Newswise — While outbreaks associated with commercially processed food receive widespread public attention, a greater number of unreported individual cases of foodborne illness occur in restaurants and in the home. Data assembled by the not-for-profit scientific society Institute of Food Technologists from U.S. public health agencies reveal that inadequate home food storage and handling practices are major contributors to foodborne illness, and proper handling, cooking, and storage practices in foodservice operations and at home can prevent the majority of foodborne illnesses, as noted in IFT's newly published Scientific Status Summary, Bacteria Associated with Foodborne Diseases.
It is impossible to create a risk-free food supply. But the summary lists principal control measures for preventing foodborne disease. They are: Adequate cooking and cooling; avoidance of cross-contamination of cooked or ready-to-eat foods by improperly cleaned utensils and cutting surfaces after contacting undercooked or raw foods; avoidance of undercooked or contaminated raw foods, and avoidance of contamination of foods during handling by infected food handlers.
The summary maintains that food preparers have the responsibility upon purchase of the food to maintain control measures, ensuring safety.
Evaluations of the foodservice sector and noted within the summary reveal that education of the preparer and server with an emphasis on hygiene is the best preventive measure. The summary notes that with the majority of foodservice workers under 30 years old, inexperienced, and on the job less than a year, finding and educating them while they are actively working is difficult.
Consumer education and increased regulatory control of foodservice establishments through inspection and strict enforcement of proper food handling practices probably have the greatest chances for success in controlling foodborne illness, according to the data. The need for continual education of consumers and all food preparers concerning the significant hazards associated with pathogens and proper control measures is evident.
Of the estimated 76 million cases of foodborne illness in the United States annually, less than 14 million stem from known origins. In 30 percent of those identified outbreaks bacteria contamination is the culprit. Bacteria most often responsible for the greatest amount of illness outbreaks are addressed in the summary.
This Scientific Status Summary follows IFT's 2002 release of Parasites and the Food Supply. These and other IFT scientific documents are accessible at http://www.ift.org.
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Founded in 1939, and with world headquarters in Chicago, Illinois, USA, the Institute of Food Technologists is a not-for-profit international scientific society with 26,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues. For more on IFT, see www.ift.org.
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