Author's note: This column is intended for educational purposes only. It aims to highlight gaps in health knowledge, provide support and empower organizations to guide their members in creating effective health and wellness programs.

Modern food production is highly efficient and highly connected. Food is often grown, processed, packaged and distributed on an industrial scale. Even small mistakes can turn into widespread illnesses. Key dangers include pathogens (bacteria and viruses that cause illness); chemical contamination from cleaners, pesticides, toxins and allergens; physical contamination from glass, metal, plastic, etc.; supply chain mishandling (unsafe storage, transport or holding temperatures); and poor hygiene and cross-contamination during preparation and service. According to the CDC, an estimated 48 million Americans get sick from foodborne disease each year, resulting in 128,000 hospitalizations and 3,000 deaths. Children, infants, pregnant women, the elderly and sick or immunocompromised individuals face higher risks of illness and severe complications.
Food safety refers to practices that prevent, reduce and address the risk of illness, hospitalization and death from contaminated food sources. It involves surveillance systems and safe food-handling practices, including preparation, storage and preservation during growing, harvesting, transportation, production and at-home use.

U.S. GOVERNMENT FOOD SAFETY AGENCIES & ROLES

The Food and Drug Administration (FDA) has broad regulatory authority. In general, the FDA regulates food, including dietary supplements, bottled water, food additives and infant formula; drugs (prescription and over-the-counter); biologics (vaccines, blood and blood products); cellular and gene therapy products; and much more.

Food Safety and Inspection Service (FSIS) operates under the USDA to regulate the safety, packaging and labeling of meat, poultry and egg products.

The Centers for Disease Control and Prevention (CDC) monitors foodborne illness and disease outbreaks and works with public health agencies to investigate contamination causes and prevent future outbreaks.

Environmental Protection Agency (EPA) sets legal limits for pesticide residues on food and ensures the safety of public drinking water.

The Food Safety Modernization Act (FSMA) was passed in 2011 and changed government policy from reacting to foodborne illness to preventing contamination before food reaches stores. Ingredient Rules (GRAS) require food producers to notify the FDA when they introduce a new chemical additive or ingredient. In addition, state and local health departments handle day-to-day food safety and inspection operations.

HOME FOOD SAFETY STEPS AND STRATEGIES

• Wash your hands for at least 20 seconds with soap and water before, during and after preparing food and before eating.
• Wash utensils, cutting boards and countertops with hot, soapy water after preparing each food item.
• Rinse fresh fruits and vegetables under water.
• Separate foods to avoid cross-contamination, especially raw meat, chicken, seafood and eggs, which can spread germs to ready-to-eat food.
• When grocery shopping, keep raw meat, poultry, seafood and their juices away from fresh foods to prevent cross-contamination. Separate raw from fresh in sealed containers in the refrigerator.

• Use one cutting board or plate for raw meat, poultry and seafood and a separate cutting board or plate for produce, bread and other uncooked foods.
• Raw chicken is ready to cook and does not need washing first, as washing can spread germs to the counter, sink or other foods.
• Know the right internal temperature for meats and poultry and follow. Use a food thermometer to be sure and place it correctly into the food.
• Microwave food thoroughly and know your microwave’s wattage.
• When reheating, make sure the food reaches 165 degrees.
• Refrigerate food promptly, as bacteria can multiply rapidly if left at room temperature. Never leave perishable food out for longer than 2 hours. Food chills faster when placed in small, shallow containers.
• Keep your refrigerator at 40 degrees F or below and your freezer at 0 degrees F or below. Thaw frozen food safely in the refrigerator or in cold water.
• Carefully examine food packaging at the store for air leaks before you purchase. If air gets in, so has bacteria, and it may already be bad.

Even though the government is actively involved in food safety through inspections and laws, we must all be vigilant to protect ourselves and our families from preventable illness.

Dr. Cheryl Christy is a Baldwin County resident and registered nurse with nearly 30 years of experience. She holds master's degrees in nursing education and nursing practice and a doctorate in nursing practice. She is a member of Sigma Theta Tau, Phi Pi Chapter, a certified lay counselor and the author of "Voices for Healthcare," a health care blog.

Read her previous column titled "The government, industrial agriculture and health – Part 2" on www.GulfCoastMedia.com. Her blog can be found at https://substack.com/@dnprn.