Foodborne Illness (Food Poisoning)

Overview

Foodborne illness (food poisoning) happens when you eat food with germs like Salmonella or E. coli. Anyone can get sick, but simple steps can help prevent it.

Foodborne Illness Symptoms

Symptoms can range from mild to serious and may last for a few hours or several days. They can begin within a few hours or up to several days after eating unsafe food.

Common symptoms include:

If you have diarrhea or vomiting, drink plenty of fluids to prevent dehydration (loss of body fluids).

Most people recover without medical care. See a doctor if you have any symptoms that are severe, including:

Pregnant?

Contact your doctor if you have a fever and other flu-like symptoms. Some infections can cause problems with pregnancy.

Report Foodborne Illness

If you think you got sick from food, report it using My Meal Detective. Arlington County Public Health reviews each report, investigates when needed, and tracks trends to help prevent others from getting sick.

Higher Risk Groups

Foodborne illness can be more serious for some people, including:

• Adults age 65 and older
• Children younger than 5 years
• Pregnant people
• People with weakened immune systems

People in these groups are more likely to have severe illness or complications.

Higher Risk Foods

Any food can carry germs that cause foodborne illness. Some foods can increase your risk, including:

• Raw or undercooked meat, poultry, or seafood
• Raw or undercooked eggs
• Unpasteurized (raw) milk or juice
• Raw sprouts
• Soft cheese, such as queso fresco, unless it is made with pasteurized milk

Food Safety Practices

Follow these four steps at home—Clean, Separate, Cook, and Chill—to help protect you and your loved ones from foodborne illness.

1. Clean: Wash your hands and surfaces often

Germs that cause food poisoning can spread easily around your kitchen.

• Wash your hands for at least 20 seconds with soap and water before, during, and after preparing food, and before eating.
  • Always wash hands after handling raw meat, poultry, seafood, flour, or eggs.
• Wash utensils, cutting boards, and countertops with hot, soapy water after preparing each food item.
• Rinse fresh fruits and vegetables under running water.

2. Separate: Don’t cross-contaminate

Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat foods.

• At the store: Keep raw meat, poultry, seafood, and their juices away from other foods.
• In the refrigerator: Store raw meat, poultry, and seafood in sealed containers so juices don’t leak.
• In the kitchen: Use one cutting board for raw meat, poultry, and seafood, and a separate one for produce, bread, and ready-to-eat foods.
• Do not wash raw chicken. Washing can spread germs to your sink, surfaces, and other foods.

3. Cook: Cook to the right temperature

Food is only safe when it reaches a high enough temperature to kill germs.

Use a food thermometer to make sure foods are cooked to a safe internal temperature. Place the thermometer correctly to get an accurate reading.

Safe minimum internal temperatures:

• Whole cuts of beef, veal, lamb, and pork, including fresh ham: 145°F (rest for 3 minutes before carving or eating)
• Fish with fins: 145°F (or until the flesh is opaque and separates easily with a fork)
• Ground meats, such as beef and pork: 160°F
• All poultry, including ground chicken and turkey: 165°F
• Leftovers and casseroles: 165°F

For more detail, see the full temperature chart.

Microwave safety:

• Follow recommended cooking and standing times.
• Let food sit for a few minutes after microwaving so heat distributes evenly.
• Reheat food to 165°F.
• Know your microwave’s wattage (check inside the door, owner’s manual, or manufacturer’s website):
  • 800 watts or more: Use the minimum cooking time recommended.
  • 300–500 watts: Use the maximum cooking time recommended.

4. Chill: Refrigerate promptly

Bacteria multiply quickly at room temperature, especially between 40°F and 140°F.

• Keep your refrigerator at 40°F or below and your freezer at 0°F or below.
  • If your refrigerator doesn’t have a built-in thermometer, keep an appliance thermometer inside to check the temperature.
• Refrigerate perishable food (meat, seafood, dairy, cut fruit, some vegetables, and cooked leftovers) within 2 hours.
  • Within 1 hour if food is exposed to temperatures above 90°F (like a hot car or picnic)
• Know how long to store food in the refrigerator and freezer before it spoils. 
• Divide large amounts of hot food into shallow containers to cool faster.
• Thaw food safely (never on the counter):
  • In the refrigerator
  • In cold water
  • In the microwave