(NC)-Common symptoms of foodborne illness include diarrhea, abdominal cramping, fever, sometimes blood or pus in the stools, headache, vomiting and severe exhaustion. Symptoms will vary according to the type and amount of harmful microorganisms present in the food. Symptoms may come on as early as half-hour after eating the contaminated food or may not develop for several days or weeks. Symptoms usually last only a day or two, but can, in some cases, persist for a week to 10 days. For most healthy people, foodborne illnesses aren't long lasting or life threatening. However for older adults, young children, pregnant women and people with weakened immune systems, foodborne illness can be very serious and even life-threatening.
What can you do to protect yourself from food poisoning? Follow these four easy food safety steps listed below:
CLEAN: Wash hands and surfaces often
After you've handled or cut raw meat, wash your hands, the cutting board, counter, knives, and any other utensils you've used with hot soapy water before you use them again to prepare any other food.
SEPARATE: Don't cross-contaminate
Do not allow ready-to-eat foods such as lettuce to come into contact with raw meat or raw meat juice.
COOK: Cook to proper temperature
Thoroughly cook all ground beef to 71 C (160 F) as recommended by Health Canada. Use an instant-read food thermometer to test the middle of burgers or the centre of a meatloaf.
CHILL: Refrigerate promptly
Cover and store leftover cooked food in the refrigerator or freezer as soon as possible. Make sure your refrigerator is set at a temperature of 4C (40F) or colder, and keep your freezer set at -18C (0F)
For more information on food safety, visit the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.
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