E. coli outbreaks have not been uncommon the last couple years, as the most recent case, in Oklahoma, has left one person dead.

To avoid spreading E. coli bacteria and other contamination problems, proper measures need to be taken before and during food preparation.

Judy Trumpy, registered dietitian at the Thielen Student Health Center, said the most vital precaution is also the most repeated.

“It seems to be the most important part of information: to wash your hands with warm water, soap and enough friction,” Trumpy said.

People should make sure surfaces are clean, she said, as well as the washcloths and sponges that are used for cleaning. She said students should keep at least four or five on-hand to change out to ensure cleanliness.

Trumpy said she usually works with meat first to avoid cross contamination, which is another problem faced when preparing food.

“I tend to do raw food first so there is no chance of cross contamination,” Trumpy said.

Elizabeth Hasenmiller, junior in dietetics, often likes to cook once or twice a week for herself and others.

Hasenmiller said she is always careful of cross contamination and “not sharing cutting boards for vegetables and meats.”

Hasenmiller said her reaction to E. coli incidents in the past year has been “you avoid using those vegetables a lot longer after the scare.”

Alanda Mashek, junior in kinesiology and health, tends to cook for herself or others at least once a day.

Mashek said it’s helpful to use a cooking thermometer, so “you don’t undercook your meat; and it makes it convenient so you don’t overcook.”

Her advice she said she would give to others is to “make sure your meat is cooked thoroughly,” and “don’t try rushing your food.”

Trumpy said a food that has been in the news for the past five to 10 years that people should pay closer attention to before serving is melons — including watermelon, cantaloupe and honeydew.

“It’s very important that you wash the outside of your melon well,” Trumpy said, explaining that melons often come into contact with fertilizer before they are harvested.

According to the Environmental Working Group, there are 12 fruits and vegetables that have higher percentages of pesticide contamination, referring to them as the “dirty dozen.”

Trumpy said even with more recent cases of E. coli contamination there is no reason not to trust the food produced in the United States as our “water sources are clean, here, by and large.”

With more food coming from all over the world, Trumpy said we need to be more cautious.

“We have become more of a global kitchen,” Trumpy said. “We have to be more aware than what we were.”

The dirty dozen

Environmental Working Group’s Web site said the “dirty dozen” includes nectarines, peaches, apples, strawberries, cherries, imported grapes, pears, celery, sweet bell peppers, lettuce, spinach and potatoes.

To avoid produce with higher amounts of pesticides, try these choices: sweet corn, onions, asparagus, sweet peas, cabbage and eggplant.

— Information from: www.foodnews.org/methodology.php