General FAQ

What are foodborne illnesses?

Foodborne illnesses are caused by food or water contaminated with bacteria, chemicals, fungi, parasites or viruses.

How do I know if I have a foodborne illness?

Symptoms may include nausea, vomiting, abdominal cramps, diarrhea (sometimes bloody), fever and headache. The best thing to do is consult your physician should you have any of these symptoms.

How often do people get foodborne illnesses?

The United States Department of Agriculture (USDA) estimates that foodborne diseases cause approximately 76 million illnesses, 325,000 hospitalizations and 5,000 deaths in the United States each year after manufacturer processing.

How preventable are foodborne illnesses?

According to the Centers for Disease Control, 97 percent of foodborne illness could be avoided simply by improving food handling practices at home and in restaurants.

In recent years, I've heard more about foodborne illness. Just how safe is our food supply?

America's food supply is one of the safest in the world. Dairy farmers and dairy processors follow strict rules and regulations to ensure safe and wholesome food. However, we all play an important role in keeping food safe at home.

When are foodborne illnesses most common?

Foodborne illnesses increase during the summer months. The reason why appears to be twofold. First, the microorganisms that can cause foodborne illnesses grow faster in the warm summer months. Second, more people are cooking outside at picnics, barbecues and on camping trips, and the safety controls that a kitchen provides - thermostat-controlled cooking, refrigeration and washing facilities - are usually not available.

If you are cooking outdoors, be sure to keep cold foods cold and hot foods hot by using an insulated cooler. Cold foods should be kept at 40°F or below, while hot foods should be kept at 140°F or above. This will help minimize bacterial growth.

What is the difference between "sell-by" and "use-by" dates printed on food products?

The "sell-by" date refers to how long the grocery store can keep the product for sale on the shelf. However, the product is still safe and wholesome past this date. Milk cartons carry "sell-by" dates. If milk has been properly refrigerated at 40°F or below, it generally stays fresh for two to three days after this date. The "use-by" date is intended to tell you how long you can keep the product at top eating quality in your home.

What steps can shoppers take to maintain the safety of perishable foods?

• Pick up perishable items, such as milk and milk products, meat, seafood and eggs just before you check out to help them stay cold.
• Don't buy if the "sell-by" or "use-by" date has expired.
• The "sell-by" date tells how long the product should be on the shelf.
• The "use-by" date will tell you how long the product will retain its top quality after you buy it.
• Check the package. Check the safety seals on milk, yogurt and cheese to be sure they are securely sealed. Frozen foods should be solid and shouldn't show signs of thawing. Refrigerated foods should feel cold. Packages should not be torn, have holes or open seams.
• Bag all frozen and refrigerated items together to help them stay cold longer. Put all raw meat, poultry and seafood, preferably in a separate plastic bag, to keep them from leaking on other foods.
• Take groceries home immediately and store them at the proper temperature right away. During warmer weather or longer trips, bring a cooler and chip packs for perishable foods.

What are some basic food safety measures we should try to follow at home?

Safe steps in food handling, cooking and storage are essential to prevent harmful bacteria that may cause illness. To fight bacteria and prevent foodborne illness, food safety experts recommend the following four simple steps:

CLEAN
Wash hands and surfaces often with hot, soapy water.

SEPARATE
Don't cross-contaminate. Keep raw meat, poultry and seafood and their juices away from ready-to-eat foods.

COOK
Cook to proper temperatures, don't rely on color alone. Remember to use a food thermometer to check if food is done. Thorough cooking is the most important step in preventing foodborne illness.

CHILL
Refrigerate promptly. Growth of harmful bacteria can be slowed or stopped by refrigeration or freezing. "In the danger zone" (between 41° and 140°F), bacteria double in number every 20-30 minutes.

At what temperature should you keep your refrigerator?

You should keep the temperature of your refrigerator at or below 40°F. The temperature of your freezer should remain under 0°F at all times. If your refrigerator does not come with a readable thermometer, you may want to purchase one (they are fairly inexpensive).

Bacteria grow rapidly in the range of temperatures between 41° and 140°F, doubling in number in as little as 20 minutes. This range of temperature is often called the "danger zone."

How should foods be defrosted?

Never leave food at room temperature for more than two hours. Frozen food can be safely defrosted by storing it in the refrigerator overnight, placing it under cold, running water, or by using the defrost function on a microwave oven.

Should people be concerned about what they pack in their "bag" lunches?

Make sure any perishable items in your lunch are kept cold until lunchtime. If a refrigerator is not available, insulated, soft-sided lunch bags are best for keeping food cold. Metal or plastic lunch boxes also can be used. An ice source should be packed with perishable food in any type of lunch bag or box.

Some foods are safe without an ice source. Items that don't require refrigeration include fruits, vegetables, bread, crackers, peanut butter, jelly, mustard and pickles. Hard cheeses are fine without refrigeration from morning until lunchtime. If you wish to keep the cheese cold you can use an insulated lunch bag, or even put a cold water bottle next to the cheese in the lunch bag and that will maintain a cool temperature until lunchtime.

Who should I contact if I have questions about food safety?

You should contact the Outreach and Information Center at the USDA's Center for Food Safety and Applied Nutrition. The Center is designed to provide and respond to the public's need for useful, timely and accurate information regarding its regulated products. The Center's toll-free number is 1-888-SAFEFOOD.