COLUMN: Potluck precautions - (The Alabama Baptist)
April 10, 2008 – 8:54 pmhttp://www.al.com/news/alabamabaptist/index.ssf?/base/news/1207598422232490.xml&coll=8
Earlier this year, six people were sent to the hospital and 26 others sickened with E. coli poisoning after an event at an Alabama Baptist church.
Unfortunately, foodborne illnesses can strike anywhere food is served, and careful attention to food preparation and storage is the best prevention, experts say.
“The protection standards for a potluck or church supper would be the same as for a commercial establishment,” said Ronald Dawsey, director of the division of food, milk and lodging for the Alabama Department of Public Health (ADPH). “Commercial food establishments are inspected routinely for things such as proper temperature control and general cleanliness, which are very important in all situations.”
Most cooked foods, including meats, milk and dairy products, cut fruits, and cooked vegetables, including potatoes, beans, pasta and rice, are considered potentially hazardous foods. These foods create an increased risk for foodborne illnesses such as Campylobacter, E. coli or salmonella because […]
MORE:
http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=25329
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