HealtyDayS

Being careful and planning ahead can help you and your family prevent foodborne illness.

Foodborne illness, often called the stomach flu, can be caused by eating food that is not prepared or served safely. Your strongest ally against foodborne illness is soap and water. Wash your hands before you prepare foods so you don’t serve germs with it.

Hot summer temperatures and meals served outside are another recipe for potential illness. “When it’s hot outside bacteria on food grows faster. Plan your picnic or potluck so food is kept cold, cooked well and served safely,” said Janet Anderberg, food safety advisor with the state Department of Health. Enjoy the tastes of summer and stay healthy by following these recommendations:

# Wash hands thoroughly and often during food preparation.

# Always wash fruits and vegetables at home.

# Don’t let ready-to-eat foods touch juices from raw meats. Keep raw meats separate from other foods. Also prepare meats for barbeques at home and always use clean utensils.

# Serve only enough food for the group and use small dishes. Store extra food in the cooler to keep it cold. Keep the cooler under a tree for shade.

# Use a thermometer to make sure food is fully cooked before serving. Barbequed meat can look and feel done, but be undercooked — only a thermometer can show you if the food is safe. See recommended cooking temperatures below:

# Ground beef and hamburger - 160 °F;

# Hot dogs - 165 °F;

# Steaks and roasts - 145 °F;

# Chicken breasts - 165 °F;

# Fish - 145 °F; Pork - 160 °F;

# Egg dishes - 160 °F;

# Ground chicken or turkey - 165 °F;

# Casseroles or stuffing - 165 °F

# Bring disposable wet-wipes, paper towels and garbage bags for clean up.

Throw away prepared items that have been sitting out for more than two hours. Leftover barbequed meat, salad, melon and sandwiches are not safe to eat later. Only take home food that has been kept cold.