FOOD SAFETY FOR PEOPLE WITH DIABETESB R A N DY M A X W E L L , B. S . L A M A R U N I V E R S I T Y D I E T E T I C I N T E R N 2 0 1 4 - 2 0 1 5
A need-to-know guide for those
who have been diagnosed with
diabetes.
FOODBORNE ILLNESS IN THE UNITED STATES
Foodborne illness can be caused by: bacteria, viruses, or parasites
Often called food poisoning
Food supply in the US is among the safest in the world but it can still be a source of infection for all persons.
According to CDC, in the United States:
48 million persons get sick
128,000 are hospitalized
3,000 die from foodborne infection and illness
Those most at risk include children, older adults, or those with weakened immune systems.
FOOD SAFETY: IT’S ESPECIALLY IMPORTANT FOR YOU
Diabetes makes you more susceptible to infection.
Immune System may not recognize harmful bacteria or other pathogen
Damage to cells that create stomach acid and the nerves that help food move in the GI tract cause the body to hold onto food longer
Kidneys may hold on to harmful bacteria, toxins, and other pathogens
Should you contract a foodborne illness, you are more likely to have a lengthier illness, undergo hospitalization, or even die.
To avoid contracting foodborne illness, you must be careful when handling, preparing, and consuming foods.
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EATING AT HOME: MAKING WISE FOOD CHOICES
Foods that are most likely to contain harmful bacteria or viruses fall into two categories:
Uncooked fresh fruits and vegetables
Some animal productsUnpasteurized milk
Soft cheeses made with raw milk
Raw meat, poultry, fish, shellfish and their juices
Luncheon meat and deli-type salads without added preservatives
COMMON FOODS: SELECT THE LOWER RISK OPTIONS
Higher Risk
Raw or undercooked meat or poultry
Any raw or undercooked fish, shellfish, or food containing raw or undercooked seafood e.g., sashimi, found in some sushi and ceviche
Partially cooked seafood, such as shrimp or crab
Unpasteurized (raw) milk
Foods containing raw/undercooked eggs
Raw sprouts (alfalfa, bean, or other sprouts)
Unwashed fresh vegetables, including lettuce
Lower Risk
Meat or poultry cooked to a safe internal temperature
Previously cooked seafood heated to 165F
Canned fish and seafood
Seafood cooked to 145F
Pasteurized milk
Pasteurized egg/egg products
Cooked sprouts
Washed fresh vegetables
Cooked vegetables
COMMON FOODS: SELECT THE LOWER RISK OPTIONS
Higher Risk
Soft cheeses made from unpasteurized milk
Feta, Brie, Camembert, Blue-veined, Queso fresco
Hot dogs, deli meats, and luncheon meats that have not been reheated
Unpasteurized, refrigerated pates or meat spreads
Lower Risk
Hard cheeses
Processed cheeses
Cream cheese
Mozzarella
Soft cheese that are clearly labeled “made from pasteurized milk”
Hot dogs, luncheon meats, and deli meats reheated to steaming hot or 165F
Canned or shelf-stable pates or meat spreads
TAKING CARE: HANDLING & PREPARING FOOD SAFELY
Four Basic Steps to Food Safety
1. Clean: Wash hands and surfaces often.
2. Separate: Don’t cross-contaminate.
3. Cook: Cook to safe temperatures.
4. Chill: Refrigerate promptly.
COLD STORAGE CHART
These time limit guidelines will help keep
refrigerated food safe to eat. Because
freezing keeps food safe indefinitely,
recommended storage times for frozen
foods are for quality only.
IN THE KNOW: BECOMING A BETTER SHOPPER
Carefully read labels including “sell by” date
Put raw meat, poultry, and seafood in a plastic bag before placing in shopping cart
Buy only pasteurized milk, cheese, and dairy products
Purchase eggs in the shell from the refrigerated section
Use pasteurized eggs for dishes that call for raw or undercooked eggs
Never buy food that is displayed in unsafe or unclean conditions
Make sure canned goods are free of dents, cracks, or bulging lids
Purchase produce that is not bruised or damaged
FOOD PRODUCT DATING
Types of Open DatesSell-by: Tells the store how long to display the product for sale. You should buy the product before the date expires.
Best if used by (or before): Recommended date for best flavor or quality. It is not a purchase or safety date.
Use-by: Recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product.
Closed or coded dates: Might appear on shelf-stable products such as cans and boxes of food.
TRANSPORTING YOUR GROCERIES
Pick up perishable foods last and go directly home from the grocery store.
Always refrigerate perishable foods within 2 hours of cooking or purchasing
Refrigerate within 1 hour if the temperature outside is above 90F
In hot weather, take a cooler with ice or another cold source to transport foods safely.
BEING SMART WHEN EATING OUT
Let your waiter know you don’t want foods with raw meat, poultry, fish, sprouts, or eggs
Ask how foods have been cooked.
If you take food to-go make sure you refrigerate within 2 hours
FOODBORNE ILLNESS: KNOW THE SYMPTOMS
Nausea
Vomiting
Diarrhea
Fever
People with diabetes who experience vomiting and diarrhea can develop unstable glucose levels and may need to seek medical attention.
FOODBORNE ILLNESS ACTION PLAN
1. Consult your physician or healthcare provider, or seek medical treatment if appropriate.
2. Preserve the food.
Wrap it securely and label it to say “danger” and freeze
Can be used in diagnosing your illness and in preventing others from becoming ill
3. Save all the packaging materials, such as cans or cartons.
Write down all foods and beverages consumed and the time of onset of symptoms
Save any identical unopened products
4. Call your local health department.
The health department can help determine whether any further investigation is needed
FOR MORE INFORMATION ON FOOD SAFETY
Online:
www.fsis.usda.gov
www.fda.gov/food
www.foodsafety.gov
www.cdc.gov/foodsafety
Phone:
USDA meat and poultry hotline 1-888-MPHotline
FDA food information line 1-888-723-3366
CDC 1-888-232-3228