June is quickly approaching and for some the official start of summer. While you are enjoying a ballgame, parade or backyard barbeque, the Clark Man reminds you that unwanted, bacteria-carrying pests are more than eager to crash your party.
Protecting food from the harmful bacteria that pests can spread and following good food safety practices before, during and after a meal can protect your family and guests.
Pests such as flies, cockroaches, ants, rodents and birds can spread harmful bacteria like salmonella, listeria or E. coli if they come in contact with your food after having feasted on other less appetizing items such as garbage, feces or animal carcasses.
These pests, especially stinging insects and ants, are attracted to food high in sugar content - spilled soda, cake frosting, barbeque sauces and marinades. Rodents and cockroaches have less discriminating taste pallets and will feast on crumbs, oils, grease, garbage and waste.
Good sanitation practices are essential to preventing pests from becoming a problem in and around your home. The Clark Man recommends picking up leftover bottles and wrappers, cleaning up crumbs and spills, and frequently emptying garbage or recycle bins to make your summer picnic or cookout less attractive to these hungry pests.
Another step to preventing pests from contaminating food is to keep food tightly covered in plastic containers or covered with foil or plastic wrap before and after cooking.
While pests do contribute to food-borne illnesses, there are steps homeowners can take to reduce the risk before packing the picnic basket for your next trip to the beach or cookout. Remember, you can't see, smell, or taste harmful bacteria that may cause illness, so keep the following tips from the Centers for Disease Control and Prevention in mind all summer long:
- Clean — Wash hands and surfaces often. Wash for 20 seconds with soap and running water. Be sure to scrub the backs of your hands, between your fingers, and under your nails. Wash utensils, countertops and cutting boards with hot, soapy water or other appropriate cleansers; rinsing with just water won’t cut it.
- Separate — Do not cross-contaminate foods – keep raw meats, fish and eggs separate from other foods. Use separate utensils, cutting boards and storage containers.
- Cook — Cook food to the proper temperatures and use a meat thermometer. The CDC recommends 145 degrees for whole meats, 160 degrees for ground meat and 165 degrees for poultry.
- Chill — Refrigerate leftovers promptly – within an hour in the summer heat - or discard them. Thaw and marinate foods in the refrigerator – never on the counter or kitchen sink.
Remember, if you are experiencing a pest problem in your home, call 800/WE-NEED-YOU or drop me an e-mail at clarkcares@clarkpest.com
Until next time, I’m the Clark Man and thanks for helping me keep unwanted pests out of your home.