Public health experts say careful food handling, thorough cooking and proper storage remain the most effective defenses against contamination that sickens millions of Americans each year.

By yourNEWS Media Newsroom

Every year, an estimated 48 million people in the United States experience foodborne illness, resulting in approximately 128,000 hospitalizations and 3,000 deaths, according to the Centers for Disease Control and Prevention. These illnesses are caused by a wide range of bacteria, viruses, toxins and parasites that contaminate food through improper handling, preparation or storage, often leading to sudden symptoms such as vomiting, diarrhea, abdominal cramping and weakness.

Health experts say many of these cases are preventable with consistent, basic precautions in the kitchen. Dr. Ruth Liu, a family medicine physician with the Sutter Medical Foundation, said frequent food recalls and outbreaks highlight the need for daily vigilance at home. “Food recalls are frequent, so vigilance is key,” Liu said. “Simple steps in food handling can prevent illness and keep daily life uninterrupted.”

Foodborne illnesses are infectious gastrointestinal diseases that develop after consuming spoiled, contaminated or toxic foods and beverages. With more than 250 known foodborne diseases — including those caused by E. coli, salmonella, listeria and norovirus — specialists emphasize four core principles to reduce risk: cleanliness, safe cooking, proper chilling and avoiding high-risk foods such as unpasteurized dairy products, undercooked meats and raw sprouts.

Cleanliness is considered the first and most important line of defense. Liu recommends washing hands with warm water and soap for at least 20 seconds before and after handling food. Kitchen surfaces should be sanitized regularly using a diluted bleach solution, such as one teaspoon of household bleach mixed with a gallon of water, applied to counters, cutting boards and utensils. Fruits and vegetables should be rinsed thoroughly under running water, with outer leaves of produce like lettuce or cabbage discarded.

Experts caution against washing raw meat, poultry or eggs, as this practice can spread bacteria around sinks and countertops rather than eliminate it. Cross-contamination is a frequent cause of illness, particularly when the same cutting boards or utensils are used for raw and cooked foods. Public health guidance recommends using separate cutting boards for meats and produce, washing plates and utensils immediately after contact with raw foods, and storing raw meat on the lowest shelves of the refrigerator to prevent juices from dripping onto other items. Liu also notes that bacteria can persist in porous cutting boards, making thorough cleaning essential.

Safe cooking and storage practices are equally critical. Undercooked meats, raw seafood and unpasteurized dairy products are among the highest-risk foods. The U.S. Department of Agriculture advises cooking poultry to an internal temperature of 165 degrees Fahrenheit, ground meats to 160 degrees, and whole cuts of beef, pork, lamb and veal to 145 degrees with a three-minute rest period. Fish should also reach an internal temperature of 145 degrees.

Defrosting food improperly can allow bacteria to multiply rapidly. Health authorities advise thawing frozen meat in the refrigerator, in cold water that is changed every 30 minutes, or in the microwave if the food is cooked immediately afterward. Leaving frozen meat on the counter or thawing it in hot water significantly increases the risk of contamination. Leftovers should be refrigerated within two hours of cooking and reheated to at least 165 degrees before consumption.

If foodborne illness does occur, maintaining hydration is a primary concern. Liu recommends taking small, frequent sips of clear liquids, using oral rehydration solutions, or sucking on ice chips when nausea makes drinking difficult. Medical attention should be sought if diarrhea lasts more than three days, if a fever exceeds 101.5 degrees Fahrenheit, or if symptoms include bloody stools or persistent vomiting.

Public health officials stress that foodborne illness is largely preventable when safe practices are followed consistently. “A little caution goes a long way,” Liu said. Whether eating at home, outdoors or at a restaurant, attention to cleanliness, proper cooking and safe storage can significantly reduce the risk of serious illness.