Host:
How are they more vulnerable?

Guest:
Young children have an underdeveloped immune system; when a woman becomes pregnant her body undergoes hormonal changes causing her immune system to be weakened; due to the aging process, older adults often experience decreasing function of their systems, including the immune system; and then there are people who have conditions and/or take medications that weaken their immune system.

Host:
Why is food safety so important for the at-risk?

Guest:
Foodborne illness is preventable. While people with normal functioning immune systems may experience diarrhea and other symptoms for a day or so, at-risk populations may experience a lengthier illness resulting in hospitalization or even death. For example, young children who consume a product contaminated with E. coli O157 may experience hemolytic uremic syndrome that can cause kidney failure or even death; pregnant women who consume a product contaminated with Listeria monocytogenes may experience a stillbirth or have a child born with severe medical complications.

Host:
What are the major pathogens and some associated foods that can cause foodborne illness?

Guest:
Major pathogens associated with foodborne illness include for example E. coli, Listeria monocytogenes, Campylobacter, Salmonella, Noroviruses, Cryptosporidium, Toxoplasma gondii, and Vibrio vulnificus.

Host:
What are the symptoms associated with these pathogens?

Guest:
Flu-like symptoms are associated with foodborne illness, such as nausea, vomiting, diarrhea, and fever. With some pathogens such as Listeria monocytogenes, one may experience a stiff neck; with E. coli and Campylobacter, one may experience bloody diarrhea. Because the symptoms may often mimic the flu, if one suspects that they have contracted a foodborne illness they should consult their health care provider or physician for guidance.

Also, it is important to note that the onset of foodborne illness may take from a few hours to several weeks. It is important for the at-risk and those who provide their care to be aware of safe food handling practices and the symptoms associated with foodborne illness.

Host:
Can you give us some examples of the foods that are most risky?

Guest:
Yes, uncooked or undercooked meat, poultry, eggs, and seafood products and their juices, contaminated fresh fruits and vegetables, contaminated hot dogs, luncheon meats, soft cheeses and unpasteurized dairy products, smoked seafood and salads made in the store such as ham salad, chicken salad, or seafood salad.

Host:
What four things would you want the at-risk person or their caretaker to remember in order to reduce their chance of getting foodborne illness?

Guest:
There are four principles that we promote to help consumers reduce their risk of contracting a foodborne illness, and they are the messages of Clean, Separate, Cook and Chill. Be sure to wash your hands before and after eating, handling or preparing food and keeping all surfaces clean. Keep raw or uncooked meat, poultry, and processed egg products and their juices away from ready-to-eat foods and fresh fruits and vegetables to prevent cross-contamination.

Use a food thermometer to make sure that your meat, poultry, or processed egg product has reached a safe minimum internal temperature; for example, poultry should be cooked to 165 ˚F, egg dishes and ground beef should be cooked to at least 160 ˚F, and steaks/roasts should be cooked to 145 ˚F.

Keep cold foods cold and hot foods hot. Chill leftovers and takeout foods within 2 hours (within 1 hour in temperatures 90 ˚F or above). Use an appliance thermometer to check the temperature of your refrigerator and freezer. The temperature of your refrigerator should be 40 ˚F or lower and your freezer 0 ˚F or lower. To learn more about the four core food safety messages Clean, Separate, Cook and Chill, visit befoodsafe.gov. That’s befoodsafe.gov.

Host:
That's it for this week. We have been talking to Diane Van from the USDA Meat and Poultry Hotline Thank you, Diane. I am Gertie Hurley and I’d like to thank you for joining us for this episode of "Food Safety at Home" and remember, “Be Food Safe.”

Outro:
Well, that’s all for this time. Thanks for joining us today for another episode of food safety at home!

For answers to your food safety questions call USDA's toll-free meat and poultry hotline at 1-888-mphotline. That’s 1-888-674-6854.

You can also get answers to food safety questions online from our virtual representative "ask karen" at www.askkaren.gov .

Let us know what you think of this podcast by sending your comments to podcast@fsis.usda.gov. 
Thanks for tuning in.