National Food Safety Month

National Food Safety Month is coming to a quick end but here at Make Food Safe we feel that you should participate in these practices every day of the year (even on Leap Day!) and wanted to share some reminders of how to be food safe and protect not only yourself but your family as well.

There are 4 steps that can save so many illnesses and potential hospitalizations. Did you know every year 1 in 6 people gets sick from a foodborne illness? Foodborne illnesses also result in an estimated 128,000 hospitalizations and 3,000 deaths yearly. Some groups of people are at greater risk of getting a foodborne illness or experiencing one for longer, require hospitalization, or even die.

Groups at risk include:

• Children younger than 5 years
• Older adults (especially people 65 years and older)
• Pregnant people and their unborn children
• People with cancer, diabetes, HIV/AIDS, organ transplants, and autoimmune diseases

What foods cause the most foodborne illness?

If you or your loved ones are at a high-risk of foodborne illness, reduce the risk by knowing which foods are associated with higher risk:

• Raw or undercooked meat or poultry.
• Hot dogs, luncheon meats, other deli-style meats, and poultry products – unless they’re reheated until steaming hot.
• Unwashed fresh vegetables, including lettuce/salads.
• Unpasteurized (raw) milk and products made with raw milk, like yogurt and cheese.
• Soft cheeses made from unpasteurized milk, such as Feta, Brie, Camembert, blue-veined, and Mexican-style cheeses (such as Queso Fresco, Panela, Asadero, and Queso Blanco).
• Raw fish products, such as ceviche and seafood mixes, as well as products containing uncooked or undercooked seafood, including blanched or seared shrimp and crab, and refrigerated smoked seafood.
• Raw shellfish (like oysters, clams, mussels, and scallops) and their juices.
• Raw or undercooked eggs or foods containing raw or undercooked eggs (like dough and batter), as well as certain homemade salad dressings (like Caesar dressing).

What are the Symptoms?

If you eat contaminated food, symptoms of foodborne illness appear 12 to 72 hours later, but they may occur between 30 minutes and 4 weeks later. Symptoms can include:

• Nausea, vomiting, diarrhea (may be bloody), and abdominal pain.
• Fever, headache, and body ache

You should contact your physician or health care provider as soon as possible if you suspect you may have a foodborne illness.

To keep you and your family safer from food poisoning, follow these four simple steps:

• Clean: Wash hands and surfaces often.
• Separate: Separate raw meats from other foods.
• Cook: Cook to the right temperature.
• Chill: Refrigerate foods promptly.

It has been proven that when people follow a written (or printed) recipe and food safety tips are included that people are less likely to get sick? It proves that sometimes a simple reminder to our daily routines can prevent catastrophic events even within your own home. If you are giving a recipe to someone and think they need a little reminder it couldn’t hurt to write or even type a few food safety tips at the end. At the end of the day it could save a life especially if someone is in a risk group.

Also don’t forget with fall and holiday gatherings approaching; maybe a little quicker than some of us want that any leftovers that have been at room temperature for more than 2 hours should be tossed out.

We wish you all an amazing October as we wind down this National Food Safety Month and hope that you all stay safe, happy and healthy!