Every year 76 million Americans get sick, more than 300,000 are hospitalized, and 5,000 die from foodborne illness. Preventing foodborne illness and death is a major public health challenge.
The commonest causes of food borne illnesses are bacteria, including Salmonella, E.coli, Listeria, and Shigella. Some bacteria secrete toxins as they grow; for example Clostridium secretes botulin toxin, which can be fatal.
An estimated 55% of foodborne illnesses are caused by improper cooking and storage of foods, and 24% by poor hygiene, especially the failure to wash hands before handling food. Only 3% of cases are from an unsafe food source.
Here are some Frequently Asked Questions about foodborne illnesses, and the steps you need to take to protect yourself and your family.
How can I protect my family from food borne illnesses? Safe food storage and handling practices reduce the risk of bacterial and viral infections. Most meats, dairy products, and fruits and vegetables should be refrigerated to reduce growth of the microorganisms that can cause illness.
Are there ways to reduce my risk when I’m buying food? Buy food only from stores and vendors that observe good sanitation practices. If you have questions, ask the food seller about his/her practices.
How important is hand washing? Most foodborne illnesses in restaurant kitchens and in homes are transmitted by hands. When you are handling uncooked food, such as raw meat, poultry, shellfish, or vegetables, it is critically important to wash your hands in hot soapy water before moving from one food to another.
Can kitchen utensils transmit food infections? Yes. You should wash your utensils as carefully as you wash hands.
How can I keep food safe in the refrigerator? Raw and cooked food should always be stored separately and in covered containers. Cooked food or meat should not be stored in the refrigerator for more than three days. The refrigerator should not be packed too full, so that air can circulate and effectively cool all the contents.
Is there a general guideline for judging whether food is contaminated by bacteria or virus? A food that smells bad, or “off” is suspect. Remember, when in doubt, throw it out.
If I’m suspicious about food I’ve bought, what should I do? Don’t eat it. Go back to the store or restaurant, and tell them about the problem. You can also report your concern to the city government department responsible for food safety. Your notification may also enable others in the community to be protected from the same problem.
If I’ve suffered a serious foodborne illness, do I have a legal claim? If you or a loved one has been seriously injured by foodborne illness, especially those caused by negligence or failure to follow safe food handling procedures, you may want to discuss your situation with an attorney who is experienced in foodborne illness cases. It is important to pursue the matter as soon as possible after an injury, while evidence is still available and access to witnesses is easiest.