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Food Poisoning

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Food Poisoning

When in Doubt….Throw It Out!

With food as the central focus of many holiday gatherings, it's no surprise that the number of food-borne illnesses increases during the holidays. In a time crunch, many cooks take shortcuts in the kitchen that facilitate the spread of germs and harmful bacteria. Improper handling, preparation, cooking or storage could result in cross-contamination, the major source of food poisonings. It is estimated that between 20 and 80 million cases of food borne diarrhea disease occur each year in the United States, costing between $5 billion and $17 billion in medical care and lost productivity. Most of these are caused by improper cooking and storage of foods, and by poor hygiene (not washing hands).

Bacteria related food poisoning is the most common caused by fewer than 20 organisms. More than 90 percent of the cases of food poisoning each year are caused by Staphylococcus aureus, Salmonella, Clostridium perfringens, Campylobacter, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, Entero-pathogenic Escherichia coli, and Shigella. Normally a large number of food-poisoning bacteria must be present to cause illness. Therefore, illness can be prevented by controlling the initial number of bacteria present, preventing the small number from growing, destroying the bacteria by proper cooking and avoiding re-contamination

Some bacteria ( i.e.Staphylococcus aureus and Bacillus cereus Type 1) give off a toxin when they multiply. These toxins are heat stable and not destroyed when by cooking (such as reheating leftover food that was left out too long). These toxins result in nausea, vomiting, abdominal cramps and diarrhea occurring usually within 6 hours (less than 12 hours) of eating the contaminated food. Vomiting and diarrhea are the body's way of eliminating the toxin. Although the experience is unpleasant, most common cases of food poisoning run their course within 24 to 48 hours without needing medical attention. Antidiarrheal medications are usually not advised since they may prolong the illness by slowing the GI transit and elimination from the body.

Other bacteria (i.e. Salmonella, Campylobacter) do not cause "poisoning" with a toxin. These bacteria reproduce in the body causing an infection. These bacteria may take 12 hours to several days depending on the bacteria to cause symptoms (incubation period). Symptoms include a fever, watery diarrhea, nausea, abdominal pain and generally feeling ill lasting a few days to weeks. Seeking medical attention can be of benefit with these infections and they may be cultured in stool samples.

Many cases of gastrointestinal symptoms (nausea, vomiting, abdominal cramps and diarrhea) are due to viral infections and are not true cases of food poisoning. Diagnosis of true food poisoning is difficult because the many organisms are found in different kinds of food and all have different incubation periods.

Preventing Food Poisoning

• Wash your hands! Wash them before, during and after food preparation. Use soap and warm water and wash for 20 seconds. Wash after touching raw meat, fish or poultry. Wash your hands after every trip to the bathroom. Washing is the most important thing you can do to prevent food poisoning.
• Use hot, soapy water to wash cutting boards, utensils and anything else that was used to prepare food. Use a diluted bleach solution to clean cutting boards and countertops after food preparation.
• To clean kitchen sponges and dishcloths, rinse them in water, squeeze out the excess water and microwave at full power for 60 seconds. Be careful in removing hot items from microwave so you don't burn yourself.
• After handling raw meat, fish or poultry, do not reuse the same utensil or plate. Bacteria from the raw juices will contaminate other food.
• Do not use a sponge or dishcloth to clean surfaces that have touched raw meat, fish or poultry. Use soap, water and a disposable paper towel.
• Wash all fruits and vegetables well before eating.
• Cook all food thoroughly.
• Taste food only when it is thoroughly cooked. Use a clean spoon each time.
• Keep hot foods hot and cold foods cold. If food is allowed to remain at room temperature for two hours or longer, bacteria can multiply and cause food poisoning.
• Refrigerate all leftovers soon after meals.
• Hot food does not have to be cooled before placing it in the refrigerator.
• After shopping, refrigerate frozen food as soon as possible. If thawed, use immediately. Do not refreeze.
• Defrost meats and poultry in the refrigerator or the microwave.
• When camping, don't drink stream water. No matter how clear the water looks, it can still contain dangerous bacteria and other organisms.
• Don't buy or use food from dented, bulging or rusted cans. If you have a can with a dent on the seam, throw it away. Don't even open it.
• Contaminated food may or may not smell, taste or look bad. Don't taste suspicious foods. Don't ask anyone else to taste it either.
• Even a tiny amount of contaminated food can cause severe illness. If you have any doubt about the safety of the food, throw it out! Don't give possibly spoiled food to pets: They can get sick from bad food, too. Not even the most expensive food is worth a case of food poisoning, human or animal. Dispose of potentially tainted food by placing it down the garbage disposal or wrapping tightly and placing in the trash.

Important phone numbers:

USDA Meat and Poultry Hotline: 1-800-535-4555

If you have questions regarding possible food poisoning, call the Poison Center at 1-800-222-1222