What are some illnesses and ailments caused by lack of food safety? How might these problems be prevented?
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Typically food safety illnesses are categorized by flu-like symptom, such as nausea, vomiting, diarrhea, or fever. In the case of contaminated water, raw milk, or undercooked meet, poultry or shellfish, bacteria (Campylobacter jejuni) may be present which cause diarrhea (possibly bloody), cramping, abdominal pain, and fever that appears 2 to 5 days after eating and may last 7 days. To prevent this, it is important to cook meat and poultry to a safe internal temperature. The only way to determine if food has been cooked to a safe temperature is with the use of a food thermometer. You can’t tell food is cooked safely by how it looks. Here are some helpful tips:
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â?¢ Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F
â?¢ All cuts of pork, 160 °F
â?¢ Ground beef, veal and lamb to 160 °F
â?¢ All poultry should reach a safe minimum internal temperature of 165 °F
(http://www.foodsafety.gov/keep/preparing/thermometers/index.html)
Drink pasteurized milk, and wash your hands often, especially after using the restroom. Uncooked or raw seafood can result in a blood infection and death for people with a weakened immune system, particularly with liver disease. To prevent this problem people should avoid eating raw shellfish, and prevent cross-contamination by separating cooked and raw food. It is also important to refrigerate cooked shellfish within 2 …
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