FOOD SAFETY: TREATMENT AND PREVENTION OF FOOD POISONING

In most cases of food poisoning, all that is necessary is to limit eating and drinking for a while. The problem then will usually resolve itself. Infants can tolerate three to four hours without food or liquids; older youngsters, six to eight hours. If your child is still vomiting or her diarrhea has not decreased significantly during this time, call your pediatrician. Also notify the doctor if your child:

· Shows signs of dehydration: dry lips; no tears when she cries; sunken eyes; doughy-feeling skin; decreased appetite; decreased urination; sleepiness; irritability.

· Has bloody diarrhea.

· Has continuous diarrhea with a large volume of water in the stool, or diarrhea alternating with constipation.

· Was poisoned by mushrooms.

· Suddenly becomes weak, numb, confused, restless, and feels tingling, acts drunken, or has hallucinations or difficulty breathing.

Tell the doctor the symptoms your child is having, what foods she has eaten recently, and where they were obtained. The treatment your pediatrician gives will depend upon your child's condition and the type of food poisoning. If there is dehydration, fluid replacement will be prescribed. Sometimes antibiotics are helpful, but only if the bacteria are known. Antihistamines help if the illness is due to an allergic reaction to a food, toxin or seasoning. If your child has botulism, she will require hospitalization and intensive care.

Preventing Food Poisoning through Cleanliness

· Be especially careful when preparing raw meats and poultry. After you have rinsed the meat thoroughly, wash your hands and all surfaces with hot, sudsy water before continuing your preparation.

· Always wash your hands before preparing meals and after going to the bathroom or changing your child's diaper.

· If you have open cuts or sores on your hands, wear gloves while preparing food.

· Do not prepare food when you are sick, particularly if you have nausea, vomiting, abdominal cramps or diarrhea.

Preventing Food Poisoning through Food Selection

· Carefully examine any canned food (especially home-canned goods) for signs of bacterial contamination. Look for milky liquid surrounding vegetables (it should be clear), cracked jars, loose lids and swollen cans or lids. Do not use canned goods showing any of these signs. Do not even taste them. Throw them away so that nobody else will eat them. (Wrap them first in plastic and then in a heavy paper bag.)

· Buy all meats and seafood from reputable suppliers.

· Do not use raw (unpasteurized) milk, or cheese made from raw milk.

· Do not eat raw meat.

· Do not give honey to a baby under 1 year of age.

Preventing Food Poisoning through Food Preparation and Serving

· Do not let prepared foods (particularly starchy ones), cooked and cured meats, or cheese and meat salads stay at room temperature for more than two hours.

· Do not interrupt the cooking of meat or poultry to finish the cooking later.

· Do not prepare food one day for the next unless it will be frozen or refrigerated right away. (Always put hot food right into the refrigerator. Do not wait for it to cool first.)

· Make sure all foods are thoroughly cooked. Use a meat thermometer for large items like roasts or turkeys, and cut into other pieces of meat to check if they are done.

· When reheating meals, cover them and reheat them thoroughly.

You also may want to write to the U.S. Department of Agriculture, Washington, D.C. 20250. The Department has many extremely helpful pamphlets and newsletters, including special ones about cooking on a grill and preparing holiday turkeys.

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