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:
- Harmful toxins and chemicals
- Bacteria
- Viruses
- Parasites
- Fungi
Top 5 Germs That Cause Illness
- Norovirus
- Salmonella
- Clostridium perfringens
- Campylobacter
- Staphylococcus aureus
How to Prevent Foodborne Illness
- Practice good hygiene while handling food (wash hands)
- 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
- 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)