Nobody’s going to make sure the food you’re eating is safe… but you

If you’ve survived the holiday eating season without suffering a case of foodborne illness, congratulations!

And make that a double congrats if you vacationed on a cruise ship recently.

The truth is that dodging a bout of food poisoning, especially during the holidays, when we tend to let our guard down on what we eat, is quite a feat these days.

Every year, millions of Americans get sick from contaminated food. Close to 130,000 land in the hospital, and 3,000 die.

Now, a federal report that looked at a sampling of over 1,500 manufacturer-initiated food recalls during a three-year time period found that the FDA isn’t just sleeping on the job… it’s practically in some kind of a coma.

Not only does it refuse to flex its regulatory muscle and recall bad food, but it lets food companies do so at their own leisurely pace.

Typically, that means months.

This is why it’s never been more important to know the top five ways to keep yourself and your family safe, both at home and while eating out.

Because contaminated food can cause a lot more than simply an upset stomach. It can kill you.

When in doubt, throw it out!
Over 30 years ago, an outbreak of listeria due to a soft cheese sold in southern California resulted in 48 deaths, a number that sadly included 10 newborns and 20 unborn babies.

And while that seemed like it was the worst that could ever happen, it turned out to only be the beginning.

So, you would think that the FDA would be doing everything in its power to whip any known adulterated foods off the shelf ASAP.

Right, you would think.

But here’s what’s been happening instead.

Food manufacturers, both big and small, are being left to their own devices, determining exactly if and when tainted foods should be recalled. And it’s not like the FDA doesn’t have the authority to step in and do something right away — it does!

A just-out report from the Office of Inspector General gave the FDA failing grades across the board when it comes to its food safety actions. And the response from pharma shill agency head Scott Gottlieb was about as lame as you would expect.

He called food safety an obligation he takes “very seriously” — but since actions really do speak louder than words, I guess that means we’re on our own.

And that’s especially true since the other “do nothing” agency that’s in charge of meat and poultry, the USDA, isn’t much better.

So, if you want to make sure you’re doing everything in your power to not end up as a statistic on one of the CDC’s yearly illness reports, here are the top five precautions you need to put into action:

#1 Never dare to order “rare”: Undercooked beef presents a big risk of E. coli. Not only do you never want to order that steak rare, but if a burger is showing any pink, send it back. Hamburgers should be cooked to an internal temperature of at least 160˚ F. So, if you make a lot of burgers at home, invest in a meat thermometer.

#2 Go hot or cold, but never in between: Especially when eating out, you want to be sure that your food has been cooked — or kept chilled — properly. Hot means hot, not warm, and cold items should be ice cold. When food is left out and reaches room temperature, that’s a flashing billboard inviting pathogens to set up shop.

#3 Say no to risky foods: It’s no secret that some foods are simply riskier than others when it comes to foodborne dangers and should be off your menu, especially if you’re pregnant or suffer from a chronic illness. These include soft cheeses, such as feta, brie, and Camembert, any dish or drink made with raw eggs, raw shellfish, sushi, deli meats, smoked fish, and any kind of raw sprouts.

#4 Wash it anyway!: One of the big kitchen conveniences are those bagged salads that say “no rinsing required.” Well, guess what? If you want to steer clear of getting sick with a nasty bug, you still need to wash them.

#5 Practice safe kitchen habits: Despite all your best efforts, a mere drop of juice from raw meat or poultry can cross-contaminate your cutting board, sink, and utensils. So, be sure to carefully handle those raw items… put anything they touched into the dishwasher… and never rinse a whole chicken or turkey off in your sink. It’s not necessary, and it can be an invitation for disaster.

And if any food item doesn’t look right to you at home or when eating out — for any reason — don’t eat it!

When in doubt, throw it out. That old saying can save you a lot of grief!

“FDA takes too long to recall tainted food, federal investigators say” Doreen McCallister, NPR, npr.org