September is National Food Safety Education Month. Created in 1994 by the National Restaurant Association, it is a time to raise awareness about the importance of food safety education and to reinforce proper food safety practices and procedures.
Despite 30 years of food safety education from farm to table and having one of the safest food supplies in the world, the federal government estimates that around 48 million cases of foodborne illness occur annually, which is about 1 in 6 Americans each year. These illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths annually.
A foodborne illness is any illness resulting from the consumption of food or beverage contaminated with pathogenic microorganisms. Pathogens, known as BAC (bacteria), do not change the food so we often do not know they are present. BAC loves to invade food products and kitchen surfaces and utensils. Following four simple food safety steps—clean, separate, cook, and chill—before, during, and after food preparation can reduce the risk of becoming sick from microorganisms such as bacteria, yeast, and mold. Pathogens of most common concern include Salmonella, Campylobacter, E. coli, Clostridium botulinum, Listeria, and yeasts and molds.
Salmonella. Salmonella bacteria are the most frequently reported cause of foodborne illness. Salmonella are one-celled organisms too small to be seen without a microscope. Salmonella does not usually affect the taste, smell, or appearance of food. The bacteria live in the intestinal tracts of infected animals and humans. Any raw food of animal origin, such as meat, poultry, milk and dairy products, eggs, seafood, and some fruits and vegetables may carry Salmonella bacteria. Salmonella can survive if the product is not cooked to a safe minimum internal temperature, as measured with a food thermometer. Salmonellosis is the infection caused by the bacteria Salmonella. Read more about Salmonella.
Campylobacter. Campylobacter bacteria are the second most frequently reported cause of foodborne diarrheal illness in the United States. Campylobacter organisms exist everywhere and are commonly found in the intestinal tracts of pets, poultry, large animals, rodents, wild birds, and some humans. The bacteria pass through the body in the feces and cycle through the environment. Campylobacter is also present in untreated water. Read more about Campylobacter.
E. Coli. Escherichia coli (abbreviated as E. coli) are a large and diverse group of bacteria. Although most strains of E. coli are harmless, others can cause illness. E. coli O157:H7 is a kind of E. coli that can make people sick. E. coli is found in the environment, foods, water, and the intestines of people and animals. Harmless E. coli help digest food, produce vitamins, and protect us from harmful germs. Read more about E. coli.
Clostridium botulinum. Clostridium botulinum (also called C. botulinum) are anaerobic bacteria meaning they live and grow in low oxygen conditions. The spores are everywhere and are generally harmless; the danger occurs when the spores begin to grow into active bacteria and produce toxic neurotoxins responsible for botulism, a life-threatening illness affecting the central nervous system. C. botulinum cannot grow below a 4.6 pH and is killed at 240°F. Botulism has long been linked to improperly home-canned foods but has also been found in unrefrigerated homemade salsa, baked potatoes sealed in aluminum foil, honey (the primary cause of botulism in infants), garlic in oil, and traditionally prepared salted or fermented fish. Read more about clostridum botulinum.
Clostridium perfringerns. One of the most common foodborne illness, C. perfringens is the source of about 1 million cases in the U.S. each year. Common symptoms are diarrhea and stomach cramps within 6-24 hours of eating contaminated food. Most often foods cooked in large batches and held at unsafe temperatures, temperatures between 40°F—140°F, are the source of outbreaks. These temperatures are ideal for pathogen growth and multiplication. Common food sources include soup, stews, gravies, meat, poultry, casseroles and other large amounts of food. Outbreaks occur mostly in November and December with many of them linked to popular holiday foods, such as turkey and roast beef.
Listeria Monocytogenes. More commonly known as Listeria, this bacteria, unlike other foodborne illness causing bacteria, thrives in cool, damp environments. When food comes into contact with surfaces that are contaminated with Listeria, the bacteria grows rapidly on the food despite aggressive cleaning and sanitizing. Listeria can contaminate hot dogs, cold cuts, and dry sausages. Listeria may also be found in unpasteurized (raw) milk, soft cheeses, smoked seafood, and meat or seafood salads. Listeria can also be present in soil and contaminate raw vegetables and fruits. Listeriosis is the illness caused by Listeria. Read more about Listeria.
Other foodborne bacteria of concern include Norovirus, Staphylococcus, Shigella, Toxoplasma gondi, and Vibriovulnificus. Read more about those bacteria.
Yeast and Molds. Yeast and molds (microscopic fungi) live on plant or animal matter. Unlike bacteria that are one-celled, these species are made of many cells and may be seen with the naked eye. Molds have thin, thread-like branches and roots which may grow deep into food. Yeasts and molds cause allergic reactions, respiratory problems, and in the right conditions, can produce “mycotoxins,” poisonous substances, that can cause serious sickness. Mycotoxins are stable compounds that are not destroyed during food processing or by home cooking. Both yeasts and molds can grow at a variety of temperatures, oxygen and moisture ranges, and pH environments. Read more about yeast and molds.
Pathogenic growth and survival depend on parameters related to the pathogen and environment. Environmental factors that influence the growth of pathogens include pH levels, water activity, oxygen levels, time and temperature. These factors are discussed in a follow-up blog.
Fight BAC! Practice good sanitation and proper food safety techniques before, during, and after food preparation to prevent microorganism contamination and reduce the chances of contracting a foodborne illness.
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Blog written in collaboration with Jennie Savits, AnswerLine Specialist
I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.
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