Food Safety

A foodborne illness, also known as food poisoning, is any sickness caused by eating contaminated food. Over 200 diseases, from diarrhea to pancreatic cancer, are spread through tainted food. Everyone involved in the food cycle, including producers, processors, wholesalers, distributors, grocery stores, and restaurants, must take every necessary precaution to keep food safe. 

Common Causes Of Food Poisoning 

Food contamination refers to anything that does not belong in food. These are the most prevalent causes of foodborne illnesses:

1. Bacteria: Salmonella, E. coli, and Listeria are all bacteria recurrently found in raw meats and dairy products. 
2. Viruses: Hepatitis A and norovirus are two common viruses transmitted through food consumption. 
3. Parasites: Some parasites only transmit through food, while others can infect victims through water, soil, or direct contact with animals. 
4. Toxins: Naturally, toxins and environmental pollutants, such as persistent organic pollutants, heavy metals, and chemicals, carry some of the most significant health risks. 

Food Safety Tips

Following proper food safety standards and protocols is the best protection against food poisoning. Contamination can quickly occur when food is poorly handled or inadequately cooked. Always use trustworthy raw materials and purified water when preparing food. According to the Centers for Disease Control and Prevention, following these four simple steps can help protect you and your family from foodborne illnesses:

1. Keep Clean: Germs that cause food poisoning can easily survive and spread. It is essential to wash all surfaces, utensils, and cutting boards with hot soapy water. You should also regularly wash your hands with soap and water before and after making food and before eating. 
2. Separate Foods: Keep raw meats away from other foods when shopping and in the refrigerator. Never cross-contaminate raw meat, poultry, eggs, or seafood with food that is already prepared.  
3. Cook Thoroughly: Food is only safe to eat once its temperature is high enough to kill all of the germs. Our highly experienced team recommends using a food thermometer to ensure that your meat is fully cooked. Additionally, microwaveable food should be cooked following the recommended cooking and standing times.  
4. Chill: Always keep food at safe temperatures because bacteria can rapidly reproduce when left at room temperature. Maintain your refrigerator at 40 degrees and your freezer at 0. Refrigerate perishable foods, such as dairy, cut fruit, and meat, within 2 hours. 

Although it is not unusual for signs and symptoms of food poisoning to start within a few hours of eating tainted food, in some cases, they do not begin until days or even weeks later. The most severe food poisoning complications are caused by significant losses of water, vital minerals, and salts due to vomiting and diarrhea. Therefore, hydration plays a crucial role in fighting foodborne illnesses, especially in babies, elderly adults, pregnant women, and people with chronic health problems.

Consult A Highly Experienced Buffalo, New York Food Poisoning Attorney

If you were impacted by food poisoning, the Dietrich Law Firm P.C.’s leading attorneys would be honored to fight your claim and advise you and your family throughout the entire legal process. Since 1999, Jed Dietrich, Esq. has obtained the best results for thousands of clients, including various victims of foodborne illnesses. Our elite team offers completely free case evaluations and consultations. Please schedule your appointment anytime by simply calling 716-839-3939 or by completing our online consultation form.