HEALTHY EATING: Being safe while dining out
BY CAROLYN O’NEIL
Was it something you ate? Chances are that bout of indigestion or full-blown stomach cramps wasn’t caused by a “touch of the flu.” Food-borne illness caused by harmful bacteria or other pathogens is a common occurrence. Statistics reported by the Centers for Disease Control and Prevention estimate there’s 76 million cases of food-borne illness in the U.S. each year.
While no one knows how many of those cases were caused by restaurant foods, a CDC analysis of national food-borne outbreak surveillance data shows that 52 percent of outbreaks reported between 1998 and 2004 were associated with restaurants, delis, cafeterias and hotels. Of course the restaurant industry is all for reducing these numbers and has stepped up efforts to train employees in food safety. And with government sanitation inspection scores on display for customers to see, it’s good business to get good grades, “I wouldn’t eat anywhere with a sanitation score lower than an A,” says noted food-safety expert Missy Cody, professor emeritus at Georgia State University.
Some foods are riskier than others. Raw or undercooked meats (especially ground meat), poultry and eggs should be avoided as well as unpasteurized dairy products such as raw milk and cheeses. And these foods should be prepared separately to avoid cross contamination of other foods. For instance, cooks should never cut up a raw chicken and then use the same knife to slice into a tomato they’ll toss in the salad. Then again, maybe tomatoes should be handled more carefully, too.
A report from the Center for Science in the Public Interest, a consumer advocacy group, summarized outbreak data from the CDC and identified 10 foods regulated by the U.S. Food and Drug Administration most often linked to food-borne diseases. (Meat and poultry is regulated by the U.S. Department of Agriculture.) They include leafy greens, eggs, tuna, oysters, potatoes, cheese, ice cream, tomatoes, sprouts and berries. “Raw oysters are no surprise” Cody says, “there are already warnings on restaurant menus alerting diners raw shellfish poses a health risk. As for the other foods, a savvy consumer can’t eliminate risk, but they can reduce it.”
Leafy greens, tomatoes, sprouts: Since you’re not going to ask for your salad to be cooked, fruits and vegetables eaten raw are a concern today with outbreaks traced to produce grown or processed in unsanitary conditions. Thorough washing can reduce contamination but does not eliminate it entirely. That’s why keeping produce properly chilled (under 40 degrees) is important to retard further growth of bacteria. A cold salad is a safer salad. Cody advises, “If any of the salad greens are soft and mushy or look deteriorated send the salad back and tell them you don’t want another one!”
Eggs: “No sunny side up eggs anymore,” Cody says, “or undercooked scrambled eggs, unless they’re made with a pasteurized egg product. And beware of breakfast places that keep raw eggs near the hot griddle. The heat will make salmonella, which may be in the eggs, grow much faster.”
Tuna: Illnesses are associated with scombroid toxins, which grow if fish is kept above 60 degrees, but cannot be destroyed by cooking.
Oysters: Raw oysters associated with illness and death caused by norovirus or vibrio vulnificus bacteria.
Potatoes: Outbreaks associated with deli potato salad made with homemade mayonnaise containing raw eggs.
Cheese: A serious infection caused by Listeria can be prevented by avoiding raw cheeses.
Ice cream: Commercial processing errors that mixed salmonella-contaminated raw eggs with ice cream batches or use of raw eggs in homemade ice cream.
5 signs a restaurant is serving safe foods
- Dining room is clean. If tables, chairs, utensils and glasses aren’t clean chances are things aren’t clean in the kitchen either.
- Restrooms are clean. This is an important indicator. Attention to detail is a very good thing.
- Staff dressed neat and clean. Food handlers should wear clean gloves and not touch their face or hair.
- Health inspection sanitation certificate displayed. If they don’t make the grade, make tracks!
- Cold food is cold and the hot food is hot. Lukewarm foods lurk in the danger zone, where bacteria love to grow – 40 degrees to 140 degrees.
Doggie bags: Taking care of carryout
OK. So it’s not really for your dog. Take care of that food on your way home.
- Leftovers should be refrigerated within two hours, one hour if over 90 degrees outside.
- Reheat leftovers to 165 degrees, until hot.
Carolyn O’Neil is a registered dietitian and co-author of “The Dish on Eating Healthy and Being Fabulous!” E-mail her at carolyn@ carolynoneil.com.
