1.6: Food Safety

Nutrition Essentials · LibreTexts

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    From LibreTexts, under not declared, as the source states it; its equations are written in TeX, which the PDF shows typeset. This page at LibreTexts.

    Every year, tens of millions of Americans get sick from eating or drinking contaminated food or beverages, making food safety a serious public health concern. Not only do people get sick, but there are also serious economic consequences — including medical costs and lost wages. A person has a foodborne illness when they become ill from eating or drinking something contaminated. There is a broad range of foodborne illnesses, with signs and symptoms varying by source of contamination.

    Contamination can come from bacteria, viruses, parasites, heavy metals such as mercury or cadmium, molds, poisonous mushrooms, pesticides, or pollutants. The two contaminants most commonly reported in the news are Salmonella and E. coli. Regardless of how a person becomes ill, the contaminant enters the body through food or drink and travels into the gastrointestinal tract. Therefore, common symptoms include gut-related issues such as diarrhea, abdominal pain, and nausea. Additional symptoms include dehydration, lightheadedness, rapid heartbeat, and vomiting. More severe symptoms can include high fever, diarrhea lasting more than three days, bloody stools, prolonged vomiting, and signs of shock. Importantly, a foodborne illness can develop several hours or even days after ingesting the contaminant — it is not necessarily the last meal you ate that made you sick.

    A common treatment for a food borne illness includes:

    • Rest
    • Drink plenty of liquids
    • Avoid antidiarrheal medication
    How Long Will Your Favorite Food or Beverage Stay Safe?

    Visit Stilltasty and search for “eggs” to learn how long you can keep them past the date on the carton, then search for your favorite food or beverage.

    Fill in the blank below

    You were asked to search for eggs in the Still Tasty guide. How long can you keep eggs-cooked, hard boiled in your refrigerator? __________ days

    Answer

    7

    In the USA, four key agencies work to educate the public about food infections and prevent the spread of disease: the CDC (Centers for Disease Control and Prevention), the FDA (Food and Drug Administration), the EPA (Environmental Protection Agency), and the USDA (United States Department of Agriculture). These agencies identify outbreaks of foodborne illness, enforce food safety laws, monitor pesticide use, and track water quality. The government works hard to keep our food safe — but you must also take action. Here are the key steps to prevent foodborne illness:

    Steps to prevent food borne illness

    1. CLEAN -Wash your hands, surfaces, utensils, fruits, and vegetables.
    2. SEPARATE – Do not mix meat, poultry, seafood, and eggs with other foods. Store them separately and use separate cutting boards.
    3. COOK – Heat food to the correct internal temperature, and keep it hot after cooking.
    4. CHILL -Keep food cold. Do not thaw or marinate food at room temperature. Refrigerate leftovers promptly.

    Produce Safety

    Produce-Pro-Consumer-Fact-Sheet

    Do You Know?

    Which of the following are good food safety tips for using fresh produce like fruits and vegetables? Choose all that apply.

    1. Wash your hands for 20 seconds with warm soap and water before preparing fresh produce.
    2. Store perishable produce in the refrigerator at or below 40 degrees.
    3. Use soap to wash fresh produce.
    4. Rinse your produce BEFORE you peel it or slice into it with a knife to prevent the spread of bacteria.
    Answer

    a, b, d

    Additional tips to stay healthy

    • Buy food from a clean, reputable store.
    • Inspect food for signs of mold or rot.
    • Do not buy dented or bulging cans.
    • Avoid torn or open packages.
    • Do not buy frozen items covered with frost or ice crystals.
    • Keep raw meat, poultry, and seafood for no more than two days and wrap them well to prevent leakage and cross-contamination.
    • Do not store leftovers in the can they came in.
    • Consume properly refrigerated leftovers within three to five days.

    At-Risk Groups

    No one is immune to consuming contaminated food. Whether you become seriously ill depends on the microorganism involved, the amount consumed, and your overall health. Some groups, however, face a higher risk of developing severe complications from foodborne disease. Young children, older adults, and pregnant women all have a greater chance of becoming very ill after consuming contaminated food. Other high-risk groups include people with compromised immune systems due to HIV/AIDS, immunosuppressive medications (such as those taken after an organ transplant), and long-term steroid use for asthma or arthritis. People with diabetes, cancer, liver disease, or stomach problems related to low stomach acid or previous stomach surgery are also at elevated risk. Everyone — but especially these groups — should handle food carefully, ensure that food has been cooked thoroughly to the proper temperatures, and avoid any risky exposures.

    This page titled 1.6: Food Safety was last modified on Sun, 27 Sep 2026 02:37:06 GMT and is shared under a not declared license and was authored, remixed, and/or curated by Stephanie Green and Kelli Shallal via source content that was edited to the style and standards of the LibreTexts platform.