Children under the age of 5 years are at an increased risk for food poisoning, according to the Centers for Disease Control and Prevention.
Young children with developing immune systems cannot fight off infections as well as adults can. Additionally, young children produce less stomach acid that kills harmful bacteria, making it easier for them to get sick.
Food poisoning can be particularly dangerous for children because illness often leads to diarrhea and dehydration. Some foods are more associated with food poisoning than others. These foods can carry harmful germs that can make children very sick if the food is contaminated. Common foods linked to food poisoning include:
- Chicken, beef, pork, turkey
- Unwashed fruits and vegetables
- Raw eggs
- Seafood and raw shellfish
- Sprouts
- Deviled eggs, macaroni salad and potato salad
- Raw milk and cheese (unpasteurized)
- Leftovers
While certain foods are more likely to make a child sick, any food can become contaminated, during processing or during other stages in the food production chain. Be careful to keep raw meat separated from ready-to-eat food at all times.
Other symptoms of foodborne illness include nausea, vomiting, stomach pain, cramps, fever and chills. Children younger than 5 years are three times more likely to be hospitalized if they get a salmonella infection. As the data shows, food safety is particularly important for young children and is closely linked to the food safety behaviors of their parents and caregivers.
How to avoid food poisoning
- Practice good handwashing prior to meal preparation, after handling any food, after touching raw meat and before eating.
- Use separate cutting boards, plates and utensils for raw meat, and cooked or ready-to-eat food.
- Cook all meat thoroughly. You can’t tell if meat is properly cooked by looking at its color or juices. Use a cooking thermometer to check the internal temperature is at least 145° F for beef, pork or fish; 160° F for hamburgers or other ground meat; 165° F for chicken or turkey.
- Wash fruits and vegetables prior to eating.
- No food should be left out for four accumulated hours.
- Leftovers should be refrigerated at 40° F or colder within two hours after preparation.
- Keep deviled eggs, macaroni salad and potato salad properly refrigerated. Serve these dishes on ice.
- Throw away any remaining perishable food that isn’t refrigerated.
Follow these food safety tips to enjoy grilling and picnics with your children safely this summer.
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Posted In Children's, Family Medicine, Health Information, Healthy Living, Nutrition, Parenting
