Posts Tagged ‘salmonella’

Cooking out this weekend?

Wednesday, May 24th, 2017

pregnant couple with grocery bagMemorial Day weekend is prime time for cookouts and family gatherings. And there’s one activity that can always bring people together – eating! Whether you’re hosting or preparing a side dish, be sure you take precautions in your preparations and in how your dish is served. These tips are especially important for pregnant women.

Before you begin your prep, here’s some tips to ensure your meal is a success:

  • Wash your hands. And then wash all of your fruits and vegetables and cut away any damaged sections.
  • Keep your raw meats and the tools you used to prepare them and keep them separate from the rest of your foods and supplies.
  • Make sure your meats such as hamburgers and grilled chicken are cooked thoroughly.
  • Be sure any salads and dishes with mayonnaise are kept cold and out of the sun.
  • Be sure to put leftovers away quickly – within 2 hours after eating.

Why the extra precaution?

Bacteria from foods can cause Salmonella and Listeriosis, both of which can be harmful to pregnant women.

Listeriosis is a kind of food poisoning caused by Listeria bacteria. This type of bacteria can come from hot dogs, unwashed fruits and vegetables and cold salads.

Salmonella is another kind of food poisoning caused by Salmonella bacteria. You can find this kind of bacteria in undercooked poultry, meat, fish or eggs.

If you’re pregnant, one of these types of food poisoning can cause serious problems for you and your baby, including premature birth, miscarriage and stillbirth. This is why it’s important to prepare your foods properly and serve foods that are safe. Your guests will be sure to thank you for a wonderful cookout and great company.

Have questions about a certain dish you are planning to make? Text or email us at AskUs@marchofdimes.org

Turtles look cute but are dangerous to pregnant women and young children

Friday, January 27th, 2017

boy w pet turtleIf you’re pregnant or have children under the age of 5, you should remove any reptile or amphibian you may have in your home. That’s because they can carry salmonella, a bacteria that can make you and your children very sick – it can even be life threatening.

The salmonella bacteria is commonly carried by reptiles, such as lizards, snakes and turtles, and amphibians, such as frogs, salamanders and newts. Chickens, ducks and geese can also carry salmonella.

Pregnant women, infants, young children and anyone with a weakened immune system are at a higher risk of getting the infection.

The risk of salmonella is so serious that the sale of turtles less than 4 inches in size has been banned in the United States since 1975. These little creatures may look cute but they have the potential to cause serious disease. The CDC warns: “Don’t be fooled Just because you can’t see the bacteria doesn’t mean they aren’t there.”

According to the FDA, the death of a 4-week-old baby in Florida in 2007 “was linked to Salmonella from a small turtle. The DNA of the Salmonella from the turtle matched that from the infant.”

Scary stuff.

How can you get infected with Salmonella?

You can get infected by eating foods that are contaminated with Salmonella, such as poultry, meat and eggs, or by touching an infected animal.

Even if a pet reptile has a negative test for salmonella, it doesn’t mean the animal is not infected. It may mean that the animal was just not “shedding salmonella” on the day it was tested. Salmonella can be found in feces (poop), soil, water (including fish tank water), and the food and bedding of infected animals. Salmonella germs can spread easily to an animal’s fur, feathers and scales.

Symptoms of salmonellosis

Signs of salmonellosis usually start a half day to three days after contact and symptoms last from four to seven days. Call your health care provider right away if you have any of these symptoms:

  • Belly pain
  • Blood in your stool (poop) or dark or amber-colored urine (pee)
  • Dehydration (not enough water or fluids in your body)
  • Fever or chills
  • Headache
  • Muscle pains
  • Nausea, diarrhea or vomiting (throwing up)

To check for salmonellosis, your health care provider will take a stool sample and send it to a lab for testing.

Is Salmonella dangerous during pregnancy?

Yes. It can lead to health complications during pregnancy, including:

  • Dehydration
  • Bacteremia (bacteria in the blood), which can lead to problems, like meningitis, a serious infection that causes swelling in the brain and spinal cord.
  • Reactive arthritis (also called Reiter’s syndrome), which can cause swelling or pain in your joints.

Salmonellosis can be passed to your baby during pregnancy. If your baby is born with salmonellosis, she may have diarrhea and fever after birth. She also may develop meningitis.

