To better understand the issue, it's important to look at factors that are affecting our food supply, Penner said. For example, one significant difference is the fact that technology now allows us to detect more microorganisms. Also, in 1942, most of our food was grown within 100 miles or less of our homes; that meant that people had an opportunity to develop a natural immunity to microorganisms that may have been present in the environment.

Since that time, improvements in transportation (such as interstate highways and jet transports), agricultural methods and food processing technology now allow us to enjoy a greater number of foods produced during global - rather than local - growing seasons. The benefits of eating a variety of foods outweigh potential risks, but it can mean that potentially harmful bacteria may be on the plate, too, Penner said.

Symptoms from foodborne illness can become apparent soon after food is eaten (20 minutes) or up to six weeks later. Anyone can be susceptible, though children whose immune systems are not fully developed; pregnant women; people over the age of 65; and others whose immune systems may be compromised by chronic illness (like asthma or diabetes) or medical treatment, such as chemotherapy, can be more vulnerable, she said.

"Food safety is an issue that we all share. Researchers (including many at Kansas State University), agricultural producers, food processors, and food service providers are working hard to reduce food safety risks. Consumers also have a responsibility for food safety - a significant number of food safety mistakes occur in the home," said Penner, who cited a recent Utah State University study that videotaped food safety steps in 100 homes.

"Prior to the taping, each of the participants was asked to fill out a food safety questionnaire and pick one of three recipes to prepare in their kitchen. Many of the participants answered the preliminary questionnaire successfully, but most failed to practice the food safety steps in their kitchens," said Penner, who offered these important (and easy-to-do) food safety tips for consumers:

• Keep the kitchen clean.

• Wash hands before and after handling raw and cooked food and before and after eating. For example, after preparing raw meat or poultry, wash hands well (lather for 20 seconds and rinse with warm water) before beginning preparation of other foods that will complete the meal.

• Be selective when you buy food: be sure to check "Sell by" dates and the condition of the packaging; choose fresh fruits and vegetables that are free of dents and bruises.

• Refrigerate foods that need to be refrigerated.

• Clean out the refrigerator regularly; discard any foods that appear spoiled or are outdated.

• Store staples in a cool, dry area; rotate staples so that older items are used first.

• Avoid cross-contamination (the transfer of bacteria from one food to another).

• Wash fresh fruits and vegetables thoroughly.

• Follow recipe directions.

• Resist the temptation to sample raw cookie dough or other uncooked recipes.

• Cook foods completely. Check end-point temperature with a food thermometer - it's the only sure way to tell if food is cooked completely. Thermometers can be purchased for $10 or less.

• Keep hot foods hot and cold foods cold.

• Refrigerate leftovers promptly. Wrap well or cover. If cooked foods have been left at room temperature for more than two hours, they should be discarded. If picnic and tailgate foods have been left out for more than one hour in 80 degrees F or warmer weather, they also should be discarded.

• Clean the kitchen promptly - allowing dirty dishes to sit on the counter or in the sink can attract harmful bacteria.

• Opt for a dishcloth that can be sanitized, rather than a sponge that may attract bacterial growth. Sanitize kitchen aids daily, said Penner, who routinely washes plastic and nylon pot scrubbers on the upper shelf in the dishwasher.

For more information on these and other important food safety and food storage tips, contact the local Extension office or visit the K-State Research and Extension food safety website: www.oznet.ksu.edu/foodsafety/.

K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K- State campus in Manhattan.

Source: Kansas State University's Experiment Station and Cooperative Extension Service
Nancy B. Peterson
Communications Specialist
K-State Research and Extension
Contact Penner at 785-532-1672