how to avoid food poisoning essay

20 August 2024

What causes food poisoning and how can we avoid it.

ANU immunologists give us advice on how to make sure the food in your kitchen doesn't leave you sprinting to the bathroom.

Article by:

Elaine Obran

ANU Reporter Senior Writer

We have all been there – gripping onto the toilet seat, beads of sweat forming, mouth like an emery board as you wonder exactly which tub of leftovers in your fridge is to blame for it all going wrong.

According to the New South Wales Food Authority, an estimated 4.1 million Australians are affected by food poisoning each year. Symptoms are all nefariously memorable, from vomiting, nausea, diarrhoea and stomach cramps, to fever that, on rare occasions, can be fatal.

One particular type of food poisoning that has caused some panic online is the illness caused by Bacillus cereus or B. cereus. Better known by its online alias, ‘fried rice syndrome.’

Although you can’t see it, B. cereus is a bacterium that is virtually impossible to avoid in our day-to-day lives. Its spores lie dormant in places including our soil, water and you guessed it, our food.

Professor Si Ming Man is an immunologist at the John Curtin School of Medical Research at The Australian National University (ANU). Man compares the bacteria’s spores to “zombies” that – similarly to the fictional kind – can be very hard to kill.

“Under conditions where nutrients are scarce, the bacterium turns into a spore or ‘zombie’ and remains dormant,” says Man.

“Just like most bacteria or microbes, B. cereus and their spores can be transferred easily from touching contaminated soil or surfaces, ending up on our hands or edible items such as veggies, and then onto our food.

“Spores are also very hardy and can survive heat during the cooking process. They can be resurrected in warm and nutrient-rich environments like cooked rice and germinate into active bacteria and produce toxins.

“These can survive for years and even centuries.”

Given its nickname, it’s no surprise that ‘fried rice syndrome’ is typically caused by consuming starchy foods. Unfortunately fresh foods can also be a breeding ground for B. cereus’ toxic spores.

@whalelore fried rice syndrome is REAL don’t ever do it ♬ original sound – [adult swim]

“B. cereus can grow in fresh pasta, potatoes, dairy products, meat, unwashed fruits and vegetables.

“An interesting scientific study showed that B. cereus is found in 41 per cent of cereal products including rice and other starchy foods, in 45 per cent of bean products, 37 per cent of vegetables, and in 36 per cent of dairy products.”

Because B. cereus can survive the reheating process, it’s best to let foods such as cooked grains cool down before chilling and only reheat cooked rice once before binning it.

But even with these precautionary measures, your risk of food poisoning isn’t eliminated altogether.

ANU PhD scholar Radhwan Al-Zidan says B. cereus is just one of at least 30 different types of bacteria that can upset your stomach and ruin your day.

“Many everyday foods can harbour bacteria that cause food poisoning. For example, doughnuts. Three years ago in Canberra, a contaminated batch of doughnuts led to over 200 cases of gastro.

“Another inciden t involved potato salads containing a raw egg-based mayonnaise contaminated with salmonella made more than 140 people sick.”

In most cases, devilish doughnuts and malaise-causing mayonnaise are purged from one’s system after 24 to 48 hours—but for vulnerable individuals, side effects can be more severe.

“The time it takes for symptoms to show up depends on the type of microbes. It can range from a few hours -B. cereus – to a few days – E. coli,” says Al-Zidan.

“Young children, pregnant women, elderly people -above 65 years old – and those with a weakened immune system are more likely to get food poisoning and have worse symptoms.”

If this knowledge isn’t enough of an incentive to chuck out the slowly forming science experiment in your fridge, the researchers leaves us with one sensible piece of advice.

“If you think your food carries any bacterial contamination, we strongly recommend throwing them away,” warns Man.

“Eating contaminated food can cause food poisoning, and in people with a weakened immune system, it could lead to sepsis and even death.”

Top image: Melissa McCarthy in a scene from the (C)Universal Pictures film: Bridesmaids (2011). Photo: LANDMARK MEDIA / Alamy Stock Photo

Featured experts

Professor Si Ming Man

The John Curtin School of Medical Research

Professor Si Ming Man is a Professor and immunologist at The John Curtin School of Medical Research.

