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Foodborne illness, aka food poisoning, is caused by eating food contaminated with bacteria, toxins or viruses. The Centers for Disease Control and Prevention (CDC) estimates that for every reported case of Foodborne Illness, 25 go unreported. So you might think you just have the flu, but your symptoms could stem from a Foodborne illness.
Signs and symptoms include upset stomach, diarrhea, fever, vomiting, abdominal cramping and dehydration.
Follow these tips to protect yourself from foodborne illness
at home by handling food safely!
Dining out? Click here to "Check out that Restaurant". |
COOK meat, poultry and eggs thoroughly. Use a thermometer to
measure the internal temperature of meat to be sure that it is
cooked sufficiently to kill bacteria.
SEPARATE: Avoid cross-contaminating foods by washing hands,
utensils, and cutting boards after they have been in contact
with raw meat or poultry and before they touch another food.
CHILL: Refrigerate leftovers promptly. Bacteria can grow quickly
at room temperature - keep hot food hot and cold food cold.
The "Danger Zone" for bacterial growth is 41° F to 135° F!
CLEAN: Wash produce. Rinse fresh fruits and vegetables in
running tap water to remove visible dirt and grime. Remove and
discard the outermost leaves of a head of lettuce or cabbage.
If you think you may have a foodborne illness call Alaska's Section of Epidemiology at 269-8000, or after hours call 1-800-478-0084. |
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