One in six Americans is stricken with food poisoning each year. The U.S. Department of Agriculture reports a spike in foodborne illness in summer, which jeopardizes public health.
Barbecues, food trucks, carnivals and camping spell trouble if food isn’t prepared properly. The spread of germs is preventable.
These tips will keep patients and the community free from gastrointestinal illnesses this summer:
Wash all fruits and vegetables under running water, even if you plan to peel.
Pack perishables for picnics in insulated coolers with ice or icepacks.
Cook all meat and poultry to recommended internal temperatures.
Use moist towelettes often to keep hands and surfaces clean.
Separate utensils used for raw meat and poultry from cooked foods and fresh vegetables.
This infographic has additional information you can use in patient-education materials: