National Food Safety Education Month Continued

More about National Food Safety Education Month

Anyone can get food poisoning, and there is potential for it to be serious, depending on the type of virus or bacteria that they are exposed to. However, there are certain groups of people who are more susceptible to get sick and to have a serious illness or complications from foodborne illnesses. Their bodies’ ability to fight germs and sickness is not as effective for a variety of reasons. These groups of people include pregnant women, children 5 and younger, adults 65+, and people with chronic diseases or compromised immune systems. These populations should try to avoid foods that have higher risk of food poisoning like oysters or steak tartare.

Older adults have a higher risk because as people age, their immune systems and organs don’t recognize and get rid of harmful germs as well as they once did. Nearly half of people aged 65 and older who have a lab-confirmed foodborne illness from Salmonella, Campylobacter, Listeria or E. coli are hospitalized. Seniors need to be conscious of food safety because as the body ages, taste buds fade and some older adults may not realize if meat tastes or smells off. Elderly people need to keep food safety in mind because they may forget how long food may have been left out or the length of time it has been sitting in the fridge.

Symptoms of food poisoning may range from mild to severe. The symptoms include:

-Upset stomach

-Cramps

-Nausea

-Vomiting

-Diarrhea

Sometimes it is difficult to tell if it is the flu or food poisoning. If symptoms persist for more than a day or you are violently ill, consult a medical professional immediately. it could be a sign of a serious case of food poisoning like E. Coli or salmonella, which doctors can test for. The sooner you treat food poisoning, the better. When treated early, it can eliminate or reduce the risk of dangerous illness.

Think you have a stomach of steel? Not so fast. Sometimes food poisoning can take days to manifest, or as little as 20 minutes. Keep in mind that even if you do not get sick from eating something risky, others may get sick from you after if they share a drink or food with you.

In terms of food safety, an ounce of prevention is worth a pound of cure. By following simple food safety measures, you can prevent illness for you and your loved ones. An extra rinse of an apple or cooking chicken for an additional minute or two could be the difference between a lovely meal or days of misery.

Do not play roulette when it comes to foodborne illnesses. If you think that food may be iffy or are unsure of the level of sanitation from where it was made, skip it. Absolutely no one needs to eat gas station sushi. If you dropped your piece of toast on the floor (how is it that it always seems to land butter-side down?!), no need to scrape it off, just make a new piece of toast.

Don’t be a hero. If the milk in your fridge is questionable, just go ahead and toss it. While we should try our best not to waste food, do not consume food that is iffy or past its prime and can make you sick. When eating out, put food safety and your health first. If a restaurant has a reputation for food recalls (we’re looking at you, Chipotle) or you see that the restaurant is not sanitary, do not eat there. If your salad is slimy or an oyster smells off, do not try to be polite and eat it anyways, tell your server immediately.

Fruits, and veggies are good for me – right?! Yes, proper nutrition is essential for health, and eating a diet with plenty of fruits and vegetables gives important health benefits. But it’s important to select and prepare them safely. But sometimes raw fruits and vegetables contain harmful germs that can make you and your family sick, such as Salmonella, E. coli, and Listeria. CDC estimates that germs on fresh produce cause a large percentage of U.S. foodborne illnesses. Non Organic produce is often sprayed with chemical pesticides, which is dangerous for your health and can also make you sick. Some produce have higher instances of foodborne illnesses, especially when eaten raw. Fruits such as melon and berries carry a higher risk for food poisoning. Always wash fruit before eating and eat freshly cut fruit right away or store it in the fridge. As for veggies, sprouts, lettuce, spinach, cabbage, celery and tomatoes are more prone to becoming contaminated with harmful bacteria. To reduce your risk, always wash vegetables and salad leaves and only purchase prepackaged salads that have been refrigerated. The safest produce is cooked; the next safest is washed. When in doubt, rinse again and pat dry with a fresh paper towel.

During National Food Safety Education Month, we raise awareness of foodborne illness and promote education about food safety and how to prevent foodborne illness. Private Home Care wishes you Bon Apetit for enjoying healthy and safe meals!