Released: September 14, 2007

Simple Steps Can Reduce Foodborne Illness

MANHATTAN, Kan. – The Centers for Disease Control and Prevention (CDC) estimates that foodborne illness sickens 76 million people, requires about 325,000 hospitalizations, and causes 5,000 deaths in the U. S. annually.

“The numbers may not tell the whole story,” said Karen Blakeslee, Kansas State University Research and Extension food scientist, who noted that symptoms of foodborne illness – abdominal cramps, nausea, vomiting, diarrhea, fever and dehydration – can be mistaken for the flu or a minor stomach upset.

“Symptoms can occur soon after eating a contaminated food, but may not become apparent for several weeks,” Blakeslee said.

“Hepatitis A, a viral disease that affects the liver, is an example,” she said. “The virus can be spread through direct contact such as shaking hands or through food that has been prepared by an infected person.”

Symptoms of Hepatitis A include fever, tiredness, loss of appetite, nausea, dark urine, and jaundice. Symptoms may not be apparent immediately, but can linger for two to six months.

“Some people have Hepatitis A without any symptoms,” Blakeslee said.

In contrast, the Norovirus, which also can be spread by a food handler infected with the virus or by contact after an infected person has touched a surface such as a doorknob, can spread quickly between people in close contact with each other at home or in a public place.

Symptoms of Norovirus include nausea, vomiting, diarrhea, and stomach cramps that can begin suddenly and may last one to two days.

Food safety errors can occur during production, processing, transportation, food storage, and food preparation, the food scientist said.

Anyone can be vulnerable to foodborne illness. But certain populations such as infants and children, whose immune systems are not yet fully developed, the elderly, whose immune systems may be compromised by aging, poor nutrition or chronic illness, pregnant women, and others undergoing medical treatments such as chemotherapy, can face an increased risk.

Something as simple as washing hands before and after using the restroom can be effective in reducing the risks of any foodborne illness and also respiratory illnesses, said Blakeslee, who cited a Detroit study of 305 school children.

In the study, reported by the United States Department of Agriculture, students in the six classrooms who washed their hands on arrival, before lunch, after recess and before leaving each day had 24 percent fewer sick days due to respiratory illness. Those student also had 51 percent fewer days lost because of stomach upset, said Blakeslee, who recommended washing hands with warm, soapy water for 20 seconds:

* before and after handling food;

* after using the restroom or helping a child do the same;

* after changing a diaper (for the parent or caregiver and the child);

* after handling pets;

* after tending to a sick person; and

* after blowing your nose, coughing or sneezing.

Keeping the kitchen clean also can reduce foodborne illness, said Blakeslee, who advises disinfecting kitchen surfaces with a mixture of one quart of water and one teaspoon of regular (not scented) household bleach.

Other tips from the K-State food scientist include:

* Refrigerate perishable food promptly.

* Thaw frozen foods in the refrigerator and not on the counter at room temperature.

* Wash fruits and vegetables, even if the outer skin or rind will be removed before eating or cooking.

* Keep raw meat, poultry, fish and eggs separate from other raw or cooked, ready-to-eat foods in the shopping cart, grocery bag and in the refrigerator.

* Dedicate one cutting board for fresh produce and another for raw meat, poultry, seafood or eggs. Wash the cutting board thoroughly after each use.

* Use a food thermometer to check doneness (a minimum of 145 degrees F for roasts and steaks; 160 F for hamburgers; 165 F for chicken; 170 F for brats; and 165 F for hot dogs).

* Cook eggs until the yolk and white are firm, rather than runny, and avoid recipes in which eggs are either raw or partially cooked.

* Cook fish to 145 degrees F or until fish is opaque and separates easily with a fork.

* Within two hours or less after eating, transfer leftovers to a shallow pan (to speed cooling), cover and refrigerate; use within one to two days or wrap and freeze for another meal. Heat leftover gravy, soup or sauces to boiling and other leftovers to 165 degrees F.

* Clean the refrigerator regularly, perhaps before grocery shopping.

More information on food safety, nutrition and health is available at county and district K-State Research and Extension offices and on the Extension food safety Web site: www.oznet.ksu.edu/foodsafety/.

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K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K-State campus, Manhattan.

Story by:
Nancy Peterson
nancyp@oznet.ksu.edu
K-State Research& Extension News