According to new reports from the U. S. Centers for Disease Control and Prevention (CDC), approximately one in six Americans suffers from a food-borne illness annually.
By the CDC estimates:† 48 million people in the U.S. become ill, 128,000 are hospitalized, and 3,000 die each year from food-borne diseases.
The study also concluded that salmonella was the leading cause of the hospitalizations and deaths while 90 percent of food-borne illness was caused by seven pathogens, including:† salmonella, norovirus, campylobacter, toxoplasma, E.coli O157, listeria and Clostridium perfringens.
Here are 13 Ways to Protect Yourself:
1. Separate meats, especially poultry from produce while preparing foods.
2. Cook meat and poultry to the proper temperatures.
3. Promptly refrigerate leftovers; however, allow foods to cook before storing.
4. Store meat and poultry between 32 to 36 degrees Fahrenheit (0 to 2 degrees Celsius).† Fish and shellfish 30 to 34 degrees Fahrenheit (-1 to 2 degrees Celsius) and eggs 38 to 40 degrees Fahrenheit (3 to 4 degrees Celsius).† Produce can handle slightly warmer temperatures between 40 to 45 degrees Fahrenheit or 4 to 7 degrees Celsius.