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Hour 1 Show Notes

Food Poisoning

Dr. Julie Gatza
Interview

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Every year, there’s a 1 in 6 chance you’ll fall victim to food poisoning.

Every year, there’s a 1 in 6 chance you’ll fall victim to food poisoning. Some foods are contaminated before they even reach your kitchen; even the healthiest foods can become unhealthy if improperly handled, cooked or stored. CDC estimates that each year 48 million people get sick from a foodborne illness, 128,000 are hospitalized, and 3,000 die.

Summer Food Safety: 

7 Tips for Preventing Foodborne Illness 

An interview with Dr. Julie Gatza (“Dr. Julie”), Co-founder of the Florida Wellness Institute  

With summer upon us, and after several months of staying indoors, outdoor barbeques provide an excellent way to come together for some much-needed socializing and human-to-human contact.

Dr. Julie Gatza of the Florida Wellness Institute is here to remind us that if we’re not careful, our much-anticipated backyard feast with family and friends could too-easily result in miserable memories of foodborne illness.

Here are Dr. Julie’s Summer Food Safety Tips to help ensure that our outdoor festivities – as well as our food – aren’t spoiled.

1. Keep things clean:  Wash your hands and wipe surfaces often: Germs that cause food poisoning can survive in many places and spread around the kitchen. The CDC recommends washing hands for 20 seconds with soap and water before, during, and after preparing food and before eating.

2. Separate: Don’t cross-contaminate: Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat foods unless you keep them separate. Use separate cutting boards and plates for raw meat, poultry, and seafood. Keep them and their juices away from other foods and keep them separate from all other foods in the fridge.

3. Cook to the right temperature: Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick. You can’t tell if food is safely cooked by checking its color and texture — the only way to tell if food is safely cooked is to use a food thermometer:

        145F for whole cuts of beef, pork, veal, and lamb
        160F for ground meats, such as beef and pork 
165F for all poultry, including ground chicken and turkey
        165F for leftovers and casseroles
        145F for fresh ham (raw)
        145F for fish or cook until flesh is opaque

4. Use multiple coolers: Pack raw meats separately from ready-to-eat foods, such as prepared salads, fresh fruits, and vegetables, and have a separate cooler for cold beverages.  Ice for beverages should be kept separate from the ice used to cool food and beverages.

5. Regularly consume probiotics and fermented vegetables: They contain good bacteria which help destroy unhealthy microbes.

6. Germ-proof your recipes by adding antimicrobial spices: Crushed herbs and spices and their oils are safe for use in foods like soup, sauces, entrees, and salads. Their volatile antimicrobial compounds can inactivate foodborne pathogens in their vicinity.

7. Supply your digestive tract with digestive enzymes: Digestive enzymes create a gastrointestinal environment good for digestion and poor for incubating harmful microbes.

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