When you have vomiting, diarrhea and low grade fever what you have  is called Gastroenteritis.

Yes, the Stomach Flu or Bug is easier to say but it distracts from what the likely cause is.  Foodborne Illness.  Bacteria or Virus found in someones feces made its way into your mouth.  Sounds lovely doesn’t it.

How could you get someones feces in your mouth?

Someone that has the bacteria or virus in their system has bad handwashing skills and then touches a surface or food.  The bacteria or virus can stay on the surface and be picked up by someone else that handles your food.  That is called cross contamination.  Have you ever put your purse, laptop bag or other bag on your counter or table?  An ABC report found purses with extremely high numbers of bacteria on the bottom.  That is only one example of cross contamination.

There are also parasites to be concerned about.

Recently you may have seen the story of Cyclospora outbreak.  Parasites can be found in water so produce is at risk.  Washing your produce even if it has already been washed and bagged or if you will not eat the rind or skin will decrease your risk of parasites and harmful bacteria.

Keeping your family and workplace safe.

Through out any suspect food or reheat to 165 degrees before serving.  The most common diagnosed virus causing foodborne illness in the USA is Norovirus (Commonly called the Stomach Flu).  It has an incubation period of about 18-36 hours so think back to what you ate well before you started feeling ill.  However, Staphylococcal Aureus (The less nasty and commonly referred to stomach bug) has an incubation period of about 30 minutes to 4 hours.    Now that you are feeling the effects of foodborne illness, stay home if you have diarrhea or vomiting. Wash your hands using water and soap and scrubbing for 10 to 15 seconds.  Use a paper towel to dry your hands and turn off faucets.  A simple chlorine solution of 1 1/2 teaspoons of bleach in a gallon of water can be wiped on clean surfaces and allowed to air dry will  kill or reduces pathogens to safe levels.   Don’t forget to keep up good practices.  These harmful bacteria, viruses and parasites can be found in your feces up to two weeks after your better.

If you have any questions about this article or any other food safety questions be sure to ask them on Facebook at Marylandfoodhandler or Twitter @smf_foodsafey