Foodborne illnesses are illnesses that result from bacteria or parasites in food that has been ingested. The National Digestive Diseases Information Clearinghouse reports that 76 million people a year get sick from foodborne illnesses, while 5,000 a year die. People at a higher risk for developing foodborne illness include young children, the elderly, persons with a weakened immune system and pregnant women and their fetuses.
Raw and Uncooked Meat and Poultry
Bacteria such as E. coli and salmonella can be found in raw or partially uncooked meat and poultry. While preparing raw meat to be cooked, do not contaminate other surfaces, cooking tools or other food with the juices of the raw meat. Washing hands, especially after handling raw meat, is an important way of not contaminating other items in the kitchen. The National Digestive Diseases Information Clearinghouse recommends using a meat thermometer to ensure that meat has been adequately cooked. It recommends the following internal temperatures: 145 degrees F for roasts, steaks, and chops of beef, veal, and lamb; 160 degrees F for pork, ground veal, and ground beef; 165 degrees F for ground poultry; and 180 degrees F for whole poultry.
Fresh Produce
Bacteria can also reside on fresh produce. It is especially important to wash fresh produce thoroughly to remove bacteria that might be residing on fruit or vegetable. The University of Minnesota Extension recommends washing fruit and vegetables prior to eating, not prior to storing. The fruit or vegetable should be rubbed briskly. Remove the outer leaves or covering as much as possible.
Raw and Uncooked Shellfish and Fish
Shellfish and fish have the potential for carrying bacteria and viruses. Do not cross- contaminate items in the kitchen while preparing and cooking seafood. Make sure that juices from the seafood do not contaminate other cooked items that are going to be eaten. Be wary of eating raw shellfish or fish, since they have the potential for carrying bacteria that can cause illness. Fish should be stored in the refrigerator or freezer, while dead shellfish should not be ingested.
Other Unsafe Foods
Raw foods such as unpasteurized milk or dairy products or soft cheeses and uncooked raw eggs may also contain bacteria that can cause illnesses. It is important to be aware of what you are eating, where it is from and possible substitutes that might be safer to eat, especially if you are in a high risk category for foodborne illnesses.
