Food Safety and Prevention of Foodborne Illness

Foodborne Illness

Illness transmitted to humans via contaminated food.

Norovirus

Most common cause of foodborne illness in America.

Salmonella

Common bacteria causing foodborne illness, often in poultry.

Clostridium perfringens

Bacteria causing food poisoning, often in meats.

Campylobacter

Bacteria commonly found in undercooked poultry.

Listeria

Bacteria found in deli meats and unpasteurized dairy.

E. coli

Bacteria linked to undercooked beef and contaminated water.

High-Risk Foods

Includes chicken, beef, pork, and raw milk products.

At-Risk Groups

Includes pregnant women, young children, and older adults.

Foodborne Illness Symptoms

Symptoms include nausea, vomiting, diarrhea, and fever.

When to See a Doctor

High fever, bloody stools, or dehydration signs.

Preventing Foodborne Illness

Involves good handwashing and personal hygiene.

Safe Cooking Temperature

Cook food to the appropriate internal temperature.