Following four simple steps at home—Clean, Separate, Cook, and Chill—can help protect you and your loved ones from food poisoning.
Every year, an estimated 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases.
Anyone can get food poisoning, but some groups of people are more likely to get sick and have a more serious illness. Their ability to fight germs and sickness may not be as effective. These groups include:
Learn more about why these groups are more likely to get sick from germs like Salmonella, Campylobacter, Listeria, and E. coli. People who are more likely to get food poisoning should not eat:
Symptoms of food poisoning often include diarrhea, vomiting, upset stomach, or nausea. Call your healthcare provider if you have severe symptoms such as:
The Center for Disease Control and Prevention (CDC) estimates roughly 1 in 6 Americans (48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases each year. Symptoms of foodborne illness include upset stomach, abdominal cramps, nausea, vomiting, diarrhea, fever, and dehydration; they can range from mild to severe and death. Foodborne illness can affect anyone who eats contaminated food; however, certain populations are more susceptible to becoming ill with a greater severity of illness. These populations include infants and children, the elderly, pregnant women, people taking certain kinds of medications or immune suppressed (e.g., cancer patients, diabetics). To prevent foodborne illness, it is necessary to understand how food becomes unsafe to eat and what proactive measures can be taken to keep food safe.
The causes fall into the following 3 categories:
Bacteria are single-celled organisms which multiply by cell division, under appropriate environmental conditions. The conditions that influence bacterial growth are the food itself, acidity, time, temperature, oxygen, and moisture. Most bacteria need nutrients to survive. They obtain these nutrients from food. Bacteria grow best in food that is neutral to slightly acidic (acidity is measured by pH). Microorganisms have different acidity (pH), temperature, and oxygen requirements for optimal growth. Bacteria need time to grow and they grow rapidly between 41°F and 140°F. Bacterial growth is slowed at temperatures below 41°F and limited at temperatures above 140°F. Some bacteria require oxygen to grow (aerobic), some grow when there is no oxygen (anaerobic), and some can grow with or without oxygen (facultative). Bacteria will grow when food and water is available. If water is bound or tied up with, for example salts or sugars, it is not available to be used by bacteria. This concept of available water is referred to as water activity (Aw). Some bacteria can be further categorized:
Molds are a multi-cellular fungi that reproduce by fruiting bodies that break and release thousands of microscopic mold spores, each capable of growing under the right conditions. Molds can send “roots” into the food to provide nourishment to the spore. Molds prefer damp, dark environments for optimal growth and they grow readily on almost any food, as well as walls, ceilings, and other areas of high moisture. Some molds produce toxins that can cause illness. Viruses are the smallest known organisms. They cannot multiply in food—they need a human host. Viruses are transmitted to food from infected people. Parasites include worms and protozoa. They cannot multiply in food; they multiply in a host cell.
Pathogens can cause different types of foodborne illness. Once a contaminated food is eaten, illness can be caused by the pathogens themselves (foodborne infection); caused by toxins produced in the food by pathogens (foodborne intoxication); and caused by toxins produced in the body by pathogens (foodborne toxin-mediated infection).
Follow these 4 simple steps to keep food safe: CLEAN: Wash hands and food contact surfaces and utensils often, between tasks, and if they have become contaminated. Effective cleaning involves removing soil and debris, scrubbing with hot soapy water and rinsing, using potable/drinking water. Sanitizing involves the use of high heat (e.g., a dishwasher) or chemicals (e.g., chlorine bleach) to reduce or eliminate the number of microorganisms to a safe level.
SEPARATE to prevent cross contamination. Cross contamination is the transfer of harmful bacteria from uncooked food products (e.g. raw meat, fish, and poultry) or unclean people, countertops, and kitchen equipment to ready-to-eat foods (e.g., fruits, vegetables, deli meats/cheeses, and prepared or cooked foods).
COOK food thoroughly and use a thermometer to verify the proper temperature was reached.
Food Thermometers – Why use them? Not only is it important to monitor the refrigerator temperature (chill foods); but using a thermometer is the only reliable way to ensure that a food is properly cooked. Cooking:
Food thermometers come in several types and styles and range in level of technology and price. There is a lot of good information on how to use a thermometer correctly, proper placement, and how to check to see if it is accurate. Those sites are listed in the resources section. Finally, pop-up temperature devices are commonly found in turkeys or oven roaster chickens. These devices have been around for a long time and indicate that the food has come to the correct temperature for safety. However, while these pop-up thermometers are reliable, it is often recommended that the temperature be checked in several places with a conventional thermometer to be sure. CHILL foods promptly. Cold temperatures slow the growth of harmful bacteria. Cold air must circulate to help keep food safe, so do not over fill the refrigerator. Maintain the refrigerator temperature at 41°F or below. Place an appliance thermometer in the rear portion of the refrigerator, and monitor regularly. Maintain the freezer temperature at 0°F or below.
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