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• food safety

How to prevent food poisoning: tips & tricks

While Europe is the global region with the lowest estimated burden from food poisoning, 1  hundreds of thousands of cases are reported in the European Union each year. 2  Many people become ill from food prepared or stored incorrectly at home, but the good news is that many cases are mild and we can all keep ourselves safe from food poisoning by following some simple tips.

Food poisoning is caused by eating food contaminated with illness-causing pathogens. It is not contagious. Symptoms can range from mild to severe, depending on the cause, but commonly include:

• stomach cramps
• loss of appetite
• aching muscles

In severe cases, food poisoning can lead to hospitalization or even death. If you are pregnant, you should pay extra attention to avoid food poisoning. Depending on the cause, food poisoning can last from a couple of hours up to several days. Three important causes of food poisoning are: 3

• Bacteria and viruses: These can multiply in the body and make us sick. Microbes can take time to multiply to levels that cause symptoms so it may take several days for symptoms to appear.
• Parasites: Depending on the type of parasite, the onset of symptoms can vary, and some people may be unaware they have been infected.
• Toxins are produced by living organisms such as bacteria or fungi. Cooking kills bacteria but toxins remain in the food and can cause illness. The symptoms can appear just a few hours after eating contaminated food.

In Europe, the majority of reported food poisoning outbreaks start at home with bacteria (such as Campylobacter and Salmonella) and viruses (such as norovirus) being common causes. 2 Sticking to some basic food hygiene rules can prevent us from getting sick.

1.Keep clean  4 , 5

Our hands, kitchen utensils, and dishcloths all carry microorganisms. While not all microorganisms are dangerous, it is recommended to;

• Always wash your hands thoroughly with warm soapy water before handling food and repeat often during food preparation.
• Cover any cuts with waterproof bandages and do not prepare food for others if you are sick or have a skin infection
• Prepare and chop food on a clean surface and clean all utensils and surfaces thoroughly after use with hot water and detergent, or in the dishwasher.
• Wash dishcloths, tea towels, hand towels and aprons frequently at high temperatures.

2. Separate raw and cooked 4 , 6

Raw foods can contain invisible disease-causing microbes. These can be transferred to ready-to-eat foods by cross-contamination either directly (for example if raw meat comes into contact with cooked foods) or indirectly (for example by chopping salad vegetables with a knife that was previously used to chop raw meat).

• Keep raw and cooked foods separate to avoid harmful microbes from raw foods spreading to ready-to-eat foods
• Use different utensils/chopping boards for raw and cooked foods to prevent cross-contamination. It may help to dedicate different coloured chopping boards to fruit/vegetables, fish/seafood, meat/poultry or raw/cooked foods.
• Never wash raw chicken as the splashing water can spread bacteria around the kitchen.

3. Cook thoroughly 4 , 8

• Cooking food properly to kill microorganisms growing in uncooked or undercooked meats & shellfish, or unpasteurised dairy products.
• Cooking/heating foods to temperatures of at least 72°C for 2 minutes will kill most illness-causing microbes.
• Check temperatures using a cooking thermometer, inserted into the centre of the food, or the thickest part of the meat away from the bone.
• Whole cuts of beef (steaks, joints) or lamb (chops, joints) can be eaten rare or pink as they are unlikely to have harmful bacteria in the centre. The outer surface should be seared to kill bacteria.
• Ground meat/fish products (such as burgers, sausages or fishcakes) have a large surface area and are therefore more likely to be contaminated than whole cuts of meat. These foods should be cooked through to a core temperature of at least 72°C for 2 mins.
• For pork and poultry, there should be no pink meat left. If you don’t have a thermometer, pierce the thickest part with a fork or skewer; the juices should run clear, not pink.
• Reheat leftovers of pre-prepared foods thoroughly. Bring soups and stews to a boil for at least 2 minutes.
• It is also safe to eat leftover leafy greens like spinach as long as they are thoroughly reheated.

