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Food Hazards Include Germs in Produce and "Ice Abuse" |
| Section: LIFE / HEALTH |
| Author: Jen Waters |
| Publication: The world & I online |
| Issue Date: 2/1/2005 |
| Size: 1,026 Words, 6,400 Characters |
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When serving food to family and friends during holiday celebrations, it's important to pay special attention to how the feast is handled, says Shelley Feist, executive director at Partnership for Food Safety Education in Washington, D.C. The nonprofit organization is the creator and steward of the Fight BAC! campaign, a food safety education program since 1987.
"An estimated five thousand people in the United States die from food-borne illness each year," Feist says. "The consumer is the last line of defense to ensure safe food."
There are about seventy million cases of food-borne illness in the United States each year, according to the Centers for Disease Control and Prevention in Atlanta. Simple tips, including avoiding "double dipping" of vegetables and chips in dips and spreads, ...
. . .
...an become sick when eggnog, even made from cooked eggs, sits at room temperature for many hours. "It's extremely important to be educated about what's safe and what's not safe," Sears says. "The medical establishment doesn't do as good as job as we could do, in terms of educating patients and making sure people's knowledge is at the level it should be."
© 2004 News World Communications Inc.
(812 of 6,400 characters)
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