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Larry,
Battle Creek
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The information contained in this newsletter is not intended to replace the advice of your healthcare provider.
If you
have any questions about managing your health and/or seeking medical care, please contact a medical
professional. |
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July/August 2007 - Precautions Can Help Ensure You Don't Fall
Victim to Contaminated Food, Beverages
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Each year an estimated
80 million Americans
suffer from foodborne
illness, more commonly
referred to as food
poisoning.
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| Click Here for more detailed information on foodborne illness from the National Institutes of Health. |
While eating bacteria-contaminated
or
undercooked meat and
poultry is a common
way of getting foodborne illness, another
major culprit is food handling and crosscontamination.
But there's good news: Foodborne illness
is almost 100 percent preventable. All you
need to do is follow some simple safety
tips.
An overview
Foodborne illnesses result from eating
food or drinking beverages that are
contaminated with bacteria, viruses or
parasites.
People at greater risk for foodborne
illnesses include young children, pregnant
women and their fetuses, older adults and
people with lowered immunity.
Symptoms usually resemble intestinal flu.
See a doctor immediately if you have more
serious problems or do not
seem to be improving as
expected.
Treatment may range
from replacement of lost
fluids and electrolytes for
mild cases of foodborne
illnesses to hospitalization
for severe conditions such
as HUS, one of the most
common causes of
sudden, short-term
kidney failure in
children.
You can prevent foodborne illnesses by taking the following precautions:
- Wash your hands with warm, soapy water before and after preparing food and after using the bathroom or changing diapers.
- Keep raw meat, poultry, seafood and their juices away from ready-to-eat foods.
- Cook foods properly and at a high enough temperature to kill harmful bacteria.
- Refrigerate foods within two hours or less after cooking because cold temperatures will help keep harmful bacteria from growing and multiplying.
- Clean surfaces well before and after using them to prepare food.
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