4. Keep food at safe temperature 4 , 7 , 8

Microorganisms can multiply quickly, make sure to slow down the process by storing below 5°C or heating over 60°C.

• Keep the fridge below 5°C and check regularly using a refrigerator thermometer.
• Cool and place cooked foods and leftovers in the fridge within 2 hours.
• Serve food hot over 60°C.
• Thaw frozen food completely before cooking, ideally in a container in the fridge overnight.
• Keep leftovers in the fridge for maximum of 2 to 3 days.

5. Use safe water and raw materials  4

• Avoid contamination from dangerous microorganisms and chemicals. Select your water and raw materials carefully.  
• Choose fresh foods, avoid food that is rotting.
• Do not use food beyond ‘use by’ date.
• Wash fresh vegetables and fruit well with clean water before use to remove potential contaminants from the surface.

For more tips on how to cool and store leftovers see  Safe food storage at home.

Some common foodborne illnesses and their symptoms

• World Health Organization (2015). WHO estimates the global burden of foodborne diseases
• European Food Safety Authority & European Centre for Disease Prevention and Control (2016). EU summary report on zoonoses, zoonotic agents and food-borne outbreaks 2015. EFSA Journal 14(12):4634.
• European Food Safety Authority. EFSA explains zoonotic diseases: Foodborne zoonoses.
• World Health Organization (2006) Five keys to safer food manual
• safefood Ireland. Food Safety
• Food Standards Agency UK (2014). Don’t wash raw chicken.
• Voedingscentrum, Rundvlees
• Safefood, Cooking meat safely
• World Health Organization (2017). Campylobacter factsheet
• European Food Safety Authority (2014). EFSA explains zoonotic diseases: Salmonella
• World Health Organization (2017). Salmonella factsheet
• European Food Safety Authority (2014). EFSA explains zoonotic diseases: Listeria
• World Health Organization (2017). E.Coli factsheet
• Food Standards Agency UK. Norovirus
• World Health Organization (2017). Hepatitis A factsheet
• European Food Safety Authority (2017). Hepatitis E: raw pork is the main cause of infection in EU
• World Health Organization (2016) Toxoplasmosis: greater awareness needed

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August 16, 2024

How to Know if You Have Food Poisoning, and How to Avoid It

Foodborne illnesses such as E. coli , Salmonella , Listeria and Norovirus can make you seriously sick. Here’s how to protect yourself

By Kate Graham-Shaw

Scanning electron micrograph of Listeria monocytogenes.

BSIP/Getty Images

Thanks to the development of modern agriculture, the germ theory of disease and pasteurization , as well as the advent of freezers, electric ovens and fridges, millions of people can now access safe, disease-free food in many parts of the world. But despite these advances, foodborne illnesses endure. The Centers for Disease Control and Prevention estimates that around 48 million Americans—one in seven—get sick from food each year.

Harmful, illness-causing pathogens lurk and fester in many different foods, from salad greens, fruit and vegetables to meat, eggs, rice and seafood. Improper food preparation and storage, lack of hand hygiene, general unsanitary conditions and insufficient cooking or reheating can all lead to food contamination. A lot of foodborne illnesses are caused by such improper handling. “The vast majority will be sporadic cases,” says Martin Wiedmann, a food scientist at the Cornell University College of Agriculture and Life Sciences. “One person gets sick because one thing went wrong.”

It is possible for contamination to occur during growth of crops, animal agriculture and production procedures, however. Strict food hygiene laws and monitoring agencies (including the CDC, the Food and Drug Administration and the U.S. Department of Agriculture’s Food Safety and Inspection Service) ensure that the U.S. has one of the best food safety records in the world . But unexpected events or mistakes on farms or in factories can still lead to foodborne pathogen contamination. When outbreaks of foodborne illnesses do happen, experts can use DNA fingerprinting of bacteria to quickly identify the origin and recall any food that might be contaminated, helping to contain the spread.

