Foodborne Disease — Protecting Yourself From What You Can't See
Did You Know?
Each year in the U.S., an estimated 48 million people get sick and 3,000 die from foodborne illnesses. [3]
STAY INFORMED
- Foodborne disease — also known as food poisoning — results from consuming contaminated food or beverages. [1]
- There are over 250 known foodborne diseases, caused by bacteria, viruses, parasites, or chemical substances. [1]
- Symptoms may include nausea, vomiting, diarrhea, abdominal cramps, and fever. They can develop hours or even days after eating contaminated food. [1]
- Those most at risk include older adults, young children, pregnant women, and people with weakened immune systems.
HELPFUL TIPS
1. Practice Good Hygiene
- Wash your hands and food preparation surfaces frequently. Always rinse fruits and vegetables before eating. [2]
2. Keep Raw Foods Separate
- Separate raw meat, poultry, seafood, and eggs from other foods in your shopping cart, refrigerator, and during food prep to prevent cross-contamination. [2]
3. Cook to the Right Temperature
- Use a food thermometer to ensure meat is cooked to a safe internal temperature. Undercooked meat can harbor harmful bacteria. [2]
4. Store Food Safely
- Bacteria can grow rapidly between 40°F and 140°F. Keep perishable foods refrigerated or frozen and don’t leave them out too long. [2]
FOOD SAFETY REMINDER
Foodborne illness is preventable with safe handling, cooking, and storage. Be mindful of cleanliness, temperature, and food separation to keep yourself and your family safe from invisible but dangerous threats.