Recipes for Disaster: Keep safe from food poisoning
The Food Safe Families Campaign Toolkit
Not Just Consumers
It is important to know that food safety does not solely rest with consumers. Contamination with harmful bacteria like E. coli, Listeria, and Salmonella commonly occurs earlier along the farm to table chain.Common Foodborne Illnesses and Symptoms
The most common foodborne illnesses are norovirus, Salmonella, Clostridium perfringens, and Campylobacter. Symptoms of food poisoning can be as commonplace as diarrhea or as life-threatening as organ failure.These illnesses can even cause long-term health problems
See your doctor or healthcare provider if you have:
- Diarrhea, along with a high fever (temperature over 101.5°F, measured orally);
- blood in the stools, prolonged vomiting that prevents you from keeping liquids down;
- signs of dehydration, including a decrease in urination;
- dry mouth and throat, and feeling dizzy when standing up, or if you have had diarrhea for more than 3 days
No Laughing Matter: Know the Risks and Rules
Everyone is at risk for food poisoning. To reduce your risk, be savvy about how germs can be found in contaminated food and sometimes make you sick.Here are 4 simple steps to food safety:
Wash your hands and surfaces often. Germs can survive in many places around your kitchen, including your hands, utensils, and cutting boards.
Rinse fresh fruits and vegetables under running water and follow the rules of food safety
Don't cross-contaminate. Even after you’ve cleaned your hands and surfaces thoroughly, raw meat, poultry, seafood, and eggs can still spread germs to ready-to-eat foods—unless you keep them separate.
Watch the SEPARATE video!
Cook to the right temperature
Watch the COOK video!
Keep your refrigerator below 40°F and refrigerate foods properly. Germs can grow in many foods within 2 hours unless you refrigerate them. (During the summer heat, cut that time down to 1 hour.)
For more information on preventing food poisoning, check your steps at FoodSafety.gov
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