SACRAMENTO — With the holiday season fast approaching, California Department of Public Health (CDPH) Director and State Health Officer Dr. Ron Chapman today reminded consumers about the importance of safe food handling to prevent food borne illness.
â€œBacteria such as Salmonella, E. coli, and others can be present in foods, such as meat and poultry, and can cause illness due to insufficient cooking, inadequate cooling and improper food handling practices,â€ Chapman said.Â â€œProperly prepared and handled foods can assure us all a safe meal every day of the year.â€
According to the federal Centers for Disease Control and Prevention, 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths annually in the United States are related to food borne diseases.
Foodborne diseases can be prevented by simple safety steps in the kitchen. Wash hands with soap and warm water before and after food preparation, and especially after handling raw foods.
Clean all work surfaces, utensils and dishes with hot soapy water and rinse with hot water after each use.
Be sure to cook foods thoroughly and to refrigerate adequately between meals. Consumers can find more information about food safety tips on the CDPHâ€™s website.
Bacteria such as Salmonella and E. coli O157:H7 are responsible for many foodborne illnesses, caused by eating contaminated foods.
Contamination usually occurs as a result of poor food handling practices at the farms, factories, restaurants or homes.
Symptoms of foodborne disease include fever, abdominal cramps, and diarrhea which may be bloody. Most infected people recover from foodborne illnesses within a week.
Some, however, may develop complications that require hospitalization. Young children, the elderly, pregnant women, and persons with a weakened immune system are at highest risk for potentially life-threatening complications.