Every year, food contaminated with bacteria makes millions of people in the United States sick and kills thousands of Americans. Now a character known as "BAC" (short for bacteria) is putting a face on the problem of foodborne illness.
Developed by the Partnership for Food Safety Education, BAC represents the many
bacteria that can contaminate food. BAC was introduced to the public in October 1997 as
part of a new nationwide campaign called "Fight BAC!" "Fight BAC!"
informs consumers about four simple steps they can take to prepare and store food safely
and reduce their risk of exposure to foodborne pathogens such as Salmonella,
Campylobacter, and E. coli:
The world is full of many types of microorganisms that can contaminate food. A recent study by the Centers for Disease Control and Prevention, however, identified bacteria as the most reported foodborne pathogens. According to the study, one family of bacteria, Salmonella, was responsible for nearly 70 percent of the laboratory- confirmed outbreaks and 90 percent of the individual cases of foodborne illness during a recent 5-year period.
At the same time, the results of consumer surveys indicate that many Americans are not as knowledgeable as they should be when it comes to food safety and tend to underestimate the risks of exposure to foodborne illness in their own kitchens and dining rooms. One survey found that more than one-third of the people sampled did not know that they should refrigerate a roasted chicken breast immediately rather than letting it cool on the kitchen counter. Only 54 percent knew that they should wash a cutting board with soap and water after using it to carve raw meat and before using it again to prepare fresh vegetables. Another survey found that 50 percent of Americans eat raw or undercooked (runny) eggs, a practice that increases the risk of exposure to Salmonella.
As noted in Healthy People 2000, improper preparation of food by consumers is one of the chief contributors to foodborne illness. The "Fight BAC!" campaign is designed to change risky consumer attitudes and practices. A 30-second public service announcement recently began appearing on local and national television, illustrating the four ways consumers can prevent bacterial contamination of their food.
In addition, the Partnership for Food Safety Education has a World Wide Web site on the Internet (http://www.fightbac.org). The web site features downloadable graphics, information on food safety, and links to other related web sites. A media kit containing print materials and graphics about the "Fight BAC!" campaign also is available from the partnership.
"Fight BAC!" and the Partnership for Food Safety Education are part of the cooperative public-private Food Safety Initiative announced in 1997. Educating the public about food safety practices and the prevention of foodborne illness was one of the six key strategies contained in Food Safety from Farm to Table, a report released to the public last May. The report and recommendations were developed jointly by Government, food industry, and consumer representatives.
The Partnership for Food Safety Education is a coalition of Federal agencies, industry organizations, and consumer groups. Participants include the Departments of Agriculture, Education, and Health and Human Services; the Environmental Protection Agency; American Egg Board; American Meat Institute; Association of Food and Drug Officials; Carol Tucker Foreman; Consumer Federation of America; Food Marketing Institute; Grocery Manufacturers of America; Industry Council on Food Safety/National Restaurant Association; National Broiler
Council; National Cattlemen’s Beef Association; Produce Marketing Association; Public Voice for Food and Health Policy; Soap and Detergent Association; and U.S. Poultry and Egg Association.