During the early 20th century, contaminated food, milk and water caused many deadly infections, including typhoid fever, tuberculosis, botulism and scarlet fever. Long before vaccines or antibiotics, these illnesses could be controlled by hand-washing, sanitation, refrigeration, and pasteurization. These, as well as healthier animal care, feeding and processing, also help improve food supply safety today. Food Safety Food safety involves the work of public health officials, farmers, manufacturers and consumers. Common bacteria such as Salmonella and Staphylococcus can multiply quickly to sufficient numbers in perishable foods to cause illness.
Prompt refrigeration slows bacterial growth and keeps food fresh and edible.
Buy perishable foods last and only when you can take them home right away. Store them in containers in the refrigerator. Regularly clean and disinfect the refrigerator and freezer. Wash hands and clean and disinfect kitchen surfaces before, during and after cooking and serving food. Wash raw fruits and vegetables before eating.