Food Safety: The United States Cleans its Kitchen
by Sanford M. Brown, Jr., MPH, Ph.D.

September 18, 2002

This week, public health experts and decision-makers from across the nation arrive in Orlando to attend "Thinking Globally - Working Locally: A Conference on Food Safety Education," an important forum that will help shape our nation's priorities in the effort to promote safe food handling and preparation. Sponsored by the United States Department of Agriculture (USDA), the U.S. Department of Health and Human Services (HHS), the U.S. Food and Drug Administration (FDA) and the U.S. Centers for Disease Control and Prevention (CDC), the conference brings together leaders in the food safety movement to address the challenges endemic to an increasingly global food market.

At the same time, September is National Food Safety Education Month, an annual observance spearheaded by the Federal government to draw attention to the importance of safe food handling and preparation.

Why the focus on food safety? Unfortunately, many people take for granted the safety of their food. But the dangers of food-borne illnesses are very real, even in developed nations such as the United States. Though the food supply in the US is considered one of the safest in the world, the CDC estimates that 76 million Americans get sick, more than 300,000 are hospitalized, and 5,000 die each year from food-borne illnesses.

In the developing world, food-borne disease is a major cause of infant and childhood mortality. According to the World Health Organization, children under the age of five suffer approximately 1.5 billion cases of diarrhea annually, resulting in over three million deaths. The WHO estimates that a significant proportion of diarrheal diseases are of food-borne origin.

The economic costs of food-borne diseases are huge and include treatment and case investigation costs, work absence and lost human potential.

Indeed, just weeks ago after 19 cases of illnesses were reported in three states, a major agricultural corporation voluntarily recalled 18.6 million pounds of ground beef potentially contaminated with E.coli. The recall affected sales in 21 states and was the second largest of its kind in US history.

Preventing food-borne illness and death remains a major public health challenge. And the challenge is even greater with the increased globalization of food markets. Today, the meat and produce we consume hails from an increasingly diverse array of countries, making it all the more challenging for U.S. regulators to monitor our food supply.

How can we prevent food-borne illnesses? At the manufacturing and production level, it will require enhanced surveillance and outbreak investigations by regulators. But the responsibility does not end there.

It is no secret that many food products can become contaminated once they reach home kitchens. Public health experts agree that the most effective level of food safety protection happens at home in the kitchen. Infectious germs spread quickly when food is not prepared and stored safely, making proper sanitation and food handling important steps in preventing mildly uncomfortable to deadly encounters with food-borne pathogens.

In the rush that is everyday life, consumers often overlook some very basic fundamentals of food hygiene. Here's a refresher course. It may add a few more minutes to your kitchen ritual, but can mean the difference between an appetizing meal and a trip to the emergency room.

• Wash your hands in hot, soapy water for 20 seconds before preparing food and between handling raw meat, poultry or fish and other foods, utensils or dishes.
• Thoroughly cook meat to at least 165° and poultry to at least 180° Fahrenheit to kill any bacteria that may be present.
• Freeze to 0° or refrigerate to 40° Fahrenheit all leftover meat and other perishables within two hours of cooking and serving.
• Wash fruits and vegetables - including pre-packaged salads and melons - under cool running water. Some agencies recommend but do not require an anti-microbial rinse for whole vegetables and produce. Refrigerate cut produce promptly.
• Wash all food contact surfaces (e.g., cutting boards, utensils) with soap and hot water after each use; sanitize cutting boards, countertops and cooking surfaces with a solution of 1-3 tablespoons of household chlorine bleach (plain, unscented, liquid bleach) per gallon of water; let stand 2 minutes; rinse; air dry.
• Discard cutting boards that are worn with cracks, crevices, and excessive knife scars.
• Frequently soak sponges, dishcloths, and dish towels in a disinfecting solution of 1-3 tablespoons bleach in one gallon of water. Soak for 2 minutes, rinse, and air dry.

Following these simple guidelines can help ensure the safety of millions of households across the country. Americans are blessed with an excellent foundation upon which to implement these practices; we have the knowledge, infrastructure and materials to protect ourselves and our families from the scourge of food-borne illness.

Dr. Brown is Professor Emeritus of Health Science and Public Health at California State University, Fresno. He is a past chair and member of the Water Quality and Health Council.