Foodborne illness is a topic worth discussing.

Every year, we are faced with new outbreaks affecting thousands of people. Increased demand for fruits, vegetables and beef resulting in suppliers turning to imports from countries with less-stringent standards than the U.S. has added to the problem.

In July, salmonella poisoning linked to jalapeno and Serrano peppers sickened more than 1,000 people in 41 states. In June, restaurants and grocery stores around the country suspended use of tomatoes in their operations due to a salmonella outbreak involving large red and Roma tomatoes. In September of last year, the USDA recalled 21.7 million pounds of frozen ground beef patties found to be infected with E.coli 0157: H7. In 1993, an E. coli outbreak in a quick service restaurant chain injured hundreds of people, many suffering from hemolytic uremic syndrome, resulting in kidney damage and, very sadly, four children dying.

The U.S. Department of Health and Human Services estimates that each year 76 million people fall prey to foodborne illness; 325,000 of these result in hospitalization, and 5,000 end in death.

Foodborne illness is caused by harmful bacteria, viruses, parasites or chemicals that enter the body through the gastrointestinal tract. Symptoms may include vomiting, nausea, abdominal cramps and diarrhea. The elderly and small children are most susceptible due to weakened immune systems. The reappearance of major foodborne illness outbreaks has stirred the health care community into increasing our nation's awareness of food safety.

Raw foods are most associated with this contamination. Salmonella can grow on just about any food; however, items such as raw meat, poultry, eggs, unpasteurized milk and shellfish are particularly susceptible. It's important to note that pathogens are present all around us in our environment.

Proper cooking is essential to eliminate the bacterial contamination. The USDA estimates that the average consumer eats an undercooked egg 20 times a year. Ordering your steak or burger rare is taking a particular risk in being infected by E. coli. A cooked temperature lower than 160 degrees will not kill the deadly pathogen. Hamburger is a higher risk factor due to additional processing providing additional opportunity for contamination.

While E. coli is most often associated with raw meat, fruits and vegetables can also harbor the bacteria. Raw fruits and vegetables should be of extreme concern. Many are grown close to the ground, where bacterial contamination is prevalent. While washing can decrease contamination of pathogens, it will not eliminate it. Conventional and organic farming often involve using manure as fertilizer, which exponentially increases opportunity for contamination. It's also important that processing occur under sanitary conditions, including our kitchens at home.

Foodborne illness cannot be solely blamed on contaminated meats, fruits and vegetables. The two major contributors, according to the Centers for Disease Control and Prevention, are time and temperature abuse and poor hand washing.

Food safety is an issue that requires knowledge, awareness and preventative action.

For more tips on how to exercise proper food safety to protect your family, the Cabell-Huntington Health Department is a great resource at www.cabellhealth.org.

Make food safety your priority.

Mark Caserta travels the country as a business consultant. He is a native West Virginian and resides in Cabell County. He is a regular contributor to The Herald- Dispatch editorial page.

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