Food Safety

FOODBORNE ILLNESS: According to the Centers for Disease Control and Prevention, the United States has one of the safest food supplies in the world. However, an estimated 76 million Americans still get sick each year from foodborne illnesses. Foodborne illness is caused by eating food that contains harmful bacteria, toxins, parasites, viruses, or chemical contaminants. Each year, more than 300,000 of these cases lead to hospitalization and approximately 5,000 cases result in death. Therefore, the CDC says preventing foodborne illness and death remains a major public health challenge.

WHO'S AT RISK? Everyone is at some risk of contracting a foodborne illness. There are currently more than 250 such illnesses that have been identified and there are countless ways in which a particular food can become contaminated. Often, food can be contaminated at the source. For example, some bacteria may be present in seemingly healthy animals that are slaughtered for their meat. Food can also be contaminated during food processing before it reaches the grocery store or it could be contaminated in your very own kitchen. While relatively few people will become violently ill after consuming contaminated products, some people are at a higher risk of contracting foodborne illnesses than others. Pregnant women, the elderly, and those with weakened immune systems should be especially careful of certain foods. Bottle-fed infants are at risk for severe infections from leftover milk or juices that are prone to developing bacteria.

WHAT YOU CAN DO: The CDC lists several precautions consumers can take to avoid foodborne illness. They include:

COOK meat, poultry and eggs thoroughly. Use a thermometer to measure the internal temperature of meats, which should be cooked to 160 degrees Fahrenheit.

SEPARATE raw meat and poultry from other foods. Avoid cross-contamination by washing hands, utensils, and cutting boards after they have been in contact with raw animal products.

CHILL leftovers promptly. Bacteria grows quickly at room temperature, so refrigerate leftover foods if they won't be eaten within 4 hours.

CLEAN everything. Wash produce before preparation and wash hands thoroughly when switching from the preparation of meats and dairy to that of fruits and vegetables.

REPORT any suspected foodborne illnesses to your local health department. They are an important part of the food safety system.

For More Information, Contact:
Food and Drug Administration
Food Safety Line
(888) SAFE-FOOD
On the Web: www.foodsafety.gov

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