by Danielle Maguire, RDN, Nutrition Program Director
There has been a recent rise in news stories about foodborne illness outbreaks – from E. coli in onions and beef, to listeria in deli meat, and more. So how does this affect us, the consumer?
The cause of each foodborne illness outbreak is highly variable, as it could come from the manufacturer or be caused in your own home if food is not properly handled. According to the U.S. Food & Drug Administration, the Federal government estimates foodborne illness effects about 1 in 6 Americans each year!
Widespread Outbreaks
When there is a high concern for public health due to an outbreak, the CDC looks at the size of the outbreak, whether it’s growing rapidly or slowing down, and how severe the illnesses are before issuing a Food Safety Alert or Investigation Notice. When you come across these notices, take a look at the details. Do I buy this product? Could this product be in my home? If so, check the “best by” dates or lot number identified as the source and discard the food immediately.
When an outbreak is found, the supplier recalls the product. For example, onions were recalled by a supplier. This includes several required steps including contacting food service businesses who purchase these specific onions to immediately take items off their shelves. So by the time you head to the grocery store, the onions named should no longer be available for purchase and it is not necessary to avoid eating onions or foods made with onions.
Symptoms of Foodborne Illness
If you have severe symptoms lasting more than 3 days, you should see your doctor. They can also perform tests to help figure out what type of germ made you sick, and report to your local health department. Sharing information with the health department can help identify and control outbreaks to keep other people from getting sick!
Keep track of what you ate in the past week. The food that made you sick is often not the last food you ate. Think of restaurants, grocery stores, parties, and other events with food.
Foodborne Illness Prevention at Home
You can help prevent foodborne illness at home by safely handling and cooking food before you eat or serve it! Here are four steps of food safety:
- Clean: Wash your hands and the surfaces where you prepare food with soap and water.
- Separate: keep raw meat, poultry, seafood, and eggs away from ready-to-eat food that won’t be cooked.
- Cook: Heat food to the right temperature to kill any germs that can make you sick.
- Chill: Refrigerate food right away to prevent germs from growing in your food.
Sources: U.S. Food & Drug Administration, Centers for Disease Control and Prevention, California Department of Public Health
