Foodborne illness is often mistaken for the flu, since many of the symptoms are similar: stomach pain, diarrhea, nausea, chills, fever, and headache. In some cases, foodborne illness can be fatal. Symptoms can appear anywhere from 30 minutes to two weeks after an individual has come in contact with foodborne bacteria, although it usually happens in the first 4-48 hours. Those most susceptible are the elderly, children under five years of age and people with weakened immune systems.
Many experts believe the kitchen is home to more potentially dangerous bacteria than even the bathroom. In addition to regular cleaning, use antibacterial products for added protection in the kitchen to prevent foodborne illness.
You should report foodborne illness cases to your doctor and local health department.
Experts agree that accidental food to food or surface to food cross-contamination is one of the biggest culprits of foodborne illness.
Cross contamination
A cross-contamination example: You spill raw poultry juice on the kitchen counter, wipe up the juice wit a cloth, then cut lettuce on the same contaminated surface. Although the counter may look clean, bacteria from the poultry may still be present - and may have transferred to the lettuce. Your friends and family eat the lettuce and now run the risk of getting foodborne illness.
Your hands can also help spread foodborne bacteria to less obvious places: the refrigerator, door handles, hot and cold sink faucets, dishcloths, counter-tops, stove knobs, high chairs, appliances, etc. Therefore be sure to wash your hands thoroughly and clean and sanitize all surfaces frequently with an antibacterial agent. By reducing the risk of cross-contamination, you cut down the risk of foodborne illness.
THE SOLUTIONS : SHOPPING TO SERVINGShopping * Shop only at reputable stores.
* Check expiration dates of meats, dairy products, etc.
* Select canned foods free of dents and cracks (bulging lids can indicate a food poisoning threat).
* Avoid cross-contamination in your shopping cart; do not allow raw meat, poultry or seafood juice to drip on to your other groceries.
* Buy perishables last and keep them in the coolest part of your car.
* Refrigerate or freeze promptly upon arrival at home.
Storing* Refrigerate to keep food safe. Keep your refrigerator at 40 F or below and your freezer at 0F or below.
* Freeze meat, poultry and seafood if not using in 2-3 days.
* Overwrap packages of raw meat, poultry or fish or place them on a dish before refrigerating so that their juices won't drip onto other foods causing cross-contamination.
* Cooked foods and leftovers should be refrigerated immediately in shallow containers for rapid cooling. Date food. Regularly clean your refrigerator and freezer.
Preparing Food
* Always wash your hands thoroughly with soap and water and dry them with a clean towel or paper towel before and after preparing food, and after using the bathroom, changing diapers or handling pets.
* Make sure surfaces, utensils and cooking equipment used during food preparations are completely clean.
* Thaw frozen food by defrosting it in the refrigerators, not on the kitchen counter. Bacteria multiplies more quickly at room temperature.
* Wash surfaces, utensils and cooking equipment after any contact with raw meat, eggs, poultry or seafood to reduce cross-contamination. For added protection use an Environmental Protection Agency (EPA) registered antibacterial product. EPA products are labeled with an EPA registration number. A mixture of bleach and water may also be used.
Cooking With Care
* Cook meat and poultry to their proper temperatures as specified in recipes.
* Check that food is thoroughly cooked in several places by using a thermometer - insert the tip into the thickest parts of the meat or poultry. " Red meat 160 F - done when brown and juices are no longer pink. " Poultry 180 F - done when juices run clear.
* Fish should flake with a fork.
* Cook eggs until yolk and whites are firm - not runny - avoid recipes that call for raw or partially cooked eggs (salmonella is found inside some fresh, unbroken eggs).
Safe Serving
* Always wash hands before handling an serving food.
* Make sure all surfaces, serving dishes and utensils are properly cleaned. Use an antibacterial product on hard surfaces for added protection.
* Do not reuse dishes and utensils used during food preparation - use clean ones.
* Serve grilled food on a clean plate not the one that held raw meat, poultry or fish (avoid cross contamination).
* Do not leave perishables out for more than two hours.
* Buffet: keep hot food hot by using chafing dishes or warming trays. The internal temperature should be 140 F or higher. Cold food should be kept on ice and served cold.
* Picnic: store perishables in a cooler with ice or cold pack. Keep cooler in shade and close lid when not in use.
THE CLEAN HOME
Sponges Versus Paper Towels
* Foodborne bacteria can multiply quickly in kitchen towels, sponges and cloths.
* Wash sponges and cloth items in the washing machine frequently to reduce bacteria levels.
* Paper towels reduce the risk of cross-contamination because they are disposable, and therefore cannot harbor and spread bacteria.
Cutting Boards: Plastic or Wood
* Plastic cutting boards are less porous, and will absorb and retain less bacteria than porous wood.
* After meal preparation, wash cutting board with soap and water and then clean with an antibacterial cleaner or bleach and water mixture. Always follow the product label's directions.
* Plastic cutting boards are dishwasher safe.
Soap and Water
* Experts believe vigorous washing with soap and water adequately cleans dirt and soil.
Wash hands
* After cleaning with soapy water be sure to rinse surfaces off with clean water to remove any remaining soap and debris.
* Antibacterial hand soaps are okay for washing hands, however, they may not be effective for killing germs on surfaces.
Antibacterial Kitchen Products
* Antibacterial cleaners provide added germ-killing protection in the kitchen.
* Only if a product's label states it is an EPA-registered disinfectant, can you be sure it kills bacteria. EPA-registered antibacterial products contain specific chemicals designed to kill bacteria.
* Always follow the antibacterial product's directions carefully since directions and functions of products differ.
* A mixture of bleach and water can be used as well; amounts of bleach and water must be measured correctly (1 Tbs. Bleach to 1 gallon of water) for effectiveness and must be mixed fresh for each usage.
This information is brought to you as a public service by the makers of LYSOL in cooperation with the Consumer Information Center.
USDA has reviewed the content of this brochure for technical accuracy.
