Although the food supply in the United States is considered to be among the safest in the world, every year close to 10,000 Americans die from food poisoning and many more become ill. The very young, the elderly and those with compromised immune systems are most at risk, but, having been a victim of it myself I can say that you don't want it!

There are two main categories of food-borne illness or food poisoning:

• Food Infection - comes from eating foods that contain live germs, which then grow inside the body. Heating foods to proper temperature kills these germs so the food is safe. Salmonella, E coli and listeria monocytogens are examples of food infection.





• Food Intoxication - happens when bacteria produce toxins which don't need to grow in the body. Heating destroys the bacteria but not the toxins caused by staphylococcus. Staphylococcus areaus and clostridium botulinum, which causes botulism are examples of these.

COMMON SYMPTOMS of Staphyloccoccal food poisoning are diarrhea, abdominal cramps, fever, headache and vomiting. Many people think of this as "stomach flu". Common food culprits for this are custards, cream-filled pastry, milk, processed meat and fish.

BOTULISM SYMPTOMS, a much more severe and sometimes fatal form of food poisoning, include abrupt onset, usually 18-36 hours after ingestion, but it can vary from 4 hours to 8 days. Neurological symptoms include descending weakness or paralysis starting with the cranial (head) nerves and progressing downward - dry mouth, double vision, drooping of the eyelids, respiratory impairment. Nausea, vomiting abdominal cramps, and diarrhea frequently precede neurologic symptoms. Fever is absent.

Prevention of botulism involves using proper canning procedures both in home canning and in commercial canning and adequate heating of home-canned food before serving. Boiling 10 minutes or heating food in the oven to 185 degrees F will destroy the toxin. Canned foods that show any sign of spoilage should be discarded. This is a serious illness and it is better to be safe than sorry!

General Precautions in the Home

• Refrigerate perishable food within 2 hours.
  

• Don't pack refrigerator too tightly - it needs air circulation.
  

• Divide large amounts of leftovers into smaller containers for quick cooling.
  

• Egg yolks should be cooked to be firm and white. Don't use recipes calling for raw or partially cooked eggs.
  

• Bring sauces, soups and gravies to a boil when reheating and heat other leftovers to 165 degrees.
  

• Roasts and steaks should be at least 145 degrees F.
  

• Poultry should be 180 degrees F.
  

• Use a meat thermometer to be sure the center is done.
  

• Consider paper towels for clean up of kitchen areas. If using cloth they should be washed often in hot water.
  

• Hands, cutting boards, surfaces, knives, etc. should be washed in hot soapy water after contact with raw meat, poultry or seafood.
  

• Use one cutting board for meat and another for salads.
  

• Never put cooked food on a plate which contained raw meat, poultry or fish.