Filed under: Food safety
Over 29 million people in the U.S. have diabetes, and they’re especially at risk of infections due to weakened or damaged immune systems, kidneys, and gastrointestinal tracts. It’s important to exercise extra caution and practice food safety to avoid foodborne illnesses and food poisoning. So, pay attention to how you handle, prepare, and store what you eat.
During the holidays, many share food at office parties, favorite restaurants, or other gatherings with family and friends. You also might receive home-cooked treats as gifts. Remember your overall health and well-being. Here are some ways to maintain it.
- Avoid certain foods. Some holiday foods—such as unpasteurized apple cider and homemade eggnog—can put you at risk of illness. Some raw foods—such as cookie dough, eggs, sprouts, meat, fish, and poultry—can cause food poisoning too. Make sure that uncooked vegetables and fruits are handled carefully as well as seafood, ham, and chicken salads made with mayonnaise. These foods easily spoil or risk contamination. If something doesn’t look or smell right, don’t take a chance.
- Practice safe food handling. If you’re taking food to a holiday dinner or party, make sure to keep cold foods cold. Fill your cooler with ice and keep the temperature below 40°. Transport hot foods in an insulated container, and make sure the temperature is at least 140°. Refrigerate all perishable leftovers within 2 hours of serving, and reheat them to 165° before eating.
Visit the Centers for Disease Control and Prevention (CDC) page for resources and tips to help raise awareness about National Diabetes Month. And see your healthcare provider if you suspect you have a foodborne illness. In the meantime, read the U.S. Departments of Agriculture and Health and Human Services guide, “Food Safety for People with Diabetes,” to learn more about diabetes and your immune system.
Eating in an unfamiliar culture can be adventurous but sometimes daunting, especially if you’re unprepared. You’ll find foods that are surprisingly familiar, such as sauces, soups, and pastas. However, the spices might be different. You’ll also find foods that are quite different from your usual fare. Keep familiar favorites in your meal plan while you enjoy the variety of special foods each culture has to offer.
You might have concerns about food and beverage safety in some locations, so heed the training you receive for specific areas. To maintain operational readiness and prevent gastrointestinal distress, pay close attention to what you eat and drink. You’re at risk of foodborne illnesses if you consume food or drinks containing certain bacteria, parasites, viruses, and toxins. Still, there are ways to stay well.
- Eat only cooked produce that’s served hot. Wash all fruits with treated water and peel them yourself. Avoid salads, raw fruits and vegetables, and unpasteurized juices.
- Eat thoroughly cooked meat, poultry, seafood, and eggs. Avoid foods served from food carts unless they’re cooked in front of you.
- Enjoy pasteurized dairy products and hard cheeses. Avoid soft cheeses and unpasteurized yogurt.
- Choose foods with little moisture, such as bread and crackers. Packaged dry foods are generally considered safe.
- Drink beverages that are bottled and sealed. Check the seals because some merchants might fill empty bottles with tap water and reseal the caps with glue. Boil tap water for at least 3 minutes before making tea or coffee. And serve it steaming hot. Avoid ice too.
There might be times when you’re an invited guest, so you’ll be expected to eat what’s served. Be mindful of local eating customs, so that you’re respectful and safe while enjoying your meal.
By keeping these tips in mind, you should be able to thrive in your new locale and return home with great eating adventures to tell.
Be prepared for your next hiking or camping trip whether you’re heading out for a few hours or days. A proper plan includes drinking water and safe food practices, guiding your journey to the great outdoors. Remember that your energy and water needs generally will be higher than usual too. So, you’ll want to stay hydrated and fuel up to perform well.
- Hiking. Make sure to hydrate before you take off. Bring water! And drink 1 cup for every hour you’re out throughout the day. Go light with energy-rich foods that can be transported easily and safely. Perishable foods, such as a sandwich or cheese sticks, should be kept cold. Non-perishable favorites include trail mix, nuts, nut butters with wheat tortillas, dried fruits and vegetables, granola bars, and jerkies. Go lighter on multi-day hikes: Bring instant pasta or freeze-dried meals, ready-pouches of fish or meat, apples, and oatmeal.
- Camping. Your meal options increase if you keep perishables cold. For example, prepare and freeze a favorite meal that also can be used as an ice block to help chill meat and dairy items. Bring “hiker foods” along with fresh carrots and potatoes, instant pasta or rice, and canned meats or fish. Breakfast ideas include pancakes or oatmeal and dried fruit. Make sure you have all the camping essentials, including matches, cooking stove or pans, trash bags, and cleaning products for your hands and equipment.
- Food safety. Wash your hands often. Toss any perishable food that sits out longer than one hour in the heat (90°F or higher). If possible, use two coolers: one for perishables (opened less often) and the other for drinks. And bring a food thermometer to test burgers and hot dogs for doneness.
Don’t forget the marshmallows, the perfect ending to a delightful day out!
Do you know that one in six Americans get sick from foodborne illnesses each year? Thankfully, there are safety tips and techniques that can help you prevent such incidents. Here are some quick and easy tips to remember:
Clean: Wash your hands and surfaces thoroughly and frequently with hot, soapy water.
Separate: When shopping, preparing, and storing your meals, be sure to keep raw meats, poultry, seafood, and eggs away from other foods that won’t be cooked to prevent cross-contamination.
Cook: Use a food thermometer to ensure that your meats are cooked to the right temperature (165°F for turkey).
Chill: Don’t leave leftovers (including raw and cooked items, such as pies) out on the table for more than two hours. Promptly refrigerate these items, and use or discard leftovers within three to four days.
If food looks or smells questionable, a good rule of thumb to follow is, “When in doubt, throw it out.”
For more information on food safety, visit the Food and Drug Administration’s web page on Food Safety Tips for Healthy Holidays.