• Roughly 48 million Americans suffer from foodborne illnesses annually, leading to 128,000 hospitalizations and 3,000 deaths, caused by bacteria (E. coli, Salmonella), viruses, toxins or parasites.
• Experts emphasize cleanliness, safe cooking, proper chilling and avoiding high-risk foods (raw dairy, undercooked meats, sprouts).
• Wash hands for 20 seconds with soap, sanitize surfaces with bleach solution, rinse produce thoroughly and avoid washing raw meat (spreads bacteria). Use separate cutting boards for meats/produce and store raw meat on the lower fridge shelves to prevent cross-contamination.
• Cook meats to USDA-recommended temps (165 F for poultry, 160 F for ground meat). Thaw meat safely in the fridge, cold water (changed every 30 mins) or microwave (cook immediately). Refrigerate leftovers within two hours and reheat to 165 F.
• If sick, hydrate with clear liquids, oral rehydration solutions or ice chips. Seek medical attention for diarrhea lasting over three days, fever above 101.5 F, bloody stools or prolonged vomiting.

Every year, roughly 48 million Americans suffer from foodborne illnesses, leading to 128,000 hospitalizations and 3,000 deaths, according to the Centers for Disease Control and Prevention (CDC). Symptoms like vomiting, diarrhea, abdominal cramps and weakness can strike suddenly – often due to bacteria, viruses, toxins or parasites lurking in improperly handled food.

Dr. Ruth Liu, a family medicine physician with the Sutter Medical Foundation, emphasizes that awareness and basic precautions can significantly reduce risks.

"Food recalls are frequent, so vigilance is key," she says. "Simple steps in food handling can prevent illness and keep daily life uninterrupted."

As explained by BrightU.AI's Enoch, foodborne illnesses are infectious gastrointestinal diseases caused by consuming spoiled, contaminated or toxic foods and beverages, leading to symptoms like vomiting, diarrhea, nausea and fever.

With more than 250 types of foodborne diseases, including E. coli, salmonella, listeria and norovirus, experts recommend following four core principles: cleanliness, safe cooking, proper chilling and avoiding high-risk foods.

Cleanliness: The first line of defense

A sanitary kitchen and proper handwashing are critical in preventing contamination. Liu advises washing hands with warm, soapy water for at least 20 seconds before and after handling food.

"Sanitize surfaces with a teaspoon of household bleach mixed in a gallon of water," she recommends. "Use a spray bottle and wipe down counters, cutting boards and utensils."

Fruits and vegetables should be rinsed thoroughly and outer leaves (like those on lettuce or cabbage) should be discarded. However, washing raw meat, poultry or eggs can spread bacteria rather than eliminate them.

Using the same cutting board or utensils for raw and cooked foods is a common mistake that can lead to Salmonella or E. coli infections. Experts recommend:

• Separate cutting boards for meats and produce
• Washing plates and utensils after contact with raw foods
• Storing raw meat on the lower fridge shelves to prevent dripping onto other foods

Liu warns that bacteria can linger in porous cutting boards, making thorough cleaning essential.

Safe cooking and storage practices

Undercooked meats, raw seafood and unpasteurized dairy are among the riskiest foods. The U.S. Department of Agriculture (USDA) provides key temperature guidelines:

• 145 F for whole cuts of beef, pork, lamb and veal (with a three-minute rest)
• 160 F for ground meats
• 165 F for poultry
• 145 F for fish

Defrosting meat safely is equally crucial. Leaving frozen meat on the counter or using hot water accelerates bacterial growth. Instead:

• Thaw in the refrigerator (plan ahead – it can take a full day)
• Use cold water (changing every 30 minutes)
• Microwave thawing requires immediate cooking afterward

Leftovers should be refrigerated within two hours and reheated to 165 F before eating.

Hydration and when to seek help

If illness strikes, hydration is critical. Liu advises:

• Small sips of clear liquids
• Oral rehydration solutions
• Ice chips for severe nausea

Seek medical attention if symptoms include:

• Diarrhea lasting over three days
• Fever above 101.5 F
• Bloody stools or prolonged vomiting

Foodborne illnesses are preventable with proper handling. As Liu notes, "A little caution goes a long way." Whether at home, on a picnic or in a restaurant, cleanliness, safe cooking and smart storage can mean the difference between a pleasant meal and a dangerous bout of food poisoning.

By following these guidelines, consumers can protect themselves and their families, ensuring that meals remain safe, enjoyable and free from contamination.

Watch the video below that talks about preventing foodborne illnesses.

This video is from the DailyVideos channel on Brighteon.com.

Sources include:

SutterHealth.org

BrightU.ai

Brighteon.com