Preventing Foodborne Illnesses

Disease and illness are two of the most deadly foes one must face during any extended time of emergency. This has been true since time began, and it will continue to be true for a long time to come. A set of illnesses that often appear during times of trouble (and in non-troubled times as well) are foodborne illnesses. The good news is that there are ways to prevent this from happening to you and your family.

Here Are Some Tips:

  • No matter how hungry you are, if food looks or smells spoiled, do not eat it. Do not allow pets to eat it.
  • Dangerous bacteria grow best at room temperature. Keep food hot or cold if at all possible. This can be a problem if the power grid is down. One solution if the power is out, and going to stay out for a while, is to cook foods before they go bad. Cooked foods generally last longer than raw foods.
  • Whenever possible, use clean utensils for food prep. Putting metal utensils into boiling water will kill off dangerous bacteria. The same is true for cleaning rags or sponges that are used in food preparation.
  • Keep your hands washed. Hand transfer of germs is common and is one of the main avenues for passing bacteria from person to person.
  • Avoid eating raw or rare fish and meats. Uncooked, these foods can contain a variety of bacteria that can cause sickness, especially during emergency times when your immune system may be low to start with.
  • Do not eat food from cans that are bulging or if they are leaking
  • In an emergency situation, boiled meat is always your best bet; it’s not a bad idea for cooking vegetables either.

SickRemember, you cannot always see or smell bacteria on food. You have to take steps to ensure that those pathogens are killed off before you ingest the food.

Signs of Foodborne Illnesses:

If you ingest bad food, you may experience any of the following.

  • Nausea and vomiting
  • Sweating
  • Stomach pain or cramps
  • Fever
  • Dizziness
  • Diarrhea

Be careful with your food and you can avoid many of the illnesses that are caused by foodborne pathogens.

Disclaimer: The content in this article is the opinion of the writer and does not necessarily reflect the policies or opinions of US Patriot Tactical.

Robert Partain

Robert Partain has been a professional writer for over 25 years. He spent ten years on active duty in the Army working as a medic and training NCO. While he covers any topic associated with military life, he specializes in writing about legislation that can affect active duty service members and veterans. Robert currently lives in the small town of Arab, Alabama.
Robert Partain
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