Since 1970, the Centers for Disease Control and Prevention (CDC) has been keeping track of foodborne illness and outbreaks, and has issued major recalls of contaminated food. Every year, 1 in 6 people get foodborne infections. Of those, 128,000 are hospitalized, and 3,000 die from foodborne illness.
Germs can contaminate food and drinks if:
- Infected animals are used to produce meat or dairy products
- Contaminated water is used to grow or wash food
- People who are infected prepare or serve food to others
Germs can then multiply and produce toxins, especially when food and drinks are not refrigerated or stored properly. Certain foods/leftovers also spoil over time despite proper storage in the refrigerator or freezer.
Common Causes of Foodborne Illness
| Germ Type | Food Product | Tip |
Listeria bacteria | Soft cheeses made with raw milk e.g. queso fresco, queso blanco, requesón. Fresh, soft cheeses that do not go through a significant aging process and support the growth of listeria. | Heating queso fresco-type cheeses or cheeses with unpasteurized milk to 65°F or to steaming kills harmful germs. |
Escherichia coli (E. coli)  | Raw flour/dough: Flour is raw; germs can contaminate grain while it’s still in the field, or after harvest. | * Avoid tasting any raw dough or batter. * Keep flour separate from ready-to-eat foods as it can spread easily as a powder. |
Salmonella | Chicken and eggs: chicken and other live poultry can carry Salmonella. The bacteria can get inside an egg or on the egg shell. Eggs are washed before they reach stores. | * Keep eggs in the fridge. * Make sure that the eggs are clean and the shells are not cracked. * Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F. |
Prevention
- Clean: Wash your hands and the surfaces where you prepare food with soap and water.
- Separate: Keep raw meat, poultry, seafood, and eggs away from ready-to-eat food that won’t be cooked.
- Cook: Heat food to the right temperature to kill any germs that can make you sick.
- Chill: Refrigerate food right away to prevent germs from growing in your food. A full chart of of refrigerator and freezer storage guidelines can be found at FoodSaftey.gov
Symptoms
See a healthcare provider if you have severe symptoms, especially symptoms that last for more than 3 days:
- Bloody diarrhea
- High fever (over 102°F)
- Frequent vomiting
- Dehydration
If you have any questions or concerns about foodborne illness, talk to a healthcare provider.
Additional Resources:
CDPH Foodborne Illness and Outbreaks: https://www.cdph.ca.gov/Programs/CID/DCDC/Pages/FoodborneDiseasesandOutbreaks.aspx#
Tips for Cleaning your Refrigerator: https://www.cdc.gov/food-safety/communication-resources/clean-refrigerator-steps.html
US Food & Drug Administration: What you need to know about egg safety:
https://www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-egg-safety
