Preventing Foodborne Illness 

Many cases of foodborne illness are caused by cross contamination. Cross contamination is when bacteria from raw meat, poultry and seafood get on cooked food and multiply to the point of causing illness. Crosscontamination remains an important cause of foodborne illness. Important concepts to prevent contamination are summarized below and can be found at http://www.foodsafety.gov/~fsg/f00separ.html

• Always wash hands, cutting boards, dishes, and utensils with hot, soapy water after they come in contact with raw meat, poultry, and seafood. 
• If possible, use one cutting board for fresh produce and use a separate one for raw meat, poultry, and seafood. 
• Never place cooked food back on the same plate or cutting board that previously held raw food. 
• Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart and in your refrigerator. 
• To prevent juices from raw meat, poultry, or seafood from dripping onto other foods in the refrigerator, place these raw foods in sealed containers or plastic bags. 
• Sauce that is used to marinate raw meat, poultry, or seafood should not be used on cooked foods, unless it is boiled
  before applying.

Consumers wishing to talk to someone about food safety issues in general can call FDA's Food Information Line at  1-888-SAFEFOOD (1-888-723-3366), or USDA's Meat and Poultry Hotline at 1-800-535-4555.

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