Foodborne illness is an infection or irritation of the gastrointestinal (GI) tract caused by food or

beverages that contain harmful bacteria, parasites, viruses, or chemicals. Common foodborne
illness symptoms include vomiting, diarrhea, abdominal pain, fever, and chills.

Most foodborne illnesses are acute, meaning they happen suddenly and last a short time, and
most people recover on their own without treatment. Occasionally, foodborne illness may lead to
more serious complications. Each year, an estimated 48 million people in the United States
experience a foodborne illness. Foodborne illnesses cause 128, 000 hospitalizations and about
3,000 deaths in the United States annually.

Learn about foodborne bacteria and storage temperature

danger zones or how temperatures affect food and cause
foodborne illness.
For instance: Did you know that hot and cold foods left out at room temperature
for more than two hours are dangerous? Or that, bacteria grow fastest in the
range of 40 – 140°F (the Danger Zone)?
Room temps for these foods are a veritable breeding ground for harmful (and possibly deadly)
bacteria like E. coli O157:H7, Staphylococcus aureus, Campylobacter, Salmonella. Stop
Foodborne Illness wants to help you understand the important role temperature plays in keeping
your food safe and you free from the perils of foodborne illness. So, let’s cover some food
temperature basics and specific things you need to do to stay food safe.
KEEP YOUR FOOD OUT OF THE DANGER ZONE (40°F
– 140°F)
Bacteria grow fastest in the range of 40 – 140°F, the “Danger Zone.” A refrigerator set at 40°F or
below will protect most foods. Your fridge is one of the very best weapons you’ve got in the
fight against foodborne illness. When bacteria get the nutrients, moisture, and warmer
temperature it needs, rapid bacteria growth occurs and can reach levels that may cause illness.
Refrigeration slows bacterial growth.

COOK YOUR FOOD TO SAFE INTERNAL

TEMPERATURES (SIT)
Just because your food looks done doesn’t mean it is done. The only way to know if your meat,
poultry, and egg dishes are safely cooked is to use a food thermometer. For instance, many
people assume that when a hamburger is brown in the middle, it’s done. But, according to
research by the United States Department of Agriculture (USDA), 1 of 4 hamburgers turns
brown before it reaches a safe internal temperature (SIT) of 160°F.
The SIT for all ground meat and meat mixtures (meatloaf, hamburgers, turkey burgers, etc.)
is 160°F; for fresh, raw, whole cuts of red meat (beef, veal, chops, and lamb), it’s 145°F.
Cook all poultry to a SIT of 165°F. Not cooking your food to safe temperatures means
bacteria may still be surviving inside and cause illness.
REHEAT YOUR FOOD THOROUGHLY
When reheating leftovers, cook them thoroughly to a minimum SIT of 165°F and use a food
thermometer to check (every single time!). Your food should be steaming hot all the way
through. Cover leftovers when reheating on the stove or in the microwave, which helps
retain moisture and ensures even cooking. For sauces, stews, soups, and gravies, bring
them to a rolling boil. When reheating frozen leftovers, it’s best to first thaw them in the
fridge.
KEEP YOUR FRIDGE + FREEZER AT THE RIGHT
TEMPERATURE
One of the most basic and important ways to make sure your food is safe is to set your
refrigerator and freezer at safe temperatures for food storage. Per the United States Food and
Drug Administration (FDA), those temps are 40°F for your fridge and 0°F for your freezer.
Bacteria capable of causing foodborne illness doesn’t grow or grows very slowly at these
temperatures. This cooling of your food slows the movement of molecules, which causes
bacteria to enter a dormant stage. To make sure you’ve got the right temps, check the
thermometer inside your unit.
DON’T LET YOUR LEFTOVERS LINGER
One common cause of foodborne illness is not cooling leftovers soon enough. After foods are
cooked to safe internal temperatures, bacteria can reappear and reproduce. So, be sure to get
those leftovers transferred into shallow containers (for quick cooling) and into the fridge within
two hours of being cooked. And remember that your leftovers in the fridge will last safely for
four days max. After that, do one of two things: Freeze ‘em or throw ‘em away.
Foodborne Illnesses and Germs
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Causes of Food Poisoning

Many different disease-causing germs can contaminate foods, so there are many
different foodborne infections.

