MSU Extension Food Safety

The safety of our food and water is a major public health concern. Foodborne illness affects every sector of our population, but vulnerable populations are the most at risk both for getting sick and for developing a serious illness. Susceptible groups are placed into three categories and include:

• Children under 5 years
• Older adults
• Immune compromised individuals – people who are receiving immune suppressing medications (for example cancer treatments or organ transplants), those who have a chronic illness such as kidney disease, diabetes, autoimmune disease or HIV and pregnant women

The Centers for Disease Control and Prevention (CDC) estimates that each year one in six people in the United States acquires a foodborne illness, resulting in 128,000 hospitalizations and 3,000 deaths. Did you know that approximately 40% of foodborne illnesses appear in children? Additionally, one third of deaths related to foodborne illness worldwide occur in children. The CDC reports other alarming statistics related to the impacts of foodborne illnesses in high-risk or susceptible groups:

• Nearly half of people aged 65 and older who have a lab-confirmed foodborne illness from Salmonella, Campylobacter, Listeriaor  coli are hospitalized.
• Children younger than 5 years of age are three times more likely to be hospitalized if they get a Salmonella infection. Kidney failure strikes 1 out of 7 children under age 5 who are diagnosed with an E. coli O157 infection.
• People on dialysis are 50 times more likely to get a Listeria infection.

Consumer food safety standards can vary, but studies do suggest food safety training impacts how practices are managed, such as handwashing, temperature control, cleaning and sanitizing and cross contamination. The bottom line is that all food should be prepared as if it may be contaminated, with the understanding that some groups are at greater risk.

How does one recognize a foodborne illness?

You may experience nausea, vomiting or diarrhea, or you could have a fever, body aches and headache. Symptoms for common pathogens can appear within 30 minutes to several days. Most symptoms subside within 2 days but can persist for longer. If this happens, and symptoms do not go away, you should seek medical care.

There are steps you can take to keep yourself safe from foodborne illnesses at home. Follow these four basic rules of food safety.

1. Clean: Wash hands and surfaces often. This includes cutting boards, utensils and countertops.
2. Separate: To avoid cross-contamination, keep foods that are ready to eat away from raw meats. Use a different cutting board for meat than for ready-to-eat food, or if needed, clean and sanitize between uses; and use a new plate for cooked foods (do not put the grilled chicken back onto the plate that held the raw chicken).
3. Cook: Use a food thermometer to be sure food is cooked to the proper temperature.
4. Chill: Keep cold food cold, make sure your refrigerator maintains a temperature of 40 degrees Fahrenheit or lower. Thaw your food correctly. Refrigerators and freezers should not be packed too full, as the cold air needs to circulate.

If you are a person who is susceptible or are in a household with someone who is, Michigan State University Extension recommends that susceptible populations should NOT eat:

• Raw or undercooked fish, meat or poultry
• Raw or unpasteurized milk and cheese
• Raw or undercooked eggs, unless the eggs are pasteurized
• Raw sprouts
• Soft cheeses, like Brie, feta and Camembert
• Unpasteurized fruit and vegetable juices, and ciders

If you would like more information about food safety, contact your local MSU Extension office or call our Food Safety Hotline at 1-877-643-9882.