What foods are associated with foodborne illness?

Raw foods of animal origin are the most likely to be contaminated; that is, raw meat and poultry, raw eggs, unpasteurized milk, and raw shellfish. Foods that mingle with the products of many individual animals, such as bulk raw milk, pooled raw eggs, or ground beef, are hazardous because a pathogen present in any one of these animals may contaminate the whole batch. Fruits and vegetables consumed raw are a particular concern. Washing can decrease but not eliminate contamination. Using water that’s not clean can contaminate many boxes of produce. 

Fresh manure used to fertilize vegetables can also contaminate them. Unpasteurized fruit juice can also be contaminated if there are germs in or on the fruit that’s used to make it.

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1. What is foodborne disease?
2. What are the symptoms of foodborne illness?
3. Are some foods more likely to cause foodborne illness than others?
4. What foods are associated with foodborne illness?
5. How long after I eat contaminated food (or consume bacteria) will I become sick?
6. If I ate out at a local restaurant in my area and the next day I became ill, what should I do?
7. What can I do at home to help protect my family from foodborne illness?
8. How can a customer best assure safe food in a food establishment?
9. How are foodborne diseases diagnosed?
10. How long can I keep meat in my freezer?
11. How are foodborne diseases treated?
12. How does food become contaminated (made impure)?
13. Are some people more likely to contract a foodborne illness? If so, are there special precautions they should take?
14. Does hot water kill bacteria?
15. Does freezing destroy bacteria and parasites?
16. How can a person prevent food poisoning?
17. Where can I learn more about food safety and foodborne diseases?
18. Where can I find information on Food Safety, Bacteria or Spoilage?