Foodborne illness, also known as food poisoning, is caused by eating food or drinking beverages contaminated by germs such as salmonella, norovirus and e. coli. Safe food handling at home can help prevent foodborne illnesses.
Between 2016 and 2021, more than 4,200 people in Mississippi had a foodborne illness, resulting in 925 hospitalizations and 7 deaths.
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Symptoms
Symptoms of foodborne illness can begin from 30 minutes to two weeks after a meal, depending on the germ that is ingested. Illness can last from several hours to several days.
To report a suspected foodborne illness from a restaurant meal, or to report unsafe food handling at a restaurant, send e-mail to our Food Safety division at food@msdh.ms.gov
High Risk Groups
While anyone can become ill from ingesting contaminated food or drink, there are certain groups of individuals who are at higher risk for severe illness and complications.
- Adults 65 years of age and older
- Children younger than 5 years
- Individuals with weakened immune systems
- Pregnant women
Avoiding Foodborne Illnesses
Whether it's for a family, party or just yourself, proper food handling, storage, prepping and cooking can significantly reduce the risk of foodborne illness.
Clean, separate, cook and chill: Food safety at home follows these four basic principles. Everyone who cooks at home for themselves or others should be familiar with them.
Keep yourself, your family, friends and loved ones safe from foodborne illness with the resources below.
- 10 Dangerous Food Safety Mistakes CDC
- Food Safety and Eating Out CDC
- Food Delivery Safety CDC
- Keeping Bag Lunches Safe USDA
- Cook to a Safe Minimum Internal Temperature FoodSafety.gov
- Cold Food Storage Chart FoodSafety.gov
High Risk Foods
Some foods are more likely to become contaminated and cause illness unless they are properly cooked or prepared.
- Meat, poultry or fish that is raw or undercooked
- Cold smoked fish
- Raw (unpasteurized) milk
- Raw or undercooked eggs
- Raw sprouts (bean sprouts, alfalfa sprouts, etc.)
- Fresh vegetables, including salads, that are unwashed
Safe Cooking Temperatures
| Food | Temperature |
|---|---|
| Beef and meats | 145°F Rest time: 3 minutes |
| Ground beef and sausage | 160°F |
| Casseroles | 165°F |
| Chicken and poultry | 165°F |
| Ham | 145°F Rest time: 3 minutes |
| Fish | 145°F or until flesh separates easily with a fork |
| Shrimp, lobster, crab, scallops | Cook until flesh is white and not translucent |
| Clams, oysters, mussels | Cook shells open during cooking |
- Detailed table of cooking temperatures FoodSafety.gov
