How many times have you eaten a meal at home or out at a restaurant and had a bit of “tummy trouble” afterwards? Or perhaps you or a family member got quite sick after a meal and ended up in the doctor’s office or made a visit to urgent care or the emergency room because of more severe problems.
The culprit could be food borne illness cause by pathogens or microbes that you didn’t know were in your food. For healthy individuals, a bout of food borne illness may be no big deal; but for at risk populations (infants/children, elderly/older adults, pregnant women, individuals with a compromised immune system, someone undergoing treatment for cancer) food borne illness could be quite serious and put them in the hospital or having to deal with long-term complications.
Tips to reduce your risk of food borne illness:
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Wash hands before preparing or eating food.
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Keep hot foods hot and cold foods cold.
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Don’t cross contaminate by preparing cooked foods on the same surface with raw foods.
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Look for the sanitation score for the restaurant when eating out.
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When you eat at home or at a restaurant make sure foods are thoroughly cooked.
For more information about food borne illness and food safety: cdc.gov/foodsafety/foodborne-germs.html
Leah McGrath, RDN, LDN
Ingles Markets Corporate Dietitian
facebook.com/LeahMcgrathDietitian
800-334-4936
https://ift.tt/75bFmsv
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