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Guess what’s coming to dinner… Safety tips that help you avoid foodborne illness
Food for thought
Common cause
Good meals gone bad
Germ warfare
In the kitchen:

Mobile meals
Mobile meals

Family picnics, camping trips and cookouts mean warm-weather fun, but they can cause foodborne illness more easily, too. Some safeguards for better barbecues:

  • Wash your hands. Use disposable wipes if soap or hot water isn’t available.
  • Keep meats away from all other foods.
  • Keep raw food apart from cooked food.
  • Cover your food. Insects can spread salmonella.
  • Cook meat, poultry and fish completely.
  • Keep hot food hot and eat it at once. Keep cold food cold and return it to the ice chest after serving.
  • Use the two-hour rule: Discard food that’s been left out longer (one hour in heat above 85°F).
  • Another food rule: When in doubt, throw it out.
  • Make sure food is served on clean plates and eaten with clean flatware.

How bad is it?
How bad is it?

Most cases of foodborne illness are mild and nonthreatening. To overcome an episode, rest while slowly restoring fluids with water, decaf tea, sports drinks, ginger ale or cola. Once your stomach settles, eat crackers, toast, rice, applesauce, gelatin or broth until the bout has fully passed. When symptoms go from bad to worse, however, get prompt medical attention. You could have a life-threatening condition like botulism, listeriosis (a dangerous blood disease from infected meat or dairy items) or critically low fluid levels. Watch for:

  • headache, stiff neck and fever
  • difficulty swallowing or breathing
  • blurry vision or drooping eyelids
  • crying without tears
  • fever lasting more than a day
  • diarrhea lasting more than three days
  • weakness, numbness or tingling in your limbs or mouth
  • fainting, dizziness or rapid heart rate
  • extreme stomach pain

Don’t look now, but you could have uninvited guests at your kitchen table—bacteria, parasites, viruses and even traces of certain chemicals that have found their way into your family’s favorite meal.

Think it can’t happen in your home? Think again. Each year 76 million of us come down with food poisoning. More than 300,000 people require hospitalization, and millions more wind up in emergency rooms or their doctors’ offices. And, unfortunately, 5,000 food-poisoning cases each year are fatal.

Food for thought

The sickness—known medically as foodborne illness—has four basic causes:

  • bacteria, primarily salmonella and staph germs that cause bacterial gastroenteritis—bowel and stomach illness.
  • botulism, a rare but life-threatening bacterial toxin found in dirt. It can grow in home-canned vegetables that aren’t cooked enough before being stored.
  • viruses from food contaminated by human viral illnesses. These germs cause viral gastroenteritis, which strikes some 180,000 Americans each year.
  • chemical toxins from eating certain mushrooms, moldy peanuts or potato “eyes”—the greenish-white sprouts that bud on old potatoes.

Though most cases wind down after a day or two, some may linger for several weeks and cause serious complications. Persons at high risk of complications include senior citizens, pregnant women, children under age 5 and people who take antacid drugs or have a weakened immune system.

Common cause

Bacterial contamination is by far the most common cause of food poisoning. That’s not surprising since bacteria live nearly everywhere: in the air and on animals, people and almost any surface.

Many different microbes ruin our food, especially these three:

  • salmonella. This germ passes from infected hens into their eggs. If tainted eggs aren’t completely cooked, food poisoning can occur from 12 to 72 hours after ingestion. The sickness usually lasts four to seven days and causes fever and diarrhea before resolving, usually without medication.
  • staphylococcus aureus. Staph erupts in unrefrigerated meat, milk, salads made with mayonnaise or cream-filled pastries. Symptoms—mild fever, cramps, nausea and diarrhea—appear within four to six hours. Recovery normally occurs within 48 to 72 hours as bodily fluids are replenished.
  • E. coli. Notorious for contaminating ground beef, E. coli can also infest produce, water, nonpasteurized milk and cider. The tiniest dose of this intestinal bacteria can cause bloody diarrhea within nine days of exposure. The illness usually resolves on its own within 10 days, but your doctor should be alerted to its presence.

Good meals gone bad

Why does food spoil or become contaminated? Experts say the three biggest reasons are:

  • improper storage. Bacteria breeds when food, especially home-canned items, are stored at the wrong temperature or in a defective container.
  • undercooking. Germs can survive and cause illness when meat and fish aren’t heated thoroughly for enough time.
  • poor personal hygiene. Experts say dirty, germy hands and ill food handlers are the chief culprits. Restaurants, caterers, cafeterias and institutional kitchens account for some 80 percent of all food-poisoning cases.

Germ warfare

These tips can help ensure that your food and water will stay healthy and safe: At the supermarket:

  • Examine what you’re buying. Check expiration dates. Look for tight, unbroken seals. Don’t buy dented or bulging canned goods.
  • Be especially careful when buying fresh seafood, dairy products and eggs.
  • Buy wild mushrooms and other exotic foods from reliable vendors.
  • Inspect deli salads carefully, especially those with mayonnaise. Mayo is prepared using raw eggs, known to cause salmonella.
  • Make the supermarket your last stop. Food left in the car while you run other errands could spoil.

In the kitchen:

  • Keep your refrigerator at 40°F and your freezer at 0°F.
  • Immediately refrigerate perishables after shopping. Store nonperishables in a cool, dry place.
  • Thaw meat in your refrigerator, not on your countertop.
  • Keep meat and produce apart. Use one cutting board for meat and poultry and another for produce.
  • Wash your hands before and after handling uncooked produce and meats.
  • Wash produce under your tap as you need it, not all at once.
  • Wash counters and utensils in hot sudsy water after preparing the meal.
  • Use a meat thermometer. Cook ground meats to 160°F and steaks and roasts to at least 145°F.
  • Only drink and use chlorinated or purified water. To purify water, bring it to a rolling boil for at least one minute.