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Food Safety at Home
Foodborne illnesses are caused by eating food or drinks contaminated by pathogens. The Food and Drug Administration estimates there are about 48 million cases of foodborne illnesses a year. While some symptoms can be mild, others can be severe — even life-threatening. Protect food from contamination at home by following best practices while shopping, storing, and preparing food.
It's Turkey Time!
Are you at risk for getting a foodborne illness?
Anyone can get sick from eating contaminated food. Most foodborne illnesses are due to bacteria, viruses, parasites, fungi (molds and yeasts), and toxins (such as scombrotoxin from seafood). Those who are pregnant, older adults, infants, and those with chronic conditions such as diabetes, autoimmune diseases, or HIV/AIDS have a higher risk of getting sick with a foodborne illness. Due to differences in their immune systems, it can be more difficult for the body to fight against disease.
Common symptoms of foodborne illness include nausea, vomiting, diarrhea, or abdominal pain. Some foodborne illnesses manifest within an hour, while others may not show symptoms for days or weeks.
Many foodborne illnesses have mild symptoms that typically resolve within a day or two. Manage symptoms by staying hydrated with water and getting adequate rest. However, seek medical care if symptoms worsen, such as experiencing many days of diarrhea, high fever, and dehydration.
Higher Risk Foods
Some foods are more likely to support the survival and growth of microorganisms, like bacteria. Never leave these foods for more than two hours at room temperature or more than one hour in temperatures over 90 F. Examples of foods that are more likely to hold onto microorganisms include dairy products, eggs, meat and meat products, cut fruits and vegetables, fish and shellfish, cooked potatoes, and cooked rice.
Food Allergens
What is a Food Recall?
When raw or pre-packaged, processed food is suspected to be unsafe to eat, a food company will typically remove that food from the market, either voluntarily or under guidance from a government agency, to ensure public safety.
Reasons for Recalls
- Food was not labeled properly to show potential food allergens.
- Food was found to contain harmful microorganisms.
- Food was produced/processed without inspection.
- Food is contaminated with heavy metals or foreign objects, such as plastic or metal.
How to Respond During a Food Recall
Food is recalled to protect the public from foodborne illnesses. When you hear about a food recall, check in your refrigerator, freezer, or pantry. Recalls will include the brand and other identifying information to help you determine if the food you have was recalled.