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Common symptoms of foodborne illness include upset stomach, nausea, vomiting, diarrhea, fatigue and fever. In severe cases, people can be hospitalized and die. Pregnant women, elderly adults, immunocompromised individuals and young children are more susceptible to foodborne illnesses. Around 30 percent of all foodborne illness deaths worldwide occur in children under five years old .

The CDC recognizes 31 pathogens as common sources of foodborne illness. Bacteria, viruses, chemicals and even parasites (such as tapeworms) can all be culprits. These are some of the major microbes you should especially watch out for.

Escherichia coli bacteria normally live peacefully inside your intestines without harming you. If ingested, however, these bacteria can infect other areas of the body, causing diarrhea, vomiting and stomach pain. Some severe strains ( such as those that produce so-called Shiga toxin ) can lead to life-threatening dehydration and serious kidney damage.

E. coli can be expelled from the intestines in feces, meaning that unsanitary bathroom conditions and poor hygiene habits can all cause contamination of food. If a person gets such bacteria on their hands from direct or indirect contact with fecal matter, and then they go to prepare food or handle kitchen utensils with unwashed hands, for example, the E.coli can easily spread and become foodborne. Unclean water and unpasteurized beverages (such as raw milk ) can also spread E. coli . Farmed produce also carries an E. coli risk – particularly if wildlife or livestock feces come into contact with the bacterium.

“ E. coli is often associated with cattle and other ruminants,” says Martin Bucknavage, food safety and quality specialist at the Pennsylvania State University’s Penn Extension, which focuses on agriculture. “It could be cows, sheep, even white-tailed deer—it’s in their intestinal tract.” Contamination can occur if an infected animal’s feces get into water supplies and crops. This route is thought to have caused a number of E. coli outbreaks in produce, such as one in spinach in 2006 . But this type of pathogen exposure has decreased in recent years, partly because farmers have been better at controlling livestock waste, Bucknavage says. “The meat industry has done a lot of work to try to minimize it.”

Salmonella bacteria are most often associated with raw chicken and eggs, and ingesting food contaminated with them can lead to symptoms such as fever, diarrhea and stomach cramps. The bacterium is estimated to infect more than one million people in the U.S. every year.

“Big industry has a lot of strategies in place to reduce the risk of Salmonella, ” Wiedmann says. But eating certain foods raw or unprocessed, such as raw eggs or unpasteurized milk, can cause outbreaks, including the recent Raw Farm milk company outbreak this year. In addition to eggs, unpasteurized milk and raw chicken, foods from which people have gotten sick include peanut butter, raw pork, raw beef and cucumbers . Raw flour also be a source of salmonella infection, so people should avoid consuming raw cookie dough and cake mix.

Like E. coli, Salmonella lives in the intestines of humans and other animals and can be caught through contact with feces. It can also be found on the skin and fur of many animals, especially in warm climates. “A lot of our food supplies are coming from these warmer areas where there's a lot of wildlife,” especially lizards, Bucknavage says. “So it can get onto crops that way.”

Birds, hedgehogs, turtles, guinea pigs and even pet bearded dragons can all carry Salmonella and cause contamination through direct or indirect contact.

Named after Joseph Lister , a British surgeon who pioneered the use of antiseptics in surgery, Listeria is another genus of bacteria that can potentially cause nasty infections if ingested. Preventing Listeria contamination can be a challenge, Bucknavage says. “It’s one that has the ability to grow at refrigeration temperatures,” he adds. Listeria contamination is especially difficult for manufacturers to prevent.

“Companies go to great lengths to try to control it within those processing environments,” Bucknavage explains. But despite these efforts, Listeria outbreaks can still occur. The deli meat brand Boar’s Head recently recalled millions of pounds of meat after foodborne Listeria caused at least two deaths and several dozen hospitalizations across more than a dozen states. “It has a high mortality rate compared to other pathogens,” Bucknavage says. “If it enters the bloodstream, it can lead to a blood infection, or septicemia, or it can infect your neural system, leading to things like meningitis,” or inflammation of the brain and spinal cord.

