Foodborne Illness: What Consumers Need to Know
Foodborne illness often shows itself as flu-like symptoms such as nausea,
vomiting, diarrhea, or fever, so many people may not recognize that
the illness is caused by bacteria or other pathogens on 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. Only a few types cause millions of cases of foodborne illness
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. Infants, 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 breasts and ground meat, for example, were once part
of live chickens or cattle. Raw meat, poultry, seafood and eggs are
not sterile. Neither is 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 poor personal hygiene.
The "Danger Zone"
Bacteria multiply rapidly between 40° and 140°F. To keep
food out of this "danger zone," keep cold food cold and
hot food hot.
-
Store food in the refrigerator (40°F or below) or freezer
(0°F or below).
-
Cook food to 160°F (145°F for roasts, steaks and chops
of beef, veal and lamb).
-
Maintain hot cooked food at 140°F or higher.
-
Reheat cooked food to 165°F.
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 refrigerate
it. Save all the packing materials, such as cans or cartons. Write
down the food type, the date, 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).
-
3Call the local health department if the suspect food was
served at a large gathering, from a restaurant or other food service
facility, or if it is a commercial product.
-
Call the USDA Meat and Poultry Hotline (number below) if
the suspect food is a USDA - inspected product and you have all
the packaging.
For More Information
USDA Meat and Poultry Hotline (Washington, D.C): 1-800-535-4555 or
1-202-720-3333 or 1-800-256-7072 (TTY)
FSIS Web site: http://www.fsis.usda.gov
FSIS Fast Fax: 1-800-238-8281
FDA Consumer Food Information Line: 1-800-FDA-4010
FDA Web site: http://www.fda.gov
For a free copy of the Fight BAC! Brochure send a SASE (32¢ postage)
to: Fight BAC, University of Illinois, 3807 West 111th Street, Chicago,
IL., 60655
Autumn 1998
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