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Foodborne Illness - What You.Need
To Know
What Is Foodborne Illness? Foodborne illness
often presents itself as flu-like symptoms such as nausea, vomiting,
diarrhea, or fever, so many people may not recognize the illness
is caused by bacteria or other pathogens in food.
Thousands
of types of bacteria are naturally present in our environment.
Not all bacteria cause disease in humans. For example, some bacteria
are used beneficially in making cheese and yogurt.
Bacteria
that cause disease are called pathogens. When certain pathogens
enter the food supply, they can cause foodborne illness. Millions
of cases of foodborne illness occur each year. Most cases of foodborne
illness can be prevented. Proper cooking or processing of food
destroys bacteria.
Age
and physical condition place some persons at higher risk than
others, no matter what type of bacteria is implicated. Very young
children, pregnant women, the elderly and people with compromised
immune systems are at greatest risk from any pathogen. Some persons
may become ill after ingesting only a few harmful bacteria; others
may remain symptom free after ingesting thousands.
How
Bacteria Get in Food: Bacteria may be present on products
when you purchase them. Plastic-wrapped boneless chicken breasts
and ground meat, for example, were once part of live chickens
or cattle. Raw meat, poultry, seafood, and eggs are not sterile.
Neither is fresh produce such as lettuce, tomatoes, sprouts, and
melons.
Foods,
including safely cooked, ready-to-eat foods, can become cross-contaminated
with bacteria transferred from raw products, meat juices or other
contaminated products, or from food handlers with poor personal
hygiene.
The
"Danger Zone" Bacteria multiply rapidly between
40°F and 140°F. To keep food out of this "danger
zone," keep cold food cold and hot food hot.
Store
food in the refrigerator (40°F or below) or freezer (0°F
or below).
Cook
food to 160°F (145°F for roasts, steaks, and chops of
beef, veal, and lamb).
Maintain
hot cooked food at 140°F or above.
When
reheating cooked food, reheat to 165°F.
In
Case of Suspected Foodborne Illness
Follow
these general guidelines: Preserve the evidence. If
a portion of the suspect food is available, wrap it securely,
mark "DANGER" and freeze it. Save all the packaging
materials, such as cans or cartons. Write down the food type,
the date, other identifying marks on the package, the time consumed,
and when the onset of symptoms occurred.
Save
any identical unopened products. Seek treatment as necessary.
If the victim is in an "at risk" group, seek medical
care immediately. Likewise, if symptoms persist or are severe
(such as bloody diarrhea, excessive nausea and vomiting, or high
temperature), call your doctor.
Foodborne
Illness - What You Need To Know Information Page - Return To Top
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