 Media Credit: Jonathan Knight The effects of food hazards like mold can range from cramps to vomiting or even death, said Andrew Reece, graduate student in food science. [Click to enlarge]
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Food-borne illnesses kill about 5,000 people each year, according to the Center of Disease Control and Prevention's Web site. Communication specialist for the Kansas Department of Health and Environment, Mike Heideman, said hand sanity is a good way to avoid some of the risks of getting sick.
"Washing with soap and warm water before and after eating or handling food or using the toilet can prevent cross contamination," Heideman said.
He said people should be sure to wash for at least 20 seconds being sure to clean under fingernails and all surfaces of the hands.
However, a task so simple is commonly taken for granted said Joye Gordon, associate professor of journalism, who has done research on how to communicate physical hazards. She said most people are unaware of the health risks some situations pose.
"Things people don't fear is what usually kills them," she said. "[Washing is] so important to us, culturally and socially."
Gordon said avoiding food-safety hazards is nearly impossible because every person interacts with food on a daily basis.
Andrew Reece, graduate student in food science, said the dangers associated with food contamination can range from cramps to bloody stool to vomiting or even death. Prevention of cross contamination is important with food storage, Reece said.
"Keep meats separate from fruits and vegetables," he said. "Sometimes people keep vegetables in the crispers and the juice from the meat will drip down on to the vegetables."
Proper food storage can also help keep food-borne bacteria from spreading. Reece said meats should be kept frozen, and if they are left sitting thawed for more than two days, they should be thrown out. Dairy products and fruits and vegetables should be kept no more than a week, he said. He also said people should pay more attention to food-storage guidelines and expiration dates.
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