Infected people can experience aches, diarrhea and vomiting. High fever, severe headache, confusion, neck stiffness and sensitivity to light are all signs of bacterial meningitis , and people with these symptoms should seek medical care immediately.

Despite the horrible effects the bacteria have when ingested, recent research has been looking at the possibility of using Listeria as a cancer vaccine . This research is in its early stages, however, and Listeria is still very harmful in its unaltered, foodborne state.

Norovirus is a genus of very contagious viruses that can cause nausea, vomiting, diarrhea and stomach pain. These symptoms start around 12 to 48 hours after infection and usually last one to three days. Colloquially known as a “stomach bug” or “stomach flu,” this foodborne illness is estimated to sicken around one in 15 people in the U.S. each year.

“ Norovirus is one that easily spreads throughout a population,” Bucknavage says. And people themselves, rather than food production, are typically the culprit. “Somebody goes to work, and they're ill, and then they handle food, and it spreads very easily, person to person [or] person to food.”

Part of the Caliciviridae family of viruses, Norovirus causes the stomach and intestines to swell, initiating gastroenteritis. The viral illness usually runs its course in a few days, but it’s important to drink plenty of fluids to stay hydrated . You should seek medical help if you’re a member of a vulnerable group or if your symptoms don’t improve.

How can you avoid foodborne illness?

Fortunately, a major way to help prevent becoming infected is pretty simple: wash your hands with warm water and soap before preparing, cooking and eating food. Doing so after using the bathroom, picking up dog waste or changing diapers is also important, as is carefully cleaning food preparation surfaces, cutlery and chopping boards after they’ve come into contact with raw meat.

Meat thermometers are also great tools to help you tell if food has reached the necessary temperature to kill most microbes. The temperature needed to heat certain meats and fish can vary . The USDA recommends reheating food to an internal temperature of at least 165 degrees Fahrenheit (74 degrees Celsius).

There are the four basic practices to avoid infection from foodborne illnesses, Wiedmann says: “cooking, chilling, [avoiding] cross contamination, cleaning or washing your hands right before you prepare food.” The CDC emphasizes these “four steps to food safety." Wiedmann notes, “If you combine those four things, you can substantially reduce your risk of foodborne illness.”

What to do if you have food poisoning

Hydration is vital when you think you’re dealing with foodborne illness. Healthy adults often find their symptoms get better after several days. But if the symptoms persist or the sick person is from a vulnerable group, medical attention might be necessary. The CDC recommends that individuals seek medical advice if they have the following symptoms: bloody diarrhea, fever above 102 degrees F (39 degrees C), diarrhea lasting more than three days, frequent vomiting and severe dehydration.

You can find more info about current foodborne illness outbreaks in the U.S. here .

• Patient Care & Health Information
• Diseases & Conditions
• Food poisoning

Food poisoning, a type of foodborne illness, is a sickness people get from something they ate or drank. The causes are germs or other harmful things in the food or beverage.

Symptoms of food poisoning often include upset stomach, diarrhea and vomiting. Symptoms usually start within hours or several days of eating the food. Most people have mild illness and get better without treatment.

Sometimes food poisoning causes severe illness or complications.

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Symptoms vary depending on what is causing the illness. They may begin within a few hours or a few weeks depending on the cause.

Common symptoms are:

• Upset stomach.
• Diarrhea with bloody stools.
• Stomach pain and cramps.

Less often food poisoning affects the nervous system and can cause severe disease. Symptoms may include:

• Blurred or double vision.
• Loss of movement in limbs.
• Problems with swallowing.
• Tingling or numbness of skin.
• Changes in sound of the voice.

When to see a doctor

Infants and children.

Vomiting and diarrhea can quickly cause low levels of body fluids, also called dehydration, in infants and children. This can cause serious illness in infants.

