Foods we love and rely on for good health sometimes contain germs that can make us sick. For some individuals, these illnesses can be life-threatening. To reduce foodborne illnesses in the United States, we need more prevention efforts that focus on the foods and germs responsible for the majority of these illnesses.
Below are the most common food-related germs causing illness. To learn more about each germ and how to prevent food poisoning related to the germ, click the links below.
Food Safety Reporting
The Kentucky Department for Public Health Food Safety Branch, within the Division of Public Health Protection and Safety, helps ensure the safety of food products in restaurants, grocery stores, hospitals, nursing homes, schools, food processing plants, food/beverage vending machines, hotels, fairs, festivals and other locations where food is offered to the public.
The Food Safety Branch gathers information from the public when suspected foodborne illnesses occur. If you think a food made you and/or others sick, you should report it to the KY Food Safety Reporting System and provide as much information as possible to your local health department. The health department will examine your report, investigate if needed and capture real-time information about what is going on in your community.
Last Meal Bias
People often associate their illness with the last food or meal they consumed. While there are some germs (particularly toxins) that cause illness to develop as quickly as 30 minutes after consumption, many foodborne illnesses can take up to three days or longer to develop. When thinking about what might have made you ill, it is helpful to review the food items you ate over the last several days.
Additional Resources:
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