Heading Outdoors This Summer? Don’t Forget Food Safety.

Sacramento County Public Health (SCPH) and the Sacramento County Environmental Management Department (EMD) are urging residents to follow safe food handling practices as summer temperatures, activities and subsequent foodborne illnesses are on the rise.

Food Safety Best Practices:

• Thoroughly cook all meats, especially poultry. Poultry should be cooked to reach a minimum internal temperature of 165°F. If you are served undercooked poultry in a restaurant, send it back for further cooking.
• Wash hands before preparing food and immediately after handling any raw poultry or meat.
• Avoid cross-contamination by carefully cleaning all cutting boards, countertops and utensils with soap and hot water after preparing raw poultry or meat and prevent juices from raw meats from dripping on other foods.
• Make sure that other foods, such as fruits or vegetables, do not come into contact with cutting boards or knives that have been used with raw poultry or meat.
• Always refrigerate meat products. Never leave raw meat at room temperature.
• Avoid unpasteurized milk and soft cheeses and untreated (not chlorinated or boiled) surface or stream water.
• Wash hands well with soap and water after using the bathroom, changing diapers or handling pets, including animals at petting zoos. Make sure children wash their hands well after going to the bathroom or handling pets.

This reminder follows a recent increase in Campylobacter infections in Sacramento County. Campylobacter is one of the most common bacterial causes of foodborne illness in the United States. Recent monitoring data shows Campylobacter cases were 1.3 times higher than the previous month and 1.2 times higher than the three-year average.

Campylobacter infections can result from eating undercooked poultry, consuming unpasteurized dairy products, drinking contaminated water or allowing raw meat and poultry juices to contaminate ready-to-eat foods. Symptoms often include diarrhea, stomach cramps, fever, nausea and vomiting.

“Summer is a time for gathering with family and friends, whether that’s around a backyard grill, at a picnic in the park or on a camping trip,” said Sacramento County Public Health Officer Dr. Phuong Luu. “Recent increases in Campylobacter infections serve as a reminder that food safety matters. No one wants a celebration to end with a trip to the doctor. A few simple food safety steps can help prevent illness and keep summer memories focused on the people and moments that matter most.”

SCPH monitors disease trends, investigates outbreaks and works to prevent the spread of communicable diseases. EMD protects public health through food safety inspections, environmental health programs and education for food facilities and residents. Both departments work together to identify emerging public health concerns and provide residents with information to prevent illness before it occurs.

“Food safety starts long before the first bite,” said Jennea Monasterio, Director of the Sacramento County Environmental Management Department. “Keeping food at safe temperatures and preventing cross-contamination are small steps that can prevent illness and help people enjoy their summer season.”

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