Call your child's health care provider if your child's symptoms include vomiting and diarrhea and any of the following:

• Unusual changes in behavior or thinking.
• Excessive thirst.
• Little or no urination.
• Diarrhea that lasts more than a day.
• Vomiting often.
• Stools that have blood or pus.
• Stools that are black or tarry.
• Severe pain in the stomach or rectum.
• Any fever in children under 2 years of age.
• Fever of 102 degrees Fahrenheit (38.9 degrees Celsius) or higher in older children.
• History of other medical problems.

Adults should see a health care provider or get emergency care if the following occur:

• Nervous system symptoms, such as blurry vision, muscle weakness and tingling of skin.
• Changes in thinking or behavior.
• Fever of 103 degrees Fahrenheit (39.4 degrees Celsius).
• Diarrhea that lasts more than three days.
• Symptoms of dehydration — excessive thirst, dry mouth, little or no urination, severe weakness, dizziness, or lightheadedness.

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Many germs or harmful things, called contaminants, can cause foodborne illnesses. Food or drink that carries a contaminant is called "contaminated." Food can be contaminated with any of the following:

• Parasites that can live in the intestines.
• Poisons, also called toxins.
• Bacteria that carry or make toxins.
• Molds that make toxins.

Understanding terms

The term "food poisoning" is commonly used to describe all foodborne illnesses. A health care provider might use these terms to be more specific:

• "Foodborne illnesses" means all illnesses from any contaminated food or beverage.
• "Food poisoning" means illness specifically from a toxin in food. Food poisoning is a type of foodborne illness.

How food becomes contaminated

Food can be contaminated at any point from the farm or fishery to the table. The problem can begin during growing, harvesting or catching, processing, storing, shipping, or preparing.

Food can be contaminated any place it's handled, including the home, because of:

• Poor handwashing. Feces that remains on the hands after using the toilet can contaminate food. Other contaminants can be transferred from hands during food preparation or food serving.
• Not disinfecting cooking or eating areas. Unwashed knives, cutting boards or other kitchen tools can spread contaminants.
• Improper storage. Food left out for too long at room temperature can become contaminated. Food stored in the refrigerator for too long can spoil. Also, food stored in a refrigerator or freezer that is too warm can spoil.

Common causes

The following table shows common causes of foodborne illnesses, the time from exposure to the beginning of symptoms and common sources of contamination.

Other sources

Bacteria that cause foodborne illnesses can also be found in swimming pools, lakes, ponds, rivers and seawater. Also, some bacteria, such as E. coli, may be spread by exposure to animals carrying the disease.

Risk factors

Anyone can get food poisoning. Some people are more likely to get sick or have more-serious disease or complications. These people include:

• Infants and children.
• Pregnant people.
• Older adults.
• People with weakened immune systems due to another disease or treatments.

Complications

In most healthy adults, complications are uncommon. They can include the following.

Dehydration

The most common complication is dehydration. This a severe loss of water and salts and minerals. Both vomiting and diarrhea can cause dehydration.

Most healthy adults can drink enough fluids to prevent dehydration. Children, older adults, and people with weakened immune systems or other illnesses may not be able to replace the fluids they've lost. They are more likely to become dehydrated.

People who become dehydrated may need to get fluids directly into the bloodstream at the hospital. Severe dehydration can cause organ damage, other severe disease and death if not treated.

Complications of systemic disease

Some contaminants can cause more widespread disease in the body, also called systemic disease or infection. This is more common in people who are older, have weakened immune systems or other medical conditions. Systemic infections from foodborne bacteria may cause:

• Blood clots in the kidneys. E. coli can result in blood clots that block the kidneys' filtering system. This condition, called hemolytic uremic syndrome, results in the sudden failure of the kidneys to filter waste from the blood. Less often, other bacteria or viruses may cause this condition.
• Bacteria in the bloodstream. Bacteria in the blood can cause disease in the blood itself or spread disease to other parts of the body.
• Meningitis. Meningitis is inflammation that may damage the membranes and fluid surrounding the brain and spinal cord.
• Sepsis. Sepsis is an overreaction of the immune system to systemic disease that damages the body's own tissues.

Pregnancy complications

Illness from the listeria bacteria during pregnancy can result in:

• Miscarriage or stillbirth.
• Sepsis in the newborn.
• Meningitis in the newborn.

