United States Food and Drug Administration (FDA), Cen-
ter for Food Safety and Applied Nutrition, Office of
Nutritional Products, Labeling, and Dietary Supple-
ments. 5100 Paint Branch Parkway, College Park,
Maryland 20740. Fax: 301-436-2639. Website:http://
[http://www.cfsan.fda.gov/dms/onplds.html](http://www.cfsan.fda.gov/dms/onplds.html>)
United States Department of Agriculture. Gateway to
Government Food Safety Information. Website:
http://www.foodsafety.gov/
OTHER
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Illness.’’ October 25, 2005.http://www.cdc.gov/nci
dod/dbmd/diseaseinfo/foodborneinfections_g.htm
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August 10, 2005.http://www.emedicinehealth.com/
food_poisoning/article_em.htm
Gammara, Roberto and David M. Manuel. ‘‘Food Poison-
ing.’’ eMedicine.com, January 2, 2007.http://www.
emedicine.com/med/topic.870htm
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Home.’’ MayoClinic.com, June 14, 2006.http://
[http://www.mayoclinic.com/health/food-safety/NU00291](http://www.mayoclinic.com/health/food-safety/NU00291>)
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National Library of Medicine, April 3, 2007.http://
[http://www.nlm.nih.gov/medlineplus/](http://www.nlm.nih.gov/medlineplus/)
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Tish Davidson, A.M.Food pyramidseeUSDA Food Guide
Pyramid (MyPyramid)
Food safety
Definition
Food safety involves the safe handling of food
from the time it is grown, packaged, distributed, and
prepared to prevent foodborne illnesses. Food safety is
the responsibility of those who handle and prepare
food commercially for delivery to consumers and of
consumers who prepare and eat food in their homes.
Foodborne illness, or food poisoning,maybe
caused by bacteria that growon food or by viruses that
are spread because food is not cleaned, stored, or
handled properly. These illnesses may cause minor
symptoms or serious symptoms and even death in
some people. Contaminated foods also can carry harm-
ful parasites, toxins, chemicals, and physical contami-
nants. It is estimated that about 76 million people in the
United States become ill from foodborne pathogens
each year and that about 5,000 of these people die.Purpose
Avoiding foods that that are contaminated can help
prevent illness, especially in certain people. Consumers
can take simple steps to reduce the risk of foodborne
illness in their homes. Government and the food and
restaurant industries can work together to prevent food-
borne illness from occurringin the American population.Foodborne illnesses
The following are some of the foodborne illnesses
that can occur as a result of food contamination:
Campylobacter, which is the most common bacterial
cause of diarrhea, and can be caused by undercookedSafe cooking temperaturesInternal temperature
Food Fahrenheit Celsius
Ground meats
Beef, veal, pork, lamb 160° 71°
Turkey, chicken 165° 74°
Fresh beef, veal, lamb
Medium rare 145° 63°
Medium 160° 71°
Well done 170° 77°
Poultry
Chicken, turkey, whole 165° 74°
Poultry breasts 165° 74°
Poultry thighs, wings 165° 74°
Duck, goose 165° 74°
Stuffing (cooked alone 165° 74°
or in bird)
Fresh pork
Medium 160° 71°
Well done 170° 77°
Ham
Fresh (raw) 160° 71°
Pre-cooked (reheated) 140° 60°
Seafood
Fish 145° 63°
Shellfish Shells red and flesh opaque
Clams, oysters, mussels Shells open
Scallops Milky white or opaque and firm
Eggs and egg dishes
Eggs Yolk and white firm
Egg dishes 160° 71°
Leftovers and casseroles 165° 74°(Illustration by GGS Information Services/Thomson Gale.)Food safety