According to the American Dietetic Association, roughly 40-50 million Americans get sick, 128,000 are hospitalized, and 3,000 die from food borne diseases each year. Nearly one-half of these cases could be prevented by frequent hand washing when preparing or handling food.
Hot summer temperatures like we are experiencing now here in the South are a perfect breeding ground for bacteria. Foods kept between 40 and 90 degrees Fahrenheit for more than two hours can make us sick, as harmful bacteria grow rapidly in this “danger zone.” When foods are kept in temperatures over 90 degrees, it only takes one hour for bacteria to multiply to harmful levels.
For someone who is healthy, food borne illness symptoms can range from mild to severe and are often mistaken for the flu or a 24-hour “bug.” Not sure if you had the flu or if it was something you ate? Check out this chart from Home Food Safety to find out!
If you are going through cancer treatment, your immune system may not be as able to fight infections. In this situation, food borne illness can be serious. How can you keep your food safe this summer?
Tips for High Risk Groups (if you are going through cancer treatment)
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