Ty SEE, ike mame eries: ihe! Ty ee rN: e tilly Ba ae Js a none 1 ow al wad inf ol I = Ssew Soin . i ha prene: Facts from the U.S. Food and Drug Administration Perishable Items Pose Serious Health Risk 7 (NAPSA)—Learning more about food safety may help protect you from the damage beme done by a bacterium known as Listeria monocytogenes. This bacterium can cause a serious infection in humans called listeriosis, which sickens 2,500 people every year and results in 500 deaths. In pregnant women, foodborne illnesses from this bacterium can result in miscarriage. Also at risk are older adults and those with weakened iuaxmune systems. To reduce Ulness, the Food and Deug Administration advises that all consumers: * use perishable items that are precooked or ready-to-eat as soon as possible; * clean their refrigerators regularly; and * use a refrigerator thermome- Using a thermometer to determine the temperature of your refrigerator may help prevent foodborne linesses. spreads. Canned or shelf-stable meat spreads may be eaten. Do not eat refrigerated smoked seafood, unless it is in a ter to make sure thatthe refriger- cooked dish such as a casserole. Refrigerated sraoked seafood, such Since pregnant women, older tuna or mackeral, is most often labeled “nova-style,” “lox,” “kippered,” “smoked,” or “jerky.” ator always stays at 40 degrees F or below. adults, and people with weakened immune systems are at higher risk for listeriosis, FDA provides the following advice to those highrisk consumers: * Do not eat hot dogs and hincheon meats, unless they are reheated until stearning hot. * Do not eat soft cheese such as Feta, Brie and Camembert cheeses, blue-veined cheeses, and Mexican-style cheese such as “queso blanco fresco.” Cheese that may be eaten include hard cheeses; semi-soft cheeses such as mozzarella; pasteurized processed cheeses such as slices and spreads; cream cheese; and cottage cheese. * Do not eat refrigerated meat as salmon, trout, whitefish, cod, Canned or shelf-stable smoked seafood may be eaten. * Do net drink raw (unpasteurized milk) or eat foods that con- tain it. To keep food safe from harmful bacteria, follow these four simple steps. 1. Wash hands and surfaces often. 2. Don’t cross contaminate. 3. Cook to proper tempera- tures. 4, Refrigerate promptly. For more information on food safety, call the FDA at 1-500-FDA4010 or visit the Web site at www.cfsan fda. gov.
