Food Safety: Preventing Foodborne Illnesses

Foodborne illnesses are a major public health concern. Each year, an estimated 1 in 6 Americans get sick from consuming contaminated foods or beverages, resulting in 128,000 hospitalizations and 3,000 deaths [1]. Proper food handling and preparation measures are essential to reduce the risk of foodborne diseases that can occur from bacteria, viruses, parasites, toxins, and other contaminants in food.

This article provides science-based guidelines on safe food practices at home to protect you and your loved ones. Following these simple but important rules for purchasing, storing, preparing, and cooking food will help prevent the spread of dangerous pathogens that cause common foodborne illnesses.

Understanding Foodborne Illnesses

Foodborne illness (also called foodborne infection, food poisoning, or food toxicity) occurs when pathogens contaminate food or beverages and are then ingested. Many different disease-causing microbes can lead to foodborne illness [2]:

• Bacteria: Salmonella, E. coli O157:H7, Listeria monocytogenes, Campylobacter, Staphylococcus aureus
• Viruses: Norovirus, Hepatitis A
• Parasites: Toxoplasma gondii, Cryptosporidium
• Prions: Prions causing Creutzfeldt-Jakob disease
• Natural toxins: Mushroom toxins, marine biotoxins

Food can become contaminated at any point during production, processing, transportation, or preparation. Bacteria are especially prone to spread and multiply on food due to improper temperature control. Other factors that facilitate contamination are unsanitary conditions, cross-contamination from contact with contaminated surfaces or hands, and allowing animals in food facilities.

Common high-risk foods that can transmit foodborne pathogens include [3]:

• Raw or undercooked meat, poultry, eggs, and seafood
• Unpasteurized milk and dairy products
• Soft cheeses made with unpasteurized milk
• Raw sprouts
• Unwashed fruits and vegetables
• Cooked foods left at room temperature for many hours

Proper handling, preparation, and storage of food are crucial to reducing food safety risks.

Proper Food Handling

Hand Hygiene

Handwashing is the number one way to prevent the spread of pathogens to food.

Effective Handwashing Technique

Follow these steps for proper handwashing [4]:

• Wet hands with clean running water. Use warm or cold water – temperature does not affect efficacy.
• Apply soap and lather well, including the backs of hands, between fingers, and under nails.
• Scrub hands for at least 20 seconds (hum the “Happy Birthday” song twice).
• Rinse hands thoroughly under running water.
• Dry hands with a clean towel, disposable paper towel, or air dryer.
• Use the paper towel to turn off faucet and open door handles to avoid recontamination.

When to Wash Hands

During food preparation, you should wash your hands [5]:

• Before starting food prep
• After touching raw meat, poultry, eggs, or seafood
• After touching pets or using the washroom
• After blowing your nose, coughing, or sneezing
• After touching garbage, dirty dishes, or contaminated surfaces
• Between handling different types of food

Frequent handwashing with soap and water can reduce the spread of illnesses causing diarrhea and respiratory infections by 31% and 21% respectively [6].

Safe Food Preparation

Handling Raw Meat, Poultry, Seafood

• Use separate cutting boards and utensils when handling raw animal products. Never use the same items for raw and ready-to-eat foods.
• Wash hands, cutting boards, dishes, utensils with hot soapy water after touching raw meats. Sanitize cutting boards by rinsing with diluted bleach.
• Store raw meats in sealed containers on the bottom shelf of the fridge to prevent drippings from contaminating other foods.

Kitchen Equipment and Utensils

• Clean knives, spoons, tongs, and other utensils before and after each use.
• Replace heavily worn cutting boards that can harbor bacteria in grooves.
• Use paper towels to wipe kitchen surfaces. Change dishcloths daily.

Food Storage Guidelines

Refrigeration

Safe Temperature

• Keep your refrigerator at or below 40°F (4°C). Use a fridge thermometer to monitor.
• Freezer temperature should stay at 0°F (-18°C) or below.

Storing Leftovers

• Divide large amounts of leftovers into shallow containers for rapid cooling.
• Refrigerate perishable leftovers within 2 hours; 1 hour if outdoor temperatures exceed 90°F (32°C).
• Do not overstuff the refrigerator or block air vents. Cool air must circulate freely.

