What is foodborne illness?
Foodborne illness, commonly known as food poisoning, occurs when a person consumes contaminated food or beverages. It can cause a range of gastrointestinal symptoms, including nausea, vomiting, diarrhea, stomach cramps, and, in some cases, fever. These symptoms may develop within hours or even days after exposure.
Foodborne illnesses are more than just a short-term inconvenience, they can lead to serious health issues, especially for young children, the elderly, pregnant women, and those with weakened immune systems. According to the Center for Disease Control, millions of people are affected each year, many cases of which could be prevented through proper food handling and sanitation practices.
Top 5 Contributors of Foodborne Illnesses in United States
Norovirus: Often spread through infected food workers. Prevention includes staying home when ill and practicing proper hand hygiene in food prep areas.
Salmonella: Commonly found in raw/undercooked eggs, poultry, meat, and some produce. It can be prevented by cooking foods to safe temperatures, washing produce thoroughly, and avoiding cross-contamination on surfaces and utensils.
Clostridium perfringens: A bacterium that thrives in food that is left at unsafe temperatures. It’s a major risk in large batches of food that are not kept hot or cold enough after cooking. Keep hot foods hot and cold foods cold.
Campylobacter: Typically linked to undercooked poultry and unpasteurized milk. It can lead to serious complications like Guillain-Barré syndrome. Prevent by cooking food thoroughly, avoiding cross-contamination, and using safe, reputable food sources.
Shiga toxin Producing E. coli: Found in undercooked ground beef, raw produce, and contaminated water. It can cause severe illness, including kidney failure. Prevention includes cooking ground beef thoroughly, avoiding unpasteurized products, and washing produce carefully.
Simple safe food handling can prevent most foodborne illnesses, whether you're at home or in a food establishment.
-Keep hands, utensils, and surfaces clean.
-Separate raw meat, poultry, seafood, and eggs from ready-to-eat foods to prevent cross-contamination.
-Use a food thermometer to ensure foods reach safe internal temperatures.
-Keep hot foods hot and cold foods cold. The “danger zone” (41°F–135°F) is where harmful bacteria grow fastest.