While the American food supply is among the safest in the world, the Federal government estimates that there are about 48 million cases of foodborne illness annually—the equivalent of sickening 1 in 6 Americans each year! In addition, each year these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths.
Symptoms ranging from relatively mild discomfort to very serious, life-threatening illness. While the very young, the elderly, and persons with weakened immune systems are at greatest risk of serious consequences from most foodborne illnesses, some of the organisms pose grave threats to all persons.
In every step of food preparation, follow the core four practices to keep food safe:
An important part of healthy eating is keeping foods safe. These core four practices of food safety principles work together to reduce the risk of foodborne illness—Clean, Separate, Cook, and Chill.
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator
Sources:
Email: nfs@uwyo.edu
Extension Educator:Vicki Hayman – (307) 746-3531
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For more information, contact a University of Wyoming Nutrition and Food Safety Educator at nfs@uwyo.edu or Ask an Expert.
Extension Educator: Vicki Hayman – (307) 746-3531
Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.
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