Foodborne illness (sometimes called foodborne disease, foodborne infection, or food poisoning) is common, costly – and preventable. CDC estimates that 1 in 6 Americans gets sick from eating contaminated food every year.
You can get food poisoning after swallowing food that has been contaminated with a variety of germs (bacteria, viruses, parasites) or toxic substances (chemical toxins or natural toxins such as those in some mushrooms and molds).
- Some foods are contaminated before they reach a kitchen.
- Others are contaminated by food handlers.
Food poisoning symptoms may range from mild to severe and may differ depending on the germ you swallowed. The most common symptoms of food poisoning include:
- Upset stomach
- Stomach cramps
- Nausea
- Vomiting
- Diarrhea
- Fever
After you consume a contaminated food or drink, it may take hours or days before you develop symptoms.
Most people have only mild illnesses, lasting a few hours to several days. However, some develop severe illness requiring hospitalization, and some illnesses result in long-term health problems or even death. Infections transmitted by food can result in chronic arthritis, brain and nerve damage, and hemolytic uremic syndrome (HUS), which causes kidney failure.
If you experience symptoms of food poisoning, such as diarrhea or vomiting, drink plenty of fluids to prevent dehydration.
See your doctor or healthcare provider if you have symptoms that are severe, including:
- High fever (temperature over 101.5°F, measured orally)
- Blood in stools
- Frequent vomiting that prevents keeping liquids down (which can lead to dehydration)
- Signs of dehydration, including a marked decrease in urination, a very dry mouth and throat, or feeling dizzy when standing up.
- Diarrhea that lasts more than 3 days
Following four simple steps at home - Clean, Separate, Cook, and Chill - can help protect you and your loved ones from food poisoning.
CLEAN: Wash your hands and surfaces often.
- Germs that cause food poisoning can survive in many places and spread around your kitchen.
- Wash hands for 20 seconds with soap and water before, during, and after preparing food and before eating.
- Wash your utensils, cutting boards, and countertops with hot, soapy water.
- Rinse fresh fruits and vegetables under running water.
SEPARATE: Don't cross-contaminate.
- Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat foods--unless you keep them separate.
- Use separate cutting boards and plates for raw meat, poultry, and seafood.
- When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other food.
- Keep raw meat, poultry, seafood, and eggs separate from all other foods in the fridge.
COOK: To the right temperature.
- Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick. The only way to tell if food is safely cooked is to use a food thermometer. You can't tell if food is safely cooked by checking its color and texture.
- Use a food thermometer to ensure foods are cooked to a safe internal temperature. Check this chart for a detailed list of foods and temperatures.
- 145°F for whole cuts of beef, pork, veal, and lamb (then allow the meat to rest for 3 minutes before carving or eating)
- 160°F for ground meats, such as beef and pork
- 165°F for all poultry, including ground chicken and turkey
- 165°F for leftovers and casseroles
- 145°F for fresh ham (raw)
- 145°F for fin fish or cook until flesh is opaque
CHILL: Refrigerate promptly. Keep your refrigerator below 40°F and know when to throw food out.
- Refrigerate perishable food within 2 hours. (If outdoor temperature is above 90°F, refrigerate within 1 hour.)
- Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw foods on the counter because bacteria multiply quickly in the parts of the food that reach room temperature.