CDC estimates that each year 48 million people get sick from a foodborne illness,
128,000 are hospitalized, and 3,000 die.

 Researchers have identified more than 250 foodborne diseases.

 Most of them are infections, caused by a variety of bacteria, viruses, and
parasites.
 Harmful toxins and chemicals also can contaminate foods and cause
foodborne illness.

Do I Have Food Poisoning?

Common symptoms of foodborne diseases are nausea, vomiting, stomach

cramps, and diarrhea. However, symptoms may differ among the different types
of foodborne diseases. Symptoms can sometimes be severe and some foodborne
illnesses can even be life-threatening. Although anyone can get a foodborne
illness, some people are more likely to develop one. Those groups include:

 Pregnant women
 Young children
 Older adults
 People with immune systems weakened from medical conditions, such as
diabetes, liver disease, kidney disease, organ transplants, HIV/AIDS, or from
receiving chemotherapy or radiation treatment.
Most people with a foodborne illness get better without medical treatment, but
people with severe symptoms should see their doctor.

Learn more about the symptoms and sources of food poisoning >>

Some Common Foodborne Germs

The top five germs that cause illnesses from food eaten in the United States are:

 Norovirus
 Salmonella
 Clostridium perfringens
 Campylobacter
 Staphylococcus aureus (Staph)

Food Poisoning Symptoms

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Food poisoning symptoms may range from mild to severe and may differ
depending on the germ you swallowed. The most common symptoms of food
poisoning are:

 Upset stomach
 Stomach cramps
 Nausea
 Vomiting
 Diarrhea
 Fever

After you consume a contaminated food or drink, it may take hours or days
before you develop symptoms. If you experience symptoms of food poisoning,
such as diarrhea or vomiting, drink plenty of fluids to prevent dehydration.

When to See a Doctor for Food Poisoning

See your doctor or healthcare provider if you have symptoms that are severe,
including:
  Blood in stools
 High fever (temperature over 102°F, measured orally)
 Frequent vomiting that prevents keeping liquids down (which can lead to
dehydration)
 Signs of dehydration, including a marked decrease in urination, a very dry
mouth and throat, or feeling dizzy when standing up.
 Diarrhea that lasts more than 3 days

Foods Most Likely to Cause Food Poisoning

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On This Page

 Chicken, Beef, Pork, and Turkey

 Fruits and Vegetables
 Raw Milk, and Products Made From It
 Raw Eggs

 Seafood and Raw Shellfish

 Sprouts
 Raw Flour

Safety Tips for Handling and Preparing Common Foods

Help Prevent Food Poisoning!
Safety tips for handling and preparing common foods

Type of
Food Avoid Better Choice

Meat & Raw or undercooked meat or poultry Meat or poultry cooked to a safe internal
Poultry temperatureexternal icon. Use a food
thermometer to check.

Seafood Raw or undercooked fish, shellfish, or food  Leftover seafood heated to 165°F
containing raw or undercooked seafood, such as  Canned fish and seafood
sashimi, some sushi, and ceviche.  Refrigerated smoked seafood in a
cooked dish, such as a casserole

Dairy Unpasteurized (raw) milk Pasteurized milk

Eggs Foods that contain raw or undercooked eggs, such Use pasteurized eggs and egg products when
as: preparing recipes that call for raw or
undercooked eggs.
 Homemade Caesar salad dressing
 Raw cookie dough
 Eggnog

Sprouts Raw or undercooked sprouts, such as alfalfa, bean,  Cooked sprouts

or any other sprout  No sprouts

Vegetables Unwashed fresh vegetables, including lettuce and  Washed fresh vegetables, including
salads salads
 Cooked vegetables

Cheese Soft cheeses made from unpasteurized (raw) milk,  Soft cheeses that are clearly labeled
such as queso fresco, blue-veined, feta, Brie, and “made from pasteurized milk”
Camembert  Processed cheeses, cream cheese,
mozzarella, hard cheeses