Colorado State University Extension
SafeFood Rapid Response Network


SAFEFOOD NEWS - Fall 1996 - Vol 1, No. 1

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Food Safety--A Rising Concern

It is estimated that more than 1 in 10 Americans become infected with some form of foodborne illness each year, with as many as 9,000 deaths. The Centers for Disease Control and Prevention (CDC), the Food and Drug Administration (FDA), and the U.S. Department of Agriculture (USDA) agree that most foodborne illnesses go unreported, so the exact number of incidences is unknown. The cost of these illnesses has been estimated to be between $5 - $22 billion a year, including medical care, lost wages, public health investigation, lost business, and increasingly, legal action.

The CDC estimates that 97% of all food poisoning cases are the result of improper food handling practices in food service areas and kitchens. Of these, 21% were caused by food prepared in the home, and the remainder from food prepared in commercial or institutional establishments. The most common foodborne illnesses are caused by bacteria such as E. coli and Salmonella. Ironically, these are also the easiest to prevent.

World Health Organization (WHO) data indicate that only a small number of factors are responsible for a large portion of food poisoning episodes everywhere. Common errors include:

• Prepared food left too long at a temperature that allows bacterial growth
• Inadequate cooking and reheating
• Cross-contamination
• Infected food handler

Even with stricter government regulations to make our food supply safer, final responsibility for ensuring the safety of food often rests with the cook. To ensure the safety of your food:

• Thoroughly cook all meat and poultry (160 F for red meat, 180 F for poultry).
• Thaw food in the refrigerator.
• Marinate meats in the refrigerator.
• Keep raw meat separate from cooked foods and foods served raw such as fruits and vegetables.
• Refrigerate or freeze cooked foods within 2 hours.
• Store leftovers in small, shallow containers.
• Wash hands frequently during meal preparation.
• Never place cooked foods on a platter that previously held raw meat, poultry, or fish.
• Clean all surfaces and utensils that come in contact with food during preparation and serving.

Sources: The Clorox Newsline; Doyle, M.P., Nutrition Reviews, 51 (11) 346-347, 1993; GAO, Food Safety Report to Congress, May 1996.

Updated Monday, August 29, 2011