Focus on Pediatrics: Hand awareness can halt foodborne illness
October 1, 2002 less than 1 minute read
Frequent hand washing fights infection
About 5,000 Americans die each year from food-borne illness, yet the spread of organisms causing these infections can be prevented, says William Sawyer, MD, a family practice physician in Cincinnati. Washing hands frequently when preparing food is one step. A second step is preventing cross-contamination. People use a knife to cut vegetables and then use it to cut meat and go back and forth, he explains.
Another cause of foodborne illness is the sponge that traps grease and food, making it a site for bacterial growth. Communal kitchen towels can be dangerous as well, says Sawyer. The cutting board also is a hazardous kitchen instrument. If this tool is kept in the kitchen, it should be a solid, nonporous board. Wooden boards can hold blood and juices, he says.
While the temperature of food is important as well, personal hygiene plays a big role in the prevention of foodborne illness, says Sawyer.
For more information about the hand awareness program, contact:
- William Sawyer, MD, Henry the Hand Foundation, 11714 U.S. Route 42, Cincinnati, OH 45241. Telephone: (513) 769-3660. E-mail: [email protected].
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