Download Storage Times Chart. How to Prevent Foodborne Illness Clean Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, changing diapers and handling pets. Download Clean Fact Sheet Separate Separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags and in your refrigerator. Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.
Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs. Download Separate Fact Sheet Cook Use a food thermometer which measures the internal temperature of cooked meat, poultry and egg dishes, to make sure that the food is cooked to a safe internal temperature.
Always marinate food in the refrigerator. Use or discard refrigerated food on a regular basis. Federal Health Insurance Exchange. Medicare Prescription Drug Coverage. Cold temperatures slow the growth of harmful bacteria. Cold air must circulate to help keep food safe, so do not over fill the refrigerator. Place an appliance thermometer in the rear portion of the refrigerator, and monitor regularly. Skip to content — Skip to search. The University of Rhode Island. Email eCampus Brightspace Handshake.
Foodborne Illness Statistics The Center for Disease Control and Prevention CDC estimates roughly 1 in 6 Americans 48 million people get sick, , are hospitalized, and 3, die of foodborne diseases each year. Causes of Foodborne Illness The causes fall into the following 3 categories: Biological hazards include bacteria, viruses, and parasites.
Bacteria and viruses are responsible for most foodborne illnesses. Biological hazards are the biggest threat to food safety. They can be inherent in the product or due to mishandling e.
Food allergens are a chemical hazard. Some people are sensitive to proteins in foods. Every food is different. Eight major food allergens include milk, eggs, fish, crustacean shellfish lobster, crab, shrimp , wheat, soy, peanuts, tree nuts. Physical hazards can include metal shavings from cans and plastic pieces or broken glass.
Microbiology of Foodborne Illness Bacteria are single-celled organisms which multiply by cell division, under appropriate environmental conditions. Some bacteria can be further categorized: Some bacteria are spore formers.
The spore protects the organism during periods of environmental stress. When the conditions become suitable, the organism germinates from the spore and continues the growth cycle. Some bacteria produce toxins that cause illness. Types of Foodborne Illness Pathogens can cause different types of foodborne illness. Prevention of Foodborne Illness Follow these 4 simple steps to keep food safe: CLEAN: Wash hands and food contact surfaces and utensils often, between tasks, and if they have become contaminated.
Wash hands with warm water and soap for 20 seconds and dry with a disposable paper towel or clean hand cloth. Alcohol based hand sanitizers are not a replacement for handwashing. They are not effective if the hands are dirty, they are not effective against Norovirus, and they do not eliminate all types of microorganisms.
Wash cutting boards, dishes, and utensils after preparing each food item and before you use it for the next food. Use hot, soapy water, rinse with hot water, and air dry or dry with a clean paper towel or clean dish cloth. Or wash in the dishwasher. Wash countertops after preparing each food item and before you use it for the next food.
Use paper towels or clean dish cloths to wipe kitchen surfaces or spills. Wash countertops with hot soapy water, rinse with hot water and air dry or dry with a clean paper towel or clean dish cloth. To sanitize for added protection for bacteria on surfaces, you can use the following: Dilute mixtures of chlorine bleach and water are a cost-effective method of sanitation.
You should wash your hands:. Although it seems simple, washing your hands is the first line of defense in preventing foodborne illness. More information can be found here about proper hand washing techniques. Improperly handled animal products are a common source of foodborne illness.
When preparing meat, do not rinse it under water. This can spread bacteria from the meat to other surfaces in your kitchen, increasing the risk of foodborne illness. If there is liquid from the packaging you would like to remove, you can pat it dry with a paper towel.
Cross-contamination can increase those risks. In addition, if you are thawing any frozen meat or poultry products, use proper thawing techniques to prevent the growth and spread of bacteria. The FDA has approved several thawing techniques , including placing food in the refrigerator in advance, thawing food under cool, running water, and thawing in the food in the microwave.
Never place food at room temperature for long periods of time because it will allow bacteria to grow and cause foodborne illness. When the hands touch the mouth area while eating, or the hands touch the lip of a glass where the mouth touched, and then your hands touch the food again the opportunity exists to pass germs and bacteria.
Use multiple cutting boards. Consistently use dedicated cutting boards for different types of food. Using one for raw beef, one for raw poultry, one for produce and one for dry goods prevents each food group from coming in contact with another food's bacteria.
Wash each board thoroughly after each use. Don't forget about your refrigerator. When defrosting foods like raw beef or poultry in your refrigerator, place them on a drip catching tray, on the lowest shelf available.
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