State of Delaware - <B>Error processing SSI file</B><BR>

Rita Landgraf, Secretary
Jill Fredel, Director of Communications
302-255-9047, Pager 302-357-7498
Email: jill.fredel@delaware.gov

Date: October 15, 2013
DHSS-141-2013

UNDERSTANDING FOODBORNE ILLNESS

Every food in the grocery store, farm market or restaurant has come through a series of steps, from field to factory, to reach the consumer. A variety of bacteria and other microorganisms can contaminate food in these environments and the home kitchen, causing illness. Bacteria are everywhere-in the soil, in saliva, under fingernails, on doorknobs, and on towels. Know your enemy to best defeat them.

Delaware's Division of Public Health has provided the following state statistics and information as a reminder that the following organisms can pop up in any kitchen:

DISEASE ORGANISM	2012 CASES	SYMPTOMS	SOURCE
Campylobacter	97	Bloody or watery diarrhea, fever, abdominal pain, nausea, headache, muscle pain.	Unpasteurized dairy products.
Clostridium botulinum	1	Severe abdominal pain, diarrhea.	Improperly canned foods, garlic-in-oil mixtures, baked potatoes.
Cryptosporidium	15	Watery diarrhea, low fever, abdominal pain.	Raw produce, chicken salad, green onions, raw milk, unpasteurized apple cider.
E. coli, Shiga toxin	13	Severe abdominal pain, watery or bloody diarrhea, vomiting, low fever.	Raw meat, unpasteurized dairy and juice, apple cider .
Listeria	3	Nausea, vomiting, diarrhea, fever, meningitis.	Deli meat, hot dogs, sprouts, queso fresco and other soft cheeses, unpasteurized dairy.
Salmonella	148	Nausea, vomiting, abdominal pain, diarrhea, fever, headache.	Linked to poultry, eggs, ground meat, fruits and vegetables.
Shigella	22	Abdominal pain, diarrhea, fever, vomiting, blood or mucus in stool.	Contaminated produce, water, poor hand hygiene.
Staphylococcus enterotoxin	0	Nausea, vomiting, abdominal pain, diarrhea, headache, muscle cramping.	Meats, poultry, salads made with mayonnaise, cream fillings, dairy.
Vibrio/cholera	22	Watery, diarrhea, abdominal pain, nausea, vomiting, low fever.	Raw or undercooked shellfish.

Here are some valuable safety steps that prevent illness:

From the store	Buy cold food like meat and poultry right before checkout. Separate raw meat and poultry from other food in your cart.
Defrost safely	Completely defrost meat and poultry before grilling to cook it evenly.
Marinating	Do it in the refrigerator, not on the counter. If marinade is to be used on cooked food, reserve some marinade before putting raw foods in it.
Transporting	When carrying food to another location, use an insulated cooler with ice or ice packs to keep food at 40 degrees or below.
Keep cold food cold	Refrigerate meat and poultry until use. Only take out the meat and poultry that will be cooked immediately.
Keep everything clean	Don't use the same platter and utensils for both raw and cooked meat and poultry.
Precooking	Precooking food partially in the microwave, oven, or stove reduces grilling time. Make sure food goes immediately onto the grill.
Serving	Don't put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria in raw meat juices could contaminate safely cooked food..
Leftovers	Refrigerate any leftovers promptly in shallow containers.

Safe minimum internal temperatures:

Whole poultry	165 F.
Poultry breasts	165 F.
Ground poultry	165 F.
Hamburgers, beef	160 F.
All cuts of pork	160 F.
Beef, veal, lamb (roasts, steaks, chops)	145 F medium rare.

Delaware Health and Social Services is committed to improving the quality of the lives of Delaware's citizens by promoting health and well-being, fostering self-sufficiency, and protecting vulnerable populations.

DHSS Press Release

UNDERSTANDING FOODBORNE ILLNESS

Delaware's Government