Are you concerned about recalls on produce, meat or dairy products that have sickened consumers throughout the United States?

Recent outbreaks of norovirus, E.coli and salmonella in our nation’s food supply have consumers worried about how to keep their families safe when dining out as well as when they are shopping at grocery stores and farmers’ markets.

While most foodborne illnesses usually resolve within three days, they are very contagious and can spread quickly throughout a family or in settings like cruises, classrooms and offices, making for a miserable experience. And foodborne illnesses are even more dangerous in children, pregnant women, the elderly and those with compromised immune systems.

According to federal estimates, there are about 48 million annual cases of foodborne illnesses, causing roughly 128,000 hospitalizations and 3,000 deaths.

To answer your top questions about foodborne illnesses and provide education and awareness on ways to stay healthy, we talked with Lauren Bryan, infection program manager at UCHealth Yampa Valley Medical Center.

What are foodborne illnesses?

Often called food poisoning, the stomach flu, a stomach bug or a 24-hour gastrointestinal bug, these types of illnesses are caused by bacteria, a virus or a parasite transmitted through fecal-oral transmission. People can get foodborne illnesses in two basic ways: either through human-to-human contact from someone who has used the bathroom and has not washed their hands properly, or through animal waste on ranches that gets into the meat supply or runs through an irrigation system into farms and produce.

Are foodborne illnesses becoming more prevalent?

Foodborne illnesses are common, and they’re with us all the time. Illnesses can spike as people travel more. And they’re more common around the holidays. Here are times when you should be especially careful:

• When you’re traveling.
• When you’re enjoying outdoor barbecues since unrefrigerated food can become susceptible to bacteria.
• When you’re gathering for holidays, like Thanksgiving. Undercooked turkey, for example, can make people sick.

“Foodborne illnesses are omnipresent,” Bryan said. ”We have always seen them, and we will always see them in the future because of how we live, how we travel, how we grow fruits and vegetables, how we raise farm animals and how we prepare food and cook.”

Where do foodborne illnesses come from?

Bryan pointed to several common foods that can cause you and your family members to come down with anything from a mild stomach bug to a more serious case of food poisoning that can land you in the hospital. Here are key causes of foodborne illnesses:

• The source: Contamination can occur at multiple points along the way, from the point of origin of the animal or vegetable in the barn or field, through the butchering or harvesting process, packaging and shipping, and then stocking in the store until it lands on your table.
• Improper temperature storage of food: Bacteria like to grow and multiply at temperatures between 40 and 140 degrees Fahrenheit.
• Cross-contamination: When juices from raw meats touch veggies and fruits.
• Improper cooking temperature of food: Poultry must be cooked to at least 165 degrees, and eggs, when part of an omelet or other dish, to 160, as bacteria can “hide” in the center of the dish.
• You, the “consumer,” or more precisely, your lack of hygiene: “I can’t stress enough to follow the advice your mother taught you: wash, wash, wash your hands.”

How can you prevent foodborne illnesses?

Since there is only so much consumers can do to protect themselves when they dine out, Bryan targeted her comments mainly to groceries that we bring into our homes. Her advice starts at the market:

• Try to have a no-contact policy between fruit/veggies and meat/poultry. Another big no-no is to avoid meat blood/juice from coming into contact with produce.“That includes when you arrive home and put your groceries in the fridge. You don’t want meat stored in the shelf above your fruit to be dripping anything on something you’re going to eat.”
• Don’t wash meat or poultry before cooking: “Meat does not need to be washed. Doing so just contaminates your sink.”
• Store meat/poultry at the proper temperature in the fridge, avoiding the “danger zone” of between 40-140 degrees. Divide large portions of stews or soups when saving for leftovers, so all the food can reach the proper safe temperature in the fridge more quickly.
• Defrost meat/poultry in the fridge or the microwave on the “defrost” setting, not on the countertop.
• Use a thermometer to make sure meat and poultry are cooked to the proper temperature.
• Cook dishes containing flour and eggs to the appropriate temperature: “Raw brownie and cookie dough is delicious, but don’t eat it.”
• Wash fruits and veggies.
• Pasteurization is an important part of milk safety: “Don’t drink raw milk, as it can contain E. coli 0157, Campylobacter, Listeria and Mycobacterium bovis, all harmful bacteria.”
• Use a separate cutting board for meat and produce or wash it with hot, soapy water between uses.
• And wash your hands!

  

What are the most common foodborne illnesses, and what are the typical symptoms?

Among the top foodborne illnesses are norovirus, salmonella, Campylobacter and listeria. Here’s more information about each of these along with common symptoms.

At the top of common foodborne illnesses is norovirus, which is not only extremely transmissible, but also requires the smallest viral load to make a person sick. Spread through fecal-oral contamination, it comes on quickly, within 12 to 24 hours after exposure and typically lasts for about a day.

“It’s your classic 24-hour bug, complete with nausea, vomiting, diarrhea and lots of stomach cramps.

Next is salmonella, which is mainly spread through bacteria in chickens and eggs. Salmonella comes from chicken feces. According to Bryan, one of every 25 packages of chicken is contaminated with salmonella, which is why it is so important to cook chicken to165 degrees, and to cook eggs to 160 degrees. (For those who like their eggs over easy, the eggs can be cooked to a lower temperature of 135 since the egg mixture is thinner and bacteria has less room to “hide.”)

While symptoms for salmonella are very similar to the symptoms for norovirus, they can take weeks to show up, which makes tracking outbreaks and sources of salmonella very difficult for health inspectors.

