How to Prevent Foodborne Diseases

Foodborne illness, also called food poisoning, is an illness caused by eating food or drinking liquid that is contaminated with harmful bacteria, viruses, parasites, or poisons (toxins). Bacteria and viruses cause most foodborne illnesses.

Common symptoms of foodborne illness are sudden nausea, vomiting, abdominal pain, diarrhea, and fever. Most foodborne illnesses go away in a few days without treatment. However, if you have a severe case, treatment may be needed.

You can prevent foodborne illness by choosing to eat safe foods, preparing your food properly, and taking other precautions.

What types of nutrition changes can I make?

• Take extra care with foods that can spoil (perishable foods) like meat and dairy products. Germs can start to grow in these foods whether they are raw, cooked, or prepared. Make sure you:
  • Check labels to see if foods need to be refrigerated.
  • Freeze or refrigerate all perishable foods within two hours. In the summer, freeze or refrigerate perishable foods within one hour. Your refrigerator should be set to 40 degrees or colder.
• Check the cooking instructions for all foods. Heating kills many germs and toxins. Use a meat thermometer to make sure you have cooked meats to the right temperature to make them safe.
  • Pork should be cooked to no less than 145°F (62.8°C).
  • Whole cuts of beef, veal, and lamb should be cooked to no less than 145°F (62.8°C).
  • Ground meat should be cooked to no less than 160°F (71.1°C).
  • Poultry should be cooked to no less than 165°F (73.9°C).
• Wash fruits and vegetables under running water before you eat, cut, or cook them. If you are preparing fruits and vegetables in a location where running water may not be sanitary, use bottled water to clean fruit and vegetables or remove peels before eating.
• Keep raw meats, poultry, fish, shellfish, and eggs separate from other foods. Germs or toxins can pass from one food to another.
• Do not drink unpasteurized milk or juice.

What other changes can I make?

• Wash your hands for at least 20 seconds with soap and warm water before and after handling food. Always wash your hands after using the bathroom or changing a diaper.
• Wash all the surfaces where food is prepared with hot, soapy water. Wash all utensils, plates, cutting boards, pots, and pans. Do this before and after food preparation.
• If you travel to an area where foodborne illness is common:
  • Do not drink tap water, use ice from tap water, or brush your teeth with tap water. Use only bottled water.
  • Do not eat raw fruits or vegetables, unless you wash and peel them yourself.
  • Do not eat foods sold by a street vendor.
  • Do not eat rare meat, uncooked fish, or shellfish.
  • Talk to your health care provider about bringing medicine with you to treat possible foodborne illness (traveler’s diarrhea).

Why should I make these changes?

You should make these changes so that you and your family can avoid foodborne illness. Most foodborne illnesses pass in a few days, but some can be dangerous. People at higher risk for serious foodborne illness include children, older adults, pregnant women, and people with weak immune systems.

What can happen if changes are not made?

Foodborne illnesses range in severity. They can cause unpleasant symptoms to dangerous complications. Complications can include dehydration and bleeding in your digestive system. Severe cases of foodborne illness can be deadly.

What are my treatment options for foodborne illness?

Most cases of foodborne illness can be treated at home. You should:

• Drink enough fluid to keep your urine clear or pale yellow.
• Avoid foods and drinks that are hard to digest or that irritate your digestive system. These include fatty foods, dairy foods, caffeine, sugary foods, and alcohol.
• Gradually start eating foods that are easy on your digestive system. These include rice, potatoes, toast, applesauce, broth, and bananas.

Severe cases of foodborne illness may need to be treated with IV fluids and other medicines. Antibiotic medicines may be given for severe illness caused by bacteria. Call your health care provider if you have:

• Persistent vomiting and cannot keep any fluids down.
• Diarrhea for more than two days.
• Severe abdominal pain.
• Bloody or tarry stools.

Where can I get more information?

Learn more about foodborne illness from:

• Centers for Disease Control and Prevention: http://www.cdc.gov/foodsafety/foodborne-germs.html
• National Institutes of Health: https://www.niddk.nih.gov/health-information/health-topics/digestive-diseases/foodborne-illnesses/Pages/facts.aspx
• Foodsafety.gov: https://www.foodsafety.gov/poisoning/

Summary

• Foodborne illness is caused by bacteria, viruses, parasites, or toxins.
• Symptoms include sudden nausea, vomiting, abdominal pain, diarrhea, and fever.
• You can prevent foodborne illness by carefully preparing, storing, and cooking your food.
• Make sure to wash your hands and all food preparation surfaces and utensils before and after handling food.
• Avoid tap water and uncooked foods when traveling to areas where foodborne illness is common.
• Call your health care provider if you have severe symptoms of foodborne illness, or if you have common symptoms that last more than a few days.