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38 comments Add your comment
Likel
October 14th, 2009
12:07 pm
Wish restaurants had to post their scores on the front door, sometimes you have to search for their health scores. I walked out of a chinese place other day because they had a 80 but it was hidden behind a potted plant behind a door.
Shaun
October 14th, 2009
12:13 pm
These are good tips for sure and yes, we cannot eliminate the risk…only reduce it. But in general i think that these foods will affect different people differently. If you have a pretty good immune system most of these things won’t affect you.
It is only when it is intentional such as with bodybuilders who do raw eggs for when you maybe affected. Personally I have only been affected by seafood, which was raw on an island in Thailand. But I learned my lesson. That goes back to what i mentioned about all of this affecting different people differently. A Thai person can stomach what I ate with ease.
Overall prevention is better that detection!
http://www.stayfitbug.com
Drew
October 14th, 2009
12:39 pm
Shaun – that’s not really true. If you ingest food that is contaminated with harmful bacteria you are not going to fight it off simply because your immune system is “pretty good.” If you are 25 versus 85 you may recover more quickly simply because your body is younger and stronger, but if you eat a bad oyster or undercooked chicken, you are going to be counting the tiles on the bathroom floor just like everyone else. Please don’t confuse people.
Kristin
October 14th, 2009
1:40 pm
I can attest to what Drew said. I am a runner, healthy eater and have never had an illness more serious than a cold and I once ate a bad oyster and I spent the night laying on the bathroom floor praying that my misery would end. I will not eat unpasteurized oysters ever again.
Tyree
October 14th, 2009
2:24 pm
A little common sense. If the space looks, smells, and transports your mind to a side street in Tijuana you might want to reconsider. Bathrooms are a direct refection of the restaurant. Look for that almighty framed monthly score displayed near the entrance. Be aware before you bite.
Tyree
October 14th, 2009
2:25 pm
reflection…my bad
Manny
October 14th, 2009
2:49 pm
I have a question:
Does Burger King use gloves now? I haven’t been there in a year, except for the Whopper Bar at Universal Studios. The reason why we avoid it is because they didn’t use gloves. I went to two different Burger Kings where I lived and both times… no gloves. And I haven’t been back since.
Did this change? Do they wear gloves now?(By the way, I live in Kennesaw)
Rule .303
October 14th, 2009
2:58 pm
Manny, I’m not trying to be a wise ass, but what practical difference do gloves make, other than to cover up an exposed sore? I mean, if I’m rubbing my nose, ears, or hair…or picking up a food scrap off a dirty floor, will wearing gloves make you feel better? I’ve worked in ‘clean and safe’ restaurants where I saw the kitchen help take out the trash with gloves on, then go right back to cooking or preparing food with those same gloves.
Sue
October 14th, 2009
4:39 pm
I’ve been in a Taco Bell where the workers do not wear gloves while preparing the food. Their health score was a 100. It still grossed me out.
Henry Co. Redneck
October 14th, 2009
6:58 pm
If they wear gloves, at least it means they are paying attention to detail and are more caring than those places that aren’t.
Ellie
October 14th, 2009
7:15 pm
Shaun: I’m not sure what you mean by “It is only when it is intentional such as with bodybuilders who do raw eggs for when you maybe affected.” Most people don’t think of sunny side up eggs as giving them salmonella, but there is still a risk. Also, people really don’t expect to get sick from their salads. There is a lot out of the individuals control like how the plants are raised (which should change). However, there are steps we can take to avoid cross contamination and food borne illness, such as washing hands thoroughly, fully cooking vegetables, and using pasteurized liquid or shell eggs.
Stan
October 15th, 2009
1:28 pm
I have refused food from fast-food restaurants after seeing the order taker leave the cash register and go glove-less to prepare my order. Granted, this doesn’t happen often, but does happen and happened to me recently, At the drive-thru, you never know. Handling food after handling money gags me.
Shaun
October 15th, 2009
3:40 pm
Good point Drew, and sorry for your experience with oysters (My bad- it made me chuckle). But I was talking about extreme cases mainly. But what about my example with Thai people and food? What would be your personal explanation on that?
Mark
October 17th, 2009
2:22 pm
If it makes you sh*t, then you can’t aquit!
RUSSELL
October 17th, 2009
4:37 pm
I work in the restaurant cleaning business and I see alot of nasty kitchens, my first rule of eating out is look at the front door glass, is it clean? If they do not clean the front door glass the first thing you see when going in a restaurant, they do not clean were you can’t see.