Campylobacter bacteria live inside the organs of animals, and a small amount of it can make someone very ill. For instance, Bryan said one drop of juice from a raw chicken, or a small amount of cow feces that contaminates irrigation near where crops grow, can cause illness that includes bloody diarrhea. Symptoms usually develop two to five days after exposure.

E.coli bacteria originate in the intestines of cattle and can cause catastrophic illness in people through the consumption of raw milk, undercooked meat, as well as from produce that has been contaminated through faulty irrigation practices. Produce that is grown on the ground and has deep skin grooves where that bacteria can grow, such as cantaloupe, are particularly susceptible to it.

“Again, wash your fruits and vegetables before you cut them to avoid cross-contamination, which occurs when the bacteria on the outside of a fruit, like a melon, is transferred from the knife to the edible part of the fruit.”

While more rare, listeria is the third leading cause of death from foodborne illnesses in the US, and is especially dangerous for pregnant women as it can be toxic to the fetus, newborns and the elderly. It can be found in soft cheeses, raw milk and deli meats.

Are foodborne illnesses contagious?

Yes, foodborne illnesses are highly contagious. Here are some tips to decrease the chances of spreading foodborne illnesses:

• Stay home if you are sick, or as long as you have symptoms.
• Avoid preparing food for others if you are sick.
• If possible, have a dedicated bathroom for sick family members or clean after use.
• Disinfect kitchen and bathroom surfaces.
• Wash towels.

Do these viruses and bacteria have a long lifespan?

“Yes. Unfortunately, some of them can live on hard, dry surfaces for months,” Bryan said. “I know I sound like a broken record, but wash your produce, store and cook it at the right temperature, and then clean your cutting boards and counters.”

Who is most susceptible to getting sick? 

Children under 5, people over age 65, those with compromised immune systems and pregnant women are most vulnerable to getting seriously ill if they get foodborne illnesses.

What is the best treatment for foodborne illnesses?

“Maintain hydration. That is the No. 1 thing you can do to keep yourself in as good a shape as possible during this time,” Bryan said.

Fluids can include ones with electrolytes and salt.

Should I take over-the-counter medications to stop my symptoms?

You should let nature run its course unless you’re running a fever and want to take some acetaminophen or ibuprofen or a little Pepto Bismol to settle an upset stomach, Bryan advised.

“Do not take any anti-diarrheal medication unless recommended by your physician,” she said. “Your body is purging these toxins from your system and doing what it has to do.”

When should I call a doctor?

Again, Bryan reminded that most of these illnesses are “self-limiting” and will pass within a few “miserable” days. But if you’re still sick after three days, unable to maintain hydration and keep fluids down, or if your stool is bloody and you have a fever higher than 103, call your doctor.

Also, tell your doctor if you become sick after you have traveled internationally or swam in rivers, lakes or the ocean as water carries different bacteria that can cause illnesses.

“Where you have traveled, duration of your illness and whether you participated in water activities are important and affect the antibiotics prescribed,” Bryan said.

What about going to the ER? 

Dehydration in children and older patients is the No.1 concern. Signs include dark-colored urine and less frequent urination; extreme thirsty, dizziness, tiredness and confusion. If you or a loved one is suffering from dehydration, call your doctor. If you have serious concerns about a medical condition, seek help immediately.

Should you report your illness to the county health authority?

Yes and no. Since many foodborne illnesses have such a long window of incubation, tracking down every consumer call about a 24-hour food bug they’ve experienced can prove to be quite challenging for health officials.

“But if you see an alert on the news, then please let them know so you can be included in the investigation,” Bryan said.

What specific precautionary food prep measures should I take in the summer for picnics, barbecues and outdoor gatherings?

Perishable food should only be left out for no more than two hours if the outdoor temperature is under 90 degrees, and less than one hour if it’s over 90 degrees. Store items like hamburger patties and potato salad, deviled eggs and cheeses in a cooler with ice when not serving.

Should I wash pre-packaged and pre-washed salad?

Wash all produce and wash all pre-mixed salad.

“I don’t care how many times the package says it’s been washed. You must still wash it. It’s been sitting for days or weeks in the bag, likely reproducing bacteria,” Bryan said.

Is water sufficient, or should I use something else?

Running water is sufficient to remove dirt and debris from produce, Bryan said. For veggies like mushrooms, you might want to use a brush to scrub off any dirt. She said it’s unnecessary to buy expensive washes or soaking produce in rinses made with vinegar and baking soda, saying these steps are unnecessary and discourages people from eating fresh fruits and veggies.

“You don’t need a 10-step food bath. It defeats the purpose of feeding healthy food to our families.”

If it’s a food you can peel (ex. banana, orange, etc.) or ones that don’t grow on the ground lessen the risk?

Yes, but Bryan still wants you to wash fruit if you use a knife to cut it, to avoid contaminating it with bacteria that you could introduce to the fruit from the peel.

What about organic food from farmers’ markets?

“Again, I don’t want to dissuade anyone from eating healthful foods, but core, principal food safety tactics still stand whether you got it from grocery store or famers’ market: make sure the food you buy has been properly stored and handled and make sure you wash fruits and veggies before you eat them,” Bryan said.

Are there certain foods you don’t eat?

“Only one: raw milk. That’s my hard line in the sand.”

What else should I know about foodborne illnesses?

For pet owners, as dog food has been known to contain salmonella, Bryan recommends that people wash their hands after they handle it, especially if they are going to prepare a meal or eat.

Any other advice to prevent foodborne illnesses?

“It’s really important for community and family to come together, and often, food is at the center of those gatherings. Eat all the food and enjoy being with friends. Just remember to be mindful about the tips we’ve discussed so you can prevent as many incidents of foodborne illness as possible.”