Reduce the Risk of Food Borne Illnesses in Kids
Ways to Minimize Food Contamination at Home
Oct 31, 2009
Young children who ingest contaminated foods may suffer from diarrhea, abdominal pain, vomiting, and dehydration. And kids with compromised immune systems are more likely to be hospitalized from serious complications such as liver damage. For this reason, parents must be diligent about implementing safety measures in the home to reduce the risk of food-related sicknesses in their kids.
How are Food Borne Illnesses Transmitted?
According to the Centers for Disease Control and Prevention, salmonella, E. Coli O157:H7, and campylobacter are the most commonly recognized food borne infections. Salmonella and campylobacter are found in the intestines of birds, and are commonly transmitted by handling raw poultry, touching tainted surfaces, and eating undercooked poultry products.
E. coli is commonly transmitted to humans when they consume food or water that has been tainted with traces of infected cow feces. E. coli can also be transmitted by people when they handle food without washing their hands after using the bathroom, or when they touch contaminated surfaces.
Handle and Prepare Food Properly to Prevent Food Borne Illnesses
Proper handling and preparation of food at home is the best way to reduce the risk of food borne illnesses in kids. The United States Department of Agriculture Food and Inspection Service suggest people wash their hands with warm soapy water before and after handling food to prevent the spread of dangerous bacteria.
Cutting boards can be a source of food contamination at home, so use separate boards for meat and produce preparation. Cutting boards should be properly sanitized after each use with a bleach and water solution (1 tbsp bleach per gallon of water). Rinse the cutting board thoroughly with warm water, and use a clean paper towel to wipe the surface dry after it is sanitized.
Damp cutting boards are breeding grounds for bacteria, so make sure they are completely dry before storing them away. Parents who prefer not to use a bleach-water solution to sanitize cutting boards can opt for vinegar and water instead. Also, replace cutting boards that are worn and filled with grooves; these boards are hard to clean, and can harbor dangerous bacteria that can contaminate food.
Between growing, harvesting, packaging, transporting, and being picked-over at the grocery store, fruits and vegetables are handled by plenty of grungy hands before they even reach your kitchen. True, sometimes produce can be contaminated with strains of bacteria that can’t be washed off, but for the most part, fruits and veggies that are rinsed properly are safe for youngsters to eat.
Wash all produce under a stream of cool water and use a vegetable brush to scrub the surface. Remove the outer layer on produce such as cabbage, and lettuce before rinsing. And although the rinds of melons are not consumed, they should be washed anyway to prevent contamination of the edible flesh during slicing.
Thaw meats in the microwave with the defrost setting, or in the refrigerator as opposed to letting them defrost at room temperature. And once the meat is defrosted, don’t refreeze it.
Never give children meats that are undercooked as this can expose them to dangerous bacteria, and put them at risk for food borne illnesses. Always prepare ground meats and pork to 160 degrees Fahrenheit, and beef to 145 degrees Fahrenheit. Use a meat thermometer to determine the temperature of the meats instead of guessing.
Although parents can’t control the things that happen to food during the manufacturing and shipping process, they can reduce the risk of food contamination by handling, and preparing foods properly at home.
References:
USDA Food Safety and Inspection Service. Accessed 10-29-09
Centers for Disease Control and Prevention. Accessed 10-29-09
American Dietetic Association. Accessed 10-29-09
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