Sp Ed Teacher
October 17th, 2009
4:38 pm
I read the restaurant scores on line before eating there. The reasons are posted too. No paper towels or out of soap in the bathroom are not as serious as hot and cold temps of food. I always check that score before I sit down in case of a new score or an error on line.
Only got sick once, raw oysters at the old Marriott downtown in the late 70s. Only eat East Coast ones and ask to see the tag/bag when eating them at a restaurant. Same when buying them. Rare sandwich–only bison at Ted’s Montana Grill.
jess
October 17th, 2009
5:05 pm
Health score must be current ( 30 days old or less ) and must be above a 96, posted in plain sight ( as required by law ) or I’m outta there. Restaurants with consistant scores of 99-100 are my favorites regardless of their cuisine. I make a point to THANK the staff for theit high health score. If they care that much about my health, I care doubly about their tip and their feeling appreciated. I really hate that the new scoring system awards the grade A to a score of 90. What a deception!!
jess
October 17th, 2009
5:06 pm
CRRECTION: their not theit
last tango
October 19th, 2009
6:11 am
I sense a fair amount of food paranoia around this article.
Rightly enough, cheese doesn’t seem to feature too strongly.
Natural (raw milk) cheeses, particularly Grana Padano, Parmigiano Reggiano & the like are extremely easily digested and can I say ‘completely safe’ for folk of all ages and conditions. They have been so for centuries.
These cheeses contain no lactose (zero carbohydrate in fact), fats and proteins are predigested and the making process, inhibits pathogens to humans.
Oysters, eggs, pates, on the other hand are much less well protected……if at all.
Read “The man who ate everything” by Jeffrey Steingarten, particularly the chapter entitled something like “so why aren’t the French dropping like flies”
Fredia
October 19th, 2009
1:10 pm
Where do you get the impression that restaurants are inspected monthly? This is usually done once or maybe twice a year. it may be more often if the restaurant scored poorly.
Jim
October 19th, 2009
1:14 pm
This may be my own personal gross-out, but does it bother anyone else when the server pulls the check folder out of the back (or front) of their pants, and tosses it down on your table?
Let’s see, if they stuck their HAND down their pants, that would be bad, correct?
Yet it’s okay to stick this thing down there, then pull it out, toss it on a table, and go handle someone’s food or silverware?
I eat at a local Blimpies that the owner takes a huge amount of pride in. He almost got a 99 the other day, after the inspector found a loose screw in the ice machine. (not in the ice, still screwed in, just loose). Never mind that the guy had to stick his nasty long haired head right down in the ice compartment to see it, they were still going to gig him for it. The guy fixed it on the spot though, and continued his perfect run-never less than 100.
bonbon
October 19th, 2009
1:45 pm
where do you eat Jimm that they pull the check book out of their pants! Yuck! I have seen them pull the check book out of their apron or just hand it to you without it entering an apron, but never out of their pants! lol tell the manager that you are offended by this practice and that you would ask that they change this process! even though it is the end of your meal process, it is still uncalled for!
Jazzy
October 19th, 2009
1:51 pm
I have been to several places and the server’s don’t wear gloves when brining the food kout. But they still get a good score. how is that.
skat
October 19th, 2009
2:03 pm
I always go to the restroom to wash my hands. If they don’t have hot water and soap I don’t eat there.
Guest
October 19th, 2009
2:42 pm
Jazzy, it is not required by law for a server to wear gloves when delivering your food. I work in a restuarant and have worn gloves to deliever food to customers just to be asked if I was sick. When I stated that I was not ill, the customer said that by wearing gloves he assumed I was sick or had a skin problem. It seems we can’t win for losing sometimes in trying to keep guests healthy and happy.
PW
October 19th, 2009
2:53 pm
In California restaurant scores must be posted on the front door so they may be seen from the street. The scores are A, B, C, etc. If it’s less than a B stay away. Georgia is so far behind the curve it’s almost laughable.
inou
October 19th, 2009
2:59 pm
Manny, when I complained to Arby’s managment that the sandwich preparer did not have gloves on, I was told that clean bare hands are more sanitary. I don’t know if that’s true or not, but I haven’t been back to Arby’s since. Are they even around anymore? Also, never ever buy anything from a flea market food vendor on Friday. Too often it is left from the previous Sunday.
