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Food Borne Illnesses - Health Tips
Introducing Ashok Gupta, MD, Internal Medicine and Gastroenterology, St. Joseph's Wayne Hospital, to provide tips for food safety precautions and ways to prevent food borne illnesses.
Food Borne Illnesses cause 70 million people to get sick each year as well as 17 people who die on average each day from these illnesses.
Food safety starts from the market to buy the food, make purchases that are at room temperature and pick up frozen or refrigerated food last. Inspect eggs before purchasing to make sure they are not cracked as well as cartons appear satisfactory.
Refrigerated items should be brought home as soon as possible. If temperature outside is less than 90 degrees the food can stay outside for up to 2 hours but above it can only be outside for 1 hour.
In between 40 degrees Fahrenheit and 140 degrees Fahrenheit is the bacteria friendly zone.
Meat should be packaged in separate packaged bags so as not to contaminate. Always remember to wash your hands frequently. Measuring temperatures of food with appropriate thermometers is also important between 150 and 165 degrees Fahrenheit is an optimal temperature to attain. There should be no red or pink in the hamburger after it is cooked.
Symptoms of food poisoning include diarrhea and vomiting, fever, blurry vision, weakness of limbs, dehydration as well as reduction in urine and dryness of mouth. When these symptoms begin the victim should begin an immediate liquid diet and can also consume Pedialyte (for children) and Gastrolyte (for adults) over-the-counter.
