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Food Poisoning Prevention |
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Food poisoning is much more common than most people realise. It is the result of eating food contaminated with bacteria or their toxins. Certain mushrooms and shellfish may contain natural toxins, as well. Food poisoning usually causes an acute, often severe, gastrointestinal disorder characterized by vomiting and diarrhoea. Many cases of an upset stomach may actually be food poisoning. Illness typically occurs rapidly, with onset ranging from 1 hour to 3 days after ingestion.
FOLLOW THESE GUIDELINES TO minimise THE CHANCES OF GETTING FOOD POISONING: - Wash your hands thoroughly before handling food.
- Cover any sore or cut on your hands before preparing food. Use rubber gloves, or cover the sore with a clean bandage.
- Clean all working surfaces where food is prepared. Use hot, soapy water and a diluted bleach solution.
- Kitchen sponges and cloths may contain large amounts of bacteria. Clean them frequently, or use disposable towels.
- Cook food, especially meat and poultry and leftovers, thoroughly. The temperature should be 82.5 degrees or higher. Consider using a cooking thermometer to make sure this temperature is reached.
- Make sure your refrigerator temperature is below 20 degrees centigrade.
- Thaw frozen meat in the refrigerator or in a microwave. Do not re-freeze meat once it has thawed.
- Never leave food out at room temperature for over 2 hours. If you must keep it out longer, keep it heated above 70 degrees centigrade.
- Be especially careful when handling raw poultry, raw meats, and eggs. They may be contaminated with harmful bacteria such as salmonella.
- Do not use food that appears to be spoiled. Dispose of any can that is bulging, rusted, or dented. Test home-canned food containers to be sure that they were properly sealed during preparation.
- Do not collect and eat seafood out of season. Do not collect seafood from contaminated waters.
- Do not eat wild mushrooms unless they are determined to be safe by an expert.
The very young, the elderly, and those with chronic illnesses are most prone to severe illness with exposure to contaminated foods. Transplant patients, those on high-dose corticosteroids, and those infected with HIV need to take special care. If you fall into one of these categories, talk with your doctor or a dietitian about food safety. Article #4864 Copyright (c) 2002 McKesson. All Rights Reserved. |
