It can be hard to differentiate between food poisoning and the flu often the symptoms are similar if not identical. This means that proper storage, handling and cooking technique are essential in preventing foodborne illnesses. Meat and poultry products are not sterile when they are purchased, nor are egg products or produce items.
While not all bacteria present in food products is harmful (in fact, bacterial species are essential in production of delicious and safe yogurt and cheese products), some have the potential to cause severe illness in certain individuals. As we celebrate National Food Safety Education Month this September, the United States Department of Agriculture, along with our partners at the Centers for Disease Control and Prevention and the Food and Drug Administration, want you to know that it is possible for your food to be almost completely safe from pathogenic bacteria by following the four basic steps to food safety.Īccording to the Centers for Disease Control and Prevention, foodborne illness will cause 128,000 hospitalizations, and 3,000 deaths each year. The United States food supply is one of the safest in the world however, that doesn’t mean our food is free from all pathogenic bacteria. If you have been experiencing these symptoms for longer than 24 hours please seek medical attention immediately.
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