Dr. LaBorde speaking about garden food safety
Deadly food bugs a threat to gardens
Daily American
DAN DiPAOLO Daily American Sunday Editor
9:32 p.m. EDT, October 1, 2011
The rising death toll in the cantaloupe listeria outbreak in Colorado has thrown into sharp relief the need for safe food growing, harvesting and processing.
While the Center for Disease Control and Prevention is working to determine the exact mechanisms and extent of the outbreak, local and state officials are releasing tips on how home gardeners and canners can avoid foodborne illnesses.
Luke LaBorde, an associate professor of food science at the Pennsylvania State University, said that there a number of resources available for new growers and canners.
“What we’re hearing from the agricultural people is that we have seen an increased interest in backyard gardens and canning,” he said. “Often, it’s a product of the economy when we see an increase like this.”
According to the CDC, the listeria outbreak traced to Jensen Farms has killed 15 people and sickened 84 throughout the nation.
Knowing how pathogens like listeria, E. coli, salmonella and campylobacter get into foods and how they cause sickness is the first step in prevention, said Dr. Stephen Ostroff, the state’s acting physician general and the director of the Bureau of Epidemiology at the Department of Health.
The current outbreak of listeria is unusual because the bacteria is normally found in cheeses, processed meats and dairy products, Ostroff said.
The bacteria thrives in the intestinal tracts of animals and can be passed into food products through poor processing. Another method commonly seen is when cows bearing the bacteria on their udders pass it into the harvested milk.
“That’s why there are so many regulations and tests in the state for farmers producing and selling raw milk. The pasteurization process is designed to eliminate organisms like that,” Ostroff said.
The Colorado outbreak might have been caused by the least common form of listeria transfer — from soil contaminated by feces or other animal products that have been absorbed into the growing fruit.
“That’s something they haven’t determined yet, but are working toward,” he said.
E. coli is commonly found in the feces of cows, other similar animals and even people. The feces can come into contact with food as it is being processed, work it’s way into the water supply or again be absorbed into produce through contaminated soil.
Salmonella is found in the intestines of birds, reptiles and mammals. The butchering process can put the contaminated feces into contact with the meat. In the case of eggs, the bacteria is passed directly into the forming egg from an infected bird.
Illness commonly occurs when raw meats and eggs are undercooked or come into contact with raw fruits and vegetables. Salmonella can also be passed on through improper canning, Ostroff said
Campylobacter is the most commonly identified bacterial cause of diarrheal illness in the world, according to the CDC. These bacteria live in the intestines of healthy birds, and most raw poultry meat has bacteria on it.
Eating undercooked chicken, or other food that has been contaminated juice from the bird is the most common source of this infection.
The good news for backyard garden and canning enthusiasts is that a few simple safety procedures will greatly reduce the risk of illness, LaBorde said.
The easiest way to keep you and your family healthy is simply to cook meats and vegetables thoroughly. In the case of ground beef it is best to make sure the internal temperature of the meat reaches 165 degrees before serving.
Keeping meats and vegetables away from each other while preparing the food is also important. “Too many people cut and prepare their food on the same surface,” LaBorde said.
While the Center for Disease Control and Prevention is working to determine the exact mechanisms and extent of the outbreak, local and state officials are releasing tips on how home gardeners and canners can avoid foodborne illnesses.
Luke LaBorde, an associate professor of food science at the Pennsylvania State University, said that there a number of resources available for new growers and canners.
“What we’re hearing from the agricultural people is that we have seen an increased interest in backyard gardens and canning,” he said. “Often, it’s a product of the economy when we see an increase like this.”
According to the CDC, the listeria outbreak traced to Jensen Farms has killed 15 people and sickened 84 throughout the nation.
Knowing how pathogens like listeria, E. coli, salmonella and campylobacter get into foods and how they cause sickness is the first step in prevention, said Dr. Stephen Ostroff, the state’s acting physician general and the director of the Bureau of Epidemiology at the Department of Health.
The current outbreak of listeria is unusual because the bacteria is normally found in cheeses, processed meats and dairy products, Ostroff said.
The bacteria thrives in the intestinal tracts of animals and can be passed into food products through poor processing. Another method commonly seen is when cows bearing the bacteria on their udders pass it into the harvested milk.
