Food Safety Education Month has been observed every September for more than 30 years. Its aim remains the same: raise awareness about preventing foodborne illness (also known as food poisoning) and promote safe food handling practices.
Food poisoning happens more often than people realize, note officials with the California Poison Control System (CPCS). In fact, the Food and Drug Administration (FDA) estimates that there are about 48 million cases of food poisoning annually – that’s about one in six Americans every year. These illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths each year.
“Food poisoning is generally the result of improper food handling or preparation, or a lapse in safe storage practices.” said Dr. Rais Vohra, Medical Director for the Fresno/Madera Division of CPCS. “Fortunately, the right way to do all of these is easy to learn, and following simple food safety tips can help lower your chance of getting sick.”
Food poisoning symptoms can appear within a few hours to a few days after consuming contaminated food. They can be mild or serious. The most common symptoms of food poisoning include: vomiting, diarrhea, nausea, fever, and abdominal pain or cramps.
Most people recover from food poisoning in a short period of time and without needing any medical intervention, but some can develop severe or life-threatening problems. If symptoms last three days or longer or worsen, seek medical help.
Safety Tips to Prevent Food Poisoning
Wash your hands before handling or cooking any food.
Use hot, soapy water to wash cutting boards, countertops, and cooking surfaces before and after preparing food.
Raw meat, seafood, and eggs need to be kept separate from all other foods.
Refrigerate leftovers within two hours of cooking, or within one hour if the food has been sitting out at a temperature above 90°F.
Use a food thermometer to cook foods to a safe internal temperature: 145°F for whole cuts, 160°F for ground meat, 165°F for poultry and leftovers.
Keep cold foods cold (40°F or below), especially eggs, mayonnaise and dairy products.
Keep hot food hot (140°F or warmer).
Call Poison Control at 1-800-222-1222 (number is the same in all states) for questions about poison encounters. Trained pharmacists, nurses and other providers are available to help 24 hours a day, seven days a week. The service is free, confidential and interpreters are available. Follow CPCS on Facebook, on YouTube @californiapoisoncontrol, and on X @poisoninfo. Sign up for The California Poison Safety Post, California Poison Control System’s quarterly electronic newsletter, by visiting calpoison.org/newsletters. CPCS is part of the University of California San Francisco School of Pharmacy and is responsible to the California Emergency Medical Services Authority.
