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Eat Up

Eat safely Foodborne illnesses and how to prevent them By Robin De-IvyPublished: February, 2010

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Foodborne illness, most commonly known as “food poisoning,” results from the consumption of bacteria-contaminated food. If you have experienced it, you know how horrible it can be. The symptoms can vary, but often include stomach cramps, diarrhea and vomiting.      The most common foodborne bacteria are salmonella and e-coli. Salmonella is a bacterium that is widespread in the intestines of birds, reptiles and mammals. It can spread to humans via foods of animal origin.     E-coli lives in the intestines of many animals, but the major source of human contamination is cattle. Pigs and birds don’t harbor the bacteria but can pass it on.     Infection starts when bacteria is ingested through contaminated or unpasteurized food. Touching the environment in petting zoos and eating food prepared by people who do not wash their hands well after using the restroom can also cause illness. How can you avoid it? > Wash your hands thoroughly after using the bathroom, changing diapers or touching animals and their environment, especially before handling food. > Cook meats thoroughly. Ground beef and meat that has been needle-tenderized should be cooked to at least 160°F/70˚C. Use a thermometer, as color is not a very reliable indicator of “doneness.” > Avoid raw milk and unpasteurized juices. Don’t swallow water when swimming in lakes, ponds, streams or pools. GO TO PAGE: 1  |  2  |  3

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