With norovirus spreading rapidly across the United States, a food safety specialist has outlined six strategies to help you avoid contracting a foodborne illness.
The Centers for Disease Control and Prevention (CDC) reports that one in four Americans tested for norovirus, a prevalent cause of severe diarrhea and vomiting, received a positive result.
From August 1 to January 15, there have been 1,078 norovirus outbreaks, which is 521 more instances compared to the same time frame the previous year. The department’s data also reveals that annually, 3,000 Americans succumb to foodborne illnesses.
Dr. Darin Detwiler, a former advisor to the US Department of Agriculture (USDA) and Food and Drug Administration (FDA), has shared six practices he strictly avoids concerning his meals.
He cautions against eating from salad bars, highlighting the ‘major opportunity’ for contamination when food is exposed to numerous people.
“I would never ever, ever, ever go to a buffet or eat from a salad bars,” he stated to Mail Online.
Dr. Detwiler also warned about oysters, noting, “There are many times where oysters are harvested in waters that have high levels of contamination,” and that they carry a tag showing their origin to help prevent outbreaks of vibriosis, a potentially deadly condition.
“You’re supposed to hold on to this tag in case there is an outbreak, and many restaurants don’t hold on to that kind of thing.”
“There are restaurants that will literally serve an oyster platter that has, say, eight different oysters. That sounds like a great experience, but the fact is, it’s like Russian roulette.”
When it comes to desserts, from rich cheesecakes to simple fruits, Dr. Detwiler advises caution with cantaloupe.
While a slice of melon is healthier than a piece of cake, cantaloupes have a netted exterior where microbes can easily cling, making them harder to clean.
“Cantaloupes are practically impossible to clean, and quite honestly, it’s like a sleeper killer,” Detwiler remarked.
“Cantaloupe should be eaten as soon as it is cut open. Never eat pre-cut or halved cantaloupe.”
“No one ever thinks cantaloupes, and yet the single food that is responsible for the most deaths is cantaloupe.”
The CDC linked a salmonella outbreak in 44 states to cantaloupe, which ended in January. It affected 407 Americans, six of whom died, and 158 required hospital treatment.
Dr. Detwiler also notes that there are three practices not directly related to food itself but its handling and preservation that he avoids.
He advises caution with popular delivery apps, as delivered food might arrive colder than intended, risking contamination by bacteria like salmonella or E. coli.
The FDA warns that if food temperature falls between 41°F and 135°F, it becomes ideal for bacteria proliferation.
Dr. Detwiler suggests paying attention to the cleanliness of restaurant facilities, such as toilets, paper towels, and sink areas.
He shared: “I have literally walked out of restaurants, even if I was hungry and wanted to eat there, because their bathroom was so disgusting.”
“If they’re serious about sanitation, that’s a place that will show you the restaurant is clean. I don’t even want to know what’s going on in the kitchen.”
Finally, Detwiler mentions a bar practice to avoid, specifically bartenders using glasses to scoop ice, which poses risks of spreading bacteria or glass contamination.
He noted: “How easy is it to tell the difference between broken glass and ice? It kind of looks the same, right?”