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Foodborne Illness: What You Need To Know

What Is Foodborne Illness?

Foodborne illness often presents itself as flu- like symptoms such as nausea, vomiting, diarrhea, or fever, so many people may not recognize the illness is caused by bacteria or other pathogens in food.

Thousands of types of bacteria are naturally present in our environment. Not all bacteria cause disease in humans. For example, some bacteria are used beneficially in making cheese and yogurt.

Bacteria that cause disease are called pathogens. When certain pathogens enter the food supply, they can cause foodborne illness. Millions of cases of foodborne illness occur each year. Most cases of foodborne illness can be prevented. Proper cooking or processing of food destroys bacteria.

Age and physical condition place some persons at higher risk than others, no matter what type of bacteria is implicated. Very young children, pregnant women, the elderly, and people with compromised immune systems are at greatest risk from any pathogen. Some persons may become ill after ingesting only a few harmful bacteria; others may remain symptom free after ingesting thousands.

How Bacteria Get in Food

Bacteria may be present on products when you purchase them. Plastic- wrapped boneless chicken and ground meat, for example, were once part of live chickens or cattle. Raw meat, poultry, seafood, and eggs are not sterile. Neither is fresh produce such as lettuce, tomatoes, sprouts, and melons.

Foods, including safely cooked, ready- to- eat foods, can become cross- contaminated with bacteria transferred from raw products, meat juices or other contaminated products, or from food handlers with poor personal hygiene.

In Case of Suspected Foodborne Illness

Follow these general guidelines:

• Preserve the evidence. If a portion of the suspect food is available, wrap it securely, mark “DANGER,” and freeze it. Save all the packaging materials, such as cans or cartons. Write down the food type, the date, other identifying marks on the package, the time consumed, and when the onset of symptoms occurred. Save any identical unopened products.
• Seek treatment as necessary. If the victim is in an “at risk” group, seek medical care immediately. Likewise, if symptoms persist or are severe (such as bloody diarrhea, excessive nausea and vomiting, or high temperature), call your doctor.
• Call the local health department if the suspect food was served at a large gathering, from a restaurant or other foodservice facility, or if it is a commercial product.
• Call the USDA Meat and Poultry Hotline if the suspect food is a USDA- inspected product and you have all the packaging.

Fight BAC! ™

When preparing for your special event, remember that there may be an invisible enemy ready to strike. It’s called BAC (bacteria) and it can make you sick. But by following four simple steps, you have the power to Fight BAC! TM and keep your food safe.

Clean— Wash hands and surfaces often.

Separate— Don’t Cross Contaminate.

Cook— Cook to proper temperatures.

Chill— Refrigerate promptly.

Fight BAC!™ is a consumer educational campaign sponsored by the Partnership for Food Safety Education. The Partnership is a public- private partnership of industry, government, and consumer groups created to educate the public about safe food handling to help reduce foodborne illness.

You can find more information about Fight BAC! ™ at www.fightbac.org.

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Introduction -- Foodborne Illness: What You Need To Know -- What Is Foodborne Illness?
How Bacteria Get in Food -- In Case of Suspected Foodborne Illness -- Fight BAC!™ -- When You Plan
When You Shop -- When You Store Food -- When You Prepare Food
When You Cook -- Internal Cooking Temperatures -- Danger Zone -- When You Chill Food
When You Transport Food -- When You Reheat Food -- When You Keep Food Hot
When You Keep Food Cold -- When You Serve Food -- Keep It Cold -- Keep It Hot -- When You Finish Up
Cold Storage Chart -- Foods Purchased Refrigerated -- Shelf- Stable Storage Chart -- Additional Resources

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