Put a Damper on this “Camper”
Submitted by Julia Scott
Campylobacter jejuni is a common foodborne germ that causes illness in 1.3 million people each year in the United States.* During the summer, take action to reduce the risk of food poisoning at your cookout or picnic!
Here’s why your family should avoid this summer “camp”. The symptoms of Campylobacter jejuni include abdominal cramps, diarrhea and fever. These symptoms can last 7 to 10 days! Even more seriously, C. jejuni can be potentially deadly for the elderly, children under age 5, and people whose immune systems are weakened due to illness or medical treatment.
These easy food safety steps will reduce your risk of food poisoning from Campylobacter so you can have a great summer cookout:
- Every safe meal starts with washing hands with soap and water.
- Use a different cutting board for raw poultry and for chopping fresh fruits and vegetables.
- Always wash your cutting board after preparing each food item and before you go on to the next food.
- Do not rinse raw poultry with water before cooking it. This is not a safety step, and it could spread dangerous germs around your kitchen!
- Make sure to cook your poultry to an internal temperature of 165 °F as measured with a food thermometer.
NEW! Safe Recipe Style Guide
We’ve got delicious recipes that include food safety prompts based on the Safe Recipe Style Guide. The Style Guide is a new tool for recipe developers that helps them build basic safe food handling prompts into recipes.
Learn more from the CDC about the risks of Campylobacter.
*Source: Centers for Disease Control and Prevention
Julia Scott is studying Health Science as an undergraduate at Boston University. She is an intern with PFSE during Summer 2019.