National Network for Child Care's Connections
Newsletter
James E. Van Horn, Ph.D.
Director
Better Kid Care Project
Penn State University, College of Agricultural Sciences
Lynn Horning, M.A. (Ed.)
Assistant director
Better Kid Care Project
Penn State University, College of Agricultural Sciences
Copyright/Access Information
Infants and children are at high risk for foodborne illness because
their immune systems are still developing. For that reason, infants
and children can't fight infection as well as adults can. Also,
they produce less of the acid in their stomachs that kills harmful
bacteria, so it's easier for them to get sick. Here are some tips
on handling food safely so the children in your care stay healthy
and strong.
Foodborne illness is caused by bacteria and viruses - extremely
tiny organisms that can only be seen with a microscope. These
tiny organisms are everywhere: in the air, on kitchen counters,
on dishes and silverware, on our hands, in the water we drink,
and on the food we eat. Bacteria grow best in moist, non-acid
foods that are high in protein such as milk, eggs, meat, poultry,
fish, and shellfish. Vegetables and dry foods are less likely
to cause illness. Most vegetables have some acid which slows the
growth of bacteria. And dry foods such as sugar, flour, dry cereal,
rice, cookies, and biscuits usually do not have enough moisture
in them to allow bacteria to grow.
Many children get sick each year from the food they eat. If they
have diarrhea, vomiting, an upset stomach, fever, or cramps, you
may think they have the flu. The real problem, however, could
be foodborne illness. Children may show signs of illness from
a few hours to a week after eating contaminated food. In serious
cases, food poisoning causes double vision, trouble with swallowing
or breathing, paralysis, or even death.
Poor Food Handling. Most cases of food poisoning are
a result of poor food handling. Examples of poor food handling
include not washing hands before touching food; thawing frozen
food on the kitchen counter instead of on a plate in the refrigerator;
cutting raw meat on a cutting board, then cutting vegetables on
the same board; and using a knife to cut raw meat, then using
it to slice fruit and raw vegetables.
Eating Raw Foods. Another major cause of foodborne illness
is eating partially cooked foods such as hamburger that is red
or pink in the middle; rare and medium-rare beef; undercooked
chicken and fish; and raw or partially cooked eggs. People can
get sick from eating uncooked cookie dough, cake batter, or bread
dough that has raw eggs in the recipe. Some recipes for homemade
ice cream, mayonnaise, and eggnog also contain raw eggs. Raw milk
from cows and goats may also contain harmful bacteria. The milk,
ice cream, mayonnaise, and eggnog that you buy at the grocery
store are made with pasteurized eggs and milk. They are safe to
eat or drink as long as they are stored properly.
Always Cook Foods Until They Are Well Done. Cook red meat
until it is a brown or grey color inside and the juices run clear
or to a temperature of 160 degrees Fahrenheit on a meat thermometer.
Poultry should be cooked until the juices run clear or to a temperature
of 180 degrees Fahrenheit on a meat thermometer. Cook fish until
it flakes with a fork. And cook eggs until the yolk and white
are firm, not runny; or scramble them until they are firm.
Proper Use of Microwaves Is Also Important. Microwaves
sometimes don't cook evenly, leaving undercooked spots in food
where bacteria and viruses can grow. Always cover food with a
lid or plastic wrap so steam can aid in thorough cooking, even
when you're just reheating leftovers. Vent the plastic wrap and
make sure it doesn't touch the food. Then stir and rotate the
food so it cooks evenly. Use a turntable or rotate the dish by
hand once or twice during cooking. It's important to allow the
standing time called for in a microwave recipe or in package directions.
The standing time ensures that the food is cooked thoroughly.
Use an oven temperature probe or a meat thermometer to check that
the food is done, inserting it at several different spots.
Improper Storage. The microorganisms that cause foodborne
illness can also grow in food that is not stored properly. These
microorganisms can multiply in large kettles of soup or large
casseroles when they are cooled on the counter or range top. They
can even grow when foods are cooled in the refrigerator. If the
kettle is too large, the middle of the food cools slowly, allowing
bacteria to grow. Refrigerate food in shallow containers so that
it cools quickly or use the new cooling rods that quickly cool
foods in the middle of large pots. The temperature of newly refrigerated
food should reach 40 degrees or below in two hours. Microorganisms
can also grow in potato salad, pasta salad with mayonnaise dressing,
and similar foods if they are not refrigerated properly. Juices
that drip from raw meat, poultry, or fish onto other foods in
the refrigerator pose another safety hazard. Always store foods
and meat in covered containers or on plates covered with plastic
wrap.
Remember to Cook Foods Properly and Cool Foods Quickly. Also
take care to keep hot foods hot and cold foods cold. Contaminated
foods can look good, smell good, and taste good. If you have doubts,
throw it out. By following the rules for food safety, you can
feed the children in your care with confidence. That way, you'll
know that the foods you give them will build strong bodies, not
make them sick.