DCHHS Environmental Health Newsletter










Environmental Health Cover [ [link removed] ]




*DCHHS Environmental Health 2005-Q2 Newsletter*






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Environmental Health Newsletter page 1 [ [link removed] ]


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*Stay Safe This Summer: Your Guide*

*to Preventing Foodborne Illness*

Summer is the season for barbecues, picnics, and outdoor gatherings, but it's also prime time for foodborne illnesses. Warmer temperatures create the perfect environment for bacteria to grow, which can lead to unpleasant and even dangerous health issues. Here’s how to keep your food fresh and your family safe.

 

*Key Tips for Safe Summer Dining*

*1-Keep It Cool*:


* Refrigerate perishable foods at 41°F (4°C) or below until you're ready to serve.
* Use insulated coolers with plenty of ice or ice packs when transporting food.

*2-Separate Raw and Cooked Foods:*


* Always keep raw meats separate from ready-to-eat foods to prevent cross-contamination.
* Use different utensils, cutting boards, and plates for raw and cooked items.

*3-Cook to Safe Temperatures: Ensure meats are cooked thoroughly:*

Poultry: 165°F (74°C)

Beef: 145°F (63°C)

Pork: 145°F (63°C)

Ground meat: 155°F (71°C)

Fish: 145°F (63°C)

*4-Don’t Let Food Sit Out:*


* Never leave perishable food out for more than two hours (or one hour if the temperature is above 90°F (32°C).

*5-Wash Hands and Surfaces:*


* Always wash hands before and after handling food.
* Wash hands for 20 seconds with soap and water for adequate handwashing.
* Clean cutting boards, countertops, and utensils with hot, soapy water after use.

 

 






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Environmental Health Newsletter Page 2 [ [link removed] ]


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Bonus Tip  

*Pack Smart for Picnics*

Choose shelf-stable items like nuts, dried fruit, and canned goods when dining outdoors. If serving dairy, eggs, or mayonnaise-based dishes, keep them on ice and eat them quickly.

Stay safe, enjoy your summer feasts, and keep foodborne illnesses off the menu!

*Top 3 Foodborne Illnesses in Dallas County from January 2025 to May 2025*

*Disease* *Cases* Salmonella 83 Campylobacter- Camplyobacteriosis 80 Shigella -Shigellosis 54





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Environmental Health Newsletter Page 3 [ [link removed] ]


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"*What is Salmonella?*"

Salmonella is a leading cause of foodborne illness, hospitalizations, and deaths in the United States and worldwide.

Salmonella lives in the intestines of people and animals. People can get infected with Salmonella in many ways including eating contaminated food, drinking or having contact with contaminated water, touching animals, animals poop, and the places animals live and roam.

Chicken is a major source of Salmonella infection; therefore, ensure it is properly refrigerated and cooked to the appropriate internal temperature.

*Symptoms of Salmonella are watery diarrhea that might have blood or mucus, and stomach cramps.*

*Prevention*

Wash your hands for at least 20 seconds with soap and warm water before, during, and after preparing food and before eating.

Don’t cross-contaminate between meal preparation with cutting boards, ready-to-eat foods, and food storage.

Cook foods to the appropriate internal temperature.

"*What is Campylobacter?*"

Campylobacter lives in the intestines, liver, and other organs of animals. Many chickens, cows, and other animals carry Campylobacter without becoming sick. People get infected by eating raw or under cooked poultry, seafood, meat, and produce, drinking untreated water, touching animals or their food, water, and poop, preparing raw or lightly cooked foods including salad and fruits with knives or cutting boards that were used with raw poultry, seafood, or meat.

*Symptoms of Campylobacter are watery diarrhea, fever, and stomach cramps.*

*Prevention*

Wash your hands regularly with soap and water, be careful when preparing raw meat, poultry, and seafood, drink treated water and pasteurized milk and be mindful when playing with or taking care of pets.

"*What is Shigella?*"

Shigella bacteria cause an infection called shigellosis. People get infected by drinking contaminated food or water or having contact with someone who is sick or has recently been sick with Shigella infection. It can also be spread during sexual activity with a sick person.

Children younger than 5 years old are most likely to get shigellosis. Many outbreaks occur in early care education settings and schools.

*Symptoms of shigella are diarrhea that can be bloody or prolonged (lasting more than 3 days), fever, stomach pain, feeling the need to pass stool even when the bowels are empty.*

*Prevention*

Wash your hands with soap and water.

Take care when changing diapers.

Avoid swallowing water while swimming.

When traveling internationally, follow safe food and water habits and clean your hands often.

If you or your partner has been diagnosed with shigellosis, do not have sex for at least two weeks after diarrhea ends.

 






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