Preparing and Storing Food Safely
Food prepared in the home is one of the
primary causes of food poisoning. Food
poisoning happens when food comes in contact with bacteria. Bacteria grow best in warm, high protein,
moist food such as eggs, dairy products, meat, poultry, fish, and
shellfish. Common symptoms of food
poisoning are diarrhea, abdominal cramping, fever, sometimes blood or pus in
the stools, headache, vomiting, and severe exhaustion. However, symptoms will vary according to the
type of bacteria and by the amount of contaminated food eaten. Because of the
changes that occur to our immune and digestive systems as we age, older adults
are at a higher risk of developing severe or life-threatening foodborne illness.
Many simple precautions can be taken to
avoid foodborne illnesses:
·
Look for "Best Before”
dates and pick the latest date possible.
·
Refrigerate perishables
promptly and keep well wrapped.
·
Use and label sturdy
airtight containers and wraps for freezing foods.
·
Wash vegetables and fruit
before eating.
·
Keep hands and work surfaces
clean.
·
Thaw meat, poultry and fish
in the fridge or microwave and cook thoroughly.
·
Wash utensils/cutting boards
used for raw meat, poultry or fish.
·
Avoid contact between cooked
food and raw meat, poultry or fish.
·
Keep cold foods cold and hot
foods hot until mealtime.
·
Discard leaky/dented cans
and glass jars that don’t "pop".
· Discard jams, syrups, cheeses and yogurts that have mould.