Critical Day of Summer: Food-borne pathogens are avoidable

  • Published
  • By Airman 1st Class Sean Johnson
  • 341st Missile Wing Safety
MALMSTROM AIR FORCE BASE, Mont. --  If a member of Air Force Global Strike Command was curious and did an internet search with www.bing.com on hand washing, that search would produce an impressive 486,000 results.

However, if the same individual wanted to learn about cooler safety before they went on their big camping trip, the search would produce 32,600,000 results. That is over 67 times the information on hand washing and there is probably a reason for that.

Out of those over 32 million results, it's hard to tell how many are solely about food safety but the message is obvious; heat can be destructive and that's why "coolers" are available. Whether traveling for a day or floating down the Smith River for five days, ice cooler and food safety management can affect your trip positively or negatively.

The impact of food safety negligence can be severe. According to the Center for Disease Control and Eric Schlosser, a food safety writer, in 1999 an estimated 5,000 deaths, 325,000 hospitalizations and 76 million illnesses in the United States were food-borne. The two most common forms of food-borne illnesses, often referred to as food poisoning, are caused by two types of bacteria: Salmonella and E. coli.

Salmonella bacteria can be transmitted either through foods in which the bacteria naturally occur, or via cross-contamination. For this reason, any food item can be a potential Salmonella hazard if it is not handled properly.

Salmonella bacteria are killed when cooked, but foods like the fresh produce items in salads can be even more dangerous since they are not generally cooked before serving. That's why proper hygiene and good food handling techniques are important in preventing the transmission of Salmonella.

E. Coli, though much less common, can lead to severe symptoms. This bacteria is almost exclusively found in raw or under cooked meat. The best way to avoid interaction with this bacteria is to cook the food thoroughly and wash hands after contact to avoid cross-contamination.

A systematic approach to using an ice cooler this summer will avoid a great deal of unfortunate visits to the emergency room for food poisoning. Planning each day's meals before hand and following the "last in, first out" strategy will not only help avoid cross-contamination by limiting the amount of digging to the bottom of the cooler but will also streamline and cut down on food preparation time.

When placing the trip's food into the cooler, prioritize each meal in the order of it being eaten. The food on top should be the first meal eaten; the food on the bottom should be the last meal.

The first step in keeping foods cold is to get the cooler cold, and keep it cold. The best and cheapest way of doing this is with ice. As a reminder, block ice stays cold much longer than cubes of ice. If blocks of ice aren't available, try filling plastic bottles with water and freeze them to form blocks of ice. This technique can be superior to ordinary ice because when the ice melts, the water remains inside the bottle instead of melting all over the inside of the cooler. Frozen gel-packs are also a good, reusable alternative but they're much more expensive when compared with the frozen bottle method.

The best way to keep the cooler cool is by keeping it closed as much as possible. One way to accomplish this is to use separate coolers: one for drinks and snacks and another for perishable items. Also, keep the cooler out of the sun as much as possible; covering it with a blanket can provide further insulation. If at the beach, bury the cooler part-way in the sand and shade it with a beach umbrella.

Choices of coolers vary between hard-molded plastic coolers, fiberglass or metal, and formed-foam coolers. The principles of operation are the same but forethought on the need for durability may draw one to choose the more expensive, plastic cooler. Regardless of the model or style, at the end of each use make sure to mix a mild soap or bleach solution and disinfect all interior and exterior surfaces of the cooler. Dry the cooler thoroughly and store in a place where it will not contact food until needed.

Getting out to visit the mountains, lakes and rivers in Montana is an uncommon treasure readily available to Malmstrom Airmen. When planning those last few summer trips, be diligent in the awareness of food-borne illnesses. Practice good planning techniques for the food consumed on those trips and make sure the entire trip is enjoyable.