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    Public Health

    nbraden@jeffco.us
    303-232-6301

    Monday - Friday
    8:00 a.m. - 5:00 p.m.

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    645 Parfet Street
    Lakewood, CO 80215

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    Lakewood Clinic

    645 Parfet Street Lakewood, CO 80215
    303-239-7078
    Fax: 303-239-7088

    WIC (Women, Infants, & Children) in Arvada

    6303 Wadsworth Bypass Arvada, CO 80003
    303-275-7510
    Fax: 303-275-7503

    WIC in Edgewater

    1711 A & B Sheridan Blvd Edgewater, CO 80214
    303-271-5780
    Fax: 303-239-9592

    WIC in Lakewood - 645 Parfet Street, 80215

    email: lwall@jeffco.us
    303-239-7143
    Fax: 303-239-7023

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  • Food-Borne Illness

     

    Food-borne illnesses, such as hepatitis A, salmonella and E. coli are increasing in incidence throughout the United States. The Centers for Disease Control and Prevention estimates that every year in the U.S. there are approximately 3,000 deaths and 128,000 hospitalizations due to food-borne illnesses.

    Read about some of the most common food-borne illnesses below.

    To help prevent food-borne illness, the public is encouraged to follow these simple safe food guidelines:

    Clean - Wash hands and surfaces often
    Illness-causing bacteria can survive in many places around your kitchen, including your hands, utensils, and cutting boards.  Unless you wash your hands, utensils, and surfaces the right way, you could spread bacteria to your food, and your family. Wash hands the correct way—for 20 seconds with soap and running water.

    Separate - Don’t cross-contaminate
    Even after you’ve cleaned your hands and surfaces thoroughly, raw meat, poultry, seafood, and eggs can still spread illness-causing bacteria to ready-to-eat foods—unless you keep them separate.  Use separate cutting boards and plates for produce and for meat, poultry, seafood, and eggs.

    Cook - Cook to the right temperature
    The bacteria that cause food poisoning multiply quickest in the “Danger Zone” between 40˚ and 140˚ Fahrenheit. By using a food thermometer you can be sure you have heated to the proper temperature to avoid illness. It is also important to keep food hot after cooking (at 140 ˚F or above), by using slow cooker or warming tray. Cook roasts and steaks to at least 145F. Whole poultry should
    be cooked to 180F. Cook ground beef, where bacteria can spread during processing, to at least 160F. Information from the Centers for Disease Control and Prevention (CDC) links eating undercooked,
    pink ground beef with a higher risk of illness. If a thermometer is not available, do not eat ground beef that is still pink inside. Cook eggs until the yolk and white are firm. Don't use recipes in which eggs remain raw or only partially cooked. Fish should be opaque and flake easily with a fork. When cooking in a microwave oven, make sure there are no cold spots in food where bacteria can survive. For best results, cover food, stir and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking. Bring sauces, soups and gravy to a boil when reheating. Heat other leftovers thoroughly to at least 165F.

    Chill - Refrigerate promptly
    Did you know that illness-causing bacteria can grow in perishable foods within two hours unless you refrigerate them? (And if the temperature is 90 ˚F or higher during the summer, cut that time down to one hour!) However, by refrigerating foods promptly and properly, you can help keep your family safe from food poisoning at home.
    Refrigerate perishable foods within two hours. Cold temperatures slow the growth of illness causing bacteria.

    Top Ten Least Wanted Food-Borne PathogensAdobe PDF Icon

    Top Seven Food-borne Illnesses and Symptoms

    Hepatitis A

    This viral disease, also called infectious hepatitis, has an abrupt onset of fever, unusual fatigue, nausea and abdominal discomfort, followed within a few days by dark urine and jaundice.

    • This may be a mild illness, lasting one to two weeks or a severe illness, lasting several months.
    • The disease is more severe in adults and older people.

     

    Salmonella

    This bacteria causes abdominal pain, diarrhea, nausea, vomiting and fever. Dehydration, especially among infants, may be severe. The illnesses may persist for several days.

    • Deaths are uncommon, except in the very young, very old and those with weakened immune systems.
    • Sources: raw and undercooked eggs, undercooked poultry and meat, dairy products, seafood, fruits and vegetables.

     

    Shigella

    This bacteria causes an intestinal disease characterized by diarrhea with fever, nausea and sometimes vomiting and cramps. This may last four to seven days.

    • Worldwide, two-thirds of the cases are in children under the age of 10.
    • Sources: salads, milk and dairy products and produce. The shigella bacteria pass from one infected person to the next.
    • Shigella are present in the diarrheal stools of infected persons while they are sick and for a week or two afterwards.

     

    Giardia

    The parasite infects the upper small intestine and causes symptoms such as chronic diarrhea, abdominal cramps, bloating, frequent loose stools, fatigue and weight loss.

    • Children are infected more frequently than adults. Transmission of the illness is especially common in day care centers.

     

    E. Coli 0157:H7

    This is an emerging bacterial infection with symptoms similar to shigella, but which may cause severe kidney complications in some children.

     

    Viral Gastroenteritis

    Gastroenteritis means inflammation of the stomach and small and large intestines. Viral gastroenteritis is an infection caused by a variety of viruses, resulting in vomiting or diarrhea. It is often called the "stomach flu," although it is not caused by the influenza viruses.

    • The main symptoms of viral gastroenteritis are watery diarrhea and vomiting.
    • The affected person may also have headache, fever and abdominal cramps ("stomach ache").
    • In general, the symptoms begin one to two days following infection with a virus that causes gastroenteritis and may last for one to 10 days, depending on which virus causes the illness.
    • The viruses that cause gastroenteritis are spread through close contact with infected persons (for example, by sharing food, water or eating utensils).
    • Individuals may also become infected by eating or drinking contaminated foods or beverages.

     

    Norovirus

    Norovirus is a very contagious virus that can infect anyone. You can get it from an infected person, contaminated food or water or by touching contaminated surfaces.

    • The virus causes your stomach or intestines, or both, to get inflamed. This leads to stomach pain, nausea and diarrhea and possible vomiting.
    • These symptoms can be serious for some people, especially young children and older adults.
    • See the CDC Norovirus webpage View exit disclaimer policy page for links to third-party websites.
    • See the Nororvirus fact sheet Download Adobe Reader from Downloads Page

     

     

    Last Updated: 10-14-2014