“That’s why there are so many regulations and tests in the state for farmers producing and selling raw milk. The pasteurization process is designed to eliminate organisms like that,” Ostroff said.
The Colorado outbreak might have been caused by the least common form of listeria transfer — from soil contaminated by feces or other animal products that have been absorbed into the growing fruit.
“That’s something they haven’t determined yet, but are working toward,” he said.
E. coli is commonly found in the feces of cows, other similar animals and even people. The feces can come into contact with food as it is being processed, work it’s way into the water supply or again be absorbed into produce through contaminated soil.
Salmonella is found in the intestines of birds, reptiles and mammals. The butchering process can put the contaminated feces into contact with the meat. In the case of eggs, the bacteria is passed directly into the forming egg from an infected bird.
Illness commonly occurs when raw meats and eggs are undercooked or come into contact with raw fruits and vegetables. Salmonella can also be passed on through improper canning, Ostroff said
Campylobacter is the most commonly identified bacterial cause of diarrheal illness in the world, according to the CDC. These bacteria live in the intestines of healthy birds, and most raw poultry meat has bacteria on it.
Eating undercooked chicken, or other food that has been contaminated juice from the bird is the most common source of this infection.
The good news for backyard garden and canning enthusiasts is that a few simple safety procedures will greatly reduce the risk of illness, LaBorde said.
The easiest way to keep you and your family healthy is simply to cook meats and vegetables thoroughly. In the case of ground beef it is best to make sure the internal temperature of the meat reaches 165 degrees before serving.
Keeping meats and vegetables away from each other while preparing the food is also important. “Too many people cut and prepare their food on the same surface,” LaBorde said.
Owning separate cutting boards for meats and vegetables is a smart tactic. In fact, many affordable cutting boards come in different colors, making it easy to maintain separation.
When it comes to gardens, keep animals out. “Keep the garden neat, use fences or discourage animals from foraging there,” he said. That includes pets. Congregating animals can cause soil contamination through feces droppings.
“Also, don’t use any composted animal manure,” he said. “Not only can there be bacteria, but also parasites present,” he said.
When choosing a site for the garden keep in mind that any flooding from nearby water sources can lead to contamination. Plant away from creeks or ponds that can overflow, he said.
“Don’t plant where there’s been a history of flooding,” he said. “When it comes to floodwater, there’s no way of knowing what the crop is being exposed to.”
Floods can bring bacteria, parasites, pesticides, toxic chemicals and a myriad of other harmful substances into contact with your food supply.
“If your garden gets flooded, the best — really, the only course of action — should be to abandon that crop,” LaBorde said.
Finally, wash your hands before picking and the produce before preparation. Dirty hands can contaminate the food during canning and regular cooking.
“There are many resources like our website on food safety. People should always learn as much as possible before going down that road,” he said.
“In some cases we offer courses and demonstrations on how to properly prepare and can food. Contact your local (cooperative) extension to see if they are available in your area.”
For more information, visit http://extension.psu.edu/food-safety online.
When it comes to gardens, keep animals out. “Keep the garden neat, use fences or discourage animals from foraging there,” he said. That includes pets. Congregating animals can cause soil contamination through feces droppings.
“Also, don’t use any composted animal manure,” he said. “Not only can there be bacteria, but also parasites present,” he said.
When choosing a site for the garden keep in mind that any flooding from nearby water sources can lead to contamination. Plant away from creeks or ponds that can overflow, he said.
“Don’t plant where there’s been a history of flooding,” he said. “When it comes to floodwater, there’s no way of knowing what the crop is being exposed to.”
Floods can bring bacteria, parasites, pesticides, toxic chemicals and a myriad of other harmful substances into contact with your food supply.
“If your garden gets flooded, the best — really, the only course of action — should be to abandon that crop,” LaBorde said.
Finally, wash your hands before picking and the produce before preparation. Dirty hands can contaminate the food during canning and regular cooking.
“There are many resources like our website on food safety. People should always learn as much as possible before going down that road,” he said.
“In some cases we offer courses and demonstrations on how to properly prepare and can food. Contact your local (cooperative) extension to see if they are available in your area.”
For more information, visit http://extension.psu.edu/food-safety online.
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