Foodborne Illness

Foodborne Illness

We have all had experience with it, some of us more often than others, but it is we all can agree that it is very unpleasant. Although this description could apply to a number of things, the topic here is foodborne illness, sometimes called food poisoning. Literally millions of people fall victim to this malady every year, with symptoms ranging from mild discomfort to death. The most vulnerable among us--the elderly, children, pregnant women and those with underlying health problems--are the most at risk from foodborne illness.

How food makes you sick

There are two major ways that food can poison you and make you sick. Foods contaminated with bacteria such as Salmonella, Listeria, or E-coli can wreak havoc on your digestive system. Then there are foods that contain toxins, either naturally or as a result of microbes such as Staphylococcus or Botulism. Both types can cause severe symptoms and even death.

Please seek medical help if you experience diarrhea lasting more than three days, difficulty breathing or swallowing, bloody stools, double vision, heart palpitations or dizziness, or a fever lasting more than a day or so.

Caveat: Raw eggs may be infected with salmonella bacteria. If a recipe requires whipped egg whites or other forms of raw eggs, please consider the possibility of salmonella contamination, especially if serving the dish to children, the elderly, of those with underlying health problems.

Ways to avoid foodborne illness

Wash, Wash, Wash

Wash hands with warm soapy water before eating
Wash hands often during food preparation
Wash hands after using the restroom
Wash dishtowels and kitchen sponges often
Wash and disinfect kitchen sink, counter tops and cutting boards
Wash vegetables with food grade veggie wash

Click on this link to purchase fruit and veggie wash online.

Temperature, Temperature, Temperature

Keep hot foods hot and cold foods cold
Cook meats to high enough temperature to kill pathogens
Refrigerate foods immediately after the meal
Don’t eat raw meat
Keep raw foods cold until ready to use
Thaw frozen foods in the refrigerator—not on the countertop
Keep refrigerator temperature at less than 40° F
Keep freezer temperature at 0° F. or lower
Heat leftovers completely to at least 160° F
Marinate foods in the refrigerator, rather than on the countertop
Keep frozen foods solidly frozen
Don’t buy frozen foods that are soft or that have obviously thawed and refrozen

Avoid Cross-Contamination

Separate cutting board and utensils for meat and vegetables
Store meat packages on lower shelves or on a plate to avoid dripping onto other foods
Avoid dishes with raw eggs (including raw cookie dough!)

Pay attention

Discard open jars of mayo after two months
Most food-borne illnesses are NOT detectable by smell, but if it smells off, throw it out!
Use leftovers promptly, preferably within 4-5 days
Pay attention to “use by” dates on canned goods
Use proper home canning methods to keep food from spoiling

Click here for a printable copy of this list.

Foodborne Illness Foodborne Illness

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