{"id":552,"date":"2014-08-26T09:05:20","date_gmt":"2014-08-26T15:05:20","guid":{"rendered":"http:\/\/uwyoextension.org\/uwnutrition\/?p=552"},"modified":"2024-01-11T13:47:13","modified_gmt":"2024-01-11T20:47:13","slug":"food-borne-illness-preventable-in-most-cases","status":"publish","type":"newsletters","link":"https:\/\/uwyoextension.org\/uwnutrition\/newsletters\/food-borne-illness-preventable-in-most-cases\/","title":{"rendered":"Food Borne Illness&#8211;Preventable in Most Cases"},"content":{"rendered":"\r\n<p>When is it a problem for 3,000 people to die each year?\u00a0 When it\u2019s <em>preventable<\/em>!<\/p>\r\n\r\n\r\n\r\n<p>Food poisoning is almost completely preventable by following a few rules from the National Institutes of Health and the Partnership for Food Safety Education:<\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Wash your hands for at least 20 seconds with warm, soapy water before and after handling food and after using the restroom.<\/li>\r\n<li>Wash fruits and vegetables&#8211;using a vegetable brush, if possible.\u00a0 This includes the outside of melons as we can easily introduce disease-causing bacteria as we slice into a watermelon, cantaloupe, honeydew, or any melon.<\/li>\r\n<li>Avoid undercooked seafood, meats, and eggs.\u00a0 For safe cooking temperatures, check with your local University of Wyoming Extension office or go to the Partnership for Food Safety Education website, <a href=\"http:\/\/www.foodsafety.gov\/keep\/charts\/mintemp.html\">www.foodsafety.gov\/keep\/charts\/mintemp.html<\/a>.<\/li>\r\n<li>Keep raw meat, poultry, seafood, and their juices away from contaminating other foods.<\/li>\r\n<li>Keep hot foods hot and cold foods cold.\u00a0 Promptly refrigerate foods that can spoil.<\/li>\r\n<li>Use only pasteurized dairy foods, including pasteurized eggs and egg products.\u00a0 If eggs are NOT pasteurized, they need to be completely cooked, no uncooked eggs. \u00a0Salmonella can be found even in free-range chicken eggs!<\/li>\r\n<li>Report suspected foodborne illness to your local health department to help officials identify and stop potential outbreaks (<a href=\"http:\/\/www.foodsafety.gov\/report\/poisoning\/\">www.foodsafety.gov\/report\/poisoning\/<\/a>).<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">Common Occurrence<\/h2>\r\n\r\n\r\n\r\n<p>Each year, about 1 in 6 Americans get sick from tainted foods.\u00a0 Most foodborne illness arises suddenly and last only a short time.\u00a0 But food poisoning can lead to more serious problems.\u00a0 Foodborne illness kills about 3,000 each year in the U.S. Infants, older people, and those with compromised immune systems are especially at risk.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">Norovirus<\/h2>\r\n\r\n\r\n\r\n<p>The leading cause of food borne disease outbreaks in the U.S., currently, is norovirus, the \u201ccruise-ship disease\u201d.\u00a0 Norovirus is highly contagious, sickening more than 20 million people nationwide each year.\u00a0 Symptoms include severe vomiting and diarrhea.\u00a0 Norovirus is mostly spread where groups of people gather or food is served, including schools, hospitals, nursing homes, senior centers, churches, and daycares.<\/p>\r\n\r\n\r\n\r\n<p>Norovirus is passed when a sick food handler contaminates your food, possibly by not washing their hands well enough after touching the virus.\u00a0 Just a small amount of norovirus can make you sick, as this virus multiplies quickly after consumed.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">Quick to Multiply<\/h2>\r\n\r\n\r\n\r\n<p>A number of bacteria can also cause food poisoning.\u00a0 For some foods, such as raw meat or fruits and vegetables, Bacteria must be washed off raw fruits and vegetables.\u00a0 Raw meat needs to be cooked to a proper temperature to destroy bacteria.\u00a0 Bacteria can also multiply on foods, given the correct circumstances.\u00a0 Bacteria need food; the correct acidity; time; the correct temperature (usually between 41-140 degrees F); oxygen usually; and moisture to thrive.\u00a0 Some bacteria make you sick immediately, within 1-7 hours.\u00a0 Others may take 12 or more hours to see symptoms.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">What To Do<\/h2>\r\n\r\n\r\n\r\n<p>With food poisoning, you usually need to drink plenty of fluids to prevent dehydration.\u00a0 If symptoms are severe or long-lasting, see your healthcare professional.\u00a0 A young child, a senior citizen, a pregnant woman, or someone with a chronic disease or compromised immune system should also see their healthcare professional.<\/p>\r\n\r\n\r\n\r\n<p>Use good sense when handling foods to avoid introducing a food borne illness to your family and to yourself.\u00a0 Keep hot foods hot and cold foods cold; keep your hands, kitchen and equipment clean; and throw hazardous foods out after 3-4 days in the refrigerator.\u00a0 If you are puzzled about whether the food remains safe, throw it out!\u00a0 Don\u2019t take the risk!<\/p>\r\n\r\n\r\n\r\n<p>September is National Food Safety Education Month, but every day, it\u2019s important to keep our food safe!<\/p>\r\n\r\n\r\n\r\n<p><strong>Source<\/strong>:<\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>US Institutes on Health, July 2014,\u00a0<a href=\"http:\/\/newsinhealth.nih.gov\/issue\/Jul2014\/Feature2\" target=\"_blank\" rel=\"noreferrer noopener\">newsinhealth.nih.gov\/issue\/Jul2014\/Feature2<\/a><\/li>\r\n<li>Partnership for Food Safety Education, <a href=\"http:\/\/www.foodsafety.gov\/\" target=\"_blank\" rel=\"noreferrer noopener\">foodsafety.gov<\/a><\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p>&nbsp;<\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>When is it a problem for 3,000 people to die each year?\u00a0 When it\u2019s preventable!<\/p>\n","protected":false},"featured_media":553,"template":"","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_links_to":"","_links_to_target":""},"categories":[783,957],"tags":[1501,113,485,484],"class_list":["post-552","newsletters","type-newsletters","status-publish","has-post-thumbnail","hentry","category-food-safety-3","category-newsletter","tag-food-poisoning","tag-food-safety-2","tag-foodborne-illness","tag-norovirus"],"acf":[],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/newsletters\/552","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/newsletters"}],"about":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/types\/newsletters"}],"version-history":[{"count":13,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/newsletters\/552\/revisions"}],"predecessor-version":[{"id":16596,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/newsletters\/552\/revisions\/16596"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/media\/553"}],"wp:attachment":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/media?parent=552"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/categories?post=552"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/tags?post=552"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}