Food Poisoning at Breakfast Buffets

Posted in Our Blog on July 26, 2024

Who doesn’t love a free breakfast when they are on vacation? I know that is one reason why we pick some of the places that we go. Food poisoning & breakfast buffets are a combination that no one wants though. Today we will talk about how to avoid the dreaded combo while still enjoying all of the perks of an amazing breakfast because as the old saying goes “breakfast is the most important meal of the day” and definitely should be enjoyed.

One thing about vacation is that sometimes we are so excited to start activities that we wake up super early. This can be a good thing when heading to the buffet. This means not only are your foods fresh, but they haven’t been sitting out too long. It also means that the early bird gets the worm and you won’t have to worry so much about the hands of other patrons being near your food. Temperature control and other guests are two of the main culprits when it comes to getting sick from this type of environment.

Obviously we know that you shouldn’t eat anything that looks bad, but did you know that you can’t see or taste many of the organisms that make cause food poisoning? That adds a whole level of uncertainty especially when eating at a buffet. “There’s a number of different microorganisms [that can contaminate food and] can prove to be pathogenic or produce toxins,” said Dr. Bryan Quoc Le, food scientist and food science consultant. “For example, [with] certain species of E. coli, salmonella or listeria, you only need a couple cells to really cause havoc.”

According to a Yahoo article recently published food safety experts talked about what they eat and what they avoid when it comes to the breakfast buffet.

What to Avoid:

Hot foods that should stay hot but aren’t being kept at heated temperature.

When foods are left out in the “danger zone” (between 40 and 140 degrees Fahrenheit) for more than two hours, germs that make you sick can rapidly reproduce, according to the Centers for Disease Control and Prevention (CDC). And in a buffet or continental breakfast setting, food is likely sitting out longer than that.

If you see sausage patties, bacon, scrambled eggs, quiches or other meat and egg products sitting out without any heating appliance, you’re going to want to skip those. These types of foods should be kept warm with a device such as a hot plate or chafing dish, Shumaker explained.

“This does not give the exact temperature, of course, but is an indicator that measures are being taken to keep food in a safe temperature range,” she said.

Cold foods that are not being kept cold.

“If there’s milk that’s been sitting around and it’s not on ice or hasn’t been refrigerated, that’s certainly something that I’m planning on avoiding,” Le said.

You’re going to want to make sure perishable items (like yogurt, cheeses and deli meats) are kept cold and stay out of the temperature “danger zone.” Some precut fruits and veggies (like tomatoes, leafy greens and melon) also should be chilled because “when cut, the fleshy part … has the level of moisture and pH to allow bacteria that can cause illness to grow,” according to Shumaker.

As for juices, both fresh and pasteurized should be cold. Since fresh juice isn’t pasteurized, it’s at a higher risk for growing harmful bacteria when left out at room temperature. Shelf-stable juice packaged in boxes, bottles or cans don’t need to be refrigerated, according to the U.S. Food and Drug Administration (FDA).

Fruits that don’t look appealing or that are hard to clean.

While Le generally eats from the salad bar if it looks clean and fresh, he pays attention to signs that the fruits and veggies aren’t being properly handled. For example, if they have soft edges or if there’s any dirt or other material on the surfaces, this could indicate that they’re old or haven’t been thoroughly washed.

Melons, like cantaloupes, can be particularly risky because people often don’t wash the rinds, he said. If the rind is damaged and there’s bacteria on it, it can spread to the inside part of the melon. It can also cross-contaminate other fruits or veggies it touches.

“Fresh vegetables that are normally picked from the ground, like a lettuce or a cabbage … can pick up dirt quite a bit and then spread that … if they haven’t been washed carefully,” Le added. “Dirt can … start to produce a number of different microorganisms.”

Raw sprouts (such as alfalfa or mung bean) should be avoided, Shumaker explained. They’re grown from seeds and beans under warm, humid conditions, which are ideal for the growth of E. coli, salmonella and listeria, according to the FDA. “If just a few harmful bacteria are present in or on the seed, the bacteria can grow to high levels during sprouting.”

It is very important to avoid anything that is being served without serving tongs or utensils. That means everyone is more than likely reaching in with their bare hands and not using the provided gloves (if there are even any provided). The old adage that we don’t know where someone else’s hands have been seems to ring true especially in an environment like this where a buffet can serve hundreds of people every morning.

So What Do You Eat?

The creamers and butters that are table safe have been packaged according to guidelines, so pick those over the refrigerated ones any day. This also applies with the jams and jellies that come in individual servings.

Anything prepackaged like muffins because they are handled properly in a process to ensure they are safe for consumption.

Whole fruits that haven’t been cut such as oranges and bananas.

Dispensed cereals (look for pre packaged milk that has been stored at proper temperatures).

Individual yogurt packages (again be sure they are temperature controlled).

Anything made to order.

At the end of the day use smart thinking and the best practices that you know. Wash your hands and have an awesome vacation knowing that you started your day off on the right foot with a good breakfast! Always remember if you need to speak with a food poisoning attorney the Lange Law Firm is just an email away.

By: Samantha Cooper