September marks National Food Safety Education Month, and the Food and Drug Administration is urging Americans to focus on food safety, especially for those at higher risk for foodborne illness. The FDA emphasizes that following four basic steps – cleaning, separating, cooking and cooling – can significantly reduce the risk of a foodborne illness.
Each year, 1 in 6 Americans become ill from foodborne pathogens, resulting in 128,000 hospitalizations and 3,000 deaths, according to data from the Centers for Disease Control and Prevention. The FDA is particularly concerned about protecting vulnerable populations, including children under age 5, adults over age 65, pregnant women, and people with compromised immune systems due to conditions such as cancer, diabetes, and HIV/AIDS.
“Food safety is especially critical for these high-risk groups,” the FDA said. “The consequences of foodborne illness can be much more severe for these individuals, potentially leading to prolonged illness, hospitalization or even death.”
Foods that carry a higher risk
The FDA has identified several foods that pose a higher risk of contamination, especially for those who are more vulnerable to foodborne illness. These include raw or undercooked meat, poultry and seafood; cold cuts; unwashed produce; unpasteurized dairy products and soft cheeses made from raw milk; and raw or undercooked eggs.
To minimize the risk, the FDA advises high-risk individuals to be especially careful with these foods. For a complete list of high-risk foods, the FDA encourages you to visit its website.
Symptoms and prevention
Symptoms of foodborne illness can occur as early as 30 minutes after consuming contaminated food, or up to four weeks later. Common symptoms include nausea, vomiting, diarrhea, fever and body aches. The FDA recommends contacting a healthcare provider if you suspect food poisoning.
To protect against foodborne illness, the FDA advocates four important food safety practices:
- Beautiful: Wash hands and surfaces often.
- Different: Keep raw meat and poultry separate from other foods.
- Cook: Make sure the food is cooked at the correct temperature.
- Chill: Store food quickly in the refrigerator.
More information about these safe food handling steps can be found on the FDA website.
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