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Household Food Safety Information
How Food Becomes Unsafe
Contamination - When food contains: Bacteria, parasites, viruses
or other micro-organisms that grow and produce natural poisons. Exposure to chemicals, such as
cleansers. Foreign objects, such as glass or bits of packaging, accidentally mixed into food.
Cross-contamination - When safe food comes into contact with:
Unsafe or raw food. Unclean utensils, glassware or dishware. Unclean work surfaces.
Dirty hands. You can't always see or smell that food is unsafe - that's why we're so careful to
avoid the conditions that can make food unsafe.
You should see a health care provider if you have the following symptoms:
- high fever (temperature over 101.5 F, measured orally)
- blood in the stools
- prolonged vomiting that prevents keeping liquids down (which can lead to dehydration)
- signs of dehydration, including a decrease in urination, a dry mouth and throat, and feeling dizzy when standing up.
- diarrhea that lasts more than 3 days
Do not be surprised if your doctor does not prescribe an antibiotic. Many diarrheal illnesses are caused by viruses and will improve
in 2 or 3 days without antibiotic therapy. In fact, antibiotics have no effect on viruses, and using an antibiotic to treat a viral infection could cause more harm than good
click here for answers to your questions on Foodborne illness
How to stay healthy:
(click on each step to find out more)
Print the brochure to "Fight BAC" ~English ~Espaņol
Other good information:
Bad Bug Book
USDA Food Recall & News
Playing it safe with eggs
What you should know about foodborne illness ~Espaņol
Toxoplasmosis prevention for pregnant women
Listeria and pregnancy ~Espaņol
Drinking water concerns ~Espaņol
Food safety for seniors
Food safety when hiking and camping
Is mold on food dangerous?
Slow cooker safety
Norovirus information
CDC information on many foodborne illnesses
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