Rare complications

Rare complications include conditions that may develop after food poisoning, including:

• Arthritis. Arthritis is swelling, tenderness or pain in joints.
• Irritable bowel syndrome. Irritable bowel syndrome is a lifelong condition of the intestines that causes pain, cramping and irregular bowel movements.
• Guillain-Barre syndrome. Guillain-Barre syndrome is an immune system attack on nerves that can result in tingling, numbness and loss of muscle control.
• Breathing difficulties. Rarely, botulism can damage nerves that control the muscles involved in breathing.

To prevent food poisoning at home:

• Handwashing. Wash your hands with soap and water for at least 20 seconds. Do this after using the toilet, before eating, and before and after handling food.
• Wash fruits and vegetables. Rinse fruits and vegetables under running water before eating, peeling or preparing.
• Wash kitchen utensils thoroughly. Wash cutting boards, knives and other utensils with soapy water after contact with raw meats or unwashed fruits and vegetables.
• Don't eat raw or undercooked meat or fish. Use a meat thermometer to make sure meat is cooked enough. Cook whole meats and fish to at least 145 F (63 C) and let rest for at least three minutes. Cook ground meat to at least 160 F (71 C). Cook whole and ground poultry to at least 165 F (74 C).
• Refrigerate or freeze leftovers. Put leftovers in covered containers in the refrigerator right after your meal. Leftovers can be kept for 3 to 4 days in the refrigerator. If you don't think you'll eat them within four days, freeze them right away.
• Cook leftovers safely. You can safely thaw frozen food three ways. You can microwave it. You can move it to the refrigerator to thaw overnight. Or you can put the frozen food in a leakproof container and put it in cold water on the counter. Reheat leftovers until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
• Throw it out when in doubt. If you aren't sure if a food has been prepared, served or stored safely, discard it. Even if it looks and smells fine, it may not be safe to eat.
• Throw out moldy food. Throw out any baked foods with mold. Throw out moldy soft fruits and vegetables, such as tomatoes, berries or peaches. And throw away any nuts or nut products with mold. You can trim away mold from firm foods with low moisture, such as carrots, bell peppers and hard cheeses. Cut away at least 1 inch (2.5 centimeters) around the moldy part of the food.
• Clean your refrigerator. Clean the inside of the refrigerator every few months. Make a cleaning solution of 1 tablespoon (15 milliliters) of baking soda and 1 quart (0.9 liters) of water. Clean visible mold in the refrigerator or on the door seals. Use a solution of 1 tablespoon (15 milliliters) of bleach in 1 quart (0.9 liters) of water.

Safety for at-risk people

Food poisoning is especially serious during pregnancies and for young children, older adults and people with weakened immune systems. These illnesses may be life-threatening. These individuals should avoid the following foods:

• Raw or undercooked meat, poultry, fish, and shellfish.
• Raw or undercooked eggs or foods that may contain them, such as cookie dough and homemade ice cream.
• Raw sprouts, such as alfalfa, bean, clover and radish sprouts.
• Unpasteurized juices and ciders.
• Unpasteurized milk and milk products.
• Soft cheeses, such as feta, brie and Camembert; blue-veined cheese; and unpasteurized cheese.
• Refrigerated pates and meat spreads.
• Uncooked hot dogs, luncheon meats and deli meats.
• Foodborne germs and illnesses. U.S. Centers for Disease Control and Prevention. https://www.cdc.gov/foodsafety/foodborne-germs.html. Accessed Nov. 7, 2022.
• Definition & facts of food poisoning. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/definition-facts. Accessed Nov. 7, 2022.
• Symptoms & causes of food poisoning. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/symptoms-causes. Accessed Nov. 7, 2022.
• LaRocque R. Causes of acute infectious diarrhea and other foodborne illnesses in resource-rich settings. https://www.uptodate.com/contents/search. Accessed Nov. 7, 2022.
• Bennett JE, et al. Mandell, Douglas, and Bennett's Principles and Practice of Infectious Diseases. 9th ed. Elsevier; 2020. https://www.clinicalkey.com. Accessed Nov. 7, 2022.
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Food Poisoning Is Common: Here’s How to Prevent It

