Prevent Food Borne Illness

It is estimated that between 24 and 81 million people get sick each year due to food borne illness.

Food borne illness or food poisoning is caused by harmful bacteria. According to the Centers for Disease Control, 97% of food borne illness reported in a 5 year time period could have been prevented by improved food handling practices. This includes proper cooking, proper food storage and appropriate personal hygiene of individuals handling the food.

Young Children At Risk

• Young children are particularly susceptible to diseases associated with foods. Infants and children are vulnerable due to the fact that they have underdeveloped immune systems and they are not in control of their food preparation.

• Food handlers in child care centers and homes are responsible for providing safe food to children. Child care givers are exposed to many situations which represent food related risks. One incident of improper food handling by a child care giver has the potential of affecting many children.

Where Do The Harmful Bacteria Come From?

• Food poisoning bacteria, microscopic in size, are everywhere around us in the air, soil, water, in our digestive tracts and in those of many animals. They can easily be stopped by careful attention to safe food handling rules.

Common Foods Bacteria Attack:

• Custards

• Fish

• Meat

• Soups, stews and casseroles

• Milk, cheese and other dairy products

• Meat and poultry salads

• Cream filled desserts

• Poultry

• Gravies

• Eggs and egg products

• Ground beef products

• Starchy salads (potato, macaroni, pasta)

How To Prevent Food Poisoning

• Wash hands and utensils in hot, soapy water before preparing food.

• Don’t leave perishable food out for over 2 hours.

• Thaw susceptible foods in the refrigerator.

• Keep hot foods at or above 140°F and cold foods at or below 40°F.

• Cook foods thoroughly, followed by immediate serving or refrigeration of perishable foods.

• Wash fruits and vegetables thoroughly using clean, drinkable water.

• Avoid cross contamination - keep raw food away from cooked food.

• Reheat foods to 165°F.

• Wash all food preparation surfaces in hot, soapy water after each use.

• Do not partially cook meat or poultry and finish cooking at a later time.

Copyright © 1996, The Ohio State University. This material is based on work supported by the Extension Service, U.S. Department of Agriculture, under special project number 96-EFSF-0-3500.

All educational programs and activities conducted by Ohio State University Extension are available to all potential clientele on a non-discriminatory basis without regard to race, color, creed, religion, sexual orientation, national origin, gender, age, disability or Vietnam-era veteran status.

Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Keith L. Smith, Director, Ohio State University Extension.