The church has traditionally been a place where people go to heal mentally, physically, and spiritually, right? Well, due to poor food preparation, many suffered at one church.
There was one fatality and at least 20 others were sick with symptoms of foodborne botulism following a Thanksgiving weekend church potluck in Ohio, the hospital reported.
The Fairfield Medical Center said in a statement that the patients, five of whom were in critical condition, had all attended a picnic at a church in Lancaster on Sunday.
The U.S. Centers for Disease Control and Prevention had sent anti-toxin to treat the sick, the hospital said, while local health officials investigated the cause of the outbreak.
Botulism is a rare, but potentially fatal, paralytic illness caused by a nerve toxin that is produced by certain bacteria, according to the CDC.
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The disease begins with weakness, trouble seeing, feeling tired, and trouble speaking. This may then be followed by weakness of the arms, chest muscles, and legs. The disease does not usually affect consciousness or cause a fever.
Botulism can occur in a few different ways. The bacterial spores that cause it are common in both soil and water. They produce botulinum toxins when exposed to low oxygen levels and certain temperatures. Foodborne botulism happens when food containing the toxin is eaten.
Infant botulism happens when the bacteria develops in the intestines and releases toxins. Typically this only happens in children less than six months of age as after that protective mechanisms develop.
Wound botulism is found most often among those who inject street drugs. In this situation, spores enter a wound and, in the absence of oxygen, release toxins. It is not passed directly between people.
The diagnosis is confirmed by finding the toxin or bacteria in the person in question.
Even though this one incident occurred only a couple of years ago, we receive reports of this kind of food issue with gatherings all the time--as recently as last week!
Prevention is primarily through proper food preparation. Here are some food packing tips that literally might save your life:
Lesson #1: Keep Food Out of the “Danger Zone”
Bacteria grow rapidly between the temperatures of 40° F and 140° F. After food is safely cooked, hot food must be kept hot at 140° F or warmer to prevent bacterial growth.
Within two hours of cooking food or after it is removed from an appliance keeping it warm, leftovers must be refrigerated.
Throw away all perishable foods that have been left in room temperature for more than two hours (one hour if the temperature is over 90° F, such as at an outdoor picnic during summer).
Cold perishable food, such as chicken salad or a platter of deli meats, should be kept at 40° F or below. When serving food at a buffet, keep food hot in chafing dishes, slow cookers or warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
Discard any cold leftovers that have been left out for more than two hours at room temperature (one hour when the temperature is above 90 °F).
Lesson #2: Cool Food Rapidly
To prevent bacterial growth, it’s important to cool food rapidly so it reaches as fast as possible the safe refrigerator-storage temperature of 40° F or below.
To do this, divide large amounts of food into shallow containers. A big pot of soup, for example, will take a long time to cool, inviting bacteria to multiply and increasing the danger of foodborne illness.
Instead, divide the pot of soup into smaller containers so it will cool quickly.
Lesson #3: Microwave safely
When reheating in the microwave, cover and rotate the food for even heating. Arrange food items evenly in a covered microwave-safe glass or ceramic dish, and add some liquid if needed.
Be sure the covering is microwave safe, and vent the lid or wrap to let the steam escape. The moist heat that is created will help destroy harmful bacteria and will ensure uniform cooking.
Also, because microwaves have cold spots, check the temperature of the food in several places with a food thermometer and allow a resting time before checking the internal temperature of the food with a food thermometer.
Cooking continues for a longer time in dense foods such as a whole turkey or beef roast than in less dense foods like breads, small vegetables and fruits.
Just remember, whenever you go, if the food doesn't look like it's been prepared or being refrigerated properly, don't eat it. It's not worth your life.