In the United States, 1 in 6 people get foodborne illness each year which equals about 48 million cases. Food poisoning can happen when a person eats food or drinks water that contains bacteria or other harmful organisms. Symptoms may begin as soon as 2 hours after eating contaminated food or may not appear for a few days. Nausea, vomiting, diarrhea, fever and headache are common symptoms of food poisoning. Symptoms of some types of food poisoning last only a couple of hours while others can last several days. Food poisoning may be more serious for infants, the elderly, pregnant women, and those with a weakened immune system.

 4 Steps to Food Safety:

• CLEAN: Keep hands and cooking utensils clean when preparing meals. Thoroughly wash cutting boards, knives, and other utensils
• SEPARATE: When preparing meat or poultry, keep them separated from fruits and vegetables so bacteria from the meat does not get on the produce
• COOL: Refrigerate leftovers within 2 hours of finishing a meal. This keeps food out of the temperature danger zone where bacteria can grow
• COOK: Cook meat to the correct temperature to ensure that bacteria does not survive

10 tips to prevent food poisoning:

• Wash fruits and vegetables
• Wash hands for at least 20 seconds before handling food
• Put raw meat in a plastic bag or on a plate in the fridge to prevent juices from dripping on other food
• Thaw and marinate meat in the fridge
• Put groceries in the fridge as quickly as possible
• When home canning, follow instructions for boiling jars
• Check the food recall list regularly to make sure you don’t have those unsafe foods in your home.
• When in doubt…throw it out!

If you think you have food poisoning or if you have questions, call Utah Poison Control Center at 1-800-222-1222. Experts are available 24/7 to help.

https://www.foodsafety.gov/food-poisoning

Https://www.cdc.gov/foodsafety/index.html, https://medlineplus.gov/foodsafety.html, https://www.fsis.usda.gov/food-safety, author: sherrie pace, ms, mches ®  health educator, outreach coordinator, utah poison control center, about the utah poison control center.

The UPCC is a 24-hour resource for poison information, clinical toxicology consultation, and poison prevention education. The UPCC is a program of the State of Utah and is administratively housed in the University of Utah, College of Pharmacy. The UPCC is nationally certified as a regional poison control center.

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Why Salmonella Makes So Many People Sick

The bacteria are a leading cause of food poisoning. Here’s how to avoid an infection.

By Melinda Wenner Moyer

Cucumbers , cantaloupe, diced onions, basil, granola bars , charcuterie — what do these very different foods have in common?

They all have been contaminated by salmonella , which sickens an estimated 1.35 million people in the United States each year. Infections from the bacteria — the most frequently reported cause of food-borne illness, according to the Department of Agriculture — can lead to symptoms such as fever, diarrhea and abdominal pain that may last for days.

People often get sick with salmonellosis, the infection caused by the bacteria, after eating undercooked meat or other contaminated foods, but the microbes can lurk in many other places, too. “There’s all these different pathways that can lead to human illness,” said Dr. Louise Francois Watkins, a physician with the Enteric Diseases Epidemiology Branch of the Centers for Disease Control and Prevention.

Here’s what you need to know about these sneaky bacteria, and how to keep yourself and your family safe.

How do infections happen?

One reason so many people are infected each year is that the bacteria naturally grow in the intestines of several animals, including chickens, birds and cows, said Martin Wiedmann, a veterinarian and food scientist at the Cornell University College of Agriculture and Life Sciences.

Animals harboring the bacteria usually don’t seem sick, said Dr. Francois Watkins.

When livestock are butchered, the bacteria in their intestines can contaminate the meat. One out of every 25 packages of chicken sold at grocery stores contains salmonella, according to the C.D.C. Anything that touches the raw meat can then become contaminated, Dr. Wiedmann said. If you touch the bacteria on a surface and then touch your mouth, you could get sick.

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