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Preventing food poisoning

Idaho State Journal - 5/1/2017

Each year, millions of people in the United States get sick from contaminated food. Symptoms of food poisoning include upset stomach, abdominal cramps, nausea and vomiting, diarrhea, fever, and dehydration. Symptoms may range from mild to severe and are often dismissed as “a touch of the flu.” To improve your chances of avoiding food poisoning, make sure to follow these tips.

* Bacteria and viruses. Bacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food. Keep updated on food recalls and food borne pathogen outbreaks at CDC.gov or your local health department.

* Parasites. Parasites are organisms that derive nourishment and protection from other living organisms known as hosts. In the United States, the most common foodborne parasites are protozoa, roundworms, and tapeworms. Wash hands after playing with or feeding your pets or livestock. Cook meat, chicken, poultry and fish to required temperatures.

* Mold, toxins and contaminants. Most food poisoning is caused by bacteria, viruses, and parasites rather than toxic substances in the food. But, some cases of food poisoning can be linked to either natural toxins or chemical toxins. Keep chemicals in a locked cabinet outside of the meal preparation area. Rinse produce before eating and purchase from food safe sources. Consider organic home gardening practices.

* Allergens. Food allergy is an abnormal response to a food triggered by your body’s immune system. Some foods, such as nuts, milk, eggs, or seafood, can cause allergic reactions in people with food allergies. Inform others of your food allergy, wear a medical alert bracelet and carry medication prescribed by your doctor. Source: Foodsafety.gov.

When the weather warms and more meals are eaten outside, the probability of food poisoning increases. Be that person, at the event you attend, who brings food in a chilled or heated service container, moves food to a cooler after 4 hours at temperatures between 40-135and makes sure hand washing occurs before contact with food. These food safety practices can become part of your healthy lifestyle choices to prevent the spread of foodborne pathogens

Julie Buck, EdD, RDN, is a registered dietitian, food safety specialist and health educator employed at the University of Idaho Extension, Bannock County. She can be reached at (208)236-7310 or jhbuck@uidaho.edu.

Melissa Hartley