who is at risk for foodborne illness?

Information from Fight BAC, www.fightbac.org

Young children, pregnant women, older adults and persons with weakened immune systems are at a higher risk for foodborne illness. Immune systems may be weakened by medical treatments, such as steroid or chemotherapy, or by conditions, such as AIDS, cancer or diabetes. You are also at increased risk if you suffer from liver disease or alcoholism or if you have decreased stomach acidity due to gastric surgery or the chronic use of antacids.

If you are at risk, you are advised not to eat:

Raw fish or shellfish, including oysters, clams, mussels and scallops

Raw or unpasteurized milk or soft cheeses unless they are labeled “made with pasteurized milk”

Refrigerated pates or meat spreads (canned or shelf stable pates and meat spreads may be eaten)

Raw or lightly cooked eggs or foods containing raw or lightly cooked eggs, including certain salad dressings, cookie and cake bakers, sauces and beverages such as unpasteurized egg nog (foods made from commercially pasteurized eggs are safe to eat)

Refrigerated smoked seafood unless in a cooked dish such as a casserole

Raw or undercooked meat or poultry

Raw sprouts such as alfalfa, clover and radish

Unpasteurized or untreated fruit juices or vegetable juices (These juices will carry a warning label)

Some foods that are brought precooked should be reheated because they can become contaminated with pathogens after they have been processed and packaged. These foods include hot dogs, luncheon meats, fermented and dry sausage and other deli-style meat and poultry products.

To comment on this article, contact info@ourohio.org

You must be logged in to leave a comment. Click here to login or register.