Food Safety for Diabetes Patients
In addition to cardiovascular disease and kidney problems, diabetes also affects the immune system. These affects leave diabetes patients more prone to infectious disease, such as foodborne illness. A diabetic patient’s immune system may not immediately recognize harmful foodborne pathogens increasing a person’s risk for infection.Glucose Levels
High glucose levels suppress the function of white blood cells that fight off infection, increasing one’s risk of contracting a foodborne illness. If someone with diabetes contracts a foodborne illness, their blood glucose levels may be affected because the illness impacts what and how much the person can eat.
Gastrointestinal Tract (GI)
Diabetes may cause the stomach to produce low amounts of digestive acid. In addition, nerves may not move food through the GI tract as quickly as in non-diabetic persons. When the stomach holds on to food longer than necessary, bacteria start to multiply. If the amount of unhealthy bacteria in the stomach gets too high, it can lead to foodborne illness.
Kidneys
Kidneys usually work to cleanse the body. For many diabetes patients, their kidneys may not function properly, giving unhealthy bacteria the opportunity to grow out of control.
What You Can Do
Learn about safety tips for those at increased risk of foodborne illness. Those living with diabetes should always follow the four steps:
Clean: Wash hands and surfaces often
Separate: Separate raw meat and poultry from ready-to-eat foods
Cook: Cook food to the right temperatures
Chill: Chill raw meat and poultry as well as cooked leftovers promptly (within 2 hours)
If you or someone you care for receives prepared meals, visit our home delivered meals page for information on how to keep these safe.
Download our FoodKeeper application to make sure you are storing food and beverages properly, and using them within recommended storage guidelines.
More Information
- Food Safety for People with Diabetes (FDA)
A need-to-know guide for people who have been diagnosed with diabetes.
Popular Searches
Stopping Multistate Foodborne Outbreaks by Making Food Safer
 This week, CDC released a report on foodborne outbreaks. Some highlights? From 2010-2014: 1. An average of 24 multistate outbreaks occurred each year. 2. Salmonella accounted for the most illnesses and hospitalizations, and was the cause of the three largest outbreaks. 3. Listeria caused the most deaths, largely due to an outbreak caused by contaminated cantaloupe in 2011 that killed 33 people. 4. Imported foods accounted for 18 of the 120 reported outbreaks. So what's next? The report recommends that government and the food industry team up to stop outbreaks and make food safer. |
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Stopping Multistate Foodborne Outbreaks
Nov 03, 2015
CDC Report: Working Together to Stop Outbreaks and Make Food Safer
Multistate outbreaks cause more than half of all deaths in foodborne disease outbreaks despite accounting for only a tiny fraction (3 percent) of reported outbreaks in the United States, according to a new Vital Signs report released today. Recent outbreaks of foodborne illness linked to tainted cucumbers, ice cream and soft cheeses show the devastating consequences when food is contaminated with dangerous germs before it reaches a restaurant or home kitchen.
Highlights from the report on multistate foodborne outbreaks during 2010-2014 include:
- An average of 24 multistate outbreaks occurred each year, involving two to 37 states.
- Salmonella accounted for the most illnesses and hospitalizations and was the cause of the three largest outbreaks, which were traced to eggs, chicken and raw ground tuna.
- Listeria caused the most deaths, largely due to an outbreak caused by contaminated cantaloupe in 2011 that killed 33 people.
- Imported foods accounted for 18 of the 120 reported outbreaks. Food imported from Mexico was the leading source in these outbreaks, followed by food imported from Turkey.
Food industries and the government can work together to stop outbreaks and make food safer
The Vital Signs report recommends that local, state, and national health agencies work closely with food industries to understand how their foods are produced and distributed to speed multistate outbreak investigations. These investigations can reveal fixable problems that resulted in food becoming contaminated and lessons learned that can help strengthen food safety.
The report highlights the need for food industries to play a larger role in improving food safety by following best practices for growing, processing, and shipping foods. In addition, food industries can help stop outbreaks and lessen their impact by keeping detailed records to allow faster tracing of foods from source to destination, by using store loyalty cards to help identify what foods made people sick, and by notifying customers of food recalls.
About Vital Signs
CDC’s Vital Signs report addresses a single, important public health topic each month. The November edition focuses on multistate outbreaks of foodborne disease. These outbreaks frequently cause serious illness in people. In collaboration with our federal and state public health partners, we are finding more of these outbreaks because of improvements in disease surveillance and testing. To stop outbreaks and make food safer, food industries and government must work together to prevent them.
Visit the Safer Food Saves Lives Vital Signs Web page to find the Vital Signs MMWR article, fact sheet, and other materials.
Save the Date: Vital Signs Town Hall Teleconference
Working together to Stop Multistate Foodborne Outbreaks – November 10, 2015, 2-3 PM EST
Join our three presenters as they share experiences from outbreak investigations and how food safety has been improved when government and food industries work together. Call-in Number, presentations and biographies will be posted on the Town Hall Teleconference website before the event.
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