Foodborne Illness: A Common but Preventable Health Threat

Every year, an estimated 48 million Americans fall ill from foodborne illnesses. Of those, around 128,000 are hospitalized, and 3,000 tragically lose their lives. These illnesses are often caused by consuming food or drinks contaminated with harmful bacteria, viruses, or toxins. The good news? Most foodborne illnesses are preventable with proper precautions.

What Causes Foodborne Illness?

Microbial Contamination The most common culprits include bacteria like Salmonella, E. coli, Listeria, Campylobacter, and Clostridium perfringens. Viruses like Norovirus and Hepatitis A are also major contributors.

Toxins
Sometimes, it’s not the microbes themselves, but the toxins they produce that cause illness.

Cross-Contamination When raw meat, poultry, or eggs come into contact with ready-to-eat foods or surfaces, harmful pathogens can spread.

Recognizing the Symptoms

Mild to Moderate Symptoms Most cases involve nausea, vomiting, diarrhea, abdominal pain, and sometimes fever.Severe Symptoms Watch out for bloody diarrhea, fever over 102°F, vomiting that prevents fluid intake, or symptoms lasting more than three days. These may signal a serious infection requiring medical attention.

Who’s Most at Risk?

While anyone can get sick, young children, older adults, pregnant women, and those with weakened immune systems are more likely to suffer severe complications.

Prevention Tips: Clean, Separate, Cook, Chill

• Clean: Wash your hands and surfaces often, especially after handling raw meats.
• Separate: Avoid cross-contamination by keeping raw foods separate from others.
• Cook: Use a food thermometer to ensure foods reach a safe internal temperature.
• Chill: Refrigerate perishables promptly to prevent bacteria from multiplying.

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Food safety starts at home. By practicing these simple habits, you can protect yourself and your loved ones from foodborne illness. Stay informed, stay safe, and enjoy your meals with peace of mind!

Leftovers

If you've cooked too much food, quickly cool food and store leftovers at 41°F or below. When food sits out at room temperature, bacteria that cause illness can grow rapidly. Some foods—such as those containing animal products, cut melons and tomatoes, leafy greens, cooked vegetables and grains—should be tossed after 4 hours at 41°F or above OR after 1 hour outside in 90°F or above.Follow these guidelines for handling leftovers safely:

Handling and Storing Leftovers

• Throw away or compost any perishable food left at 41°F or above for more than 4 hours.
• Cool leftovers quickly:
  • Use shallow containers for items like soups or stews to cool faster in the refrigerator.
• Seal leftovers in airtight containers or wrap well to avoid cross-contamination and preserve quality.
• Refrigerate leftovers (41°F or below) as soon as the meal is over.

Thawing Frozen Leftovers

• Refrigerator: 41°F or below
• Cool water: Submerge food in running water at 70°F or below. Change water every 30 minutes if not running.
• Microwave: Cook food immediately after thawing
• As part of cooking: Allow at least 50% more time to cook through

Reheating Leftovers

• Use a digital, tip-sensitive thermometer
• Oven or Stovetop: Heat to 165°F for at least 15 seconds
• Microwave: Heat to 165°F for at least 2 minutes within 2 hours
  • Stir and rotate food for even cooking
• Only reheat food once. Discard any uneaten portions of reheated food
• Do not use slow cookers or hot holding equipment for reheating

Protect leftovers from potential contamination!

For more information contact: ncsafeplates@ncsu.edu

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High-Risk Foods

Unpasteurized Milk and Soft Cheeses

• Can be contaminated with Campylobacter, Cryptosporidium, E. coli, Listeria, Salmonella
• Includes cheeses like queso fresco, feta, brie, and camembert
• What you can do: Choose milk and cheese labeled as “pasteurized”

Sprouts and Unwashed Produce

• Sprouts (alfalfa, bean, clover, radish) grow in bacteria-friendly conditions
• Fresh produce can carry Salmonella, E. coli, Listeria
• What you can do: Wash your hands and rinse produce under running water; cook sprouts before eating

Raw or Undercooked Meats, Seafood and Eggs

• May contain Campylobacter, Salmonella, Clostridium perfringens, E. coli, Yersinia
• Raw shellfish (e.g. oysters) can carry Vibrio
• What you can do: Cook all meat, seafood, and eggs to the following safe internal temperatures:
  • Poultry: 165°F
  • Ground meat and sausage: 160°F
  • Seafood, whole cuts of beef, pork, lamb: 145°F

Deli Meats and Meat Spreads

• Can carry Listeria, which survives refrigeration
• What you can do: Reheat deli meats and meat spreads to 165°F or until steaming hot

For more information contact: ncsafeplates@ncsu.edu

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Basic Food Safety

Five key factors impact foodborne illness: food sources, holding temperatures, cooking temps, dirty surfaces/tools, and hygiene.

Personal Hygiene

• Wash hands thoroughly and often while preparing food
• Cover cuts and sores with waterproof bandages
• Don’t prepare food if you've had diarrhea or vomiting in the last 48 hours

Cross-Contamination

• Occurs when harmful substances are transferred between foods
• Use separate utensils and cutting boards for raw vs. ready-to-eat foods
• Wash hands and surfaces often

Temperature Danger Zone

• Harmful bacteria grow fastest between 41°F and 135°F
• Minimize time in this range to reduce risk
• Do not leave food in this range for over 4 hours

Cooking Food Safely

Use a digital, tip-sensitive thermometer and cook to these minimum temperatures:

• Ready-to-eat foods and produce: 145°F
• Fish and eggs: 145°F
• Whole cuts of beef, pork, lamb: 145°F
• Ground meats: 158°F instantaneously or 155°F for 17 seconds
• All poultry and stuffed foods: 165°F

Leftovers

Cool and refrigerate leftovers at 41°F or below quickly. Eat within 7 days.

For more information contact: ncsafeplates@ncsu.edu