2023 Foodborne Illness Report

Cases reported to Butte-Silver Bow Health Dept

Published: Mar 27 2023

Microbe

January

February

March

2023 Monthly Average

2017-22 Monthly Average

Campylobacter

1

0

1

0.66

0.72

Hepatitis A

0

0

0

0.00

0.03

Salmonella

1

0

1

0.66

0.46

Shiga-Toxin E. coli

0

0

0

0.00

0.14

Preventing Foodborne Illness

  • Wash your hands Wash your hands with soap and water for AT LEAST 20 seconds after using the restroom, before handling or preparing food, after handling raw meat, live poultry, fresh eggs, pets such as reptiles and chickens, and diapers.

  • Wash your food Always wash fresh fruits and vegetables, and eggs not bought in a store.

  • Cook your food Make sure meat and eggs are well-cooked. Under-cooked eggs were probably the biggest source of foodborne illness in Butte last year. Be sure juices from preparing raw meat (plate & hands from making burger patties, cutting boards & knives, etc.) do not contaminate anything that you will be eating (buns, veggies, plate, hands, etc.).

Common Sources of Foodborne Illness

  • Under-cooked eggs and meat
  • Handling live poultry and/or fresh eggs
  • Handling soiled diapers
  • Handling reptiles
  • Contaminated, untreated water sources (lakes, rivers, ocean, etc.)