Eat Safely This Season

Surprisingly, there are an estimated 80 million cases of food poisoning annually nationwide. Food "poisoning" is the result of ingesting food that is contaminated with live bacteria and not caused by the presence of poisons. This is sometimes called "ptomaine" poisoning, a term that is no longer in use.

Fifty-five percent of all cases of food-borne illness are caused by improper cooking and storage, 24% by poor hygiene (not washing hands before and during food handling) and only 3% due to an unhealthy food source. In other words, 79% of all food related illness is preventable.

There are several kinds of bacteria that can cause food poisoning:

• Botulism: the most dangerous and the rarest. Symptoms begin 12-36 hours after eating and include blurred or double vision, dilated pupils, and generalized weakness and require immediate attention.
• E.Coli: usually associated with undercooked and contaminated ground beef. Symptoms include watery diarrhea, abdominal pain and occasionally bloody diarrhea.
• Campylobacter: The leading cause of food poisoning, usually due to ingestion of undercooked chicken or food that has been in contact with raw chicken. Symptoms include cramping, fever and bloody diarrhea.

With the exception of botulism, most of these are self-limited and are best treated with oral fluids (sports drinks, white soda, broth, water, and pediatric rehydration fluids) followed by a gradual resumption of eating beginning with bland foods. Young children, the elderly, and people with chronic illnesses are at the highest risk for complications. See a doctor if:

• Diarrhea lasts for more than 24 hours.
• Vomiting lasts more than 12 hours
• There is blood in the stool
• There is a fever
• Vomiting and diarrhea are intense enough to cause muscle cramping
• There is an inability to keep any fluid down for 12 hours

A few simple steps are all that is needed to prevent the displeasure and discomfort of food-borne illness:

1. Wash your hands with soap and water, especially after touching raw meat.
2. Wash cutting boards, utensils and other items used in food preparation. A diluted bleach solution works well with cutting boards and countertops.
3. Cook all food, especially meat, thoroughly. Juices should run clear and no pink color should be left in the center of most cooked meats. Use a meat thermometer as needed.
4. Foods left at room temperature more than 2 hours are more likely to cause problems - keep hot foods hot and cold foods cold.
5. Don't buy food in dented, bulging, or rusted cans.

A little common sense and careful preparation can make the season's eating experiences memorable for all the right reasons.

For more information on this topic, see the HealthLink article How to Stop Food-Borne Illness Before it Starts.

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