{"id":178,"date":"2014-02-18T17:52:29","date_gmt":"2014-02-19T01:52:29","guid":{"rendered":"http:\/\/blogs.oregonstate.edu\/moore\/?p=178"},"modified":"2024-04-12T11:52:59","modified_gmt":"2024-04-12T18:52:59","slug":"can-your-food-make-you-sick","status":"publish","type":"post","link":"https:\/\/blogs.oregonstate.edu\/moore\/can-your-food-make-you-sick\/","title":{"rendered":"Can Your Food Make You Sick?"},"content":{"rendered":"

Making sure food is safe is something people are increasingly concerned about. Eating \u201corganic\u201d and \u201cnatural\u201d food is popular for those with concerns about safe food and eating, but is that enough?<\/p>\n

Knowing how we can control food safety in our own homes should be a concern as well. How often do you think about how you store, prepare and cook your food? It may seem like common sense, but focusing on the basics of food safety can play a big role in your health. Here’s a simple overview of how to keep your food safe.<\/p>\n

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Foodborne illness<\/h3>\n

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So why is food safety such a big deal? According to Centers for Disease Control, one in six people get sick and 3,000 die each year from foodborne illness.\u00a0 Foodborne illness, more commonly known as \u201cfood poisoning,\u201d occurs when you are exposed to contaminated food. This food doesn’t have to come from a restaurant or cafeteria; it can come from your own kitchen.<\/p>\n

“Bugs”, bacteria, viruses, parasites, and toxins can all contribute to contamination of food.\u00a0 It can occur during production, growing, harvesting, processing, storing, shipping or preparation. Transferring harmful organisms from one surface to another (cross-contamination) is often the cause. This transfer can occur between the food and contamination from animals, food handlers and equipment, as well as other food. It is especially common with raw, ready-to-eat foods such as fresh produce or salads.<\/p>\n

Organic food is no less risky and can harbor contaminants as well.<\/p><\/blockquote>\n

Cooking can often destroy contaminants but risky foods are often uncooked or undercooked. Holding food at room or unsafe temperatures for too long increases the growth of the \u201cbugs\u201d that can make you sick. Getting sick can happen as quickly as 2-6 hours or up to several days after eating the food.\u00a0 When mild, you can get cramps, diarrhea, fever and chills, headaches, nausea and vomiting, or weakness, which you get over in a few days.\u00a0 However, it can be worse or more severe especially for at risk populations, such as young children, pregnant women and the elderly.<\/p>\n

What can you do to avoid foodborne illness?<\/h3>\n

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