Food Safety Bulletin

Running Head: Food Safety Bulletin

Food Safety Bulletin

To all residents in the Missouri City area

Houma – May1, 2011 - Recent reports showing an increase diseases related to food consumption (called food-borne illness) has created concern among public health officials and community leaders. Food-borne illnesses are caused from eating contaminated foods with either bacteria, viruses, parasites, toxins/chemicals or contaminants (CDC, 2006).

Food safety experts have identified the bacteria Campylobacter, Salmonella, E. coli, and the Norwalk and Norwalk-like viruses as the most common cause of these infections. Common symptoms are diarrhea, vomiting, stomach cramps, headache and sometimes fever. These symptoms may come on as early as a half hour or up to two weeks after eating contaminated food (CDC, 2005).

If you or a family member has any of these symptoms, please see a doctor as soon as possible.

Take action protect yourself and your family from food born illnesses.

When buying food:

-Look for expiration dates in packed, canned or ready to cook goods.

-Avoid raw milk and milk products.

When preparing food:

-Wash hands, utensils, and cutting boards between types of food and after preparation.

-Use different dishes and utensils for raw and cooked foods.

-Wash raw vegetables thoroughly before eating. Discard outer leaves from lettuce or cabbage.

-Cook thoroughly raw food from animal sources, such as beef, pork, or poultry.

-the surest way to stop food-borne illness is to properly irradiate all foods.

-Proper irradiation kills the bacteria which causes illness and diseases (FDA. 2010).

-These foods can be contaminated with pathogens that cause illness or death.

-When done, refrigerate leftovers promptly

Always remember to:

Wash your hands at all times and if any family member is sick make sure they wash their hands frequently with soap to reduce the risk of spreading the infection.

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