{"id":475,"date":"2014-09-19T12:29:07","date_gmt":"2014-09-19T18:29:07","guid":{"rendered":"http:\/\/www.brevis.com\/blog\/?p=475"},"modified":"2014-09-19T13:43:21","modified_gmt":"2014-09-19T19:43:21","slug":"whats-for-dinner-youre-twice-as-likely-to-sick-if-you-eat-at-a-restaurant","status":"publish","type":"post","link":"https:\/\/www.brevis.com\/blog\/2014\/09\/whats-for-dinner-youre-twice-as-likely-to-sick-if-you-eat-at-a-restaurant\/","title":{"rendered":"What\u2019s for dinner? You\u2019re twice as likely to get sick eating at a restaurant."},"content":{"rendered":"

\"Food-borne<\/a><\/p>\n

Cook at home or go out for dinner? Hungry Americans contemplate their options millions of times a day and going out for dinner wins out frequently. If you\u2019re eating at restaurants, though, you\u2019re twice as likely to get a food-borne illness. In fact, sit at a table with five friends or family members\u00a0and\u00a0you can expect that one of you will get sick.<\/p>\n

It seems almost nonsensical (not to mention gross) that delicious, healthy foods\u2014especially \u201creal\u201d foods, with all its life-sustaining and delicious qualities\u2014can be tainted with deadly bacteria. Yet there are a whopping 250 different microbes or toxins that can\u00a0cause foodborne illness\u00a0(although 90 percent of the known outbreaks are caused by just seven microbes, including\u00a0Salmonella<\/em>\u00a0and E. coli<\/em>.) This year in the U.S. alone, 48 million people will get sick from contaminated food and roughly 3,000 Americans will die because of a pathogen in something they ate.<\/p>\n

If you\u2019re thinking about jumping into\u00a0some cooking courses and staying \u201cin\u201d to eat for the rest of your mortal life, though, that\u2019s not the solution. Although the issues restaurants face during food preparation are vastly different from a home cook\u2019s,\u00a0eating at home is a danger, too. A\u00a0recent survey from the Center for Science in the Public Interest (CSPI)<\/a> that says you\u2019re chances of getting sick are doubled at restaurants probably doesn\u2019t have all of the data (we\u2019re pretty sure most people don\u2019t report their mother or grandmother for giving them home-cooked illnesses), so don\u2019t panic. Just keep a few key things in mind.<\/p>\n

The National Restaurant Association depends on safe ingredients and the industry has trained more than 5.6 million food service workers in the safe handling and serving of food. That\u2019s very. Very good. A few specific food items bear a large burden for\u00a0food-borne illnesses, too, so be wary. Raw milk, for instance was linked to 104 outbreaks last year. And while your mouth is watering over the menu at your favorite diner, consider these tips\u00a0(as\u00a0strange as they may seem):<\/p>\n

1.<\/strong> Stick to ordering the \u201cpopular\u201d dishes on the menu. The turnover of these menu items is higher, so it\u2019s far less likely that the food has been lying around in a fridge for a while.<\/p>\n

2.<\/strong> If the Monday special is the catch of the day, don\u2019t order it! In fact, NEVER order fish on a Monday. Chances are the chef bought it for their busy Saurday ight, but didn\u2019t sell it, so it\u2019s on been sitting in the fridge since then.<\/p>\n

3.<\/strong> Ask to see the kitchen. If you think that\u2019s overstepping your bounds, you\u2019re dead wrong. Do you buy shoes without trying them on? The kitchen where your food is prepared is no different. It\u2019s all part of the package you\u2019re paying for and you don\u2019t want to pay by getting sick!<\/p>\n

4.<\/strong> Beware of menu specials. Ideally, they\u2019re created with amazing produce or some farm-raised beef\u00a0the chef has had his eye on. Unfortunately, specials\u00a0also often the way restaurants move old stock. They dress it up, give it a new name, and voila\u2014potential food-borne bacteria.<\/p>\n

5.<\/strong> Put your nose down into that plate of food and really breathe in. Does it smell aromatic? Then dig in. If it doesn\u2019t smell the way food should, send it back!<\/p>\n

When you eat at home, make certain the food you\u2019re buying, preparing, and cooking is safe, too. How? The nonprofit food safety watchgroup (the \u201cfood police\u201d) has also published the definitive consumer\u2019s guide to avoiding foodborne illness. Written by Sarah Klein, the senior food safety attorney for CSPI, From Supermarket to Leftovers: A Consumer\u2019s Guide to Buying, Preparing, Cooking and Storing Food Safely<\/em><\/strong><\/a>\u00a0offers tips for avoiding disease-causing microbes that can make you acutely ill.<\/p>\n

\"Beware<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Cook at home or go out for dinner? Hungry Americans contemplate their options millions of times a day and going out for dinner wins out frequently. If you\u2019re eating at restaurants, though, you\u2019re twice as likely to get a food-borne illness. In fact, sit at a table with five friends or family members\u00a0and\u00a0you can expect … Continue reading What\u2019s for dinner? You\u2019re twice as likely to get sick eating at a restaurant.<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[56,54,98,55],"class_list":["post-475","post","type-post","status-publish","format-standard","hentry","category-food-borne-illness","tag-center-for-science-in-the-public-interest-cspi","tag-e-coli","tag-food-borne-illness","tag-salmonella"],"yoast_head":"\nWhat\u2019s for dinner? 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