Protect Yourself: Food Safety Tips
We all know the feeling. You've just eaten a delicious (sometimes not so delicious) meal, and before you even exit the restaurant your stomach starts to sour. There are frightening gurgling noises coming from your gut, the sounds of impending doom. Foodborne illnesses and allergic reactions to food are very common in the United States. Such cases are often the result of improper handling, cooking, or storage of food products. Protect yourself against the uncomfortable (sometimes fatal) effects of foodborne illnesses and allergies. Below, you will find helpful facts, tips, and resources about all things food safety.
Quick Facts - Common Foods & Their Pathogens - Food Allergies & Reactions - Food Safety Tips & Resources for Consumers
Quick Facts on Foodborne Illness
- There are approximately 76 million cases of foodborne illness in the United States every year.
- Of those cases, 350,000 require hospitalization and 5,000 result in the victim's death.
- The U.S. Dept. of Health & Human Services categorizes the four main causes of foodborne illness as: bacteria and viruses; parasites; molds, toxins, and contaminants; and allergens.
- Symptoms of food poisoning can include abdominal cramps, upset stomach, diarrhea, fever, dehydration, and nausea.
- National organizations charged with responding to large scale outbreaks of foodborne illnesses include the Centers for Disease Control and Prevention, the Food & Drug Administration, the Department of Agriculture's Food Safety and Inspection Service, and the Environmental Protection Agency.
- Contamination can occur during a food's production and processing phase, as well as through improper handling, cooking, or storage at home.
- People at the highest risk of food poisoning are the elderly, infants, young adults, pregnant women, and those with a chronic disease, such as AIDS or diabetes.
- If a foodborne illness does not resolve itself within a few days, treatment typically includes intravenous fluid replacement and, in certain cases, antibiotics.
- The bacteria that cause the most frequent outbreaks in the U.S. are: Salmonella, Botulism, Norovirus, E. coli, Campylobacter, Vibrio infections, Listeria, Hepatitis A, Bacillus cereus, and Staphylococcus.
- To assess your knowledge of food safety, take this short quiz from the FDA.
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Common Foods & Their Pathogens
Here is a list of some common foods and the pathogens that are typically associated with them if not handled properly:
- Red Meat: E. coli (Symptoms: watery diarrhea, abdominal cramps, some vomiting); Listeria (Symptoms: fever, muscle aches, and nausea or diarrhea; possible premature delivery or stillbirth in pregnant women; possible meningitis or bacteremia in the elderly or those with weak immune systems); Parasites (Symptoms: diarrhea, abdominal cramps, gas, nausea, flu-like symptoms, eye swelling, blurred vision, aching joints and muscles, lumps under the skin and itchy skin; difficulty with coordination, heart and breathing problems, and even death are possible); Bacillus Cereus (Symptoms: diarrhea, abdominal cramps, nausea, vomiting); Staphylococcus Aureus (Symptoms: nausea, vomiting, abdominal cramps, diarrhea, fever)
- Milk & Other Dairy Products: Bacillus Cereus (Symptoms: diarrhea, abdominal cramps, nausea, vomiting); Campylobacter (Symptoms: nausea, abdominal cramps, diarrhea, headaches); E. coli (Symptoms: watery diarrhea, abdominal cramps, some vomiting); Listeria (Symptoms: Fever, muscle aches, and nausea or diarrhea; possible premature delivery or stillbirth in pregnant women; possible meningitis or bacteremia in the elderly or those with weak immune systems); Salmonella (Symptoms: diarrhea, fever, abdominal cramps, vomiting); Staphylococcus Aureus (Symptoms: nausea, vomiting, abdominal cramps, diarrhea, fever)
- Poultry: Campylobacter (Symptoms: nausea, abdominal cramps, diarrhea, headaches); Salmonella (Symptoms: diarrhea, fever, abdominal cramps, vomiting); Staphylococcus Aureus (Symptoms: severe nausea, vomiting, abdominal cramps, diarrhea, fever); E. coli (Symptoms: watery diarrhea, abdominal cramps, some vomiting)
- Eggs: Salmonella (Symptoms: diarrhea, fever, abdominal cramps, vomiting)
