Tips to avoid foodborne illnesses this summer

School’s out and summer fun is upon us! But some warn that even though it’s vacation season we need to continue to be careful about spreading diseases, most notably foodborne illnesses.

Dr. Julie Gatza of the Florida Wellness Institute has 30 years of clinical practice under her belt. Dr. Julie, as she likes to be called, issued a list of ways you and your family can be safe this summer season and avoid spreading germs during your backyard BBQ.

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.