Bottom line

Don’t have turtles and other reptiles or amphibians in your home. If you touch them at a petting zoo or other place, be sure to thoroughly wash your hands immediately after coming into contact with them.

Have questions? Send them to AskUs@marchofdimes.org.

 

Prevent infections by preventing foodborne illnesses

Friday, January 13th, 2017

woman eating saladAt one time or another in our lives, we’ve probably all experienced the very unpleasant symptoms of food poisoning. Usually within a day, you bounce back to your normal self. But for pregnant women and babies, foodborne illness can be extremely dangerous. Symptoms such as vomiting, diarrhea and fever, can become life-threatening. If you are infected during pregnancy, foodborne illnesses can cause premature birth, miscarriage, or stillbirth. And some foodborne illnesses, such as listeriosis, can infect your baby even if you don’t have any signs or symptoms of food poisoning.

There are ways to protect yourself

During pregnancy, make sure that you are doing all that you can to prevent infections due to bacteria and viruses that cause foodborne illnesses.

When preparing food:

  • Wash your hands before and after food preparation. You should wash your hands with warm water and soap for at least 20 seconds before and after handling food.
  • Wash all fruits and vegetables under running tap water before eating, and remove surface dirt with a scrub brush, cutting away any damaged sections, which can contain bacteria.
  • Remove and throw away the outer leaves of leafy green vegetables, like lettuce and spinach.
  • Cut away damaged sections of fruits and vegetables.
  • Wash utensils and cutting boards with hot soapy water after each use. Don’t use cutting boards made of wood. They can hold more germs than other kinds of cutting boards.
  • After preparing food, clean countertops with hot soapy water.

Make sure food is separated, cooked, and chilled properly before serving:

  • Separate raw meat and poultry from cooked or ready-to-eat foods.
  • Cook foods to their proper temperature. See the Minimum Cooking Temperatures chart for details on cooking meats, poultry, eggs, leftovers, and casseroles.
  • Chill foods that need to be kept cool if you will be outside for long periods. Foods made with mayo, such as pasta or potato salads, need to be kept cold and out of the sun. Or try using a recipe for an olive oil-based dressing. These will keep fresher longer.
  • Never eat cooked food that has been out of the refrigerator longer than two hours. At room temperature, bacteria in food can double every 20 minutes. The more bacteria there are, the greater the chance you could become sick. Cold temperatures keep most harmful bacteria from multiplying.

Avoid these foods during pregnancy to prevent food poisoning:

  • Do not eat raw or undercooked meat (beef, poultry, pork, and fish).
  • Don’t eat raw or runny eggs or any foods made with them–this includes cake batter and raw cookie dough!
  • Raw meat, fish and eggs can contain harmful germs that can give you food poisoning, like salmonella infection. Cooking them fully kills the germs, which helps keep you and your baby from getting sick.
  • Avoid raw sprouts, especially alfafa sprouts.
  • Avoid unpasteurized (raw) milk and cheeses. Many dairy products, like milk, eggs and cheese, are pasteurized. This means they’re heated to kill germs. Avoid unpasteurized juice, milk, or soft cheeses, such as brie, feta, Camembert, Roquefort, queso blanco, queso fresco and Panela. If the product label doesn’t say “pasteurized,” pick a different product. Unpasteurized dairy products can give you food poisoning, like listeriosis.

If you think you may have food poisoning, call your health care provider right away. You can read more about foods that you should avoid during pregnancy here.

This may seem like a lot of foods to avoid. But, the truth is that there are many good foods you can eat during pregnancy. Visit our website for menu ideas.

Holiday foods and pregnancy don’t always mix

Friday, December 16th, 2016

Holiday mealThis time of year is often filled with family dinners, holiday parties and gatherings full of delicious food and lots of drinks. If you’re pregnant or thinking about pregnancy, you may need to reconsider indulging in some of your usual favorites.

Here’s a list of “no’s” and “maybes” to help you through your holiday celebration.

The no’s – foods to definitely avoid

  • Holiday spirits & cocktails: Drinking alcohol at any time during pregnancy can cause serious health problems for your baby. But, this doesn’t mean you need to miss the party – read our tips and substitutions to keep your holiday celebration going.
  • Soft cheeses: Unpasteurized soft cheeses, such as brie, feta, Camembert, Roquefort, queso blanco, queso fresco and Panela can cause listeriosis, a kind of food poisoning caused by listeria bacteria.
  • Raw or lightly cooked eggs or foods made with them, including cake batter, raw cookie dough and soft-scrambled eggs: These foods can contain salmonella bacteria, which can cause another type of food poisoning that can be dangerous during pregnancy.
  • Unpasteurized juice, milk or any foods made with unpasteurized ingredients are also a listeriosis and salmonella risk.

