![]() ![]() ![]() While you may feel sick or be in pain, you will eventually overcome the illness. Your body can naturally fight off minor cases of food poisoning. Also, how much tainted food you ate can affect your level of sickness. When it comes to the severity of the symptoms, it will simply depend on the type of contaminant in your body. An overall feeling of nausea that often leads to vomiting.Some of the more common symptoms of food poisoning include: Somewhere along the way, the food has been contaminated, which can allow bacteria, a virus or a parasitic into your body. ![]() However, the preparation and cooking of the food is a common culprit. The contamination that occurs that causes the food to be tainted can happen at any time during the food production process. While it usually takes many hours for symptoms of food poisoning to show up, it can potentially take days. Sometimes it can be difficult to know when to see a medical professional when you have food poisoning. One common sickness that might warrant a trip to your walk-in clinic is a case of food poisoning. These centers are excellent resources for treating common injuries and illnesses. Since your primary care provides likely requires an appointment and emergency rooms can be crowded, visiting an urgent care clinic may be your best move. Stay well, Philadelphia.When you are incredibly sick, you have to either see your regular doctor, visit the emergency room or walk into a local urgent care center. Stay wellĪs food poisoning peaks when outdoor temperatures rise, causing foodborne germs to flourish, the Health Department wants you to follow these simple recommendations so that you, your family, friends and loved ones are safe from avoidable illness this summer. A Sterno and chafing dish is an excellent way to keep food hot if there are no outdoor electrical outlets nearby for hot plates or crockpots. Just as cold dishes should be kept cold, hot dishes, such as macaroni and cheese or baked beans, should be kept hot. As ice begins to melt, replace it with fresh ice so that the food stays cold. When serving cold dishes outside, place smaller bowls with food into larger bowls with ice. Keep hot food hot and cold food coldĬold dishes, such as potato salad and coleslaw, should be served cold and kept cold. Divide leftovers into small portions and place in the refrigerator in shallow, covered containers within two hours of cooking or within one hour if temperatures outside exceed 90 degrees. After grilling, food should be kept at 140 degrees Fahrenheit or warmer until it’s served. Hamburgers should be cooked to an internal temperature of 160 degrees Fahrenheit and all poultry and pre-cooked meats, such as hot dogs, should be cooked to 165 degrees. When grilling, cook whole cuts of beef and pork to 145 degrees Fahrenheit do the same for fish. Use a food thermometer to make sure all poultry, meat and seafood are cooked to a safe internal temperature. When grilling fruits and vegetables, it’s best to grill them before using the same grill for meat, poultry and seafood to avoid any contamination. Grilled peppers, asparagus and brussels sprouts are delicious so are grilled summer tomatoes and peaches. If you’re going to serve fresh fruit and vegetables – and we think you should – try grilling them. If you must use the same dish or cutting board, wash it with soap and hot water and rinse it thoroughly between uses. Avoid cross contaminationĭo not use the same dishes and cutting boards when preparing meat, chicken and seafood, and chopping fruits and vegetables. If you’re outside grilling, keep a packet of Handi Wipes nearby and use them frequently to keep your hands clean. ![]() Wash your hands frequently while preparing food and again afterwards, and then once again before eating. Then, before handling food, make sure you wash your hands with soap and warm water for at least 20 seconds. That way it won’t leak any juices onto other food, potentially contaminating it. Handle with careįirst, before the party, store all uncooked meat, poultry and seafood in your refrigerator on the bottom shelf. Today, as people from across the city get ready to prepare and then serve some of their favorite summer dishes, the Health Department is offering practical advice to help make any summer barbecue or block party a gastronomic success. There will be deviled eggs and macaroni and cheese steamed clams and blue crabs and corn on the cob with melted butter. Somebody else will bring potato salad and cornbread and red beans and rice. Someone will bring coleslaw to the party. Some 247 years later, we’ll celebrate our independence by grilling burgers, hot dogs, chicken, and ribs. In just a few hours, backyard barbecues, neighborhood block parties and rooftop revelries get underway here in Philadelphia where, in 1776, people said, “Enough is enough, King George! We’re not your loyal subjects anymore! We’re independent!” ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |