cooler-camping-food-safety

Foodborne illness is a common – yet preventable – public health problem. Ensuring food safety is increasingly more important as food trends change along with the globalization of our food supply. To prevent foodborne illness, it is necessary to understand how food becomes unsafe to eat and what proactive measures can be taken.

Ready to start grilling hamburgers? Bacteria is of special concern with ground beef - because when beef is ground - more of the meat surface is exposed to potential harmful bacteria. For this reason, ground beef must be cooked to an internal temperature of 160°F, so as to kill all the bacteria and avoid foodborne illness.

Pork requires the safe preparation, cooking temperature, and proper storage of leftovers in order to prevent food illness. The USDA recommends cooking pork to a minimum cooking temperature of 145°F - as measured with a food thermometer - in order to kill any pathogens.

Food safety is especially important for older adults. Older adults should avoid certain foods to protect themselves from foodborne illness and adults 65 and older are at a higher risk for hospitalization and death from foodborne illn

Biological food hazards are biological agents that can pose a threat to human health and include bacteria, viruses, and parasites. Bacteria and viruses are responsible for most foodborne illnesses and are the biggest threat to food safety. The most common result of infections from biological agents is gastroenteritis - inflammation of the stomach and small intestine. Also called the “stomach flu”, gastroenteritis is generally acquired through consumption of contaminated food or water, or through direct contact with an object, surface, or person - as a result of poor sanitation and/or hygiene.