Q1: Why do people get sick from the foods they eat?
A: Raw food products can be contaminated with microorganisms that can make people ill (especially the very young, the elderly and those whose immune systems have been weakened due to illnesses such as HIV or cancer.) Although most of these hazards can be controlled by safer food handling procedures, the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important.

Q2: What is the government doing to improve the safety of our food supply?
A: Though we have one of the safest food supplies in the world, there will always be risks of contamination, and efforts are underway to reduce those risks even further. For example, the U.S. government is working to find more effective inspection methods and is investigating new technologies to improve our ability to detect foodborne pathogens. Some existing technologies, such as irradiation and organic acid rinsing, show promise in reducing the incidence of foodborne illness.

Q3: I work on a ranch with a variety of livestock and other animals. Can I get a foodborne illness from a live animal?
A: Many of the bacteria that cause foodborne illnesses are carried by animals (some of them are also carried by humans). It's imperative to always wash hands with warm, soapy water after you have contact with animals (even your pets) and before you handle food at any time.

Q4: My child is in day care five days each week. How can I help protect him from foodborne illness when I'm not there?
A: Make sure that the people who run the day care center practice appropriate sanitation and food handling techniques. You and the care providers should teach children to wash hands with warm, soapy water before and after going to the bathroom. It's critical for child care providers and parents to remember to wash hands thoroughly after every diaper check and change. Spread of disease does not require ingestion of food or beverage.

Q5: I send brown-bag lunches with my kids to school every day. Is there a risk of foodborne illness from leaving their lunches unrefrigerated in their locker for four hours before lunchtime?
A: There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

Q6: When my family goes on a picnic I pack a cold picnic lunch, but we usually don't eat for several hours. Are there precautions I should take to prevent foodborne illness?
A: Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F- do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

Q7: When preparing food at home should I use a plastic or wood cutting board?
A: Though the advice for years has been to use plastic cutting boards instead of wood, there is discussion as to whether wood surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sanitize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water.

Q8: I'm serving a buffet dinner which will be out for several hours at an upcoming party at my home. What precautions should I take to make sure my guests are safe from foodborne illness?
A: Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Q9: My mother used to leave meat out on the counter to thaw during the day - does this increase the risk of food poisoning?
A: Absolutely. Most food borne pathogens thrive at room temperature or in warm water. Instead, use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

Q10: Is my crock-pot slow cooker safe to prepare food in? It seems like it cooks at very low temperatures.
A: Yes, you can safely prepare foods in a slow-cooker. Bring foods to a boil and then simmer at 160F for longer cooking. Make sure to use the lid, and a thermometer to check the internal temperature - it should be at least 160F. Use small pieces of (thawed) meat, choose a recipe that contains a liquid, and avoid filling the cooker to more than two-thirds of its capacity.

Q11: My kids love to eat raw cookie dough when I bake cookies. Is this safe?
A: If your cookie dough contains raw eggs there is a risk involved. Other foods to think twice about are traditional Caesar salad - (the dressing is made with raw eggs), or anything made with homemade mayonnaise or soft poached eggs. If you make homemade mayonnaise, ice cream or other recipes requiring eggs which will not be cooked, use pasteurized eggs. Commercially prepared dressing, mayonnaise, commercially prepared cookie dough and "cookie dough" ice cream, all use pasteurized eggs.

Q12: I love steak tartare and carpaccio. Isn't it okay to eat them just once in a while?
A: Do not eat raw or undercooked foods. Avoiding these foods will reduce risk of foodborne illness. Steak tartare poses a significant risk because it contains raw ground beef and raw eggs. Carpaccio, thin-sliced raw beef, also presents a risk.

Q13: My neighbor will leave still-warm leftovers on the counter for hours rather than "warming up her refrigerator." She says this is okay because she covers them with plastic wrap. Is it?
A: Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Though the plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

Q14: Can I still eat rare beef?
A: Cooked steaks, roasts and other cuts of beef offer a much lower risk of carrying foodborne pathogens, since the bacteria exist on the outside and are destroyed in the cooking process. Ground beef is risky to eat rare because surface bacteria are transferred to the interior of the meat during grinding, giving them a much greater surface area on which to grow.

Q15: What causes mold? If a food has mold on it, is it unsafe to eat?
A: Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.

Q16: If a food has an unusual smell and I suspect there's something wrong with it, what should I do?
A: When in doubt, throw it out! The food is likely spoiled. It's not worth the risk of becoming ill.

Q17: Isn't it the government's responsibility to make sure there are no bacteria in my food?
A: Bacteria are everywhere - on every surface that isn't sterile, in our bodies, in animal's bodies. Even if the government were able to eliminate bacteria on products as you buy them at the store, the foods would likely accumulate bacteria during handling or serving. Safe handling, cooking and serving practices are paramount in preventing foodborne illness.

Q18: What should I do if I suspect I have a foodborne illness?
A: First, if possible, preserve the suspect food, marking it with a warning label to make sure no on else eats it. Second, call or see a medical professional. If the suspect food was served at a large gathering, in a public place such as a restaurant, by a sidewalk vendor or in an employee cafeteria, is a commercial product or was prepared by a grocery store, contact your local health department to report the incident. If vomiting or diarrhea are symptoms, drink lots of fluids to prevent dehydration. Physicians and laboratories have a responsibility to contact the health department for some diagnoses of foodborne illness. However, most foodborne illness is not diagnosed - symptoms are treated to alleviate discomfort. If food is the suspected source of illness, be sure to advise a physician.