Food Safety Facts

— Written By
en Español / em Português

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.


Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.

Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.


English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

serious food safetyAs we start National Food Safety Month, please don’t forget that we have learned through our recent gastrointestinal illness outbreak, that it can affect you and someone you know.

The Centers for Disease Control and Prevention (CDC) estimates that 90% of all illnesses are due to known pathogens: Salmonella, Norovirus, Campylobacter, Toxoplasma, E. coli O157:H7, Listeria and Clostridium Perfringens. Looking at the symptoms of most of these illnesses, many people misdiagnose it as a 24 hour stomach flu. So if you are experiencing any symptoms, it is best to get checked out by your healthcare provider.

Check out some of our factsheets on the foodborne illnesses most common.

Most foodborne illness is caused when food is contaminated with bacteria or viruses. When conditions are right, bacteria can grow and multiply. “While it’s easy to blame food service establishments for foodborne illness, millions of people become ill each year as a result of handling food at home improperly,” said Jennifer Grable, Family & Consumer Sciences (FCS) Extension Agent. Most foodborne illness is caused by time-temperature abuse, cross contamination, and poor personal hygiene. You can prevent illness at home by keeping hot foods hot (140 degree or more), keeping food cold (40 degrees or lower) reheating leftovers to 165 degrees, cleaning and sanitizing food contact surfaces, and washing your hands frequently.

With the flu season coming up, it is not surprising that you find hand sanitizer everywhere these days. However, research has shown that hand sanitizer is not as effective as handwashing with soap and water. In fact, hand sanitizer has been found to be ineffective against Norovirus. A good message to remember is that hand sanitizer is better than nothing if you do not have access to handwashing facilities, but washing your hands is the best way to prevent the spread of germs. More information about food safety and tips for your family, church and friends, contact the Family & Consumer Sciences (FCS) Extension Agent, Jennifer Brown at 336-599-1195 (Person) or 919-603-1350 (Granville) or For more information about our programs, like our Facebook website at