48 million Americans, or 1 out of 6 people in the United States, get sick from a foodborne illness each year, according to the Centers for Disease Control and Prevention. Although most of these cases cause mild symptoms that only last a few days, approximately 3,000 cases result in death and 128,000 require hospitalization. Fortunately, there are a few steps you can take to prevent foodborne illness for yourself and your family members.
Types
To prevent foodborne illness, it is important to understand the various types of infections and their common sources. E.coli, Salmonella, Listeria monocytogenes and Campylobacter jejuni are the four most serious pathogens, as noted by the Clemson Cooperative Extension. E.coli is commonly transmitted through undercooked meat, raw milk, unpasteurized apple juice, uncooked produce and contaminated water. Salmonella is most commonly found in raw milk, eggs, meat and poultry, as well as seafood and produce. Cheese, raw milk, raw and undercooked meat, poultry, seafood and uncooked leafy vegetables might transmit listeria, and Campylobacter often occurs in raw and undercooked meat and poultry, raw milk and untreated water.
Cleanliness
Keep a clean cooking station and wash your hands frequently while cooking to avoid bacterial contamination. As noted by Clemson Cooperative Extension, knives, sponges, counter tops and cutting boards are prime locations for bacterial contamination. If you are using raw meat, seafood, poultry or vegetables in your meal, separate these foods from each other to avoid cross-contamination. Use plastic or other non-porous cutting boards, and always run all dishes and utensils that came into contact with raw food in the dishwasher or wash them with hot soapy water.
Seasonal Considerations
Foodborne illnesses are more common in warm weather, so be especially vigilant in the summer months. Ninety to 110 degrees F are ideal temperatures for faster bacterial proliferation, and high humidity levels also contribute to increased growth. Picnics, barbecues and other outdoor activities are common in the summer months, and these events offer less temperature control than indoor activities. If you are in temperatures above 90 degrees Fahrenheit, don't let food sit out for more than an hour or two hours for lower temperatures. Replace ice in coolers as soon as it starts to melt and try to avoid perishable foods if possible.
Food Preparation and Storage
As noted by the U.S. Department of Health and Human Services National Digestive Diseases
Information Clearinghouse, cooking food properly is one of the best ways to avoid foodborne illnesses. Temperature plays a key role in destroying pathogens, which thrive in temperatures between 40 and 140 degrees Fahrenheit. For maximum prevention, use a meat thermometer to ensure that all meat and poultry reaches the correct internal temperature. Roasts, steaks, and chops of beef, veal, and lamb should be cooked to 145 degrees F; cook pork, ground veal, and ground beef until they reach 160 F. Ground poultry needs to be cooked to 165 degrees F while whole poultry should be cooked to 180 degrees F.
References
- Centers for Disease Control and Prevention: Foodborne Illness
- Clemson Cooperative Extension; Foodborne Illness: Prevention Strategies; Pamela Schmutz and Elizabeth Hoyle; 2011
- United States Department of Agriculture Food Safety and Inspection Service: Foodborne Illness Peaks in Summer - Why?; 2011
- U.S. Department of Health and Human Services National Digestive Diseases Information Clearinghouse: Bacteria and Foodborne Illness
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