Food Safety

About 1 in every 6 Americans will come down with a foodborne disease in any given year, according to the Centers for Disease Control and Prevention.

There are an estimated 48 million cases of foodborne illnesses in the United States every year according to the CDC. Those cases result in more than 128,000 annual hospitalizations and 3,000 deaths.

Bacteria and viruses are the most common causes of food poisoning, which includes any illness or disease you may get from eating contaminated food. Food safety practices in the home address ways to stop or destroy these threats before you sit down at the table.

What Foods Are Most Likely To Cause Food Poisoning?

You can get food poisoning from any type of food. The CDC estimates that leafy vegetables cause more foodborne illnesses than any other type of food — about 22 percent of all cases. But poultry-related foodborne illnesses cause the most deaths — 19 percent. Dairy products rank second for both illnesses and deaths — about 14 and 10 percent respectively.

Foods Responsible for Most Foodborne Illnesses (%)

Produce   45.9
Dairy   13.8
Meat   12.2
Poultry   9.8
Seafood   6.1
Eggs   6
Grains and Beans   4.5
Undetermined   1.1
Oils and Sugars 0.7

Food Poisoning Symptoms

Food poisoning symptoms can vary depending on the type of foodborne disease. Most people who get a foodborne illness will recover without medical treatment. But people who experience serious symptoms need to seek help immediately.

Food Poisoning Symptoms

Diarrhea, including bloody diarrhea
Vomiting
Fever with sore throat
Jaundice

Food poisoning symptoms can show up in as little as 20 minutes for some germs or may take as long as 4 weeks for others.

People with Higher Risks of Food Poisoning

Certain people are at higher risk of food poisoning based on their age and medical conditions.

Foodborne illnesses can be more serious or even fatal for pregnant women, young children, older adults and people with compromised immune systems.

These people should only eat meat, poultry and seafood cooked to the minimum safe internal temperature. They should avoid raw sprouts that can carry harmful bacteria and pay special attention to safe food storage and preparation rules. People at higher risk should also reheat deli meats to kill Listeria.

The Four Food Safety Principles – Clean, Separate, Cook & Chill

There are four food safety practices to prevent foodborne illnesses or food poisoning: clean, separate, cook and chill. These four steps are part of Fight BAC!, a nonprofit consumer-oriented food safety campaign.

These four food safety steps work together to protect food from contamination and to destroy harmful contaminants.

Clean

Bacteria and viruses can spread through your kitchen and onto countertops, cutting boards and utensils. Anytime you touch any of these items, you risk getting them on your hands and moving them into your food. This is called cross-contamination.

It’s important to wash your hands with soap frequently when handling food. You should wash before handling food and utensils, after handling foods like raw chicken or meat and after touching any surface or used dish. You should also wash your hands after coughing, sneezing or touching your face, hair or clothing.

You should thoroughly rinse all fruits and vegetables. Rinse them under running water immediately before preparing them. Use a produce brush under running water to scrub firm produce such as cucumbers or carrots.

Wipe up spills as soon as they happen and frequently clean any surface that comes in contact with food. Clean both the inside and outside of appliances, paying special attention to knobs, handles and buttons where hand contact can allow cross-contamination.

Separate

Separating foods as you prepare them will prevent contamination that may be in raw foods from getting in food that is ready to eat.

This step begins in the grocery store. Put your raw meat, poultry and seafood in separate plastic bags while shopping to keep potential contaminants from reaching other food in your cart or bag.

When you get home, store raw meat, poultry and seafood below ready-to-eat food in your refrigerator. This can prevent leaks from cross-contaminating your food.

When preparing food, use a clean cutting board for produce and a different one for raw meat, poultry or seafood. And never put cooked food on the same cutting board or plate used for raw food.

Cook

Cooking kills harmful microbes in meat, poultry, seafood and eggs. Each should be cooked to its individual safe minimum temperature.

Looks can be deceiving, but a food thermometer will ensure that your food is properly cooked and safe from harmful germs. Always measure near the center and in the thickest part of the food. Remember to clean food thermometers after use with hot, soapy water followed by a thorough rinsing.

Recommended safe cooking temperatures

Poultry, stuffed meats, stuffed pasta - 165F

Ground beef, ground pork, eggs for hot holding, injected/tenderized meats - 155F

Fish, whole muscle steak and pork, eggs for immediate service - 145F

Chill

Foods are no longer safe to eat if they’ve been between 41 and 135 degrees for more than two hours. Keep refrigerated items below 41 degrees.

As soon as frozen foods get above 41 degrees, any bacteria in the food can start multiplying. You should thaw frozen foods inside the refrigerator, while in a pan to catch drips. Microwaves can safely thaw your food, too, as part of the cooking process. You can also thaw food by running it under a constant stream of cold water.

Personal Hygiene

Ensuring proper personal hygiene is essential to prevent foodborne illness.  Handwashing is one of the most important things people can do to protect themselves and loved ones.

When Do I Need to Wash My Hands?

Before starting food preparation

After working with raw meat

After using the restroom, eating, drinking, or smoking

After touching face or if any other interruptions occur in the food preparation process

More is better!