- Raw Produce: Shigella (Symptoms: abdominal cramps, fever, diarrhea); Hepatitis A (Symptoms: diarrhea, dark urine, jaundice, flu-like symptoms); Noroviruses (Symptoms: nausea, vomiting, abdominal cramping, diarrhea, fever, headache); Cyclospora cayetanensis (Symptoms: diarrhea, loss of appetite, substantial loss of weight, stomach cramps, nausea, vomiting, fatigue)
- Potato/Macaroni/Egg/Tuna/Chicken Salad: Staphylococcus Aureus (Symptoms: nausea, vomiting, abdominal cramps, diarrhea, fever); Salmonella (Symptoms: diarrhea, fever, abdominal cramps, vomiting); E. coli (Symptoms: diarrhea, abdominal cramps, some vomiting)
- Canned Foods: Clostridium botulinum (Botulism) (Symptoms: vomiting, diarrhea, blurred vision, double vision, difficulty in swallowing, muscle weakness, possible death)
- Drinking Water: Campylobacter (Symptoms: nausea, abdominal cramps, diarrhea, headaches); Cryptosporidium (Symptoms: diarrhea, stomach cramps, upset stomach, slight fever); E. coli (Symptoms: watery diarrhea, abdominal cramps, some vomiting); Hepatitis A (Symptoms: diarrhea, dark urine, jaundice, flu-like symptoms); Noroviruses (Symptoms: nausea, vomiting, abdominal cramping, diarrhea, fever, headache); Shigella (Symptoms: abdominal cramps, fever, diarrhea)
- Shellfish: Vibrio vulnificus (Symptoms: vomiting, diarrhea, abdominal pain, bloodborne infection, fever, bleeding within the skin, ulcers requiring surgical removal); Vibrio
parahaemolyticus (Symptoms: diarrhea, abdominal cramps, nausea, vomiting, fever); Hepatitis A (Symptoms: diarrhea, dark urine, jaundice, flu-like symptoms); Noroviruses (Symptoms: nausea, vomiting, abdominal cramping, diarrhea, fever, headache); Paralytic Shellfish Poisoning (Symptoms: tingling in extremities, loss of limb control, difficulty breathing) - Non-Shellfish Seafood: Vibrio vulnificus (Symptoms: vomiting, diarrhea, abdominal pain, bloodborne infection, fever, bleeding within the skin, ulcers requiring surgical removal); Vibrio parahaemolyticus (Symptoms: diarrhea, abdominal cramps, nausea, vomiting, fever)
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Food Allergies & Reactions
- In the U.S., 90 percent of food allergies are caused by one of the following eight items: milk, eggs, peanuts, tree nuts, fish, shellfish, wheat, or soy.
- Food allergies occur in 6 to 8 percent of children who are 4 years old or younger, and in 3.7 percent of adults.
- Accidental exposure is the main cause of allergic reaction to foods, accounting for more than 50 percent of reactions in the past two years.
- Approximately 2.3 percent of the general population is allergic to seafood, making it the most common food allergy in the U.S. is to seafood.
- There are approximately 30,000 cases of food-induced anaphylaxis every year in the U.S., resulting in 100 to 200 deaths.
- Some common symptoms of food allergies include: tingling in the mouth, hives, itching, eczema, swelling (usually in the lips, face, tongue or throat), wheezing, nasal congestion, difficulty breathing, abdominal pain, diarrhea, nausea, vomiting, dizziness, lightheadedness, fainting, and in severe cases, anaphylaxis.
- Food Allergy Initiative: The Food Allergy Initiative is a nonprofit group whose goal it is to “fund research that seeks a cure; to improve diagnosis and treatment; and to keep patients safe through education and advocacy”. Their website is full of great information on topics like living with food allergies, information on clinical trials, and how to send a letter to your congressperson lobbying for those affected by food allergies.
- Food Allergy and Anaphylaxis Network: FAAN is an organization whose mission is to “raise public awareness, to provide advocacy and education, and to advance research on behalf of all those affected by food allergies and anaphylaxis”. Their website contains information on all types of food allergies as well as links to their educational, research, and advocacy programs.
- National Institute of Allergy and Infectious Diseases: Part of the National Institutes of Health, the NIAID is the government's chief research body for infectious, immunologic, and allergic diseases. As such, one of their focuses is food allergies, and they conduct studies, hold panels and workshops, and publish reports regarding how food allergies work and the best ways to go about treating them.
