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Atlanta, GA | Posted: April 15, 2019
Kimberly Fulton
Marketing Intern | Health & Wellbeing
Summary Sentence:
Stay healthy at your BBQ’s with these food safety tips from Dr. Ben Holton Stamps Health Services senior director and Health Initiatives dietitian Leah Galante.
Full Summary:
Stay healthy at your BBQ’s with these food safety tips from Dr. Ben Holton Stamps Health Services senior director and Health Initiatives dietitian Leah Galante.
GrillingWarm weather is here! As we get ready for pool parties, beach trips and BBQ’s it’s important to remember food safety when taking our cooking outdoors. Salmonella can pose a threat when moving away from traditional kitchens. People can contract Salmonella through contaminated water or food, more specially by consuming raw or undercooked meat, poultry or egg products. We talked to Dr. Ben Holton Stamps Health Services senior director and Leah Galante, Health Initiatives dietitian about the signs of Salmonella and how to prevent against it.
As you begin to schedule your BBQ’s it’s important to watch for symptoms of Salmonella. Dr. Holton said that some symptoms include, “nausea/vomiting, diarrhea, abdominal cramping and fever.” It can sometimes be difficult to tell these symptoms apart from those associated with a typical stomach bug. “Salmonella infection is commonly associated with ingestion of poultry, eggs and milk products, so a recent history of eating these might be a clue to consider Salmonella,” remarked Dr. Holton. If you or any of your dinner guests experience any prolonged symptoms, it might be time to seek medical attention. Additionally, if you experience “symptoms of dehydration, including lightheadedness, dizziness, increased thirst, or decreased urination, it is important that you talk to a doctor. It is necessary that you speak to a doctor if you experience any prolonged symptoms, however Salmonella typically resolves on its own with supportive treatment such as fluids and electrolytes,” said Dr. Holton.
There are many ways to ensure that you do not contract Salmonella. When cooking meat, Galante said, “the safest way to tell that meat is cooked is to ensure it has reached the recommended safe internal temperature.” Steak, pork and fish all need to be cooked until the internal temperature is 145 degrees Fahrenheit. Chicken and ground beef need to reach a temperature of 165 degrees Fahrenheit. When it comes to preparing veggies, it is important to clean them with warm water. Galante stated that an important rule of thumb for cleaning vegetables is, “unless the package notes that the veggies have been pre-washed, wash them under water before eating, cutting or cooking.” Galante concluded by saying, “tips for preventing Salmonella include: frequent handwashing, store raw meats and poultry away from other foods, cook to safe internal temperatures and refrigerate foods safely and promptly.” Dr. Holton recommended that students should “use separate utensils and cutting boards for raw and cooked foods.” Enjoy your BBQ’s and stay safe with these food safety tips this spring and summer.
