with a dose of food safety risks.
You had what seemed like a great meal, but you think you’ve followed it up with a 24-hour virus. Think again.
Chances are it was a food-borne illness caused by bad bugs such as harmful bacteria, viruses or parasites in something you ate. And this isn’t a rare occurrence. According to the Centers for Disease Control and Prevention there are an estimated 76 million cases of food-borne illness each year.
While no one knows how many of those cases were caused by restaurant foods, a CDC analysis published in the Journal of Clinical Infectious Diseases shows that 52 percent of food-borne illnesses nationally between 1998 and 2004 were associated with restaurants, delis, cafeterias or hotels.
The restaurant industry is all for reducing these numbers, and most restaurant employees are rigorously trained in food safety and sanitation. Ask if the restaurant participates in the National Restaurant Association’s Serve Safe Program and check the latest health inspection score, which is required to be posted in the restaurant.
Don’t suffer in silence
Anyone who’s ever spent a night fighting the vomiting, nausea, abdominal cramps, diarrhea and other symptoms of food poisoning can tell you it’s no fun. In fact, it’s potentially life threatening. Experts recommend you call your doctor or go directly to an emergency room. Don’t try to tough it out on your own. Medical caregivers can help you feel better sooner with treatments such as anti-nausea drugs and intravenous fluids.
Who’s at risk?
Pregnant women, the elderly and anyone with a weakened immune system are at a higher risk for food-borne infections. So don’t take any chances with questionable foods by thinking, “I guess it’s OK to eat.” People with liver disease are very susceptible to infections caused by a microbe found in oysters called Vibrio vulnificus. Don’t worry about pronouncing it — just avoid eating raw oysters if you have liver issues.
Raw meats
Salmonella bacteria are the most common culprits, but there are many other potential pathogens in mishandled or contaminated raw food. According to the CDC, raw animal foods are most likely to blame. That’s why raw meat (especially ground meat), poultry, eggs and shellfish should be handled and cooked carefully. So, if you like your burgers rare, your eggs over easy and your fish raw, you are upping your odds of getting sick. A serious infection caused by bacterium Listeria can be prevented by avoiding undercooked animal foods, soft French-style cheeses, pates, uncooked hot dogs and sliced deli meats.
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Fruits and vegetables
Since you’re not going to ask for your salad to be cooked “well done,” raw fruits and vegetables are a concern, especially with recent headline-grabbing outbreaks traced to spinach processed in unsanitary conditions. At home or in the restaurant kitchen, a thorough washing can reduce contamination but does not eliminate it entirely. That’s why keeping fresh produce properly chilled (under 40 degrees) is important to retard the further growth of bacteria. A cold salad is a safer salad.
TAKING CARE OF CARRYOUT
OK. So doggie bags aren’t really for your dog. Wrapping up leftovers is a great way to limit portion size and have a great little lunch the next day. But take care of that food on your way home.
* Insist on a specially designed takeout container. Most restaurants use sturdy, easy-to-seal plastic or Styrofoam containers. No flimsy bags, please.
* Foods should not be left unrefrigerated for more than two hours, one hour if it’s more than 90 degrees outside. (The time that food sits while you’re eating counts toward the limit too.)
* Reheat leftovers until they are hot and steaming, about 165 degrees.
* Don’t have a clue how long you’ve had it in the fridge? When in doubt, throw it out!
GOOD SIGNS OF SAFETY
* Dining room is clean. What you see is what you get. If tables, chairs, utensils and glasses aren’t clean, chances are things aren’t too clean in the kitchen, either.
* Restrooms are clean. This is an important indicator. Attention to detail is a very good thing.
* Staff dressed neat and clean. Food preparers should not touch their face or hair. Beware the food handler who also handles the cash. Those greenbacks are a breeding ground for all kinds of yucky stuff.
* Health inspection certificate displayed. If they don’t make the grade, make tracks!
* Cold food is cold and the hot food is hot. Lukewarm foods lurk in the danger zone, where bacteria love to grow.