Food-Borne Illnesses

It seems that every time you turn on the news, there is another story about a food borne illness. Last year people stayed away from lettuce and tomatoes. More recently, peanuts and peanut butter have been the culprit. What are foodborne illnesses? How does this “bad” food get into our food supply and is there anything we can do about it?

The Center for Disease Control and Prevention (CDC) estimates 76 million people suffer from foodborne illnesses each year in the U.S Symptoms of foodborne illnesses can range from upset stomach to diarrhea, fever, vomiting, abdominal cramps and dehydration. In extreme cases, about 5,000 of these 76 million people die. There are more than 250 known foodborne diseases, which people contract when they eat food or drink beverages contaminated with bacteria, parasites, viruses or contaminated by chemicals used during harvesting or processing.

Harmful bacteria are the most common cause of foodborne illnesses. Some bacteria may already be present on foods when you buy them. Raw foods are the most common source of foodborne illnesses because they are not sterile. For example, raw meat and poultry may become contaminated during slaughter. Seafood can also be contaminated during harvest or through processing and eggs may be contaminated with Salmonella inside the egg shell. Produce such as spinach, lettuce, tomatoes, and melons can become contaminated with Salmonella, Shigella, or Escherichia coli (E. coli). Contamination can occur during growing, harvesting and processing. Improper storage and handling of cooked food is also responsible for foodborne illnesses. The most common form of contamination from handled foods is the calcivirus, also called the Norwalk-like virus.

The following are tips that can help prevent foodborne illnesses:
· Refrigerate foods as soon as you get them home from the store. If prepared foods stand at room temperature for more than 2 hours, they might not be safe to eat.
· Make sure food is cooked to the appropriate internal temperature. Foods need to be thoroughly cooked to kill harmful bacteria that can cause illness.
· Prevent cross-contamination. Bacteria can spread from one food product to another when you use the same cutting boards, knives, sponges, and countertops. Raw meat, poultry, and seafood should be kept away from ready- to- eat foods.
· Handle food properly. Always wash your hands for at least 20 seconds with warm, soapy water before and after you touch raw meat, poultry, fish, shellfish, produce, or eggs.
· Wash utensils and surfaces before and after use with hot, soapy water.
· Keep cold food cold and hot food hot.
· Refrigerate or freeze perishables, produce, prepared food, and leftovers within 2 hours.
· Never defrost food on the kitchen counter. Use the refrigerator, cold running water, or the microwave oven.
· Wash all unpackaged fruits and vegetables, and those packaged and not marked “pre-washed,” under running water just before eating, cutting, or cooking. Scrub firm produce such as melons and cucumbers with a clean produce brush. Dry all produce with a paper towel to further reduce any possible bacteria.
· Don’t pack the refrigerator. Cool air needs room to circulate to keep food safe.

For more information about prevention of foodborne illnesses, the U.S. Department of Agriculture provides a fact sheet on safe food handling.