Food Poisoning

Menu

Preventing Food Poisoning

Food poisoning is a common problem and is more frequent during the holidays and summer months. It is estimated that between 20 and 80 million cases of foodborne illness occur each year in the United States, costing between $5 billion and $17 billion in medical care and lost productivity.

Most cases are caused by improper cooking, unsafe food storage, and poor hygiene, such as not washing hands.

Bacterial food poisoning is the most common type and is caused by fewer than 20 organisms. More than 90% of cases each year are caused by bacteria such as Staphylococcus aureus, Salmonella, Clostridium perfringens, Campylobacter, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, Escherichia coli, and Shigella.

In most cases, a large number of bacteria must be present to cause illness. Many cases of gastrointestinal symptoms (nausea, vomiting, abdominal cramps, and diarrhea) are actually caused by viral infections and are not true food poisoning.

Diagnosis of true food poisoning can be difficult because different organisms are found in different foods and have different incubation periods.

When in Doubt…Throw It Out!

  • Wash your hands. Wash before, during, and after food preparation using soap and warm water for at least 20 seconds. Always wash after handling raw meat, fish, or poultry and after using the bathroom.
  • Clean surfaces thoroughly. Use hot, soapy water to wash cutting boards, utensils, and surfaces. Use a diluted bleach solution to sanitize countertops and cutting boards.
  • Avoid cross-contamination. Do not use sponges or dishcloths to clean surfaces that have touched raw meat. Use disposable paper towels instead.
  • Wash produce. Wash all fruits and vegetables before eating.
  • Control temperature. Keep hot foods hot and cold foods cold. Do not leave food at room temperature for more than two hours.
  • Store leftovers properly. Refrigerate leftovers promptly after meals.
  • Refrigerate safely. Hot food does not need to cool before placing it in the refrigerator.
  • Handle frozen foods properly. Refrigerate frozen food as soon as possible after shopping. If thawed, use immediately and do not refreeze.
  • Defrost safely. Thaw meats and poultry in the refrigerator or microwave.
  • Use safe water. When camping, avoid drinking untreated stream water.
  • Inspect packaging. Do not use food from dented, bulging, or rusted cans.
  • When in doubt, throw it out. Contaminated food may not look, smell, or taste bad. Do not taste suspicious food.

Important Resources

If you suspect someone has food poisoning or has questions about a possible poisoning, call Poison Help at 1-800-222-1222.