The holidays are fast approaching, and many of us will soon gather with family and friends and share festive meals. While these celebrations bring joy and connection, they can also increase the risk of foodborne illness if proper food safety practices are not followed. To help keep everyone healthy this holiday season, here is some important information to review before you sit down to enjoy your meal.
What is a Foodborne illness?
A foodborne illness, commonly known as food poisoning, is a sickness caused by eating contaminated food. Contamination can occur at any stage of food production-during growing, processing, distribution, or preparation.
Common causes of contamination include:
- Eating raw & undercooked animal products such as shellfish, eggs, milk, meat, or poultry
- Improper handling or storage of food
- Fruits and vegetables exposed to contaminated water or animal feces on farms
- Fecal-oral transmission from poor hygiene practices
- Foods not cooked to safe temperatures or kept at unsafe holding temperatures
According to the Centers for Disease Control and Prevention (CDC), foodborne illness can occur at any point along the food chain. On farms, food can be contaminated through soil or water mixed with animal waste. During processing, contamination may happen if fruits and vegetables are not thoroughly washed or animal products are improperly handled or ground.
In distribution, food can become unsafe during transport or storage before reaching restaurants, cafeterias, or homes. Finally, during preparation, contamination may occur if kitchen surfaces or utensils are not properly cleaned, if hands are not washed, or if raw meat drippings come into contact with ready-to-eat foods.
Foodborne illnesses can be caused by bacteria, viruses, parasites, or toxins and chemicals. Proper food handling and hygiene are essential to preventing these illnesses.
What type of diseases can you get from food poisoning?
Foodborne illnesses are caused by eating contaminated food and beverages. Common culprits include bacteria, viruses, and parasites that can lead to serious illness. For example, eating undercooked turkey may expose you to Salmonella, Clostridium perfringens, or Campylobacter-three of the most frequent causes of food poisoning.
What is Salmonella?
Salmonella, a bacterium that causes diarrhea, stomach cramps, fever, nausea and sometimes vomiting. Symptoms usually develop 6-48 hours after infection. It can be contracted from undercooked eggs, poultry, meat, unpasteurized milk or juice and contaminated fruits and vegetables. Animals-including poultry, cows, pigs, dogs, cats, turtles, iguanas-can also carry and spread Salmonella.
What is Clostridium perfringens?
A bacterium that grows rapidly in cooked foods left at room temperature. The bacteria produce a toxin that causes diarrhea and abdominal cramps. Typically appearing within 6-24-hours after eating contaminated food.
What is Campylobacter jejuni (Campylobacteriosis)?
Campylobacter infection typically occurs 2-5 days after consuming contaminated food or water. It can cause diarrhea (sometimes bloody), vomiting, abdominal cramps, and fever. Common sources include raw or undercooked poultry, unpasteurized milk, and contaminated water. Additionally,
What is Norovirus?
Norovirus is an extremely contagious virus, the most common cause of illness from contaminated food or water, that can cause illness within 12-48 hours after exposure. Symptoms include nausea, vomiting, diarrhea, abdominal cramps, fever and headache. It spreads through contaminated food and water, raw produce, shellfish harvested from polluted waters and contact with infected food handlers.
What is Hepatitis A?
Hepatitis A is a highly contagious viral infection that affects the liver. It can spread through close contact with an infected person or by consuming contaminated food or water. Foods commonly linked to Hepatitis A include raw or undercooked shellfish, raw fruits and vegetables, and pre-cut produce washed in contaminated water.
Symptoms may include fatigue, sudden nausea and vomiting, diarrhea, abdominal pain (especially near the liver), clay/gray colored stools, fever, dark colored urine (orange) jaundice(yellowing of the skin and eyes), joint pain, and itching.
Food Safety Tips:
Always cook food thoroughly, refrigerate leftovers promptly, and wash hands and produce carefully to help prevent these foodborne illnesses. The Centers for Disease Control (CDC) shares four simple steps that can help lower your risk of
foodborne illness, and they are easy enough to follow at home.
- Clean: Always wash your hands with soap and water for at least 20 seconds before and after handling food. Be sure to clean cutting boards, utensils and countertops-especially after they’ve come in contact with raw meat. Rinse fruits and vegetables thoroughly under running water before eating or cooking them.
- Separate: Keep raw meat, poultry, and seafood away from ready-to-eat foods like fruits and vegetables. Use different cutting boards and utensils for raw meat and produce to avoid cross-contamination.
- Cook: Make sure foods are cooked to the proper temperature to kill harmful bacteria. Using a food thermometer is the best way to know your food is fully cooked and safe to eat.
- Chill: Refrigerate leftovers and perishable foods as soon as possible. Bacteria can multiply quickly when food is left out, so keep your refrigerator cold and don’t leave items sitting at room temperature for long.
