A foodborne illness can be mild or have very serious consequences. A foodborne illness is confirmed when laboratory analysis shows that a specific food is the source of illness.

Most foodborne illness can be prevented. Food safety education and applying food safety procedures will help reduce or eliminate foodborne illness.

For more information on food safety information, visit the following websites:

Food Safety and Inspection Service: www.fsis.usda.gov
Government Food Safety Information: www.foodsafety.gov
Food and Drug Administration: www.cfsan.fda.gov
Centers for Disease Control and Prevention: www.cdc.gov/foodsafety
Partnership for Food Safety Education: www.fightbac.org

1. Preserve evidence. If a portion of the suspect food is available, wrap it securely, mark "danger" and freeze. Save all the packaging materials, such as cans or carton.  Write down the food type, the date, other identifying marks on the package, the time consumed and when the onset of symptoms occurred. Save any identical unopened products.
2. Seek treatment as necessary.  If the victim is in an "at risk" group (very young, elderly or weakened immune system) seek medical attention immediately.  Likewise, if symptoms persist or are severe (such as bloody diarrhea, excessive nausea and vomiting, or high temperature, call your doctor.
3. Call the Fayette County Health Department if the suspect food was served at a large gathering, from a restaurant or other food facility, or if it is a commercial product.
4. Call the USDA Meat and Poultry Hotline (800-535-4555) if the suspect food is a USDA-inspected product and you have all the packaging.