The maybes

  • Eggnog: Store-bought is usually ok, but you must check the label before drinking it. Read how to safely buy eggnog from a store. Homemade eggnog can contain raw or undercooked eggs. Our safe homemade recipe will help you create your own version that you can enjoy worry-free this year.
  • Coffee and hot chocolate: We don’t know a lot about the effects of caffeine during pregnancy so limit the caffeine you get each day to 200 milligrams. This is about the amount in 1½ 8-ounce cups or one 12-ounce cup of coffee. An 8 ounce cup of hot cocoa has 3-13 mg.
  • Holiday ham & meats: Be sure all meat is cooked thoroughly and never eat raw or undercooked meat, which can contain salmonella.
  • Too much sugar: During the holidays, you will find many desserts have added sugar or chocolate, which can put a dent in your healthy balanced diet. If you are eyeing that chocolate pie, try substituting another item with less sugar, to keep your overall sugar intake within reason. For example, switch out your juice for sparkling water with lemon.

With these ideas and a little extra attention to labels and how much you eat, you will be able to enjoy all your holiday festivities.

Have questions? Text or email us at AskUs@marchofdimes.org.

Memorial Day Weekend = picnics and parties

Monday, May 23rd, 2016

Memorial Day Weekend picnicThe long weekend is right around the corner and if you’re like me, you’ve been planning a gathering in the backyard for friends and family. This is the perfect time to celebrate the start of summer! Not only is my event outside in the (hopefully) sunny weather, but a couple of my friends are also pregnant. So I want to make sure I have appropriate food options that accommodate the hot weather and my guests.

Here’s my party checklist:

  • Provide non-alcoholic drinks for pregnant guests and those thinking about becoming pregnant.
  • Provide indoor space or shaded areas to stay cool.
  • Have sunscreen available.
  • Handle food safely. Wash your hands with soap before handling or serving food. Be sure to wash all fruits and vegetables before cooking or serving.
  • Salads and recipes containing mayonnaise should be kept cold and out of the sun.
  • Make sure your meats such as hamburgers and grilled chicken are cooked thoroughly to avoid salmonella poisoning.
  • Read up on listeriosis, a kind of food poisoning that is harmful to pregnant women to ensure the food you serve is safe for all to enjoy.

Now that your menu is properly prepared, you’ll be able to comfortably enjoy time with your guests.

Questions? Email us at AskUs@marchofdimes.org

 

You’re pregnant, can you drink eggnog?

Monday, December 14th, 2015

eggnogThe answer is yes and no. It depends. Here’s the scoop:

Store-bought eggnog

Traditionally, eggnog was made with raw eggs, which is not good for pregnant women due to the health concerns of salmonella. Salmonella causes salmonellosis, a kind of food poisoning that can be dangerous during pregnancy . However, currently, the U.S. Food and Drug Administration (FDA) restricts the use of raw eggs to less than 1% in products.

  • If you’re buying eggnog at the store, be sure to check the ingredient label to ensure it is egg-free or contains less than 1% egg product.
  • Also it is important that your eggnog be pasteurized. Pasteurization is a heat process that destroys salmonella that might be in eggs.

Homemade eggnog

Many families make a batch of home-made (and alcohol-free!) eggnog as part of their holiday traditions, but homemade eggnog causes many cases of salmonella each year due to raw or undercooked eggs. If you’re going to make your own eggnog, here are some tips:

  • Use egg substitute products or pasteurized eggs.
  • If you are using pasteurized eggs, the FDA recommends starting with a cooked egg base to ensure your safety.
    • To make a cooked egg base, combine eggs and half the milk as indicated in the recipe. (Other ingredients, such as sugar may be added at this step.) Cook the mixture gently to a temperature of 160°F, stirring constantly. The cooking will destroy Salmonella, if present. At this temperature, the mixture will firmly coat a metal spoon. After cooking, chill the mixture before adding the rest of the milk and other ingredients.

You can keep your eggnog holiday traditions, but remember to read all the labels on eggnog containers or carefully prepare your homemade eggnog.

