PART E: TRANSLATING THE SCIENCE INTO DIETARY GUIDANCE
Table E-26. Tips for Those at High Risk of Foodborne Illness
Who is at high risk of foodborne illness?
What foods are high risk and support the growth of Listeria monocytogenes?
Tips for Those at High Risk of Foodborne Illness
Who is at high risk of foodborne illness?
- Pregnant women and their fetuses
- Young children
- Older persons
- People with weakened immune systems or certain chronic illnesses
- Individuals with pre-existing illness
Which foods are associated with listeriosis and pose a high risk to
certain high-risk and sensitive individuals?
- Some deli meats (excluding those that are very salty, such as some
ham, or low in water activity, such as salami) and frankfurters that
have not been reheated to steaming hot. Some ready-to-eat foods.
Besides following the guidance in this guideline, some of the extra
precautions those at high risk should take are—
- Do not eat or drink unpasteurized juices, raw sprouts, raw (unpasteurized) milk, and products (such as cheese) made from unpasteurized milk.
- Do not eat raw or undercooked meat, poultry, eggs, fish, and shellfish (clams, oysters, scallops, and mussels).
New information on food safety is constantly emerging.
Recommendations and precautions for people at high risk are updated as scientists
learn more about preventing foodborne illness. If you are among those at
high risk, you need to be aware of and follow the most current information
on food safety.
For the latest information and precautions, call USDA’s Meat and
Poultry Hotline, 1-800-535-4555, or FDA’s Food Information
Line, 1-888-SAFE FOOD, or consult your healthcare provider. You
can also get up-to-date information by checking the Government’s food
safety Web site at http://www.foodsafety.gov.
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