Preventing Foodborne Illness
Broadcast Dates: Monday, Aug 23 – Sunday, Aug 29
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The warm temperatures and outdoor gatherings that make summer so enjoyable can also make you sick—with a foodborne illness.
Hi, I’m Dr. Griffin Rodgers, bringing you “Healthy Moments” from the NIH. I’m the Director of the National Institute of Diabetes and Digestive and Kidney Diseases.
Foodborne illnesses can be life-threatening, but you can lower your risk by following a few simple guidelines:
- Wash your hands and clean work surfaces with warm, soapy water before and after preparing food.
- Keep raw meat, poultry and seafoods away from ready-to-eat foods.
- Cook foods thoroughly, at a high enough temperature to kill bacteria.
- Refrigerate foods within two hours after cooking.
- And see a doctor if you have a fever over 101, especially with prolonged vomiting or diarrhea.
And for more tips, visit our website at NIDDK, or MyMajicDC.com . This is Dr. Griffin Rodgers. Join me next week for more “Healthy Moments.”
Page last updated: August 11, 2010
