August 99
Food Safety |
| The
responsibility for safe consumption of foods lies with the consumer, as many food-borne
illnesses are home related. |
After a number of headline-grabbing outbreaks of food
poisoning in 1996 and 1997, the U.S. government revised its safety regulations to help
protect the food supply. But experts caution that the government can only do so much---the
responsibility for safe consumption of foods lies also with the consumer, since many
food-borne illnesses are home-related.
Improper handling, cooking, and storage of foods causes over 6 million
cases of food-related
illness per year, according to the Council for Agricultural Science and Technology. Most
of the time, these illnesses are mild---diarrhea and vomiting of short duration. But, more
rarely, infection with certain bacteria and parasites can be fatal, especially in persons
who already have weak immune systems, such as the elderly, persons undergoing
chemotherapy, or persons with AIDS. The symptoms of bloody diarrhea, prolonged vomiting,
or dehydration require medical attention in order to prevent complications of food
poisoning.
Organisms Most Likely to Make You Sick
| Organism |
Where
Found |
| E. coli 0157:H7 bacteria |
Meat, milk, unpasteurized apple juice and cider,
yogurt, green vegetables, and salami |
| Salmonella bacteria |
Raw poultry and meat, unpasteurized milk, and some
shellfish |
| Hepatitis A virus |
Food and water, especially in underdeveloped countries |
| Cyclospora, an intestinal parasite |
Fruits and vegetables and can be transmitted through
the water supply. |
The following precautions will help protect you from food-borne illness:
| Refrigerate leftovers
immediately. |
Prepare food safely. |
| Keep raw meat separate from
other foods. |
Don't allow meat juices to
drip onto refrigerator shelves. |
| Use paper towels to wipe
countertops; wash dish rags daily. |
Wash cooking surfaces,
utensils, and hands after touching raw meat and eggs. |
| Regularly use antibacterial
cleanser on counters and in sinks and garbage disposals. |
Pour boiling water over pot
scrubbers and sponges, or run them through the dishwasher. |
| Keep stored meat
refrigerated or frozen. |
Wash hands after going to
the bathroom. |
- Cook meat thoroughly.
- Keep hot foods hot.
- When using a microwave, cover foods so that bacteria-killing steam will heat up the
food's surface.
Remember . . . any time you have an emergency, the emergency rooms at the Health Alliance
hospitals are ready to help you!
|
.
 |
Food Safety and Inspection Service |
The
FSIS is the public health agency in the USDA responsible for ensuring that our meat,
poultry and egg products are safe and correctly packaged.
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