Katrina Collins, RN Health Sciences Millard ATC

1
KY Tech Health Tip
Health Tip 24February 28, 2005
Do You Know What Youre Eating?
There are over 250 known food borne diseases.
Although some may come from eating or drinking
products that contain insecticides, most are the
result of contamination from harmful bacteria,
viruses, or parasites. Symptoms of food
borne illnesses vary with the offending cause and
often pass on their own, but some may require
medication or hospitalization. Victims commonly
experience abdominal cramps, diarrhea, nausea and
vomiting. Since the majority of food borne
illnesses originate at home, the following tips
will help avoid this unpleasant experience
COOK to a proper temperature to kill harmful
bacteria. Ground meats and eggs - 160 degrees,
other meats between 145 and 170 degrees, poultry
to 180, and seafood until it no longer appears
raw. SEPARATE raw meats, eggs, poultry, and
seafood from other foods. Use separate cutting
boards and utensils. CLEAN hands before and
after handling food with soap and water. CHILL
perishable foods promptly. Refrigerator
temperature should be under 40 degrees. Dont
leave hot or cold leftovers out for more than two
hours or one hour in hot weather. Above all,
remember this important USDA tip about foods that
look or smell suspicious, If in doubt, throw it
out!
Katrina Collins, RNHealth Sciences Millard ATC
E-mail KatrinaL.Collins_at_ky.gov