The Center for Disease Control and Prevention “estimates that each year, roughly 1 in 6 Americans [or 48 million people] gets sick, 128,000 are hospitalized, and 3,000 die of food borne diseases” (para.1, 2012). Misinformation, lack of awareness of diseases, and unreliable information sources contribute to improper food handling habits.
Common Safety Issues
Keeping food safe is important to prevent food borne illnesses. Common safety procedures that help prevent illness include cleaning, separating, cooking, and chilling or storing food. The U.S. Department of Health and Human Services suggests cleaning, separating, cooking, and chilling foods as measures to keep food safe (n. d.). Before handling food, it is important to wash hands to rub and wash hands for at least 20 seconds (U.S. Department of Health and Human Services). Hand washing is necessary after handling garbage, using the toilet, touching animals or animal waste, or treating an open wound (U.S. Department of Health and Human Services). Proper washing of utensils helps detain the spread of germs and is necessary before and after use. A solution of 1 tablespoon of bleach to a gallon of water for is good for disinfecting (U.S. Department of Health and Human Services). Washing vegetables and fruits is also important to remove bacteria.
Separating foods is necessary to prevent cross contamination. The U.S. Department of Health and Human services suggest using a separate cutting board for meat, poultry, seafood, and eggs from one used for produce (n. d.). It is also suggested to change boards once overused or worn. Meats and produce should be separated while grocery shopping and when stored in the refrigerator: meats should be tightly sealed until ready to use (U.S. Department of Health and Human Services).
Cooking at the right temperature is important to eliminate bacteria as a bacterium multiplies the quickest between 40 and 140 degrees Fahrenheit (U.S. Department of Health and Human Services). To ensure foods are cooked at the right temperature, using a thermometer is helpful because color and texture are not enough to determine if foods are done (U.S. Department of Health and Human Services). Once food is cooked, it is important to keep food hot to prevent bacteria growth. When using the microwave, foods must be cooked above 165 degrees Fahrenheit. If the package indicates to let sit for a few minutes, following instructions is important so food is fully cooked; this can help cold portions heat up properly (U.S. Department of Health and Human Services).
Proper refrigeration of cooked foods is important because bacteria can grow within two hours of cooking (U.S. Department of Health and Human Services). Temperature should be set between 42 and 30 degrees Fahrenheit and the freezer at 0 degrees or below (U.S. Department of Health and Human Services). The refrigerator should not be overly stuffed to allow proper airflow and food should be stored in smaller containers for faster chill time (U.S. Department of Health and Human Services). When thawing food, it should be thawed in water, the microwave, the refrigerator, or simply cook the food frozen, as this is acceptable (U.S. Department of Health and Human Services). Thawing on the counter or sink can increase bacteria growth.
Food Borne Illnesses and Recommendations
When food is not properly cleaned, cooked, or chilled the growth of bacteria is more common. This can result in food borne illnesses that can be life threatening.
Currently, there are more than 250 different food borne illnesses with most being infections (Center for Disease Control and Prevention, 2011). The table below indicates the top five pathogens responsible for hospitalization and deaths. Pathogen | Estimated number of illnesses | 90% Credible Interval | % | Norovirus | 5,461,731 | 3,227,078–8,309,480 | 58 | Salmonella, nontyphoidal | 1,027,561 | 644,786–1,679,667 | 11 | Clostridium perfringens | 965,958 | 192,316–2,483,309 | 10 | Campylobacter spp. | 845,024 | 337,031–1,611,083 | 9 | Staphylococcus aureus | 241,148 | 72,341–529,417 | 3 | Subtotal | | | 91 | (Center for Disease Control and Prevention, 2011).
Diarrhea and nausea are common symptoms of the Norovirus and Shigella. However, Shigella is most common in developing countries whereas Norovirus is seen everywhere.
Salmonella, found in bird, reptile, and mammal intestines, can easily spread from human to human and cause fever, diarrhea, and abdominal cramps (Center for Disease Control and Prevention, 2011).
Aside from the consumer properly cooking and storing food, an individual can ensure food safety by purchasing foods that have been processed for safety (Center for Disease Control and Prevention, 2011). Pasteurized milk and juices are best for purchase. Additionally, as a consumer, an individual has the right to demand stricter standards for food supply (Center for Disease Control and Prevention, 2011).
Seeking Help and Information
Remembering storage and cooking guidelines can be difficult. Therefore, the best way to receive current and reliable information is to research internet websites such as www.cdc.gov, www.foodsafety.gov, and www.fda.gov. The Center for Disease Control and Prevention, FoodSafety, and U.S. Food and Drug Administration provide excellent tips and guidelines for purchasing, storing, and cooking food. Additionally, the websites provide statistics on diseases, government standards for food preparation [such as for establishments], and contact information for questions.
The best way to prevent disease is to become informed and share the information with family, friends, and the community.

References: http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html Center for Disease Control and Prevention. (2011). 2011 Estimates of foodborne illness. Retrieved from http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html

http://www.foodsafety.gov/keep/index.html
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http://www.foodsafety.gov/keep/basics/clean/index.html
FoodSafety. (n. d. ). Clean. Retrieved from http://www.foodsafety.gov/keep/basics/clean/index.html

http://www.foodsafety.gov/keep/basics/separate/index.html
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http://www.foodsafety.gov/keep/basics/cook/index.html
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http://www.foodsafety.gov/keep/basics/chill/index.html
FoodSafety. (n. d. ). Chill. Retrieved from http://www.foodsafety.gov/keep/basics/chill/index.html http://www.cdc.gov/foodsafety/facts.html

Center for Disease Control and Prevention. (2011). Food safety office-Food safety. Retrieved from http://www.cdc.gov/foodsafety/facts.html