How To Safeguard Yourself Versus Foodborne Disease
(NC)-Typical symptoms of foodborne health problem include diarrhea, stomach cramping, fever, sometimes blood or pus in the stools, headache, throwing up and serious fatigue. Symptoms will vary according to the type and quantity of hazardous microorganisms present in the food. Symptoms may come on as early as half-hour after consuming the polluted food or may not develop for several days or weeks. Signs typically last only a day or 2, but can, in many cases, continue for a week to 10 days. For most healthy people, foodborne health problems aren’t long-term or life threatening. Nevertheless for older grownups, children, pregnant women and people with weakened body immune systems, foodborne disease can be really severe as well as lethal.
What can you do to secure yourself from food poisoning? Follow these four easy food security steps noted below:
CLEAN: Wash hands and surface areas frequently
After you’ve managed or cut raw meat, wash your hands, the cutting board, counter, knives, and other utensils you have actually utilized with hot soapy water prior to you utilize them once again to prepare other food.
SEPARATE: Don’t cross-contaminate
Do not enable ready-to-eat foods such as lettuce to come into contact with raw meat or raw meat juice.
COOK: Cook to correct temperature
Completely prepare all ground beef to 71 ° C( 160 ° F) as suggested by Health Canada. Use an instant-read food thermometer to check the middle of hamburgers or the centre of a meatloaf.
CHILL: Refrigerate quickly
Cover and save leftover cooked food in the refrigerator or freezer as soon as possible. Make certain your fridge is set at a temperature of 4ºC (40ºF) or cooler, and keep your freezer set at -18 ºC (0ºF)
For more information on food safety, go to the Canadian Partnership for Customer Food Security Education Website at www.canfightbac.org.