Food safety why all fuss?

Food safety is a major public health concern. Unsafe food can cause serious illness, and even death. In the United States, foodborne illnesses are estimated to cause 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year.

There are many different ways that food can become unsafe. Some of the most common causes of foodborne illness include:

* Bacteria: Bacteria can contaminate food at any point in the production, processing, or distribution chain. Some of the most common bacteria that cause foodborne illness include *Salmonella*, *E. coli*, and *Listeria*.

* Viruses: Viruses can also cause foodborne illness. Some of the most common viruses that cause foodborne illness include norovirus, hepatitis A, and rotavirus.

* Parasites: Parasites are organisms that live in or on other organisms. Some of the most common parasites that cause foodborne illness include *Giardia*, *Cryptosporidium*, and *Toxoplasma gondii*.

* Chemicals: Chemicals can contaminate food at any point in the production, processing, or distribution chain. Some of the most common chemicals that cause foodborne illness include pesticides, cleaning products, and heavy metals.

Food safety is important because it helps to protect us from these harmful pathogens. By following safe food handling practices, we can help to reduce the risk of foodborne illness.

Here are some tips for safe food handling:

* Wash your hands frequently. This is one of the most important things you can do to prevent the spread of bacteria. Wash your hands before and after handling food, after using the bathroom, and after touching anything that might be contaminated with bacteria.

* Keep your kitchen clean. Clean your kitchen surfaces with hot soapy water after each use. This will help to remove bacteria and prevent cross-contamination.

* Cook food to the proper temperature. Use a food thermometer to make sure that food is cooked to the proper temperature. This will kill bacteria and make it safe to eat.

* Refrigerate food promptly. Perishable foods should be refrigerated within two hours of cooking or thawing. This will help to prevent bacteria from growing.

* Thaw food safely. The safest way to thaw food is in the refrigerator. You can also thaw food in the microwave or under cold running water.

* Avoid cross-contamination. Cross-contamination occurs when bacteria from one food is transferred to another food. This can happen when you use the same cutting board or knife to prepare raw meat and vegetables, or when you store raw meat and cooked food together in the refrigerator.

By following these tips, you can help to reduce the risk of foodborne illness and keep yourself and your family safe.