With great cookouts come great responsibilities

  • Published
  • By Senior Airman Eli Chevalier
  • 377th Air Base Wing Public Affairs
The Fourth of July is right around the corner, and with celebrations and fireworks comes great food. But with the blazing sun and heat of Albuquerque, food can potentially harbor a hidden danger of foodborne illnesses.

“Foodborne illnesses can cause discomfort such as an upset stomach, nausea, vomiting, diarrhea and fever and may last for only a few hours or days,” said Senior Airman Luke Swenson, 377th Aerospace Medicine Squadron public health technician. “Some people may need to be hospitalized and can lead to long-term health problems like chronic arthritis, brain damage and kidney failure.”

Thankfully, simple steps can be taken to prevent foodborne illnesses. Paying attention to expiration dates, recalled food and making sure food is properly cooked all contribute to prevention.

“Some measures that people may take to prevent foodborne illnesses are cook foods all the way through; don’t cross contaminate, like putting cooked chicken on a plate that previously had ray chicken on it,” Swenson said. “Keep cold food cold, at 41 F or below, and hot foods hot, 135 F or above. Leftovers should be put into a freezer of fridge within two hours of cooking, especially during cookouts, and most importantly, wash your hands every time before and after touching food.”

By keeping these tips in mind, Independence Day celebrations can be enjoyed with no ill side effects.