Keeping foodborne illness at bay

Have you ever become sick after eating at a restaurant, barbecue or potluck and wondered if it was possibly due to something you ate?

Contracting a foodborne illness may have been the reason.

A foodborne illness is defined as any health problem resulting from consuming a contaminated food. Everyone is potentially at risk of contracting a foodborne illness. However, there are several ways to protect yourself and others from foodborne illnesses.

The first step is by becoming a safe shopper. Always check product sell-by and use-by dates, avoid purchasing damaged food packages, separate raw meats from other food products and try to get cold or frozen foods last at the grocery store when you are ready to checkout.

The second step is to avoid large crowds when dining out. Restaurants in a rush may be more likely to make mistakes in food preparation or food handling. Avoid purchasing food from street carts and stay away from freshly squeezed juices. When dining out, always place your leftovers in to-go containers yourself.

Third, choose safer alternatives to prevent foodborne illness by selecting pasteurized products versus unpasteurized, eat washed/cooked vegetables versus raw/unwashed vegetables and ensure all meat products are cooked to the proper temperature.

Lastly, when leftovers are not handled properly they can become a huge risk. Ensure leftovers are stored in a refrigerator within two hours, and then ensure they are reheated to an internal temperature of 165 degrees F for at least 20 seconds.

Food can be easily contaminated with bacteria, viruses or toxins that may cause vomiting, diarrhea, or even more serious health effects. Foodborne illness outbreaks provide important information about how germs are transmitted, as well as foods to avoid and helps identify other ways to prevent the illness in the first place. The Centers for Disease Control and Prevention recorded a total of 864 foodborne outbreaks in 2014. This year alone through August, the CDC has recorded up to 13,246 foodborne illnesses, 712 hospitalizations, 21 deaths and 21 federal food recalls. The most common food products known to cause foodborne illness outbreaks in 2016 have been fish, chicken and the consumption of non-pasteurized dairy products.

As a final word of caution, be aware of the food Temperature Danger Zone, which is the temperature range in which bacteria may grow rapidly —between 40 degrees F and 140 degrees F.

If potentially hazardous foods such as meat and dairy are left in this temperature range for four hours or more, the risk of contracting a foodborne illness grows significantly. The best ways to stay away from the TDZ is to cook foods thoroughly. A good rule of thumb is to keep cold foods cold and hot foods hot. Having a food thermometer on hand to check internal temperatures of foods is always a plus. Ensure you practice good hygiene by always your washing hands before and after handling foods in order to avoid cross-contamination and last but not least, never use the same cutting board to cut various food products that are not to be cooked.

This article was written by members of the 72nd Aerospace Medicine Squadron Public Health Flight: Staff Sgt. Alan D. Nham, Staff Sgt. Priscilla M. Pacheco, Airman 1st Class Britney N. Williams, Airman 1st Class Shuanakay S. Nation and Airman 1st Class Maiesha V. Buford.