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"Diana, just a quick heads up to let you know we are still using your cookbook and the guys will often be heard saying what would Diana say about this or that....really good feed back... I made your potato salad and the oriental coleslaw on Sat. for a family luncheon and had rave reviews so thanks again."
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Food Posioning
As seen on BCTV January 12/99
Seem like you’re getting the flu a lot lately but it’s gone a day or two later? Well, it might not be the flu. It could be a mild or even severe case of food poisoning – bacterial or viral contamination of food.
There are many types of food poisoning and many potential culprits but the symptoms are quite similar. Some signs of food poisoning include: nausea, vomiting, diarrhea, bloating, cramps, headaches and even maybe a fever. In the case of botulism, further symptoms can include blurred vision, difficulty speaking, breathing, chewing and swallowing. Food poisoning can hit within as little as 2 hours or up to 2 days after ingesting bad food.
If you are pretty sure you have or just had food poisoning and are slowly re-introducing foods, drink lots of water and fluids like tea or juice to re-hydrate and try binding foods like bananas, rice, applesauce and toast – the B.R.A.T. diet – for 24-48 hours after your symptoms have subsided.
Most importantly, look at the strategies for preventing getting poisoned in the first place!
1. Purchasing Food
- check due dates and the appearance of food and get food refrigerated as soon as possible
- choose reliable restaurants and wash hands before eating
- ask for well done meat – especially hamburger2. Storing Food
- ensure your fridge is at the right temperature – 4 degrees Celsius
- keep canned goods in a cool, dark place3. Preparing Food
- wash hands first
- keep all preparation and cooking areas clean
- be especially careful handling meat
- thaw or marinate food in the fridge
- cook food thoroughly4. Serving Food
- use clean utensils
- keep hot foods hot and colds foods cold5. Leftovers
- store appropriately in small, shallow containers for quick cooling
- use within 2-3 days if refrigerated, or 6 months if frozenCommon food poisoning culprits: poorly refrigerated dairy products, raw eggs, under cooked meats, improperly canned foods, unpasteurized foods, mayonnaise and sick or unclean food handlers.
If in doubt, throw the food out! Never taste food as a way to determine if it is safe!
Watch for the Eating for Energy segment every Tuesday on BCTV’s Noon News Hour!
Excerpts from The 101 Most Asked Nutrition Questions by Patricia Chuey and reprinted with permission