Food Safety: A Growing Concern in Foodborne Illnesses
Understanding Foodborne Illnesses
Foodborne illnesses are on the rise in the United States, largely due to bacteria in food. Norovirus is the key culprit, responsible for about half of all outbreaks of food-related illnesses. It spreads easily through contaminated food and utensils.
Common Causes
The most common pathogens include:
- Norovirus
- Campylobacter from undercooked poultry
- E. coli, particularly the strain O157:H7
- Listeria found in deli meats
Preventive Measures
To reduce the risk of foodborne illnesses, consider the following:
- Practice hand hygiene: Wash hands thoroughly with soap and water.
- Cook foods to safe temperatures: Poultry should reach 165°F (74°C).
- Wash produce: Rinse fruits and vegetables under running water.
- Be aware of food storage: Keep perishable items refrigerated.
- Stay informed on recalls: Check local advisories for updates.
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