The City of St. Louis Department of Health joins other governmental agencies, the restaurant industry and consumer organizations in promoting food safety.

What is food-borne illness?

Food-borne illness often shows itself as flu-like symptoms such as nausea, vomiting, diarrhea or fever, so many people may not realize the illness is caused by bacteria or other pathogens on food. We sometimes refer to food-borne illness as food poisoning.

How does bacteria get in food?

Bacteria may be present on products when you purchase them. Raw meat, poultry, seafood and eggs are not sterile. Neither is produce such as lettuce, tomatoes, sprouts, and melons. Sometimes even safely cooked food becomes cross-contaminated with bacteria transferred from raw products, meat juices or other contaminated products. This can happen when someone fails to wash hands, cutting boards and utensils after they come in contact with raw meat or produce.

What is the "Danger Zone"?

Bacteria multiply rapidly between 40 and 140 degrees Fahrenheit. To keep food out of this "danger zone," keep cold food cold and hot foot hot. Store food in the refrigerator (40 degrees Fahrenheit or below) or freezer (0 degrees Fahrenheit or below). Cook food to 160 degrees Fahrenheit (145 degrees for roasts, steaks and chops of beef, veal and lamb). Maintain hot cooked food at 140 degrees or higher and reheat cooked food to 165 degrees Fahrenheit.

What to do if you suspect food-borne illness

Preserve the evidence, wrapped securely and marked "Danger." Refrigerate it and save all the packaging or container it came it. Write down the food type, the date and the time consumed and when the symptoms occurred. Save any identical unopened products. Seek treatment as necessary, especially if symptoms persist or are severe (such as bloody diarrhea, excessive nausea and vomiting or high temperature). Be especially watchful of individuals who may be "at risk" because of their age, pregnancy or a chronic medical condition. Call your local health department if the suspect food was served in St. Louis at a large gathering, from a restaurant or other food service facility or if it is a commercial product. Call the U.S. Department of Agriculture Hotline ( 1-800-535-4555) if the suspect food is a USDA-inspected product and you have all the packaging.