The recent E. coli outbreak in spinach has some consumers
wondering: How safe is my food? Local farmers and ranchers weigh
in
After the recent E. coli outbreak in spinach, consumers have been hyper-alert about food cleanliness. But consumers should be on the defense about clean food all the time – not just following outbreaks – and certainly not just with fresh produce.
“I think I’m pretty careful all the time with my food,” said Hollister resident Dave Garcia. “When stuff like this whole spinach thing happens, it’s just a reminder. But my wife and I are always careful when we cook, and we’re really conscious about keeping the kitchen clean, about washing food and about making sure we cook things all the way. I have to say, though, I do love having my steak pink in the center.”
There is a plethora of information out there about how to make food safe to eat, but it all boils down to two key points: Keep food and preparation areas clean, and make sure to cook food properly.
Despite what the recent outbreak of E. coli in spinach may suggest, farmers, ranchers, grocers and other food handlers say they do their best to make sure food is clean when it ends up in consumers’ homes.
“I really feel bad for (the spinach growers),” said Dick Swank, owner of Swank Farms in Hollister. “I don’t think people realize how careful those guys are, and I think they should know that this thing with the E. coli is the last thing they’d ever want to have happen. There are so many rules and there are so many tests done, that for something like this to happen is truly a freak thing.”
At Nob Hill grocery stores, which are located throughout the South Valley, trucks transporting goods are regularly cleaned to prevent contamination, and stores have an extensive hygiene policy including washing hands regularly and keeping uniforms clean, said Jennifer Ortega, a Nob Hill spokesperson. Meat and seafood department managers undergo a 10-week food safety training course and must recertify every three years. Equipment in the butchers’ area is regularly cleaned and sanitized.
Many food producers say they go above and beyond regulations to try and ensure that freak accidents that cause illnesses are avoided.
At Harris Ranch Beef Company in Gilroy, trucks transporting cattle are regularly cleaned between loads, which is something not every feed lot does, said Brad Caudill, vice president of marketing.
“We make sure the cattle are washed before they go through the processing plant, and the carcasses are washed and steam-vacuumed,” Caudill said. “We put them through an organic acid wash that renders them virtually pathogen-free. We have U.S.D.A. inspectors on site, as well as our own quality-assurance staff. We want to make sure our beef is as wholesome as possible. It’s a major priority for us.”
Once the beef is in the hands of consumers, Caudill said it’s important to keep preparation areas clean and to cook foods to the proper temperatures.
“We do everything we can to make sure our product is the best,” he said. “After that, consumers need to make sure they do their part, too.”
Kelly Savio is the Lifestyles reporter for South Valley Newspapers. Reach her at (408) 842-2205 or ks****@**********rs.com.
What can you do?
Although food safety is largely the responsibility of those handling the food to begin with, consumers can also do their part to make sure what they eat is safe. Here are some suggestions for what you can do.
Cooking Times and Minimum Internal Temperatures
Ground meats (beef, pork, veal, lamb): 160 degrees
Ground poultry: 165 degrees
Non-ground meat (beef, veal, lamb): 145 degrees
Non-ground pork: 160 degrees
Poultry parts: 170 degrees
Whole birds: 180 degrees
-Always wash hands with hot, soapy water for 20 seconds before preparing or eating food. Wash countertops and utensils in hot, soapy water after they come in contact with raw meat or poultry and before preparing other foods.
-If possible, use separate cutting boards for raw meat and produce. If not possible, wash with hot, soapy water between uses.
-Cold foods should be refrigerated at 40 degrees or lower. Freeze or refrigerate prepared food and leftovers within two hours.
-Tongs, basting brushes or plates used with raw meat should be washed between uses.
-Wash away all soil from produce by scrubbing them under clean, drinkable water.
-Eggs should be purchased from refrigerated cases, kept in their original carton in the refrigerator until used and cooked thoroughly.
-Foods that require a lot of handling and preparation, such as egg, tuna, chicken, potato, or macaroni salads, are particularly susceptible to Staphylococcus contamination.
-When possible, put raw poultry, meat, or fish in separate plastic bags before placing in grocery carts or refrigerators to avoid having juices escaping and dripping onto other foods.
-Perishable foods should not be unrefrigerated for longer than 30 minutes.
-Ground meats are more perishable than roasts or steaks.
-Cook stuffing separately from turkey or chicken rather than in the body cavity.
THREE COMMON FOODBORNE ILLNESSES
Campylobacter jejuni: estimated to be one of the most common cause of bacterial diarrhea disease in the United States and is thought to affect more than 4 million people every year. This bacteria is most often found in undercooked poultry and meats, unpasteurized milk and untreated water.
Escherichia coli/E. coli: a group of bacteria normally found in the intestines of warm-blooded animals, including some food animals and humans, as well as water contaminated by animal or human feces. The bacteria can be transmitted through foods inadvertently contaminated with animal fecal matter during processing or because of improper food handling. Raw manure fertilizers can also contaminate produce.
Salmonella: This bacteria is the most commonly reported cause of foodborne illnesses. It is commonly found in raw or undercooked foods, such as poultry, beef and eggs, as well as some fruits and vegetables. Cross-contamination often happens when cooking utensils are used on raw meat and not washed before using again on the meat once it’s been cooked.
Source: Food Safety and Inspection Service /U.S. Department of Agriculture
