What should be done with food samples when investigating foodborne illness complaints?

When investigating foodborne illness complaints, it is vital to save food samples for testing. This approach allows health officials and food safety experts to analyze the samples for pathogens or toxins that may have caused the illness. Proper testing can identify the specific bacteria, viruses, or other agents involved in the outbreak, providing critical information to prevent future cases and to understand the source of contamination.

Immediate disposal of food samples would eliminate any chance of identifying the cause of the illness. Refrigerating the samples could compromise the testing results if not done correctly or if the samples are intended for immediate testing. Cooking the samples thoroughly would not be appropriate in this context since it would destroy any harmful pathogens that may be present, thus losing evidence needed for a thorough investigation. Preserving samples provides the best opportunity for public health action and ensures a scientifically sound response to the complaint.