Silver Spring, MD – As National Food Safety Education Month takes center stage this September, the U.S. Food and Drug Administration (FDA) is shining a spotlight on the critical importance of food safety. Particularly, the focus is on those individuals who face a higher risk of foodborne illnesses, commonly referred to as food poisoning. Understanding these risks, the associated foods, and the necessary precautions can significantly contribute to safeguarding health, especially during the remaining summer weeks and beyond.
Individuals at Elevated Risk for Foodborne Illness
Annually, statistics indicate that 1 in 6 Americans falls victim to a foodborne illness, often colloquially known as “food poisoning.” This distressing reality leads to approximately 128,000 hospitalizations and claims around 3,000 lives each year. While foodborne illnesses can potentially affect anyone, certain demographic groups are more vulnerable. These groups encompass:
- Children under the age of 5
- Elderly individuals, particularly those aged 65 and above
- Pregnant women and their unborn offspring
- Individuals grappling with conditions such as cancer, diabetes, HIV/AIDS, organ transplants, and autoimmune diseases
- Apart from facing an elevated risk of contracting foodborne illnesses, these demographics are also prone to experiencing extended periods of illness, requiring hospitalization, and even encountering fatal outcomes.
Food Items Associated with High Foodborne Illness Risk
For those at a heightened risk, it’s crucial to familiarize themselves with the foods correlated with an increased likelihood of foodborne illnesses in order to minimize potential risks. These foods encompass:
- Raw or undercooked meat and poultry
- Deli meats, hot dogs, poultry products, and smoked fish, unless reheated to a steaming temperature
- Unwashed fresh vegetables, including lettuce and salad greens
- Unpasteurized (raw) milk and products derived from raw milk, such as cheese and yogurt
- Raw fish, partially cooked seafood (e.g., shrimp, crab), and refrigerated smoked seafood
- Raw shellfish (such as oysters, clams, mussels, scallops) and their juices
- Raw or uncooked eggs, dishes containing raw or uncooked eggs (e.g., cookie dough, cake batter), and specific homemade salad dressings (e.g., Caesar dressing)
- Recognizing Symptoms of Foodborne Illness
When contaminated food is consumed, symptoms of foodborne illness typically surface within a window of 12 to 72 hours, though they may appear anywhere from 30 minutes to 4 weeks afterward. Common symptoms include:
Nausea, vomiting, diarrhea (potentially with blood), and abdominal discomfort
Fever, headache, and body aches
If there is reason to suspect a foodborne illness, it’s recommended to promptly reach out to a healthcare provider or doctor for appropriate guidance and assistance.
