Number One Cause of Food Cross Contamination

Cross contamination can cause foods or drink to harbor viruses, bacteria and parasites. According to the National Digestive Diseases Information Clearinghouse, approximately 76 million people become sick from cross contamination of foods, and of these, 5,000 die.

Cross Contamination

Raw foods such as poultry and meat are the most common ways to get cross contamination, as these are not sterile. Contamination can occur at any stage of food processing though, from harvesting up to the final preparation stages.

Prevention

Hand washing before and after handling food is of the utmost importance in preventing contamination. Prevent poultry, seafood, and raw meat or their juices from touching prepared foods. Sterilize work areas after preparing raw foods. Clean all produce carefully. Cook foods at the correct temperatures to kill bacteria. You must store leftover foods in the refrigerator within two hours of cooking it.

Symptoms

Symptoms of a food borne illness are stomach cramps, vomiting, nausea, fever, dehydration and diarrhea.

Treatment

Food borne illness is usually mild; the patient should drink plenty of fluids to prevent dehydration. Sometimes hospitalization and intravenous fluids may be necessary to keep electrolyte and fluids balanced and blood pressure controlled.

Risks

Persons with greater risks of complications from cross contaminated foods are pregnant women, children, senior citizens and people who have lowered immunity. A doctor should be consulted for these people.

References

• Digestive Diseases Home Digestive Diseases Clearinghouse

Resources

• American Dietetic Association