News Photo by Kayla Wikaryasz On Sunday, Kalista Bomar is seen wearing gloves and making a sandwich for a customer at Cabin Creek Coffee in Alpena.

ALPENA — State authorities recognize September as National Food Safety Education month, encouraging Michigan residents to be aware of foodborne illnesses and take proper precautions when preparing food.

In a proclamation on Sept. 1, Governor Whitmer recognized September as National Food Safety Education month stating it is “a great time to explore ways to promote safe food handling and prevent foodborne illnesses.”

According to the proclamation, 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die from eating contaminated food each year. Additionally, the proclamation states “foodborne illness costs Americans billions of dollars each year, serving as a constant challenge for consumers, researchers, government, and industry.”

Whitmer’s proclamation states that Michigan residents play “a role in keeping food safe, wholesome, and nutritious.”

To achieve these standards, Whitmer’s proclamation asserts that residents should pay “close attention” to personal hygiene (like handwashing), keeping food preparation and storage areas clean and sanitized, maintaining temperature control, and properly discarding food.

The Department of District Health No. 4 (DHD4) suggests for individuals who believe they have contracted an illness as a result of food, to first seek medical attention if the illness is “perceived to be severe or prolonged.” In other words, an individual has been symptomatic for more than 24 hours.

The second step an individual should take is to contact the Environmental Health Division of DHD4 to report a foodborne illness incident and preserve any food that is left over from the suspected meal. To do so, DHD4 says individuals should refrigerate the food (or meal) separately in its original container.

The health department categorizes the “most common causes of foodborne illness” as the following:

— Failure to cook foods to a proper temperature.

— Failure to properly cool foods.

— Food preparation by an ill service worker.

— Poor personal hygiene of service workers.

— Cases of cross-contamination.

DHD4 also defines foodborne illness symptoms as nausea, vomiting, fever, abdominal cramps, or diarrhea. Symptoms typically last only a few days, however some cases may be more severe and, if so, then your health care provider should be consulted.

The health department also discloses that they are required by law to investigate incidents of food borne illness.

The Michigan Department of Agriculture and Rural Development (MDARD) also has recognized Whitmer’s proclamation, stating “Protecting the food supply, reducing the risk of foodborne illness, and responding to foodborne illness outbreaks are high priorities for MDARD.”

MDARD’s director, Tim Boring, stated that “food safety is a team effort,” in a recent press release, and that “every Michigander plays a crucial role in keeping food safe, wholesome, and nutritious.”

“MDARD encourages all Michiganders to promote proper food safety practices to help protect themselves, their families, and their communities from foodborne illness,” Boring added.

MDARD suggests that when preparing meals, individuals should remember to wash their hands regularly, avoid cross-contamination, use food thermometers to check meat temperatures, and refrigerate food within two hours.

Kayla Wikaryasz can be reached at 989-358-5688 or kwikaryasz@TheAlpenaNews.com.