People have a lot of food fears. MSG, aspartame, sugar, trans fats and GMO foods are just a few that are high on many peoples’ lists of concerns. Some popular food fears are quite legitimate and deserving of careful attention. Others, however, are based on hysteria and lack scientific rationale or clear evidence of actual harm.

QUESTION: Among all the food fears out there, which one should be at the top of your list of concerns?

ANSWER: Your top food fear should be the one that is known to be sending an estimated 128,000 people a year to the hospital and killing 3,000 of them — just in the United States alone. This killer is foodborne illness caused by microbial contamination of foods — commonly called food poisoning. These deleterious microorganisms are primarily bacteria and viruses that can’t be detected in food by the consumer.

Q: What are common symptoms of foodborne illness?

A: The symptoms can vary greatly and are dependent on many factors. The U.S. Food and Drug Administration lists 16 different types of bacteria and a couple of viruses that cause the majority of foodborne illnesses. Symptoms vary, depending on the organism. The most common symptoms include a host of severe abdominal pains such as nausea, cramping, vomiting, diarrhea and bloody stools. Some of these food invaders cause fever, muscle aches, headache, blurred vision and difficulty swallowing or breathing due to muscle paralysis.

The severity and duration of symptoms is affected by the amount of microbes consumed in the contaminated food, a person’s body size, and the ability of the immune system to handle the problem. The immune systems of the very young and old are less likely to be able to handle the illness and represent a good portion of those who die from foodborne illnesses.

Q: What are the best ways to prevent foodborne illness?

A: The key things to keep in mind are summarized well by the National Restaurant Association in observance of the 20th anniversary of National Food Safety Month (www.foodsafetymonth.com), which falls in September.

» Clean and sanitize all food preparation utensils and surfaces after food preparation to minimize the risk of microorganism growth that could contaminate foods prepared later.

» Avoid cross-contamination. Some foods can carry dangerous organisms that are killed upon cooking and cause no problem. However, if uncooked foods come into contact with the contaminated food before it is cooked or with uncleaned utensils and preparation surfaces, the foods pick up microbes that can make a person sick.

» Keep hot foods hot and cold foods cold. Don’t let food stand at temperatures between 40 and 135 degrees Fahrenheit for more than a couple of hours to minimize bacterial growth.

» Wash both hands and arms below the elbows with soap and water thoroughly (for 20 seconds at least) before handling food. When possible, wear single-use gloves when handling ready-to-eat foods.

» Ask your guests if they have any food allergies. Know the most common foods that cause allergic reactions in people. These include: peanuts, tree nuts, milk, eggs, wheat, soy, fish and shellfish. If any of these foods are ingredients in other prepared foods in ways that might not be obvious, let your guests know.

Alan Titchenal, Ph.D., C.N.S., and Joannie Dobbs, Ph.D., C.N.S., are nutritionists in the Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii-Manoa. Dobbs also works with University Health Services.