Prevention
Who's at risk?
Young children, pregnant women, 0lder adults and people with weakened immune systems are especially vulnerable to contracting food poisoning. However, anyone can become sick if food is contaminated. Is is important that this population avoids:
- Raw or rare meat and poultry
- Raw or under cooked fish or shellfish
- Raw or under cooked eggs or foods containing these products.
- Raw sprouts.
- Unpasteurized beverages.
- Soft cheeses.
- Refrigerated pates and meat spreads.
- Uncooked hot dogs, luncheon meats and deli meats.
Prevention Methods
General prevention methods:
- Wash your hands, utensils and food surfaces often.
- Keep raw foods separate from ready-to-eat foods.
- Cook foods to a safe temperature.
- Refrigerate or freeze perishable food asap.
- Defrost food safely.
- Throw out food when in doubt.