Preparing homemade baby food safely

Monday, May 18th, 2015

Feeding baby homemade foodI was visiting my friend this past weekend while she was making her baby’s food for the week. Sweet potatoes and avocados were her son’s favorite. She’s a busy working mom and tries to make the food in bulk on the weekends to put in the freezer until she needs it. It seemed like she had her baby food making process perfected. Some parents buy baby food, others feed their babies homemade baby food. Some parents switch back and forth between the two. Whatever you decide, choose healthy foods and if you make your own baby food, learn how to safely prepare it.

Where to start

• The American Academy of Pediatrics (AAP) recommends breastfed babies get only breast milk for the first 6 months of life, but some babies may be ready for solid foods between 4 to 6 months. Look for cues to know when your baby is ready for solid foods.
• Give your baby one new food at a time and wait 2-3 days before starting another. Watch for allergic reactions such as diarrhea, rash or vomiting.
• At each meal, your baby should be eating 4 ounces, or the amount of one small jar of baby food.
• Your baby’s diet can include: Breastmilk and/or formula, meats, cereal, veggies, fruits, eggs and fish.

Keep foods safe

• Make foods soft and easy to swallow; do not serve any food that requires chewing.
• Avoid added salt, sugar, fat, seasonings or preservatives.
• Read our blog post on feeding your baby organic vs. non-organic foods.
• Wash all fruits and veggies with water before you cook them – even those with a peel.
• Remove all pits, seeds and skin before use, as these may cause your baby to choke.
• Make sure all of your kitchen counters and food utensils are clean. Always wash your hands before handling foods and feeding your baby.

Do not feed your baby these foods

• Beets, turnips, green beans, squash, carrots and spinach. These foods may contain a high amount of nitrates, which are chemicals that can cause methemoglobinemia, a type of anemia in young babies.
• Honey, which may contain Clostridium botulinum spores, is not recommended for children under 1 year of age.
• Raw or partially cooked eggs, due to the risk of Salmonella.

Food preparation

• Cook all veggies and fruits thoroughly so your baby can digest them better. Some foods such as avocados, bananas, plums, ripe papaya, peaches and apricots don’t need to be cooked.
• Use fresh produce within a day or two of buying them to maintain vitamins and minerals. Or try frozen or canned vegetables and fruits. Make sure to read the label to avoid added sugar and salt.
• Use a blender or food processor or mash soft foods with a fork before serving.
• Reheat foods to body temperature. The AAP recommends that if microwaving is used, to stir the foods thoroughly to even out the temperature and taste test before serving to your child.

Do’s and don’ts

• Do steam, microwave, bake or broil as cooking methods for your baby’s food, but don’t boil or fry.
• Do save time by making more than just one meal.  Don’t use leftover food to make homemade baby food. For information on putting leftovers in the fridge and freezer, read our web article.
• Do give your baby single ingredient meals, whether home-made or store bought.
• Do throw out any leftovers from your baby’s dish. Saliva from your baby’s feeding spoon can spoil the food left on the dish or in the jar.
• If you have concerns about the foods your child is eating or you are wondering if he is gaining enough weight, DO contact your baby’s health care provider.

Have questions about preparing food for your baby? Email us at AskUs@marchofdimes.org.

Memorial Day weekend food safety

Friday, May 23rd, 2014

Grill2Memorial Day weekend is here and it is the unofficial start of summer–hooray! This weekend many of us will be going to cook-outs. Although these can be lots of fun, if you are pregnant, it is very important to make sure that you take the appropriate precautions.

Keep these safety tips in mind when preparing foods that are frequently associated with food-borne illness:

• CLEAN: Wash hands and food preparation surfaces often. And wash fresh fruits and vegetables carefully.

• SEPARATE: Don’t cross-contaminate!  When handling raw meat, poultry, seafood and eggs, keep these foods and their juices away from ready-to-eat foods.

• COOK: Cook to proper temperature. See the Minimum Cooking Temperatures chart for details on cooking meats, poultry, eggs, leftovers, and casseroles. Internal temperatures should be 145°F for whole meats, 160°F for ground meats, and 165°F for all poultry. After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.

