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Food Poisoning: Report an Illness Caused by Food or Water

If you think food or water has recently made you sick, we want to know!     

Sometimes food that you ate, water that you drank, or water from pools, lakes, or rivers can have germs that make you sick. These illnesses are sometimes called food poisoning and can be mild or severe, depending on the type of germ you swallowed. The most common symptoms of food poisoning are diarrhea, vomiting, stomach cramps, and fever. Let us know if you think food or water has recently made you sick by filling out a form that asks questions about:

  • Your symptoms
  • Places you have recently visited
  • Food you have eaten in the last few days

You can fill out the form for yourself or for a group of people (if more than one person got sick).

This tool is not a substitute for health care, and people who are feeling sick should contact their health care provider.

Click here to report an illness

If you would like to make a complaint about a retail food establishment, click here to go to DATCP.

feeling sick graphic

Food Recalls


Clean: Hands, Utensils, and Surfaces Often

Germs that can make you sick can survive in many places around your kitchen, including your food, hands, utensils, cutting boards, and countertops.

Wash your hands the right way:

  • Use plain soap and water—skip the antibacterial soap—and scrub the backs of your hands, between your fingers, and under your nails for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.
  • Rinse hands, then dry with a clean towel.
  • Wash your hands often, especially during key times when germs can spread:

Wash surfaces and utensils after each use:

  • Wash cutting boards, dishes, utensils, and countertops with hot, soapy water, especially after they’ve held raw meat, poultry, seafood, or eggs.
  • Wash dish cloths often in the hot cycle of your washing machine.

Wash fruits and vegetables, but not meat, poultry, or eggs:

  • Rinse fruits and vegetables under running water without soap, bleach, or commercial produce washes.
  • Rinse fruits and vegetables before peeling, removing skin, or cutting away any damaged or bruised areas.
  • Scrub firm produce like melons or cucumbers with a clean produce brush.
  • Dry produce with a paper towel or clean cloth towel.
  • Don’t wash meat, poultry, eggs, or seafood to avoid spreading harmful germs around your kitchen.
  • Produce labeled as “pre-washed” does not need to be washed again.

Separate: Don’t Cross Contaminate

Use separate cutting boards and plates for produce, meat, poultry, seafood, and eggs:

  • Use one cutting board for fresh produce or other foods that won’t be cooked before they’re eaten, and another for raw meat, poultry, or seafood. Replace them when they are worn.
  • Use separate plates and utensils for cooked and raw foods.
  • Use hot, soapy water to thoroughly wash plates, utensils, and cutting boards that touched raw meat, poultry, seafood, eggs, or flour.

Keep certain types of food separate:

  • In your shopping cart, separate raw meat, poultry, seafood, and eggs from other foods and place packages of raw meat, poultry, and seafood in plastic bags if available. When you check out, place raw meat, poultry, and seafood in separate bags from other foods.
  • At home, place raw meat, poultry, and seafood in containers or sealed, leakproof plastic bags. Freeze them if you’re not planning to use them within a few days.
  • In the fridge, keep eggs in their original carton and store them in the main compartment—not in the door.

Cook to the Right Temperature

Food is safely cooked when the internal temperature is high enough to kill germs that can make you sick:

  • Use a food thermometer to be sure your food is safe. When you think your food is done, place the food thermometer in the thickest part of the food, making sure not to touch bone, fat, or gristle.
  • Refer to our Minimum Cooking Temperatures Chart to be sure your foods have reached a safe temperature.

Keep food hot (140°F (60°C) or above) after cooking:

If you’re not serving food right after cooking, keep it out of the temperature danger zone (between 40°F (4°C) - 140°F (60°C)) where germs grow rapidly by using a heat source like a chafing dish, warming tray, or slow cooker.

Microwave food thoroughly (165°F (74°C) or above):

  • Read package directions for cooking and follow them exactly to make sure food is thoroughly cooked.
  • If the food label says, “Let stand for x minutes after cooking,” follow the directions — letting microwaved food sit for a few minutes allows food to cook thoroughly as colder areas absorb heat from hotter areas.
  • Stir food in the middle of heating. Follow package directions for commercially prepared frozen food; some are not designed to be stirred while heating.

Follow special guidelines for barbeques and smokers:

Barbeque Basics: Tips to Prevent Foodborne Illness (FDA)

Smoking Meat and Poultry (USDA)

 

 

Chill: Refrigerate and Freeze Food Properly

Refrigerate perishable foods within 2 hours:

  • Bacteria that cause food poisoning multiply quickest between 40°F (4°C) and 140°F (60°C).
  • Your refrigerator should be set to 40°F (4°C) or below and your freezer to 0°F (-18°C) or below. Use an appliance thermometer to be sure.
  • Never leave perishable foods out of refrigeration for more than 2 hours. If the food is exposed to temperatures above 90°F (32°C) (like a hot car or summer picnic), refrigerate it within 1 hour.
  • Leftovers should be placed in shallow containers and refrigerated promptly to allow quick cooling.
  • Never thaw or marinate foods on the counter. The safest way to thaw or marinate meat, poultry, and seafood is in the refrigerator.
  • Freezing does not destroy harmful germs, but it does keep food safe until you can cook it.

Know when to throw out food by checking our Safe Storage Times chart. Be sure you throw food out before harmful bacteria grow.

 

 

 

 

Suspected Foodborne Illness