Food poisoning is common in the United States. The CDC estimates that 48 million Americans acquire foodborne illness every year, many of which were attributed to food preparation occurring in private homes. In 2013, the top five identified bacterial and viral causes of food poisoning attributed to home food preparation were Salmonella, norovirus, shiga-toxin-producing Escherichia coli, Clostridium perfringens, and Campylobacter. This six page fact sheet outlines the most common food-safety handling mistakes, which are improper food storage, inadequate cooking or reheating temperatures, cross-contamination, and infected food handlers. Written by Lucianna Grasso, Rachael Silverberg, George L. Baker, Renée M. Goodrich-Schneider, and Keith R. Schneider, and published by the Food Science and Human Nutrition Department.
Although food safety education is well established, people still become infected with foodborne illnesses by practicing unsafe behaviors in their kitchen. People who know the basics of home food safety may not always put theory into practice. Consumers must learn more about how food becomes unsafe to eat and modify their current beliefs and behaviors. This 5-page fact sheet was written by Lucianna Grasso, George L. Baker, Renée M. Goodrich-Schneider, and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, October 2012.