Foodborne Illnesses: Recognizing, Preventing, and Treating Common Contaminations

Nausea, vomiting, and diarrhea are all common symptoms of foodborne illness.

Salmonella is the most common type of foodborne illness, accounting for over 1 million cases in the United States each year.

Eggs are the most commonly associated with Salmonella contamination, as the bacteria can be present inside the egg.

All of the above are important steps to prevent foodborne illness.

Poultry should be cooked to an internal temperature of 165°F (74°C) to kill Salmonella.

Food should be stored in the refrigerator at a temperature of 40°F (4°C) or below.

Ground beef is the most commonly associated with E. coli contamination, as the bacteria can be present in the meat.

Ground beef should be cooked to an internal temperature of 160°F (71°C) to kill E. coli.

Soft cheeses are the most commonly associated with Listeria contamination, as the bacteria can grow in the cheese.

Food should be stored in the freezer at a temperature of 0°F (-18°C) or below.

Poultry is the most commonly associated with Campylobacter contamination, as the bacteria can be present in the meat.

Poultry should be cooked to an internal temperature of 165°F (74°C) to kill Campylobacter.

The best way to prevent foodborne illness from raw milk is to not drink it.

Both cooking the eggs to a safe temperature and not eating raw eggs can help prevent foodborne illness.

Both cooking the shellfish to a safe temperature and not eating raw shellfish can help prevent foodborne illness.