Ishmael
October 19th, 2009
3:24 pm
There used to be a “Greasy Spoon” cafe at the streetcar stop on McDonough Street on the Decatur square. I got sick every time I went in there, but wow – they had great chili!
just me
October 19th, 2009
3:26 pm
inou- I have also heard that clean, bare hands are more sanitary. The reasoning is that with gloves, the cooks are more likely to wash their hands after touching something non food related. They think the gloves are still clean. With bare hands, they HAVE to wash their hands again if they touch something else. It supposedly makes them more conscious of keeping their hands clean. True or not…dunno.
Laura
October 19th, 2009
3:29 pm
I get a good laugh at the “fussy eaters” that fret about whether the person receiving minimum wage that just cooked their whopper was wearing gloves. Assume they are not, and if you are really that concerned about what you eat, why in the world are you eating at a burger joint? Sounds like you need to go home a have momma cut the crust off your PB&J.
dirty money
October 19th, 2009
4:01 pm
It’s so true–Can’t stand to see food and money handled by same unwashed hands.
Rocky
October 19th, 2009
4:14 pm
Ey yo…I don’t eat dem raw eggs anymore, ya know? I got sick as a dog one time, and Mickey got really ticked off at me for missing a training session ’cause I wuz sick. Now I gotta cook dem eggs, ya know?
Quagmire
October 19th, 2009
4:17 pm
I ate dorm food in college for four years, so my stomach is lined with an inch-thick layer of concrete after eating all of that crappy food. As a result, I don’t get sick from food. Giggity!
Willx
October 19th, 2009
4:31 pm
Stacy, that’s not all! I saw Greasy Shapiro on a plane less than 6 months ago. In mid flight, he took his shoes and socks off, picked the toe jam from between his stinky three toe’d feet with his finger nail, and eat that followed by nose jelly. He’s a walking Bio-Hazard!
josh
October 25th, 2009
5:47 pm
Wearing gloves in a restaurant is less sanitary. I worked in restaurants as a server, bartender, and management for years and took many safe food classes. Saying you won’t eat in an establishment that uses bare hands is about as smart as saying that you are gonna drive rather than flying cause it is realistically safer. People change their gloves less often than they wash their hands (hell, i have even seen people at subway take gloves off and then re-use them for the next customer). Gloves may give the wearer a FALSE sense of good hygiene. For example, after preparing food, the handler may carry out the trash (which involves touching contaminated objects) and then return to food preparation – all the time wearing the same set of gloves. Gloves provide a moist warm environment between the glove and hand for pathogens to multiply if the hands are not washed and gloves changed regularly. Gloves can harbor pathogens. The surfaces of gloves are not smooth, and tiny wrinkles act as storage areas for contamination which can be transferred to food, food preparation surfaces and utensils if gloves are dirty. Pathogens on hands can get through gloves. Most gloves used for food preparation are permeable which means that pathogens from the wearer’s dirty hands can escape through the gloves on to food.
Also, the biggest threat, in my opinion, is that restaurants don’t take care of their employees and require them to work when they are sick. I can’t tell you how many times it was either work with a cold and fever, or lose my job. This is compounded by the fact that most restaurants don’t offer any kind of health insurance.
Waffleboy
October 25th, 2009
7:20 pm
Josh is absolutely right. Gloves give you the illusion of sanitation, not the real thing. I can’t tell you how many times a customer has complained about someone handling raw meat with bare hands, but they’ll have no problem with someone preparing a sandwich with gloves they just used to handle raw, contaminated meat. The law in Georgia does NOT require gloves. The law clearly states no bare hand contact with ready-to-eat foods.
As well, you can’t go by health inspection scores. I’ve worked in restaurants in four different counties and can tell you that there is no consistency in the inspection process. Certain counties are tougher(Henry) than others(Clayton). A 90 in Riverdale is worse than and 85 in Stockbridge. If you don’t believe me, take a look around and you’ll see.
The most impportant things to look at are the personal appearance of the staff and the overall santitation of the restrooms and dining rooms. If this looks good, you’re probably going to be okay. And don’t forget, the majority of all foodborne ilnesses occur as a result of food prepared in the home.
GaHomerTracktorMan
October 25th, 2009
11:29 pm
Al lthis food safety talk has me hankering for a little sushi, Eggs Benedict, and a plate full of Komomoto and Hog Island oysters and a tall glass of champagne…..ahhhhhhhhh
Buffalo
October 26th, 2009
2:45 am
seriously, we have made it this far. I have seen so many use gloves and not clean ones. I wash my hands all the time and they are cleaner then those in the kitchen with the gloves.