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Examiner
  • Larry Jones: Foodborne illness: What you need to know

  • Foodborne illnesses affect 48 million people each year, and cause an estimated 3,000 deaths within the United States.

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  • Foodborne illnesses affect 48 million people each year, and cause an estimated 3,000 deaths within the United States. More than 250 different foodborne diseases have been described. Most of these diseases are infections; caused by a variety of bacteria, viruses, and parasites that can be foodborne.
    Symptoms for the most common pathogens do not appear for 6 to 72 hours after eating the contaminated food, and can appear up to a week later. The symptoms may include nausea, vomiting, diarrhea or fever. Due to the symptoms resembling the flu, many people may not recognize that the illness was caused by harmful bacteria or other pathogens in their food. These illnesses are a common, costly and preventable public health challenge.
    We are all at risk of getting a foodborne illness; however some of us are more susceptible than others. Those at greater risk include infants, young children, pregnant women and their unborn babies, elderly adults and people with weakened immune systems (those with HIV, cancer, diabetes, kidney disease and transplant patients).
    Some of us may become ill after ingesting just a few harmful bacteria, while others of us may ingest thousands before we feel the unpleasant effects. Many of you may be thinking, “How do bacteria get in food?” The answer is simple. It may have already been on your food item when you purchased it. Raw meat, poultry, seafood and eggs are not sterile. Neither is fresh produce such as lettuce, tomatoes, sprouts and melons.
    Most foodborne illnesses can be prevented with proper cooking or processing to destroy harmful pathogens. It is always important that we keep cold food cold and hot food hot. When foods begin to set out for a long period of time, they begin to approach the temperature “The Danger Zone,” which is when bacteria multiply most rapidly. The Danger Zone is any temperature between 40 and 140 degrees.
    To avoid falling into this zone it is important to follow these steps:
    • Store food in the refrigerator (40F or below) or the freezer (0F or below)
    • Cook all raw beef, pork, lamb and veal to an internal temperature of 160F as measured with a food thermometer
    • Cook all poultry to a minimum internal temperature of 165F as measured with a food thermometer
    • Maintain hot cooked food at 140F or above
    • When reheating cooked food, reheat to 165F
    • If food is left in the Danger Zone for four hours, throw it away.
    If you have a suspected case of foodborne illness, there are a few important steps to follow.
    First, preserve the evidence. If a portion of the suspected food is still available, wrap it and freeze it. Be sure to include the food type, date, time consumed and onset of symptoms on the package.
    Page 2 of 2 - Keep in mind that the suspect food is likely not the last thing you ate prior to experiencing symptoms. It is most likely something you ate 6 to 72 hours prior.
    Secondly, seek treatment as necessary. If you are “at risk”, seek medical care immediately. If symptoms persist or become severe, call you doctor.
    Lastly contact your local health department; this is especially important if the food was consumed at a large gathering, restaurant or from another food service establishment.
    For further information on foodborne illness prevention and outbreaks, you may visit http://www.fsis.usda.gov/FACTSheets/Foodborne_Illness or contact the Independence Health Department at 816-325-7185.
    Information provided by http://www.fsis.usda.gov/FACTSheets/Foodborne_Illness_What_Consumers_Need_to_Know/index.asp and www.cdc.gov
    Larry Jones, MPH, is the director of the Independence Health Department.
     
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