How to prevent foodborne illnesses

St. Joseph's/Candler Magnet Nurse Melanie Humphus explains how proper planning and good habits reduces the risk of food poisoning

Melanie Humphus MPH, BSN, RN, CIC
Infection Control Practitioner
St. Joseph’s/Candler

Smart Living: As an expert in infection control, you know about the many different ways that microscopic organisms can spread. One common problem is foodborne illness, also known as food poisoning. What causes this, and how can we prevent it?

Melanie Humphus: Foodborne illness can be caused by viruses, bacteria, parasites or other toxins. When we ingest food that is contaminated, these organisms get into our digestive tract and cause symptoms like nausea, vomiting, diarrhea and stomach pain. While most people recover fairly quickly, vulnerable groups including the elderly, pregnant women and the immunocompromised may need medical treatment.

Foodborne illness doesn’t only happen at restaurants. Your habits at home make a difference, too. In fact, it begins at the grocery store. Check expiration dates and avoid deeply dented cans, which can harbor bacteria. While cooking, rigorous hand washing for at least 20 seconds is essential! Always use separate cutting boards and knives for meat versus vegetables.

SL: In the South, we have lots of opportunities to grill outside. What do we need to remember for cookouts?

MH: Bring cooking gloves and a food thermometer out to the grill with you. Make sure that meat is done! And never place cooked meat on the same plate that held raw protein. Finally, don’t forget about storage: your food should not sit out for more than two hours. If you’re outside and it’s 90 degrees, make that just one hour. When in doubt, throw it out.

It’s harder to control the risk of foodborne illness when dining out, but you can look at the restaurant’s environmental cleanliness and the posted restaurant inspection scores. And we can limit our exposure to foodborne illness at home with the right habits.