According to the Centers for Disease Control and Prevention (CDC), about 76 million Americans will suffer from food-borne illnesses, and at least 5,000 will die this year. Children, the elderly and those with compromised immune systems are at the greatest risk.
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Symptoms of food-borne illnesses include diarrhea, abdominal cramping, fever, blood or pus in the stool, headache, vomiting and severe exhaustion.
Be aware: Sometimes symptoms may appear as early as a half-hour after eating; other times, it could take several days or weeks.
Simple tips for safer eating
1. Lettuce: Because it is grown so close to the ground, it can come into contact with manure or irrigation runoff. When you buy lettuce, you should first discard the outer leaves, then separate the inner leaves and thoroughly wash them. All raw fruits and vegetables can harbor disease-causing bacteria. Thoroughly wash any raw produce under cold running water before eating it. If appropriate, use a small scrub brush to remove any visible dirt. This is true for even organic fruits and vegetables.
2. Water: Contaminated water can be a major source of trouble, especially for those drinking from private wells or streams. The Environmental Protection Agency (EPA) recommends private-water supplies be tested at least once a year for nitrates, total dissolved solids and coliform bacteria, the presence of which (although generally harmless) may indicate other contamination. You may need to test more frequently and for more potential contaminants if a problem is suspected. In some places, people who get their water from a public utility receive a yearly consumer confidence report that analyzes the water. Read it.
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