alfalfa and bean sprouts
wild mushrooms. Note: many mushrooms that are
poisonous in North America look almost identical to
safe-to-eat mushrooms found in Europe.
improperly prepared fish such as barracuda or Jap-
anese puffer fish.
improperly canned foods (homemade or commer-
cial). Note: any can that is leaking or bulging should
be discarded.
soft cheeses such as brie or feta
lunch meats or deli meats
Although the food in the United States is very safe,
occasionally major outbreaks of food poisoning occur
that can be traced to a breakdown in the food handling
system. Larger outbreaks can be identified and traced to
their source because each state has a list of diseases that
health professionals are required to report to the county
public health service once positive diagnosis is made.
Most states require that doctors and hospitals report
confirmed cases of disease caused bySalmonellaand
E. coli0157:H7 and several other food poisoning patho-
gens. This information is then passed on to the CDC.
Most food poisoning occurs to single individual
or to a small group of people, such as a family at a
picnic. A major food poisoning outbreak is suspected
when many people develop the same symptoms of
food poisoning within a short time or within the
same geographic area. A major outbreak sets off a
full investigation by a team of microbiologists, food
scientists, process engineers, specialists in food sanita-
tion, and others. In a larger outbreak, the CDC usu-
ally coordinates the investigation. The CDC has
established a special system called FoodNet to mon-
itor food poisoning reports and look for patterns that
suggest an outbreak. Information on chemical and
natural toxin poisonings is also collected by the Amer-
ican Association of Poison Control Centers.Prognosis
Most people have unpleasant gastrointestinal symp-
toms—vomiting and diarrhea—for a few days and then
recover fully from food poisoning. In young children,
dehydration is always a cause for concern. Worldwide,
dehydration from diarrhea is the biggest killer of chil-
dren under age 5. If dehydration can be controlled in
young children with food poisoning, most recover with
few complications. However, E. coli 0157:H7 can cause
fatal renal failure in 3–5% of children. This bacteria is
most often acquired by eating unpasteurized apple cider
or apple juice, alfalfa or bean sprouts.
More serious long-term health problems often
result from chemical poisonings. Toxins found insome wild mushrooms and some fish can cause perma-
nent liver damage requiring a liver transplant or death.
Pesticides and other chemical contamination can cause
liver damage, kidney failure, and nervous system com-
plications. In 2007, apparent chemical contamination
of pet food caused the death of hundreds of dogs and
cats in the United States.Prevention
Appropriate food handling procedures at every
level of the production process can go a long way in
preventing food poisoning. Growers should apply only
approved pesticides and herbicides at levels recom-
mended by the Environmental Protection Agency and
the Department of Agriculture. Processors must use
clean sources of water to wash produce. Processing
machinery must be disinfected regularly, and pesticides
used in processing plants must be safe for use around
food. In restaurants, food must not be held under
warming lights of on buffet tables for long periods.
At home, individuals can help prevent food poi-
son by following these guidelines.
Wash hands, food preparation surfaces, and utensils
often when handling food.
Prevent cross-contamination of raw and cooked
food. Do not put cooked food back on the same
plate or surface that held it when it was raw.
Cook foods to internal temperatures between 140F
and 180F (60–83C).
Refrigerate or freeze fresh foods and leftovers promptly
Defrost food in the refrigerator or microwave and
not on the counter at room temperature. Cook
promptly when defrosted.
Keep food at temperatures above 140F (60C) or
below 40F(4C).
Throw out food that has sat at room temperature for
2 hours or more.Resources
BOOKS
Bjorklund, Ruth.Food Borne Illnesses.New York : Marshall
Cavendish Benchmark, 2006.
Scott, Elizabeth and Paul Sockett.How to Prevent Food
Poisoning: A Practical Guide to Safe Cooking, Eating,
and Food Handling.New York: Wiley, 2001.
ORGANIZATIONS
Centers for Disease Control and Prevention. 1600 Clifton
Road, Atlanta, GA. 30333. Telephone: (800) 311-3435
or (404) 639-3534. Website:<http://www.cdc.gov>
National Digestive Diseases Information Clearinghouse
(NDDIC). 2 Information Way Bethesda, MD 20892-- Telephone: (800) 891-5389. Fax: (703) 738-4929.
Website:http://digestive.niddk.nih.gov
Food poisoning