Earlier this year, six people were sent to the hospital and 26 others sickened with E. coli poisoning after an event at an Alabama Baptist church. Unfortunately, foodborne illnesses can strike anywhere food is served, and careful attention to food preparation and storage is the best prevention, experts say.
"The protection standards for a potluck or church supper would be the same as for a commercial establishment," said Ronald Dawsey, director of the division of food, milk and lodging for the Alabama Department of Public Health (ADPH). "Commercial food establishments are inspected routinely for things such as proper temperature control and general cleanliness, which are very important in all situations."
Most cooked foods, including meats, milk and dairy products, cut fruits, and cooked vegetables, including potatoes, beans, pasta and rice, are considered potentially hazardous foods. These foods create an increased risk for foodborne illnesses such as Campylobacter, E. coli or salmonella because they are moist, contain protein and/or are low acid.
Especially when cooking meats, using a thermometer is the best way to ensure dishes are cooked to the minimal internal temperature necessary to kill most of the germs that might be in the meat, according to information published by the Centers for Disease Control and Prevention (CDC).
Once cooked, foods should not be allowed to fall into the "danger zone," between 40 and 140 degrees Fahrenheit, where bacteria can reproduce rapidly.
Food safety errors often occur when people prepare larger quantities of food than normal, Dawsey said. Larger dishes take longer to cool than family-sized portions, giving bacteria an opportunity to multiply. Dishes prepared several hours before serving can pose problems as well.
This is exactly what can happen at church functions with food being taken to church before Sunday School and worship and left in the car or on a table in the fellowship hall for hours before the meal is served.
Maintaining temperature control does not have to be complicated, however. Ice chests, crock pots and chafing dishes are relatively easy to use and may be all that is necessary to maintain a safe food temperature. If temperature control cannot be maintained, the recommendation is that food prepared for personal use, such as picnics and potlucks, should be used within two hours and then discarded, Dawsey said.
Another critical element of safe food preparation is cleanliness. The number one cause of foodborne illness is germs from dirty hands, so frequent and thorough handwashing can reduce the odds of spreading disease.
Handwashing is especially essential, experts say, before preparing or eating food and after going to the bathroom, diapering a child, caring for pets, coughing, sneezing, smoking or anything else that could contaminate hands.
CDC guidelines also recommend washing produce thoroughly to remove visible dirt and grime. A solution of one part vinegar and three parts water also may be used as a spray or soak for produce, according to research by the editors of Cook’s Illustrated.
When working with meat, care should be taken to avoid cross contamination of other foods and juices. The CDC recommends washing cutting boards, utensils and hands after they have been in contact with raw meat or poultry and before they touch another food. Cooked meat should always be put on a clean platter, not the same one that held the raw meat. A simple sanitizer for utensils, dishes and surfaces is one teaspoon bleach in one gallon of water.
Darsey said any individual or organization needing more information can visit the ADPH Web site (adph.org) or request a pamphlet on safe food handling during special events from their local health department.
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