Mississippi State Department of Health

Preventing Foodborne Illnesses

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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.

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.

High Risk Foods

Some foods are more likely to become contaminated and cause illness unless they are properly cooked or prepared.

Safe Cooking Temperatures

Safe cooking temperatures for different types of food

Food Temperature
Beef and meats145°F
Rest time: 3 minutes
Ground beef and sausage160°F
Casseroles165°F
Chicken and poultry165°F
Ham145°F
Rest time: 3 minutes
Fish145°F
or until flesh separates easily with a fork
Shrimp, lobster, crab, scallopsCook until flesh is white and not translucent
Clams, oysters, musselsCook shells open during cooking


Links referenced on this page
germ    https://www.cdc.gov/foodsafety/foodborne-germs.html
food@msdh.ms.gov    mailto:food@msdh.ms.gov
Adults 65 years of age and older    https://www.cdc.gov/foodsafety/communication/adults-65-over.html
Children younger than 5 years    https://www.cdc.gov/foodsafety/communication/children-under-5.html
Individuals with weakened immune systems    https://www.cdc.gov/foodsafety/communication/weakened-immune-systems.html
Pregnant women    https://www.cdc.gov/foodsafety/communication/pregnant-people.html
More about the four steps to food safety    https://www.cdc.gov/foodsafety/keep-food-safe.html
10 Dangerous Food Safety Mistakes    https://www.cdc.gov/foodsafety/ten-dangerous-mistakes.html
Food Safety and Eating Out    https://www.cdc.gov/foodsafety/communication/eatingout.html
Food Delivery Safety    https://www.cdc.gov/foodsafety/communication/food-safety-meal-kits.html
Keeping Bag Lunches Safe    https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/keeping-bag-lunches-safe
Cook to a Safe Minimum Internal Temperature    https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
Cold Food Storage Chart    https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts
More about high-risk foods    https://www.cdc.gov/foodsafety/communication/foods-safety-tips.html
Detailed table of cooking temperatures    https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures

Find this page at http://msdh.ms.gov/msdhsite/index.cfm/index.cfm

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