Food Poisoning Facts and Myths

According to the Centers for Disease Control and Prevention, there are an estimated 76,000,000 cases of foodborne disease in the United States alone each year. With food poisoning being such a common occurrence, it is important to be aware of the symptoms and treatments. However, for every fact there is an equally compelling food poisoning myth and sometimes it is difficult to distinguish between the two. Here are some common food poisoning myths, and the facts that dispel them.

Myth: If the kitchen looks clean, you don't have to worry about food poisoning.

While you probably don't want to cook in, or eat out at a place with an unclean kitchen, just because the kitchen looks clean doesn't mean that it's free of potential foodborne illness. Food poisoning is caused by microscopic bacteria that are invisible to the naked eye. It is important that even though the counters and dishes look clean, that they are properly sanitized before food preparation takes place and that food is properly cleaned before preparing.

Myth: Because foods like eggs and bananas come in their own natural shell/peel, you can't get food poisoning from them.

Foodborne illness is most prevalent with foods that are raw or undercooked. Just because the food item has an outer shell, that doesn't mean that it is free of the bacteria that cause foodborne illness. It is important to cook eggs until the whites are solid white, and the yolk becomes firm in order to kill any bacteria present. For foods with a peel, such as bananas, rinse the peel well to remove any bits of dirt and fertilizer before consuming the fruit inside.

Myth: When someone has food poisoning, it is clearly caused by the last thing they ate.

In most cases, the bacteria that causes foodborne illness has a period of time, called the incubation period, where the bacteria multiplies in the body before symptoms occur. The incubation period can be anywhere from 15 minutes to 72 hours, with symptoms typically appearing 12 to 48 hours after the bacteria enters the body. When foodborne illness occurs, it is most likely something eaten 1-3 days ago that is the source (with the exception of shellfish and marine toxin poisoning which may have symptoms appear within 15 minutes of consumption).

Myth: If you don't eat meat, you can't get food poisoning.

While foodborne illness is commonly associated with undercooked meats; fruits, vegetables and processed foods can also carry the bacteria that causes foodborne illness. Many strains of foodborne illnesses are caused by bacteria found in fertilizers used to grow fruits and vegetables, the water used to in irrigation, found in the dirt on the ground, or on the unwashed hands of workers and consumers alike. This is why, even when grown in your own garden, it is important to wash all fruits and vegetables before eating them as well as grilling, boiling, steaming or baking them when possible.

Myth: If food looks and smells ok, then you won't get food poisoning.

Although it is apparent when meat is raw or undercooked, easy to see when vegetables are dirty and one can tell by sight and smell when food has begun to spoil; sometimes food that appears clean and correctly prepared still carries the bacteria that cause foodborne illness. Using a meat thermometer when cooking red and white meats instead of touching or looking at them for doneness will help greatly in verifying that the meat has been cooked to a temperature that will kill bacteria.

While all of the myths listed above are common, they are not the only food poisoning myths around and sometimes it is difficult to determine what is a myth and what is fact. When in doubt, contact your doctor or the Center for Disease Control and Prevention for the facts about the different strains of foodborne illness and how you can protect yourself and your family from them.

Visit the Center for Disease Control and Prevention at: www.cdc.gov