Foodborne Illness

According to the Centers for Disease Control and Prevention (CDC), foodborne illness affects 48 million Americans, causes 128,000 hospitalizations and 3,000 deaths annually. Anyone, regardless of race, age, gender, ethnicity, or socioeconomic status, is at risk. Fortunately, most foodborne illnesses are self-limiting; however, they cost our nation millions in lost productivity, medical, and legal expenses. 

Common Foodborne Diseases

There are several agents that can cause illness when consumed in contaminated food, beverages, or water. Foodborne illness can also be spread to others through person-to-person transmission as well as from contact with animals.  

Epidemiology of Foodborne Disease Poster 

Symptoms 

Foodborne illness symptoms vary depending on the source and degree of contamination, most foodborne illnesses cause one or more of the following symptoms: 

• Nausea 
• Vomiting 
• Diarrhea 
• Abdominal pain 
• Stomach cramps 
• Loss of appetite 
• Fatigue  
• Fever 

Symptoms may start hours to days after eating contaminated food. 

Prevention 

Handle Foods Safely 

Although most healthy people will recover from a foodborne illness within a short period of time, some can develop chronic, severe, or even life-threatening health problems. In addition, some people are at a higher risk for developing foodborne illness, including pregnant women, young children, older adults, and people with weakened immune systems (such as transplant patients and individuals with HIV/AIDS, cancer, or diabetes).  

To keep your family safer from food poisoning, follow these four simple steps: clean, separate, cook, and chill.

Clean

Wash hands and surfaces often 

• 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. 
• Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item. 
• Consider using paper towels to clean up kitchen surfaces. If you use cloth towels, launder them often in the hot cycle. 
• Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Scrub firm produce with a clean produce brush. 
• With canned goods, remember to clean lids before opening. 

Separate 

Separate raw meats from other foods 

• Separate raw meat, poultry, seafood, and eggs from other foods in your grocery shopping cart, grocery bags, and 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 unless the plate has been washed in hot, soapy water. 
• Don’t reuse marinades used on raw foods unless you bring them to a boil first. 

Cook

Cook to the right temperature 

• Color and texture are unreliable indicators of safety. Using a food thermometer is the only way to ensure the safety of meat, poultry, seafood, and egg products for all cooking methods. These foods must be cooked to a safe minimum internal temperature to destroy any harmful bacteria. 
• Cook eggs until the yolk and white are firm. Only use recipes in which eggs are cooked or heated thoroughly. 
• When cooking in a microwave oven, cover food, stir, and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking. Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer. 
• Bring sauces, soups and gravy to a boil when reheating. 

Chill

Refrigerate foods promptly 

• Use an appliance thermometer to be sure the temperature is consistently 40° F or below and the freezer temperature is 0° F or below. 
• Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within 2 hours of cooking or purchasing. Refrigerate within 1 hour if the temperature outside is above 90° F. 
• Never thaw food at room temperature, such as on the countertop. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately. 
• Always marinate food in the refrigerator. 
• Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator.

Treatment 

Make sure to consult with a healthcare provider if a foodborne illness is suspected. Treatment for foodborne illness depends on the source of the illness, and the severity of one’s symptoms. People who are healthy often improve without taking any medications. They should drink plenty of fluids to prevent dehydration due to diarrhea.  

Foodborne Illness Complaints

If you or someone you know suspect food poisoning after consuming an item from a restaurant, grocery store, convenience store, market, or public gathering, call the IowaSic line at 1-844-469-2742. 

Resources

• Public Health Exclusion Requirements for High-Risk Settings 
• USDA Food Safety Education Website
• Iowa Department of Inspections and Appeals Complaints and Food Safety Website
• CDC Estimates of Foodborne Illness in the United States