Food Safety

Think you'd be able to tell if the food in your home posed a hazard to your health? Think again. Even if food looks and smells fine, it may still harbor bacteria, parasites, roundworms and more. (Read about "Microorganisms")

How big a problem is this? The Centers for Disease Control and Prevention estimate that foodborne infections cause 76 million illnesses, 325,000 hospitalizations and 5,200 deaths in the United States each year. Foodborne infections - including E. coli infection, Salmonella infection, cryptosporidiosis, campylobacteriosis, shigellosis and listeriosis (Read about "E. coli" "Salmonella" "Cryptosporidiosis" "Campylobacter" "Shigellosis" "Listeriosis") - can lead to an inflammation of the gastrointestinal tract called gastroenteritis. (Read about "Gastroenteritis") Symptoms can include diarrhea, cramps and fever. (Read about "Diarrhea") Some foodborne infections can lead to reactive arthritis. (Read about "Reactive Arthritis") Foodborne illnesses can be especially dangerous to young children, seniors, pregnant women, people with liver disease and people with weakened immune systems. (Read about "Healthy Pregnancy" "The Liver" "The Immune System")

But there are ways to safeguard yourself and your family against this problem. Some suggestions from the International Food Information Council include:

• Don't defrost food on the counter; instead let food thaw in the refrigerator or use a microwave.
• Wash your hands in hot soapy water before and after handling food.
• Disinfect sponges and kitchen towels regularly.
• Make sure you thoroughly wash any cutting boards or utensils after use, especially if they've come in contact with raw meats, fish or poultry.
• Wash fruits and vegetables thoroughly before eating.
• Don't let perishable foods stay at room temperature for more than two hours.
• Avoid raw eggs; in recipes using eggs that aren't cooked, such as eggnog, you can substitute pasteurized eggs, sold in the grocery dairy case or freezer.
• Be alert for defects in metal cans and glass jars - such as cracks, bulges, unsealed lids or damaged seals - which can indicate the presence of botulism. (Read about "Biological Health Threats")
• Always cook fish thoroughly. Cooking fish until it is opaque and flaky helps destroy any bacteria that may be present. Avoid eating raw oysters or shellfish.

Proper preparation

Cooking food thoroughly is important too. For example, the American Dietetic Association suggests using a food thermometer to make sure meats are cooked to the proper temperature all the way through to the middle. Rare or even medium-rare won't protect you from foodborne illness, such as trichinosis and toxoplasmosis. (Read about "Trichinosis" "Toxoplasmosis")

When serving food buffet-style, remember to maintain the proper temperature of the food. Use a warming tray or chafing dish for hot foods, for example; or keep a serving dish of cold food over a large bowl of crushed ice. If serving special foods during holidays, such as a whole turkey, follow the cooking and temperature directions carefully. (Read about "Healthy Holidays")

The cold temperature of a refrigerator slows bacteria growth, so after meals, it's also important to refrigerate leftovers promptly. Other suggestions from the Food and Drug Administration (FDA):

• don't leave foods out for more than two hours after cooking
• refrigerate or freeze leftovers in small containers, so they can cool down quickly
• remove meat and poultry from the bone and slice into smaller serving sizes

Public health officials advise consumers to refrigerate foods quickly because cold temperatures keep most harmful bacteria from growing and multiplying. Refrigerators should be set at 40 degrees F and the freezer at 0 degrees F, and the accuracy of the settings should be checked occasionally with a thermometer.

It's also a good idea to date leftovers. The FDA says that, in general, foods can be safely refrigerated for three to five days after cooking. By putting a date on your leftovers, you can more easily tell when they've gone beyond this point.

Although children and the elderly are more susceptible to foodborne illnesses, food poisoning can be serious at any age. Taking the right precautions when preparing, serving and storing foods is good advice for everyone.

Related Information:

    Dietary Guidelines

    Travel and Health

    Animal & Insect Borne Diseases

    Food Labels

    Emergency