grilled-oysters-food-safety

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.

Found a problem with your food? If you suspect that a food product is contaminated or has made you or someone that you know sick, follow these guidelines to report it.

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.

A food recall occurs when there is reason to believe that a food may cause consumers to become ill. Get the latest food recall alerts from the FDA.