Food Poisoning Facts, Statistics, and Safety Tips

Food Poisoning Quick Facts Statistical information provided by FDA.gov and the Centers for Disease Control and Prevention 39 There were outbreaks linked to food imported from 15 countries, - sickening 2,348 people · from 2005 - 2010 SALMONELLA was the most common cause of outbreaks Approximately 1 in 6 Americans are sickened by foodborne illnesses every year. About 3,000 people die from food poisoning in 2011 every year. It was estimated that nearly 56,000 people would be hospitalized from a known foodborne illness pathogen Known causes of food poisoning: Norovirus Salmonella Clostridium perfringens ("cafeteria germ") Campylobacter spp Staphylococcus aureus Toxoplasma gondii Listeria monocytogenes Common Types of Food Poisoning CAUSE SYMPTOMS DURATION MORE INFO Botulism Symptoms typically appear 18-36 hours after Double/blurred vision Drooping eyelids Slurred speech consumption; can appear as late as 10 days after Difficulty swallowing ingestion Difficulty breathing Dry mouth Muscle weakness Typical duration is 2-10 days; severe cases may require antibiotics or cause long-term complications Campylobacter Diarrhea Affects over 2.4 million people annually Bloody stools Abdominal pain Fever Fatigue Headache Nausea and/or vomiting E. coli Watery or bloody diarrhea Abdominal pain and Symptoms usually appear 3-4 days after consumption; many recover within 7 days, but A leading cause of food poisoning requiring hospitalization tenderness Nausea and vomiting can last for 2 weeks Fever Нерatitis A Muscle aches Virus can be spread from Headache person to person Loss of appetite Abdominal pain Fever Weakness/fatigue Dark urine Jaundice Vary depending on the person infected - flu-like symptoms, fever, Symptoms can last for a few weeks; serious cases may require antibiotics Listeria nausea/vomiting, diarrhea, headache Can be passed from person to person or through ingesting contaminated food Norovirus Vomiting Most people become ill 12-48 hours after ingesting Stomach pain the virus Diarrhea Fever Salmonella Diarrhea Symptoms usually occur 12-72 hours after ingesting contaminated food; can last 4-7 days In severe cases can be fatal Fever Vomiting Abdominal pain Groups at Risk Pregnant women Older adults Young children People with chronic illnesses Tips Safety -40° F 0° F MILK 39° F -1° F Parchased 10.1.12 38° F -2°F 37° F -3° F EXPIRES ???? Keep your freezer at or below 0° F and check it once a week. If a food item doesn't have an expiration date or visibly spoil, make sure you label it with the purchase date. Keep your refrigerator at or below 40° F, and check it once a week. Keep raw meat and milk in the back, cheeses wrapped in wax paper and plastic wrap, and veggies and fruit in a crisper lined with paper towels. 1 DAY 2-3 DAYS Use chicken or egg salad, fish, and shellfish within a day. Use cooked meat and poultry within 3 days, uncooked within 2 days. Immediately throw away anything with black mold. Wash your hands in hot, soapy water before and after preparing food. Thoroughly wash anything that comes in contact with food – to prevent cross-contamination. Use separate utensils and cutting boards, especially when dealing with meat, poultry, or fish. FOOD SAFETY FACT: During a power outage, a refrigerator will keep food cold for about a refrigerator wil keep food cod for about4 hours with a closed door. Edgar Snyder & ASSOCIATES A Law Firm Representing Injured People. © 2012 Edgar Snyder & Associates Visit www.EdgarSnyder.com 2OAP рoз