OLYMPIA, Wash. - Sept. 10, 1997--Foodborne illnesses associated with restaurants and commercial products get a lot of attention, but many illnesses can be prevented by handwashing and proper food handling, according to the state Department of Health. To help address these issues, Gov. Gary Locke has proclaimed September as Food Safety Month. The theme is "Think Twice - Handle it Right."

More than 250 diseases can be caused by contaminated food or drink, according to the Centers for Disease Control and Prevention. Most are caused by bacteria such as Salmonella or Campylobacter. These bacteria most commonly are found in raw or undercooked foods of animal origin such as meat, milk, eggs, fish or shellfish.

"Most foodborne disease can be prevented by thinking twice - and following some simple food handling rules," said Janet Anderberg, food safety specialist at Department of Health. "This applies to people cooking at home and food service workers."

Consequences of foodborne illness range from mild stomach upset to flu-like symptoms, including nausea, vomiting and diarrhea, to severe symptoms such as kidney failure or death. According to the CDC, "Handwashing is the single most important means of preventing the spread of infection." Hand-transmission is a critical factor in the spread of bacteria, pathogens, and viruses that cause foodborne illness. In many cases, restaurant outbreaks have been traced to a single employee who failed to wash. "Parents can help prevent foodborne illness at home by washing their hands before and after they prepare food, and especially after handling raw meats, poultry or seafood, to prevent cross-contamination with other foods," Anderberg said.

"Cutting boards, knives and utensils must be kept clean and washed between uses." According to the CDC, foodborne illnesses related to food workers failing to wash their hands, or lack of properly working sinks, towels or soap, was a factor in 32 percent of the outbreaks. Cross contamination was a factor in 28 percent of outbreaks and ill or infected workers were identified in 13 percent.

Proper handling, cooking, storing, and serving of food can also prevent foodborne illness and contamination of the food, and keep naturally-occurring bacteria from multiplying. A basic rule is "keep hot food hot and cold food cold."

Each year, more than 30 million estimated cases of food poisoning occur in the United States alone. Foodborne illness kills an estimated 9,000 people each year nationally. The annual cost of foodborne illness in terms of pain and suffering, reduced productivity, and medical costs is estimated to be between $10 and $83 billion. Department of Health offers the following recommendations to prevent foodborne illness:

Purchasing food

• Shop for meats, including poultry and seafood, last.
• Keep raw meats separate from other foods, especially produce, in your shopping cart or grocery bags. Put meat in plastic bags to prevent drips that may contaminate other food.
• Do not leave meat or dairy products on the counter or in the car after shopping. Put foods into the refrigerator as soon as possible. - Wash your hands after handling raw meat in the store or at home. Raw meats that are wrapped for display often leak.

Preparing food

• Always wash hands before you begin to prepare food, and after handling raw meat, poultry or seafood. Use warm water, soap and paper towels. Antibacterial soap is a good idea.
• Keep your kitchen, utensils and dishes clean. Sanitize cutting boards, knives, or utensils that come into contact with raw meat by using a solution of bleach water (1 TBS/gallon).
• Sanitize countertops with antibacterial cleaner.
• Do not re-use wash cloths after wiping countertops, especially after cleaning up raw meat juice. - Serve food on clean plates. Do not use the same dish before and after you cook meat.
• Wash fruits and vegetables under running water.
• Re-heat leftovers to 165 degrees F.
• When cooking stuffed meats, ensure that it is heated to 165 degrees F. -- even at the center.
• Use a food thermometer to make sure food is cooked to proper temperatures. All chicken and other poultry should be cooked to a minimum of 165 degrees F. Fresh roast beef is cooked to at least 130 degrees F. for medium rare. Ground beef should be cooked to 155 degrees F. Pork, including ham, should be heated to 150 degrees F. Other beef (steaks, roasts) and seafood should be heated to 140 degrees F. However, medium rare roast beef can be cooked safely to 130 degrees F.

Serving food

• At home, do not allow perishable food to sit at room temperature for more than two hours. Keep track of how long food sits on the table or the counter. After two hours, refrigerate it, reheat it or throw it away.
• When serving a large group, arrange and serve food on several small platters instead of one large one. Keep the rest of the food hot in the oven (set at 200-250 degrees F.) or cold in the refrigerator until needed.
• Hot foods should be kept at 140 degrees F. or warmer. On a buffet table, keep hot foods hot with chafing dishes, crock pots and warming trays.
• Cold foods should be kept at 45 degrees or colder. On a buffet table, keep cold foods cold by nesting dishes in bowls of ice.

Storing food

• Do not allow leftovers to cool at room temperature for more than 30 minutes. Then, promptly refrigerate.
• Keep leftovers in shallow containers (food depth less than two inches) so they cool quickly.
• Do not cover foods in the refrigerator until they have cooled down. Lids trap heat, creating more opportunity for bacteria to grow.

Information prepared by a Food Safety Taskforce is available through Seattle-King County Department of Public Health website www.metrokc.gov/health/foodsfty/ .

CONTACT: Matt Ashworth, 360/753-0757 Renee Guillierie, 360/753-3934 Janet Anderberg, 206/464-7417