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after coughing, sneezing, or blowing your nose.after changing diapers or assisting a child with potty training.before and after caring for a person who is sick.
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To prevent the spread of illness, the Centers for Disease Control and Prevention (CDC) recommend washing your hands in these situations: When clean water and soap aren’t available, use alcohol-based hand sanitizers that contain at least 60 percent alcohol.ĭisinfect countertops, door handles, and electronics such as your phone, tablet, or computer with wipes when you’re sick. Simply washing your hands with running water and antibacterial soap for 20 seconds (hum the “Happy Birthday” song twice) helps you stay healthy and avoid illness-causing bacteria. When you don’t wash your hands regularly, and then touch your face, lips, or your food, you can spread illnesses. Your hands come into contact with many germs throughout the day. Another gauge of adequate hydration is that your urine color should be pale yellow (or almost clear). As long as you urinate regularly and don’t feel thirsty, you’re likely drinking enough to stay hydrated. Eating foods with a high water content, such as fruits and vegetables, also keeps you hydrated throughout the day. The treatment is simple: sip water all day long, especially in hot or humid conditions. Both acute and chronic dehydration can be dangerous, even life-threatening. Symptoms of mild to moderate dehydration can be mistaken for general aches and pains, fatigue, headache, and constipation. Mild to moderate dehydration is sometimes difficult to identify, but it can make you sick. Dehydration occurs when you don’t adequately replace the fluids you lose. Even though the body is made up of 60 percent water, you lose fluids through urination, bowel movements, sweating, and even breathing. It helps carry nutrients and minerals to cells, and keeps your mouth, nose, and throat moist - important for avoiding illness. That will prevent bacteria from thriving and help keep your meal out of the danger zone.Every tissue and organ within the body depends on water. The fundamental key to food safety is to keep hot foods hot (that is, more than 140 degrees) and cold foods cold (less than 40 degrees). To prevent salmonella infection, always prepare chicken on a clean surface, cook it thoroughly, and once it is done, put it on a clean serving dish. The good news is that salmonella bacteria are destroyed by heat. If that is not possible, freeze them, or cook them thoroughly to kill any harmful bacteria, and use them for a dish that requires cooked meat.Ĭhicken, in particular, has been identified as a source of salmonella bacteria, which generally does not affect the taste or smell of food. In the case of fresh, raw poultry, beef or fish, it makes sense to use them within a few days to preserve freshness. For consumers, a “use-by” date is more helpful, but even that is not an absolute guide. It is the date by which the store should remove a food from the shelf, not the date by which the food must be used. The “sell-by” date on a package provides guidance to the store, not the consumer. In other cases, spoilage organisms that cause off-flavors would deter you from eating a food before the microorganisms that cause food-borne illness have had a chance to do their work. Similarly, the toxin produced by staphylococcus is tasteless and can cause typically short-term-but unpleasant-symptoms. It can occur in other foods stored improperly. However, botulinum poisoning is not limited to canned foods. Any cans with bulging lids should be discarded without opening, and disposed of beyond the reach of children and pets. One clue that it may be present is a bulging lid on canned food. Clostridium botulinum, for example, produces a tasteless but deadly toxin. Some bacteria that cause food-borne illness do not have off-flavors associated with them. Taste and smell are not reliable indicators of food safety.