First In, First Out

• Practice FIFO – first in, first out. Use older products first to avoid spoilage.
• Place new items at the back. Move older items to the front.
• Check expiration dates and toss expired foods.

Freezing

Freezing Methods

• Freeze food quickly in small portions to maintain quality.
• Leave 1⁄2 inch headspace in rigid containers; 2 inches in plastic bags.
• Avoid overloading the freezer. Airflow is needed for fast freezing.

Containers

• Use containers specially made for freezing, like heavy-duty aluminum foil, freezer-grade plastic bags, or airtight plastic containers. Do not use glass.
• Choose an appropriate size. Avoid large containers for long-term freezing.

Labeling

• Label frozen items with name and freeze date.
• Indicate “Use By” date, based on recommended freezer storage time.
• Remind yourself to use older items soon after defrosting.

Safe Cooking Practices

Proper Cooking Temperatures [7]

• Cook all raw beef, pork, lamb, and veal steaks, chops, and roasts to a minimum internal temperature of 145°F (63°C).
• Cook all raw ground meats (beef, pork, lamb, and veal) to at least 160°F (71°C).
• Cook all poultry (whole birds and ground) to 165°F (74°C).
• Cook finfish to 145°F (63°C) and shrimp, lobster, and crabs until the flesh is opaque.
• Reheat leftovers to 165°F (74°C).

Check Temperatures

• Use a food thermometer to verify temperatures. Insert into the thickest part, away from bone, fat, or gristle.
• Allow resting time – temperature continues rising after removing food from heat.

Microwaving

• Cover food, stir and rotate for even cooking. Check internal temperature after letting sit 2-3 minutes.
• Observe stand times specified in recipes for complete cooking.

Cross-Contamination Prevention

What is Cross-Contamination

Cross-contamination occurs when bacteria are transferred from one food product to another. This can occur through direct contact, dripping or leaking juices, unsanitary utensils, reuse of containers, etc.

Prevention Strategies [8]

• Wash hands between handling different foods.
• Use separate equipment and surfaces for raw and cooked foods.
• Store raw meats on the bottom shelf of the fridge.
• Defrost meats in a dish to collect juices. Do not defrost on the counter.
• Discard used marinades and sauces instead of brushing onto cooked foods.

Cleaning and Sanitizing

• Wash utensils, surfaces with hot soapy water after each use.
• Sanitize with a chlorine bleach solution (1 tsp bleach per quart of water). Let stand briefly before wiping.
• Replace used sponges frequently. Use paper towels when possible.

Safe Food Handling Outside the Home

Picnics and Barbecues

• Chill perishable food during transport in cooler with ice or freezer packs.
• Don’t leave food sitting out for over 2 hours. Keep cold food chilled below 40°F (4°C).
• Cook food thoroughly and serve immediately after cooking.
• Keep cooked and ready-to-eat foods separate from raw meat and poultry.

Dining Out

• Choose restaurants with high food safety standards for preparation and hygiene practices.
• At a buffet, avoid food that appears poorly maintained at unsafe temperatures.
• Consume leftovers within 2 days; do not save for longer. Reheat to 165°F (74°C).

Recognizing Foodborne Illness Symptoms

Symptoms of foodborne illness usually start within 2 to 36 hours after eating contaminated food. Watch for [9]:

• Nausea, vomiting, stomach cramps
• Diarrhea
• Fever and chills
• Headache and muscle aches
• Weakness and fatigue

Symptoms can range from mild to life-threatening. Those at higher risk for severe illness include young children, older adults, pregnant women, and those with weakened immune systems.

Seek medical care if symptoms persist or worsen. Notify your doctor about any unsafe foods you recently consumed. Prompt diagnosis allows for faster treatment and recovery.

Conclusion

Foodborne illnesses can cause serious, even fatal outcomes, especially in vulnerable populations. Following science-based food safety principles during purchasing, storage, handling, and cooking is key to reducing your risk of disease. Practicing good personal hygiene, monitoring temperatures, avoiding cross-contamination, and cooking foods adequately protects you and your family. Use these food safety tips to prevent harmful bacteria, viruses, parasites, and other pathogens from turning food into a recipe for disaster.

Additional Resources

• CDC Food Safety Homepage
• FDA Food Safety Modernization Act (FSMA)
• Fight BAC! Partnership for Food Safety Education
• FoodSafety.gov Food Safety Resources

References