10 Essential Tips to Protect Yourself from Foodborne Illnesses: Insights from a Doctor

The US Department of Agriculture has issued a Friday alert stating that American Foods Group, also known as Green Bay Dressed Beef, has recalled over 58,000 pounds of raw ground beef due to potential contamination with the bacteria Escherichia coli (E. coli). This recall comes in response to recent warnings from federal health officials regarding foodborne illnesses. The US Centers for Disease Control and Prevention has also issued an alert to clinicians, urging them to be vigilant for infections caused by the flesh-eating Vibrio vulnificus bacteria, which has been linked to at least five deaths on the East Coast this summer.

I have been prompted to investigate foodborne illnesses and strategies for enhancing food safety practices. What precisely constitutes food poisoning? What factors can contribute to it? What are the typical symptoms? And most importantly, how can individuals minimize the risk of contracting foodborne illnesses?

To shed light on these queries, I consulted Dr. Leana Wen, an esteemed CNN wellness medical expert. Dr. Wen, who is an emergency physician and professor of health policy and management at the George Washington University Milken Institute School of Public Health, has a wealth of experience in overseeing food safety as the former health commissioner of Baltimore.

CNN: Can you explain the difference between food poisoning and a foodborne infection?

Dr. Leana Wen: Food poisoning and foodborne infections are commonly mistaken as the same thing. However, when individuals become sick after consuming food, it is typically a result of ingesting contaminated food or beverages that contain infectious organisms like bacteria, viruses, or parasites. Foodborne illness also encompasses allergic reactions and other situations where food carries allergens or toxins.

The CDC reports that approximately 9 million cases of illness, over 56,000 hospitalizations, and more than 1,300 deaths occur annually due to 31 primary pathogens.

CNN: Which organisms are the most prevalent culprits behind foodborne infections?

Wen: The most common pathogen responsible for foodborne infections in the United States is Norovirus. This highly contagious virus can be transmitted through food and beverages. Additionally, it can spread from one person to another through sharing utensils with an infected individual or by touching objects that an infected person has come into contact with and then touching one's mouth.

There are also other frequently encountered pathogens that cause foodborne illnesses, such as bacteria including salmonella, campylobacter, listeria, and E. coli, as well as parasites like toxoplasma.

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CNN: What are the typical signs of foodborne infections?

Wen: Typical signs comprise of nausea, vomiting, diarrhea, and abdominal pain. Additionally, depending on the specific infectious organism, individuals might also experience fevers, body aches, and other symptoms similar to the flu.

CNN: When should individuals seek medical attention for suspected foodborne illnesses?

Wen: The majority of foodborne illnesses can be managed and resolved at home. However, it is important to seek medical attention if dehydration occurs by consuming ample fluids.

Inability to maintain fluid intake due to vomiting or severe diarrhea, feeling dizzy when standing, decreased urination, high fever, persistent diarrhea lasting more than three days, and experiencing bloody diarrhea are reasons to seek medical help. Now, let's discuss E. coli and Vibrio vulnificus, the two bacteria that have received recent media attention.

E. coli, a type of bacteria, reside in the intestines of both humans and animals. While most strains of this bacteria are harmless, some types, such as Shiga toxin-producing E. coli (STEC), have been linked to severe outbreaks of foodborne illnesses. Those exposed to these strains may experience bloody diarrhea and potentially suffer from kidney failure. Current treatment measures include providing supportive care for symptoms and administering fluids for hydration. It is estimated that approximately 265,000 cases of STEC infections occur in the United States annually.

Another bacterium known as Vibrio causes around 80,000 instances of illness nationwide each year. The majority of these illnesses stem from consuming raw or undercooked shellfish, particularly oysters. Individuals with exposed open wounds are also at risk of infection if they swim in saltwater or brackish water. Infections caused by Vibrio bacteria can typically be treated with antibiotics and fluids.

CNN: What are some potential hazards associated with food preparation that are often overlooked?

Wen: One prevalent and significant issue is undercooking meat, which can lead to the survival of infectious organisms due to lower temperatures. To ensure safety, I strongly advise using a reliable meat thermometer to monitor the internal temperature of the food being cooked. The federal government offers a valuable guide detailing the recommended internal temperatures for various types of meat and poultry.

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Neglecting to properly wash vegetables and fruits is another issue. Regardless of whether you plan to peel them, it is essential to wash them thoroughly under running water. Using soap, dishwashing liquid, disinfectants, or any other solutions is unnecessary and not recommended.

Be cautious about the containers and utensils that come into contact with raw meat. Avoid placing salad items or cooked meat in these containers. Additionally, refrain from washing uncooked meat or raw seafood in your sink, as this can lead to the spread of bacteria and unintentional contamination of other food.

CNN: Are there any recommendations for ensuring safe grilling practices when cooking outdoors?

When cooking meat, it should be maintained at a temperature of at least 140 degrees Fahrenheit (60 degrees Celsius) until it is served. Conversely, meat and poultry should be refrigerated until they are ready to be used. They should only be taken out right before placing them on the grill.

If you choose to use a cooler instead of a refrigerator, be sure to use an insulated one with enough ice to keep the contents at 40 F (4.4 C) or lower. It is recommended to store the meat at the bottom of the cooler and keep it in a separate container or a tightly sealed zip-top bag to prevent contamination of other items.

Please bring an ample supply of plates and utensils, and ensure that you distinctly differentiate those utilized for handling raw meat from other items.

Proper hand hygiene is of utmost importance. It is imperative to avoid contacting raw meat with your bare hands before handling other food items like salad. Additionally, many foodborne illnesses can be transmitted by infected individuals. Regularly washing your hands with soap will effectively minimize cross-contamination.

CNN: Are leftovers safe to consume?

Wen: It is recommended not to leave perishable food out for longer than two hours. If the ambient temperature exceeds 90 F (32.2 C), the food should be refrigerated within an hour.

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CNN: Should certain individuals take extra precautions regarding food safety?

Wen: Individuals involved in food preparation and service should exercise heightened caution due to their ability to potentially infect a large number of people. Moreover, there are specific groups of people who are more susceptible to adverse effects in the event of food poisoning. These include older adults, young children, pregnant individuals, and those with compromised immune systems. It is crucial for these individuals to adopt additional measures in order to minimize their risk of foodborne illnesses.

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