Getting Sick From Food
Every so often you hear a news flash about some tainted food that is causing an outbreak of food borne illness. One of the latest outbreaks occurred in the United States where tainted peanut butter made its way into numerous peanut butter products. The result? Salmonella poisoning that affected a reported 486 people, including 6 who died and 107 who had to be hospitalized.
The most common causes of food borne illnesses are bacteria and contamination, which can affect food at any point in the food cycle, from growth, through processing, storing, delivery and preparation in the home. One of the single most common causes of food borne illness is raw meat, particularly chicken.
Food borne bacteria with which you might be familiar include:
• Salmonella – usually results from undercooked food products, including poultry and eggs, or from prepared foods that have not been refrigerated promptly. Symptoms of salmonella poisoning include fever, diarrhea and abdominal cramps.
• E coli – can be transmitted by eating contaminated or undercooked meat (i.e., ground beef), by eating fruits and vegetables that have been infected by cattle feces or through drinking or swimming in water that has been infected by animal feces. Symptoms of e coli illness include bloody diarrhea and abdominal cramps. Several weeks after initial symptoms, a condition known as hemolytic uremic syndrome (HUS) can occur; symptoms of HUS include anemia, severe bleeding and ultimately, kidney failure.
• Campylobacter – the most common cause of diarrhea, caused by eating undercooked or raw meat or through contact with the contaminated feces of a sick dog or cat. Symptoms include diarrhea, abdominal cramps, nausea, vomiting and fever.
How can you safeguard yourself and your family from the harmful effects of food borne illness? Here are several suggestions:
• Refrigerate or freeze uncooked meat and poultry promptly; do not leave cooked food at room temperature for more than two hours.
• Use a meat thermometer when preparing meat and poultry to prevent undercooking.
• Never place cooked meat or poultry on the same plate as it was on before it was cooked.
• Properly handle food – wash hands and all preparation surfaces, tools and countertops thoroughly before and after food preparation.
• Defrost foods in the refrigerator, microwave oven, or in cold water. Never leave frozen food out on a kitchen surface to defrost.
• Never marinate food at room temperature – refrigerate it.
Food borne bacteria will always be lurking in processing plants, food markets, cupboards and refrigerators, but you can do your part in your home to keep your family’s food supply safe.
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