Public health officials in Hawaii are confirming that the outbreak of illness at the Waipahu Elementary School in Oahu last week was food poisoning. Apparently, spaghetti cooked the day before wasn’t properly reheated the day it was served, which created an environment for bacterial growth.
Carbohydrates such as spaghetti and rice can contain bacteria. When they are cooked, bacterial spores are activated. When the foods are not properly refrigerated and reheated to a safe temperature, bacteria can easily grow.
Peter Oshiro, head of the Department of Health Sanitation Branch said in a statement, “an inspection and interviews with cafeteria employees revealed food preparation violations that could be corrected with proper training and follow through.”
More than thirty children were sickened with nausea, vomiting, and dizziness on December 10, 2013. The school’s cafeteria employees are taking health and safety training, and meals are being brought in from a neighboring school until those classes are completed.
To prevent bacterial growth, foods must be held below 40 degrees F or above 140 degrees F. Always reheat foods to 165 degrees F before serving. And always refrigerate perishable foods within two hours; one hour if the ambient temperature is above 90 degrees F.
