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Reporting Suspected Foodborne Illness

on this page:
Why should I call the foodborne illness hotline?
What do I need to know before I call?
What are the hotline hours?
What happens after I call?
Hotline print materials

To report a suspected foodborne illness call 1-877-FOOD-ILL (1-877-366-3455) from within Minnesota.

Why should I call the Foodborne Illness Hotline?

  • Your call to the hotline helps us identify foodborne illness outbreaks in Minnesota and prevent the spread of illness to others.

What do I need to know before I call?

  • Foodborne illness often occurs 1 to 4 days after eating contaminated foods.
  • Hotline staff will ask you about your symptoms, and the foods you ate and where you ate them in the 4 days before your illness began.
  • All information we collect about your illness is private. We will not release your name to anyone outside the public health system without your permission.

What are the Hotline Hours?

  • The Foodborne Illness Hotline is staffed from 8:00 am to 4:30 pm Monday through Friday (not including Holidays).
  • If someone is not available to take your call, please leave a confidential voice message with your name and daytime telephone number. We will return all messages left after normal business hours the next working day.
  • You may also e-mail your foodborne illness report. Please include your name and daytime telephone number in your message. (Note: As of December 2008 our email address is changed. If you sent an email previously you need to note the new e-mail address of health.foodill@state.mn.us)

What happens after I call?

  • We will forward your report to the environmental health staff responsible for inspecting the restaurants, delis and grocery stores you mention.
  • All information we collect about your illness is private. We will not release your name to anyone outside the public health system without your permission.
  • We may ask you for a stool sample so that we can determine what is making you ill.

To report a suspected foodborne illness call 1-877-FOOD-ILL (1-877-366-3455) from within Minnesota.

Spotlight

Cross Contamination
Prevent Cross- Contamination
Preventing cross-contamination is a key factor in preventing foodborne illness.

Slow Cooker Safety
Slow Cooker Safety
A safe slow cooker, cooks slow enough for unattended cooking, yet fast enough to keep food out of the bacterial danger zone.

Foodworker Illness Awareness
Foodworker Illness Awareness

Workers who prepare food while experiencing diarrhea and/or vomiting are frequently linked to foodborne illness outbreaks in restaurants and other retail food outlets.

Refrigerator and Freezer Storge Chart
Refrigerator and Freezer Storage Chart
This chart gives short, conservative storage times to protect you from food spoilage (what you risk in long refrigeration) and from taste loss (what happens when food is left too long in the freezer).

Previous Spotlights

Health Officials Remind Minnesotans to Practice Healthy Swimming Behaviors this Summer
Germs on and in swimmers' bodies can make people sick; action steps can help prevent illness.

Protect others if you are experiencing diarrhea!
Anyone with a diarrheal illness should avoid swimming in public pools or lakes, sharing baths with others, and preparing food for others.

Young children (children in diapers) that are experiencing diarrhea should not be allowed to go swimming.

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If you have questions or comments about this page, use our IDEPC Comment Form or call 651-201-5414 (TTY: 651-201-5797) for the MDH Infectious Disease Epidemiology, Prevention and Control Division.

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Updated Thursday, 29-Jan-2009 12:35:13 CST