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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.
Are you at risk for getting a foodborne illness?
Anyone can get sick from eating contaminated food. 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. If you or someone in your home suspects that they have a foodborne illness, contact your health care provider as soon as possible to get the help you need.
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.
