Health Guidelines

Preventing Foodborne Illness

America's food supply is one of the safest in the world. Yet we still have frequent cases of foodborne illness which most of us have experienced occasionally in our lives.

A recent news release from the Centers for Disease Control (CDC) and the Food and Drug Administration (FDA) states, "There are an estimated 76 million cases of foodborne illness each year, resulting in more than 5,000 deaths and 325,000 hospitalizations annually in the United States." This is a serious public health problem and it is everyone's responsibility! Most of these cases could have been prevented by proper food handling and sanitation.

Symptoms. Foodborne illness is often thought to be the flu or other problems. You can see why when you look at the list of varied symptoms: fatigue, chills, fever, dizziness, headaches, muscle aches, upset stomach, diarrhea, vomiting, severe cramps, and even death. Symptoms can occur from 30 minutes to two weeks after eating contaminated food. Most often, though, symptoms occur within 4-48 hours and disappear in another 1-2 days.

Rest and plenty of fluids are all that is needed for mild cases. If symptoms persist or become severe, it is important to see your doctor. This is especially important when you have:

• bloody diarrhea

• when diarrhea and vomiting is excessive or severe

• when the following three symptoms all appear: stiff neck, severe headache, and fever

• when symptoms persist longer than 3 days

• if the person affected is a high risk (such as a child or older person)

What causes foodborne illness? Eating food contaminated with bacteria (most common), viruses, parasites, or chemicals are the main cause. If the food is not cooked or stored properly, bacteria can multiply and in some cases also produce toxins (such as botulism). Bacteria need three things to grow: food (especially protein), moisture, and warm temperature. Most organisms that cause foodborne illness come from animal foods and often enter other foods by cross contamination in the food preparation phase or contamination in storage.

Bacteria thrive on protein. Foods such as meat, poultry, fish, eggs, and milk offer ideal mediums for growth of bacteria. It is especially important to properly cook these foods to kill any bacteria present and to store them at the proper temperature (less than 40 degrees or warmer than 140 degrees) to prevent their growth. Under the right conditions, bacteria can double in number every 20-30 minutes. They can become trillions in just 24 hours.

Here are steps everyone needs to take to prevent foodborne illness.

• Keep food clean. Keep everything clean that comes into contact with food: hands, towels, sponges, utensils, cutting boards, deck space, etc. Wash all raw fruit and vegetables under running water before eating.

• Keep hot foods hot. Cook and hold hot foods at temperatures higher than 140 degree F. Temperatures between 160 to 212 degrees F. kill most bacteria. Temperatures higher than 140 degrees F. prevent bacterial growth. Cooked foods containing meat, poultry, fish, eggs, or milk products should never stand out at room temperature longer than 2 hours.

• Keep cold food cold. Rapidly cool any cooked foods that are to be served cold or keep them refrigerated at 40 degrees F. or below. At this temperature, bacteria grow very slowly. Below freezing, bacteria survive but don't grow.

• Wash your hands with warm, soapy water for at least 20 seconds before you handle food.

• Separate raw and ready to eat foods while shopping, preparing, and storing. Nearly all raw meats, poultry, fish, eggs, and some vegetables have bacteria on them. Don't cross contaminate these foods with already prepared foods. Thoroughly clean any surfaces raw foods come into contact with, as well as utensils, dishes, and hands before handling ready to eat food.

• Cook foods properly and thoroughly. Undercooked animal foods (meats, eggs, etc.) are potentially unsafe, especially hamburger. Thoroughly reheat leftovers to at least 165 degrees F. Reheat soups and gravies to a boil. Cook eggs until whites and yolks are firm. See downloadable handout "Fight BAC" on correct cooking temperatures and other food safety tips.

• If you are not sure whether a food has been prepared, served, or stored properly, throw it out.

MS Power Point slide showing results of this study.

References

1. CDC News release, AMA and U.S. Government Release New Foodborne Illness Information, Jan. 25, 2001
2. DHHS, Dietary Guidelines for Americans, Keep Food Safe to Eat, 2001
3. Fight BAC, Avoid Foodborne Illness, www.fightbac.org accessed May 2, 2002

Making Healthy Choices articles are written by Don Hall, DrPH, CHES president of LifeLong Health with contributions from associated health professionals. Content is general health information from evidence based research. It's purpose is not to treat disease or take the place of advice by your doctor but to promote healthy lifestyles. Persons with health problems should contact their physician for specific guidance.

Content reviewed 5-9-02 DRH.  Copyrighted 2002 by PrevMedix LLC. All rights reserved.