Knowing the burden of disease – or how many illnesses occur – provides us with a better understanding of an important public health problem. On March 19, the Centers for Disease Control and Prevention (CDC) released the latest estimates providing the most accurate picture yet of foodborne illnesses in the United States. The estimates show how many people got sick, were hospitalized or died from foodborne illnesses due to the seven most common germs.
CDC estimates that six germs were responsible for an estimated 9.9 million illnesses linked to food eaten in the United States! Even one case of foodborne illness is too many. To protect you and your loved ones from foodborne illnesses, always follow the four steps to food safety.
Wash Your Hands, Utensils, and Surfaces Often
Doing so helps prevent the spread of germs that can make you sick. Wash your hands before, during, and after preparing food. Wash surfaces and utensils after each use. Wash fruits and vegetables, but not meat, poultry, or eggs.
Separate Foods
When preparing food, use separate cutting boards and plates for produce, meat, poultry, seafood, and eggs. Keep ready-to-eat foods separated from these foods to prevent the spread of germs.
Cook to the Right Temperature
Use a food thermometer to make sure your food is cooked to a safe temperature. Cooking kills germs that can make you sick. Refer to this safe minimum internal temperature chart when cooking your favorite foods.
Chill Food Properly
Do not leave perishable foods out of refrigeration for more than 2 hours. Remember, the safest way to thaw meat is in the refrigerator and not on the counter. Take a look at the cold food storage chart to learn how long different foods can be safely stored in the fridge before needing to be thrown away.