For many Iowans, summer means grilling season. For public health workers, this time of year also means the beginning of an increase in foodborne illnesses.

Iowa Department of Public Health (IDPH) Director, Tom Newton, MPP, REHS. ³We know foodborne diseases increase in Iowa as people start to barbeque.

Last year, IDPH reported 80 percent more cases of E. coli O157:H7 between May and September than other months of the year. During the same time period, there were 68 percent more cases of shigellosis, 63 percent more cases of campylobacteriosis, and 35 percent more cases of salmonellosis. All of these illnesses can be caused by food that has been improperly handled or prepared.

Newton urges all Iowans to practice safe food handling practices to ensure that this summer is a healthy one. Helpful tips include: bullet

• Wash hands before preparing food or eating, and after using the bathroom. Rub them together using soap and warm running water for about 20 seconds.
• When grilling, it is best to use a meat thermometer to ensure that meat is thoroughly cooked; at least 145 degrees Fahrenheit for steaks, 160 degrees for hamburgers, and 170 for poultry breasts. If a thermometer is not available, make sure that all meat is cooked until there is no pink left and the juices run clear.
• Rinse all fresh fruits and vegetables under running water, including those with skins and rinds that are not eaten.
• Don't use the same platter or utensils that previously held raw meat or seafood.
• If food that should have been refrigerated is left out for more than two hours, throw it away.

For more information, including recommended temperatures for other meats and seafood, visit www.foodsafety.gov.

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