Foodborne Illnesses

Making sure that food is prepared, cooked and held properly is crucial to make sure that no one gets a foodborne illness. Our Environmental Health Division investigates Foodborne Illness complaints. You may submit a complaint with the online form or call 309-852-0197 x270. 

Foodborne Illness can be caused by:

  1. Harmful toxins and chemicals
  2. Bacteria
  3. Viruses
  4. Parasites
  5. Fungi

Top 5 Germs That Cause Illness

  1. Norovirus
  2. Salmonella
  3. Clostridium perfringens
  4. Campylobacter
  5. Staphylococcus aureus

How to Prevent Foodborne Illness

  1. Practice good hygiene while handling food (wash hands) 
  2. Don't cross-contaminate (Raw meat, poultry, seafood, and eggs should be kept separate from ready-to-eat foods)
    • Whole cuts of meat (beef, lamb, pork, fresh ham, veal): 145 degrees and left sit for 3 mins after cutting)
    • Fish with fins: 145 degrees
    • Ground meats (beef and pork): 160 degrees
    • All poultry (including ground): 165 degrees
    • Leftovers and casseroles: 165 degrees 
  3. Food shouldn't be in the "Temperature Danger Zone" (40 degrees-140 degrees) for more than 2 hours 
    • Thaw frozen food in cold water, refrigerator or microwave
    • Refrigerators should be 40 degrees or lower. 
    • Freezers should be 0 degrees or lower
    • Perishable foods should be refrigerated within 2 hours (dairy, meats, seafood, cooked leftovers, cut fruits, and some vegetables)