City of Austin

AUSTIN, Texas – With holiday meals and gatherings approaching, Austin Public Health encourages everyone to be mindful of how to avoid common foodborne and waterborne illnesses. Increased numbers of salmonellosis, a common bacterial infection, and norovirus, a highly contagious viral illness, are occurring in our community.  

These bacterial and viral foodborne illnesses are commonly spread through contaminated food, poor hand hygiene or improper food handling and storage practices. Prevention tips include frequent handwashing, keeping hot foods hot and cold foods cold and separating raw items from fully cooked items.

“It's that time of the year when we gather together with our family, friends and neighbors, but if we’re not careful, these parties and get-togethers can lead to the spread of illness and disease,” Austin-Travis County Health Authority Dr. Desmar Walkes. “Make sure you're following best practices with food and staying home if you feel sick.”

Preventing food-borne illness

Foodborne illness, also called food poisoning, occurs when a person eats food contaminated with bacteria, viruses, parasites or toxins and becomes sick. Austin Public Health has an online reporting system to make it easier for residents to report food poisoning.

The Centers for Disease Control and Prevention (CDC) estimates that approximately 48 million Americans, or 1 in 6 people, develop a foodborne illness each year. Additionally, foodborne diseases kill thousands in the United States each year and cause billions of dollars in healthcare-related and industry costs annually.

The most common foodborne illnesses are caused by bacteria that enter food during cooking or storage. The best ways to prevent food poisoning are to cook food to the right temperature, keep hot foods hot and cold foods cold and practice good handwashing. 

Practice food safety

Follow these tips to prevent foodborne illnesses at your holiday gatherings:

• Thaw your turkey/chicken safely and cook all food to the correct internal temperature to prevent food poisoning. Don’t eat raw cookie dough or batter. 
• Keep hot foods hot and cold foods cold to prevent food poisoning. 
• Refrigerate or freeze perishable foods like meat, chicken, turkey, seafood, eggs, cut fruit, cooked rice and leftovers within 2 hours (1 hour if the food is exposed to temperatures above 90°F, such as in a hot car). 
• The temperature in your refrigerator should be set at 40°F or below, and the freezer at 0°F or below.

Wash your hands often

Washing your hands helps remove the bacteria and viruses that cause food poisoning or respiratory illnesses so you don’t spread them to yourself or others. Remember to use soap and lather your hands by rubbing them together for at least 20 seconds before rinsing for best results. 

Wash your hands frequently to stop the spread of viruses and to prevent food poisoning: 

• Before, during and after preparing food.
• When changing tasks from handling raw foods to cooked foods.
• Before eating food.
• After handling pet food or pet treats or touching pets, this is especially important with children.
• After using the toilet or visiting a restroom.
• After changing diapers or cleaning up a child who has used the toilet.
• After touching garbage.
• Before and after caring for someone who is sick.
• Before and after treating a cut or wound.
• After blowing your nose, coughing or sneezing.

More guidelines on food hygiene can be found here.