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Are You at a higher risk for food poisoning?
Who is most likely to get food poisoning?
Is food poisoning a high-risk group?
Is food poisoning a risk factor for children under 5?
Can food poisoning lead to death?
Apr 29, 2024 · Key points. Certain groups of people are at higher risk for severe illness from foodborne illness. Higher risk groups include people who are aged 65 or older, children under the age of 5, people with weakened immune systems, and people who are pregnant.
- Overview
- 4 Quick tips
- Who is at risk?
To reduce the risk of food poisoning (also known as food-related illness or foodborne illness), it is essential to follow safe food handling and cooking practices. Knowing how to properly cook, clean, chill and separate foods while handling and preparing them can help you to avoid complications from food poisoning.
Did you know?
•Cook: Always cook food to the safe internal temperature. You can check this by using a digital food thermometer.
•Clean: Wash your hands and surfaces often with warm, soapy water.
•Chill: Always refrigerate food and leftovers promptly at 4°C or below.
•Separate: Make sure to always separate your raw foods, such as meat and eggs, from cooked foods and vegetables.
Pregnant Women
During pregnancy, both you and your unborn baby are at an increased risk for food poisoning because of all the changes taking place in your body. Learn more about safe food handling practices to help protect you and your baby.
Adults 60+
As we age it becomes harder for our immune systems to fight off harmful bacteria. While most people affected by food poisoning can recover completely, serious longer-term health effects, including conditions such as kidney failure and anaemia, are more common in older adults. Learn more about how safe food handling can help protect you from food poisoning.
People with Weakened Immune Systems
Some conditions, as well as treatments for certain illnesses, can affect your immune system. This can make it difficult to fight off harmful foodborne bacteria. This situation can lead to serious complications. Learn more about how safe food handling can help protect you from food poisoning.
- Poultry. Share on Pinterest. Raw and undercooked poultry such as chicken, duck and turkey has a high risk of causing food poisoning. This is mainly due to two types of bacteria, Campylobacter and Salmonella, which are commonly found in the guts and feathers of these birds.
- Vegetables and Leafy Greens. Vegetables and leafy greens are a common source of food poisoning, especially when eaten raw. In fact, fruits and vegetables have caused a number food poisoning outbreaks, particularly lettuce, spinach, cabbage, celery and tomatoes (10).
- Fish and Shellfish. Fish and shellfish are a common source of food poisoning. Fish that has not been stored at the correct temperature has a high risk of being contaminated with histamine, a toxin produced by bacteria in fish.
- Rice. Rice is one of the oldest cereal grains and a staple food for more than half the world’s population. However, it is a high-risk food when it comes to food poisoning.
Feb 23, 2024 · Symptoms of food poisoning often include upset stomach, diarrhea and vomiting. Symptoms usually start within hours or several days of eating the food. Most people have mild illness and get better without treatment.
Food contaminated by bacteria, viruses and parasites (foodborne pathogens) can make you sick. Some people can have foodborne illness, also known as "food poisoning", and not even know they have it. Many people experience nausea, vomiting and diarrhea.
Jan 22, 2018 · Food poisoning usually causes symptoms such as vomiting, diarrhea or bloody stools, severe exhaustion or headaches, and fever. In high-risk groups, it can lead to organ failure, coma or death. Pregnant women may experience miscarriage, stillbirth or premature birth.
Sep 21, 2023 · Know whether you’re in a group of people who are more likely to get food poisoning, and make safer choices to reduce your risk for foodborne illness. People at risk include: Adults age 65 and older; Children younger than 5 years; People whose immune systems are weakened due to illness or medical treatment; Pregnant women
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