Food Poisoning Often Called Virus

Poor food handling practices often cause illness even though the foods were safe to eat when they were bought and first prepared. Lack of sanitation, too little cooking, and improper storage can allow bacteria to increase to dangerous levels.

If you have a headache, an upset stomach, fever or diarrhea, you may have a virus, but it's also possible that you might have food poisoning, illness caused by eating food contaminated with harmful bacteria.

Salmonella

Bacteria which cause disease enter the body in contaminated food, then cause infections in the digestive tract. Salmonella is one kind of food poisoning which results from toxins, or poisons, formed by bacteria in food.

Botulism

Botulism also results from eating toxins produced by the growth of bacteria in food. This deadly food poisoning occurs in foods that have been processed inadequately, as in home-canned products which have not been processed at the correct temperature and time.

Foodborne illnesses are especially common during summer when perishable foods are taken on picnics and held without refrigeration. Food poisoning may occur anytime food isn't prepared properly or handled properly.

To protect your family from food poisoning, follow these suggestions:

• Make sure dishes, utensils, kitchen equipment, and work surfaces are clean before you start to prepare food.
• Always prepare food with clean hands, fingernails, and clothing.
• Wash your hands after touching raw meat or poultry.
• If you touch your face, mouth, nose or hair while preparing food, wash your hands immediately.

Keep hot foods hot and cold foods cold. Foods should be kept above 140 Fahrenheit or below 40 Fahrenheit, not at temperatures in between. If hot foods are not eaten soon after they're cooked, refrigerate them and reheat before serving. Be sure you refrigerate these foods as soon as they are prepared: cream pies, custards, puddings, creamed meat dishes, sandwich fillings made with mayonnaise, and potato salad.

If food smells unusual, don't use it. Don't use foods from cans which are dented or bulging either.

Before tasting any home-canned vegetables and meats, boil them for 15 minutes.

Cook meat, poultry or fish by using tested recipes with reliable tables for times and temperatures. Use a meat thermometer to make sure meats are cooked thoroughly. Internal temperatures of beef, veal, and lamb should be at least 140 Fahrenheit; poultry should be 165 Fahrenheit; and pork 170 Fahrenheit.

For more information on food poisoning often called virus, contact your local county Extension office.