- Asthma and Allergy Foundation of America: The AAFA is a nonprofit organization dedicated to the research and education of allergy-related issues as well as advocacy for those who suffer from them. Their website contains a wealth of knowledge ranging from pure information on food allergies to a support group locator and certification programs.
- Food and Drug Administration: The FDA maintains a section of its website dedicated to providing up-to-date information to people who suffer from food allergies. It contains information on dealing with food allergies, as well as reports regarding food labeling (the regulation of which falls under the FDA's purview).
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Food Safety Tips & Resources for Consumers
- Wash Hands and Surfaces Often: The No. 1 way to prevent spreading bacteria is to wash your hands, utensils, cutting boards, surfaces, and food. And when you wash your hands, don't forget to clean under your fingernails! They can be storehouses for germs.
- Wash Your Hands: The Right Way: An excellent step-by-step outline for how to wash your hands properly. And yes, there is a correct way to wash your hands.
- Use a Thermometer: It's hard to tell if a food is done cooking simply by looking at it. This fact sheet explains why thermometer use is so important.
- Thermometer Education: Strange as it may seem, there are dozens of types of food thermometers out there, each requiring a different technique for correct usage. This website has more information on thermometers than you would ever want to know.
- Know Your Temperatures: Properly using a food thermometer can show definitively whether or not it's time to eat, or if that chicken should stay on the grill a few more minutes. Knowing proper cooking temperatures and thermometer placement can save you a distressing trip to the bathroom … or worse.
- Locate Your Local Agency: If you suspect a foodborne illness, contact your city or county health department. To find out how, check out your state's department of health website.
- Be Aware of Recalls: Recalls are meant to protect the public from foodborne illness. Do not eat recalled food! Use this website to view lists of recalled foods or sign up for email updates.
- FDA Recall Database: The Food and Drug Administration posts all of their latest information on food recalls in this database.
- USDA Recall Database: The U.S. Department of Agriculture's Food Safety and Inspection Service maintains a database of current recall information and reporting instructions.
- Know The Basics: Clean, separate, cook, and chill! This basic knowledge will keep you safe from most foodborne illness.
- Ask the Professionals: Have a question regarding food safety? Ask the USDA's automated knowledge base! Live chat sessions are also available.
- Give the USDA a Call: The USDA maintains a Meat & Poultry hotline dedicated to answering the public's questions about meat safety.
- Clean Out the Refrigerator: Have a half-eaten package of hot dogs that have been in the fridge since your birthday party? You should probably follow these guidelines regarding refrigerator and freezer storage times and toss them.
- Know What To Do In An Emergency: No matter where you live, it is possible that a natural disaster of some sort might leave you in need of pre-stocked, nonperishable food items. Be prepared for such an event by checking out the USDA's website.
- Know About Pathogens: Curious about the many foodborne pathogens that can make you sick? Learn all about them through the FDA's “Bad Bug Book”.
- Visit the Food Safety Mobile: The USDA's “Food Safety Mobile Discovery Zone” travels the country educating the public on food safety basics through interactive games and quizzes. Don't live near a scheduled stop? No problem! Many of the activities are available online.
- Dietary Supplement Alerts: Dietary supplements and natural remedies have become more prevalent in recent years. Unfortunately, not all of them are safe for use by everybody, so the FDA publishes warnings about their use.
- Is Your Kitchen Safe?: Think you're pretty savvy when it comes to food safety? Take this quiz from the American Dietetic Association to see how safe your kitchen really is.
- Learning Doesn't Have to be Boring!: Check out these entertaining videos about food safety from popular TV shows like “The Today Show” and “MythBusters”.
- CDC Podcasts: Sponsored by the Centers for Disease Control and Prevention, these podcasts are an easy and convenient way to educate yourself about food safety and foodborne illnesses.
- USDA's Food Safety YouTube Channel: Tune into the USDA's YouTube channel for videos on food safety in English, Spanish, and American Sign Language.
- USDA Fact Sheets: These fact sheets cover everything from pork safety and poultry preparation to food safety for those with diabetes. It's a nearly comprehensive database on all things food safety.