Let's Do Lunch

September 9, 1996

Greensboro, NC: A quick lunch in the field is a routine part of many farmers' lives. Being able to eat quickly and without much preparation enables a farmer to capitalize on favorable weather and daylight; however, if precautions are not taken and a food-borne illness results, the cost could be several days away from the field as well as medical expenses.

"During their work, many farm workers come into contact with dust, soil, plants, animals and animal waste, all of which can be sources of disease-causing bacteria," said Dr. Aubrey Mendonca, a microbial food safety research scientist with North Carolina A&T State University's School of Agriculture. "Additionally, they may handle fertilizers, insecticides, fungicides, herbicides, and other potentially toxic chemicals. Disease-causing bacteria and toxic chemicals that come into contact with farm worker's hands and clothing can contaminate food if precautions are not taken."

To avoid food-borne illness, Mendonca recommends that farm workers select foods that resist spoilage, and that farm workers remove potential contaminants from both themselves and their eating environment before eating.

"As simple as it may sound, it is important to keep hot foods hot and cold foods cold. This is especially important with lunches containing beef, pork, poultry, fish, dairy products, potatoes, rice and beans. Such foods contain a lot of moisture and nutrients to support microbial growth."

As a substitute to these foods, Mendonca recommends dry foods such as crackers, toasts, beef jerky, dry or Italian-type sausages, and roasted peanuts.

Not only is what you eat important, where you eat it is also crucial to avoiding food-borne illness. Mendonca offers these recommendations:

• eat food in an area of the farm where chemicals are not being mixed or applied
• cover plates, bowls, cups, spoons, forks and other eating utensils to protect them from dust, animal dander, or drifting chemical sprays
• keep food away from physical hazards such as pieces of straw, wood chips, nails and staples

Just as important as selecting the right foods and maintaining a safe eating environment is practicing proper food handling methods. "When eating in the field, farm workers generally don't have access to handwashing facilities, but there are still a number of things that they can do to protect themselves," said Mendonca.

Mendonca's suggestions include:

• always carry liquid soap, a container of drinkable water, and paper towels for handwashing
• before eating, remove gloves, coveralls or any other protective clothing
• just before eating, wash hands with soap and water, rinse thoroughly with drinkable water, then dry with paper towels
• avoid direct contact between hands and food by using spoons and forks, and foil or waxed paper
• keep fingernails short to avoid contamination frequently harbored under longer fingernails
• once lunches are opened and exposed to warm temperatures, they should be consumed within two hours. Avoid eating leftover food.

"Although there are many hazards to eating a quick lunch in the field," warned Mendonca. "With proper precautions, most serious illnesses can be avoided."

For more information, please contact Dr. Aubrey Mendonca, NC A&T School of Agriculture, (336) 334-7328.