• CHILL: At room temperature, bacteria in food can double every 20 minutes. The more bacteria there are, the greater the chance you could become sick. So, refrigerate foods quickly because cold temperatures keep most harmful bacteria from multiplying

Hamburgers, hot dogs, and grilled chicken need to be cooked thoroughly. And make sure that any pasta or potato salads, especially those with mayonnaise, are kept cold and out of the sun. During meal times, while food is being served and eaten, keep it hot (at 140˚F or above). After meals are over, refrigerate leftovers quickly and don’t keep them out for too long (within 1 hour during the summer).

Remember that although food poisoning is miserable for anyone, it poses special risks to pregnant women and their unborn babies because pregnancy affects your immune system. Your immune system is your body’s way of protecting itself from illnesses and diseases. But when you’re pregnant, your immune system isn’t as quick to respond to illnesses as it was before pregnancy. Your body knows that pregnancy is OK and that it shouldn’t reject your baby. So, your body naturally lowers the immune system’s ability to protect you and respond to illnesses so that it can welcome your growing baby. A lowered immune system means you’re more susceptible to illnesses, including those bacteria that cause food poisoning.

Enjoy your Memorial Day but just make sure you take the appropriate precautions at all of those backyard cookouts so that you have a fun and safe weekend. And of course, we want to say thank you to all the many men and women and their families who have given so much to keep our country safe and secure. It is important for us to recognize their dedication and sacrifice Memorial Day and everyday.

Egg safety

Friday, April 18th, 2014

egg huntEaster egg hunts are fun for kids of all ages. With a little caution, you can make sure your family stays safe from Salmonella and other food poisoning illnesses caused by eating contaminated eggs.  If you don’t celebrate Easter, this info on egg safety will still come in handy, especially with summer picnics around the corner.

According to the U.S. Food and Drug Administration (FDA), an estimated 142,000 illnesses each year are caused by consuming eggs contaminated with Salmonella. The FDA has put regulations in place to help prevent contamination of eggs on the farm and during shipping and storage. But consumers play a key role in preventing illness associated with eggs. In fact, the most effective way to prevent egg-related illness is by knowing how to buy, store, handle and cook eggs — or foods that contain them — safely.

Follow these safe handling tips to help protect yourself and your family, courtesy of the FDA:

When buying eggs

•    Buy eggs only if sold from a refrigerator or refrigerated case.
•    Open the carton and make sure that the eggs are clean and the shells are not cracked.
•    Refrigerate promptly.

Store raw eggs in their original carton and use them within 3 weeks for best quality.

Rules for eating hard boiled eggs

•    Cooked eggs, including hard-boiled eggs, and egg-containing foods, should not sit out for more than 2 hours. Within 2 hours either reheat or refrigerate.
•    Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking. Cooked eggs for a picnic should be packed in an insulated cooler with enough ice or frozen gel packs to keep them cold.
•    Don’t put the cooler in the trunk — carry it in the air-conditioned passenger compartment of the car.
•    If taking cooked eggs to work or school, pack them with a small frozen gel pack or a frozen juice box.

If you enjoy making egg salad, deviled eggs or other delicious egg dishes, here are more egg safety tips, for you.

A safe egg hunt

All these “rules” got your head spinning? For a worry-free egg hunt, either hide the eggs an hour or two before the hunt and put them in the refrigerator right after the hunt, or better yet, use plastic decorative eggs if you are going to keep them out overnight or after the hunt. You can keep the decorated hard-boiled eggs in the fridge until ready to eat or adorn your table.

Chicken and salmonella

Thursday, October 10th, 2013

In the last few days, you may have heard about people getting sick from salmonella found in some chicken. Salmonella are a kind of bacteria that cause the food poisoning, salmonellosis. You can get salmonellosis and other kinds of food poisoning from harmful germs in something you eat or drink.

Salmonellosis can cause nausea, vomiting, diarrhea, fever and headache. If you get salmonellosis during pregnancy, it can cause serious and even life-threatening problems for you and your growing baby.

So far, 300 people in over 18 states have gotten sick.  The U.S. Department of Agriculture (USDA) found that the tainted chicken came from three Foster Farms packaging plants in California. The chicken may have the following UDSA inspection numbers: P6137, P6137A and P7632. The USDA is still investigating and hasn’t officially announced a recall yet.

In the meantime, be sure to cook all meats well to help avoid salmonellosis and other kinds of food poisoning. Use a food thermometer and cook chicken until it reaches an internal temperature of at least 165 F. Wash hands and clean work space after handling raw chicken and other meats. Learn more tips about handling food safely.