Beware of Antibiotic-Resistant Bacteria

E. coli (recently detected even in apple juice and alfalfa sprouts), listeria (found in cheese and hot dogs) and salmonella (seen in eggs and poultry) are all-too-familiar food-poisoning culprits, but perhaps we should be more worried about something called campylobacter.

This bug sounds unfamiliar but actually is responsible for about 4 million infections every year, according to the U.S. Centers for Disease Control and Prevention.

Campylobacter has long been known to cause disease in animals and humans. By 1996 it was recognized as the leading cause of all food-borne illness in this country. And now a strain resistant to antibiotics has crept onto the scene, according to a recent issue of FDA Consumer, published by the U.S. Food and Drug Administration.

Although campylobacter can be detected in many farm animals, a U.S. Department of Agriculture study recently showed 88% of poultry sampled from supermarkets tested positive for campylobacter.

Symptoms of campylobacter infection range from mild to severe diarrhea, fever, nausea, vomiting and abdominal pain. Like most such illnesses, people tend to get better on their own without any treatment. But in severe cases it can lead to meningitis and even that frightening syndrome known as Guillain-Barre (the most common cause of acute paralysis in adults and children).

The good news is that federal agencies are working to find ways to eliminate the problem in a “farm to plate” approach. And a team of researchers from the U.S. Army and Navy and the drug industry is searching for a campylobacter vaccine. The team is years away from a product consumers could use.

Readers of this column have seen plenty of advice on protecting their families against food poisoning. But we think these rules bear repeating.

Shopping

At the supermarket, make sure that meat, fish and poultry are well wrapped and do not leak onto other foods. Wrap packages in extra plastic bags from the produce department.

Take groceries and doggy bags right home. Never leave them in the car.

Storing

Keep your refrigerator at 40 degrees Fahrenheit or below. You can buy a small appliance thermometer to put inside. Never leave perishable food out of the refrigerator for more than an hour.

Freeze raw meat or poultry that you don’t plan to use within a day or two.

Thaw food in the refrigerator or the microwave.

Do not allow the juices from raw meat, poultry or fish to drip onto any cooked foods or foods that you intend to serve raw.

Preparing

Hand washing is the single best way to prevent the spread of bacteria. Wash your hands thoroughly before, during and after food preparation.

Clean counter tops and work surfaces thoroughly with hot soapy water before and after food preparation. Sanitize all surfaces, utensils and cutting boards that come in contact with raw meat, poultry or fish. Wash fruits and vegetables well in warm water.

Marinate meats only in the refrigerator. Never put uncooked marinade that has been in contact with raw meat on cooked food.

Roast meats and poultry at an oven temperature of at least 325 degrees. Cook roasts, chops and steaks to an internal temperature of 145 degrees. Poultry should be 170 to 180 degrees. Pork is safe at 155 degrees. Buying one of the new instant meat thermometers is a good investment.

Cook hamburger patties and dishes made from ground beef to a temperature of at least 165 degrees. Juices should run clear, never pink.

Keep hot foods at 140 degrees or hotter.

Use a clean spoon each time you taste food during preparation. Reheat leftovers to piping hot, at least 165 degrees.

Eating

Do not eat raw eggs or foods containing raw eggs, like homemade cookie dough, mayonnaise, Caesar salad dressing, hollandaise sauce or eggnog. Cook eggs until the white and the yolks are firm, not runny.

Avoid raw, unpasteurized milk, juices and cider.

Never, never, never eat raw meat, fish or poultry.

Remember, illness-causing bacteria can’t be seen, smelled or tasted. Never taste food you are not sure about. When in doubt--throw it out!

Cleaning Up

Wash cutting boards well with hot, soapy water after cutting raw meat, fish and poultry and before slicing vegetables or salad ingredients. Use plastic or nonporous (not wood) cutting boards that can be put in the dishwasher.

Change dish towels often, or better yet use paper towels. If you use sponges, wash them in the dishwasher to kill the bacteria.

Remember, food is meant to be enjoyed, not to become a source of stress. But use some common sense when preparing and eating it. If you experience symptoms of food poisoning, such as severe diarrhea or vomiting, seek medical attention right away.