Four Ways to Make Safer Food Selections

Your Guide to Safer Eating Out and Taking Out

You’re probably already taking precautions against foodborne illness at home, but you need to be careful when you are away from home, too.

Here are four easy steps you can take to protect yourself and your loved ones when you are selecting foods that are ready to eat at a restaurant, delicatessen, take-out counter or grocery store.

Be Aware of Raw or Undercooked Foods

Foods from animals such as meat, poultry, fish, shellfish and eggs when eaten raw or undercooked sometimes contain harmful viruses and bacteria that can pose a risk of foodborne illness. Young children, pregnant women, older adults and those with compromised immune systems are particularly vulnerable. You are at increased risk if you suffer from liver disease or alcoholism, if you have decreased stomach acidity (due to gastric surgery or the use of antacids or certain prescription or over-the-counter medications), or if you have a compromised immune system due to steroid use; conditions such as AIDS, cancer or diabetes; or treatments such as chemotherapy.

To reduce your chances of foodborne illness you should stay away from the following foods:

• Raw fish or shellfish, for example, oysters, clams, sushi, cashimi, ceviche
• Undercooked meat or seafood orders, such as “rare” hamburger, beef, lamb, pork or fish; and
• Eggs ordered undercooked and food with uncooked egg ingredients, such as “runny” fried or poached eggs; dressings or sauces such as hollandaise, homemade mayonnaise and Caesar salad dressing; and desserts like chocolate mousse, meringue pie, and tiramisu.

Ask about Preparation

Recipes vary. If you are not sure whether a ready-to-eat item contains undercooked ingredients, ask how the food is prepared.

Request that Food Be Thoroughly Cooked

If the item you are interested in selecting contains raw or undercooked meat, fish, shellfish or eggs, ask if that ingredient can be eliminated. If the food is prepared to order, ask for it to be thoroughly cooked.

Make a Different Choice

With certain foods, such as oysters on the half shell or an egg-based mousse, it may be impossible to accommodate your request for thorough cooking. In that case, simply choose something else. It is a minor inconvenience compared to the major problems caused by foodborne illness.

Foodborne illness is preventable if you take the right precautions.

RISKY FOODS	WHO IS AT RISK	CAUSE OF ILLNESS
Raw or under cooked eggs: Caesar salad dressing; soft-cooked eggs; Monte Cristo sandwich; meringue pie; some puddings and custards; mousse; sauces made with raw eggs (e.g., hollandaise)	Everyone, especially older adults, young children, immune-compromised	Salmonellla enteritidis
Raw dairy products: Raw or unpasteurized milk; some soft cheeses like… Camembert, Brie	Everyone, especially pregnant women, older adults, immune-compromised young children	Listeria monocytogenes, E. coli O157:H7, Campylobacter, Salmonella
Raw or rare meat: hamburger, carpaccio	Everyone, especially older adults, young children	E. coli O157:H7, Salmonella
Raw or undercooked molluscan shellfish: raw clams or oysters on the half shell	Everyone, especially persons with liver disease or alcoholism, immune-compromised	Vibrio vulnifius, Other vibrios, Hepatitis A
Raw fish: Sushi, creviche tuna, carpaccio	Everyone, especially immune-compromised older adults	Parasites, Vibrio parahaemolyticus

To learn more about foodborne illness and ways to prevent it, talk to your health care professional, your local health department or the Illinois Department of Public Health, Division of Food, Drugs and Dairies.

525 W. Jefferson St., Springfield, IL 62761
217-785-2439

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