Food Safety Everything you need to know to stay safe in the kitchen. From Ch. 34 of Today’s Teen, the CDC, and www.foodsafety.gov.

What is Foodborne Illness? Foodborne Illness or food poisoning is caused by eating spoiled food containing harmful bacteria. Bacteria: are one-celled living organisms so small they can be seen only with a microscope. There are three things needed for bacteria to thrive: heat, moisture, and the right temperature (40-140 degrees F). According to the CDC, about 48 million Americans become ill due to food poisoning every year.

Types of Foodborne Illness Food poisoning can occur due to foodborne bacteria, viruses, and microbes. The top five foodborne illnesses are caused by the norovirus and by Samonella, Clostridium Perfringens, Staphylococcus and Campylobacter bacteria. A total of 31 pathogens are responsible for causing illness and are tracked by the public health system. To report a case of foodborne illness, call the CDC. 1 (800) CDC - INFO

What are the symptoms? Norovirus, sometimes called “stomach flu,” can be contracted from a sick person or contaminates food, water, or surfaces. Symptoms: diarrhea, throwing up, nausea, stomach pain, fever, headache, body aches Salmonella can be contracted from a variety of contaminated foods; most commonly: chicken and eggs. Symptoms: diarrhea, fever, and abdominal cramps that develop 12 to 72 hours later

What are the symptoms? Clostridium Perfringens be contracted from eating contaminated beef, poultry, gravies, and pre-cooked foods. Symptoms: abdominal cramps beginning 6 to 24 hours after ingestion Staphylococcus can be contracted from food handled by infected food workers. Symptoms: nausea, retching, stomach cramps, and diarrhea stating 30 minutes to 6 hours later

What are the symptoms? Campylobacter be contracted from eating raw or undercooked poultry. Symptoms: diarrhea, cramping, abdominal pain, and fever within two to five days later

How do we prevent illness? Clean Wash hands the right way—for 20 seconds with soap and warm running water. It is important to rewash your hands after sneezing or coughing, touching raw meat or poultry, your body or hair, garbage, toilet, animals, petfood, or animal waste. Wash surfaces and utensils after each use. Wash fruits and veggies—but not meat, poultry, or eggs! It’s important that you do not wash meats because bacteria found on the surface and in the juices may splash. Eggs are prewashed before shipment.

How do we prevent illness? Separate Use separate cutting boards and plates for produce and for meat, poultry, seafood, and eggs. Cross-contamination: is when bacteria is transferred from one food to another. Keep meat, poultry, seafood, and eggs separate from all other foods at the grocery. Keep meat, poultry, seafood, and eggs separate from all other foods in the fridge.

How do we prevent illness? Cook Use a food thermometer. Keep food hot after cooking (at 140 ˚F or above). Microwave food thoroughly (to 165 ˚F).

How do we prevent illness? Chill Refrigerate perishable foods within two hours. Never thaw or marinate foods on the counter. Know when to throw food out.