TIPS ON FOODBORNE ILLNESS
PREVENTION FOR CONSUMERS

Salmonella, Escherichia coli 0157:H7, Shigella, Campylobacter, Listeria, and the list goes on. Interesting names for little organisms that can cause big bad health problems. Bacterial foodborne disease (food poisonings) have become an acute public health crisis in this country, responsible for about 6.5 to 81 million illnesses and 9,000 deaths per year. while it is unrealistic to think there would ever be a zero level of contamination in our food supply, 90% - 95% of all foodborne bacterial illness is preventable. You cannot see, taste, or smell most bacterial foodborne problems, so here's what you can do to safeguard your family.

IN GENERAL

Don't ever consume products such as unpasteurized milk or unpasteurized apple cider or other foods made with unpasteurized products. The extra vitamin content is not worth the bacterial risk.

Thoroughly cook all meat, poultry and fish products. Meats are thoroughly cooked at 160 F, poultry at 180 F, and fish when they easily flake with a fork.

Break open any hamburger patties (other ground meat dishes such as meatballs, too) prior to ingestion to make sure there is no pink meat and that the juices run clear.

 

WHEN DINING OUT

Hot food should be served hot and cold food should be served cold or send it back.

Talk to the restaurant manager. Find out how much importance they place on sanitary and bacterial issues. Do they routinely use thermometers? Do they own and routinely use a thermocouple which is a special thermometer used to accurately test temperatures of thin food? If you receive undercooked food (especially ground meat) express your displeasure and nicely inform them of the risks. Let them know how important food safety is to you.

 

WHEN SHOPPING

Take great care to avoid dripping raw juice from meat, poultry or fish onto your hands or other foods, especially produce. Raw juices often contain bacteria.

Shop for cold and frozen foods last and take them immediately home to the refrigerator or freezer. Use ice chests in your car during transport, especially in the summer months or when running errands.

Buy food only if it is in good condition. Frozen foods should be solid, refrigerated case food should be well-chilled, and canned goods should be free of dents and bulging lids. Point out any problems to the store manager.

 

WHEN IN YOUR KITCHEN

Always wash your hands in hot soapy water before food preparation and after handling raw meat, poultry or fish.

Keep your refrigerator's temperature as cold as possible without freezing your milk or produce (approximately 40°F). Keep your freezer's temperature cold enough to keep frozen food rock hard (approximately 0°F). If you are ever in doubt, temperatures can be checked with an appliance thermometer.

After shopping, put any fresh meat, poultry, or fish which won't be use within the next few days directly into the freezer.

Thaw frozen food in the refrigerator or in a microwave followed by immediate cooking. Do not thaw food at room temperature on the counter.

Take great care to avoid dripping of raw meat, poultry, or fish juices onto or into other foods in the refrigerator. Use plates, platters or containers under them if necessary.

Never put cooked food back on a platter/plate/container which has had fresh juices on it. For example, when barbecuing take out an extra platter to put the grilled food on.

Use non-porous plastic cutting boards for preparation and cutting of meat, poultry, and fish.

Wash all cutting boards surfaces, platters, and containers which fresh meat, poultry, and fish have come in contact with, in hot, soapy water thoroughly before using for other foods.

Avoid cross contamination by washing kitchen towels after contact with raw juices and by replacing sponges often. Use paper towels wherever you can. A good disinfectant for utensils and countertops is one tablespoon household bleach (Clorox) to a gallon of water.

When using eggs, cook them until firm. Don't use recipes calling for only partially cooked eggs. For example, raw cookie dough could be dangerous.

When using the microwave remember there can be cold spots, so stir and rotate food for thorough cooking.

THE MOST IMPORTANT POINT TO REMEMBER IS TO WASH YOUR HANDS !!! preferably with antibacterial soap for at least 20 seconds.... before food preparation after fresh meat, poultry, or fish handling and before you then touch other food, eat, or prepare baby bottles after using the bathroom after changing diapers after helping toddlers in the bathroom after cleaning the bathroom after handling pets, cleaning litter boxes or dog runs

PLEASE REMEMBER: foodborne bacterial illness can be very contagious. This is called secondary transmission where a person gets ill not from ingesting the contaminated food but from coming in close contact with someone who has. Secondary transmission has been documented in the home, in daycare centers, in preschools, in schools, in hospitals, and in senior citizen facilities. When someone you know has diarrheal illness, use extreme sanitary measures, to guard against the spread of the disease. The use of anti-diarrheal medication for treatment of foodborne bacterial diarrhea is not recommended and in some cases be harmful. If symptoms are severe, see your doctor. If food poisoning is suspected, call your local health department. Your prompt action could help prevent someone else from getting ill.