Foodborne Illnesses

In the United States, an estimated 48 million people get sick, 128,000 are hospitalized, and 3,000 die each year from foodborne illnesses. These illnesses are caused by consuming food contaminated with harmful bacteria, viruses, parasites or toxins.

There are certain foodborne illnesses that must be reported to the health department. After receiving these reports, the communicable disease nurse will do an investigation to identify potential outbreaks of foodborne disease. The most common foodborne illnesses reported in Wilkes County are:

  • Norovirus
  • Campylobacter
  • Salmonella
  • Shiga-toxin E. coli

These illnesses come from eating contaminated produce, meat & poultry, daily products and eggs.

The key to prevention is the following four steps:

  1. Clean: Wash hands and surfaces often to prevent the spread of germs.
  2. Separate: Prevent cross-contamination by keeping raw meat, poultry, seafood, and eggs separate from other foods.
  3. Cook: Cook food to a safe minimum internal temperature to kill harmful bacteria.
  4. Chill: Refrigerate perishable food promptly to slow bacterial growth.

If you or someone you are caring for has been diagnosed with a foodborne illness, certain strains of viral or bacterial infection can be passed to others. This transmission can occur through direct contact with the infected pers, their bodily fluids (vomit or diarrhea), or indirectly through contaminated surfaces or food they have handled. To prevent the spread:

  1. Isolate the infected person away from others, especially when preparing food.
  2. Practice good hygiene. Frequent and thorough handwashing is crucial, especially after using the bathroom, before and after preparing food, and after contact with someone who is ill.
  3. Disinfect surface: Regularly clean and disinfect surfaces that the infected person has touched, especially in the kitchen and bathroom.
  4. Don’t handle food when sick. If you are experiencing symptoms like vomiting or diarrhea, avoid preparing food for others until you have been symptom free for at least 24 hours.
  5. If you suspect food poisoning, contact your doctor or healthcare provider, especially if symptoms are severe or persist.

For more information:

www.cdc.gov/food-safety/prevention/index

www.cdc.gov/food-safety/safer-food-chices.html

www.cdc.gov/food-safety/foods/index