When preparing your meals, always remember that there may be an invisible enemy ready to strike. It is called bacteria and it can make you sick. Foodborne illnesses often present themselves as flu- like symptoms such as nausea, vomiting, diarrhea, or fever. Many people may not recognize the illness is caused by bacteria or other pathogens in food.
Thousands of types of bacteria are naturally present in our environment, but not all bacteria cause disease in humans. As an example, some bacteria are used beneficially in making the cheese and yogurt we enjoy.
The bacteria that can cause disease are called pathogens. When certain pathogens enter the food supply, they can cause foodborne illness. Millions of cases of foodborne illness occur each year. Remember that most cases of foodborne illness can be prevented and proper cooking or processing of food destroys harmful bacteria.
Keep in mind that age and physical condition put some people at higher risk than others, no matter what type of bacteria is present. It is the very young children, pregnant women, the elderly, and people with compromised immune systems are at greatest risk from any pathogen. Certain individuals may become sick after consuming only a few harmful bacteria while others may remain symptom free after ingesting thousands.
How Does Bacteria Get in Food
Bacteria may be present on products when you purchase them. Plastic- wrapped boneless chicken and ground meat, for example, were once part of live chickens or cattle. Raw meat, poultry, seafood, and eggs are not sterile; neither is fresh produce such as lettuce, tomatoes, sprouts, and melons. All 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 from food handlers with poor personal hygiene.
In The Event of Suspected Foodborne Illness
Follow these general guidelines:
* If a portion of the suspect food is available, wrap it securely, mark “DANGER,” and freeze it. Save all the packaging materials, such as cans or cartons. Write down the food type, the date, other identifying marks on the package, the time consumed, and when the onset of symptoms occurred. Save any identical unopened products.
* 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), call your doctor.
* Call the local health department if the suspect food was served at a large gathering, from a restaurant or other foodservice facility, or if it is a commercial product.
* Call the USDA Meat and Poultry Hotline if the suspect food is a USDA inspected product and you have all the packaging
By following four simple steps, you have the power to fight bacteria and keep your food safe. Always remember to wash hands and surfaces often, separate foods to avoid cross contamination, cook food to proper temperatures and refrigerate leftovers within 2 hours.
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