Western Dubuque Community School District
Address: 310 4th St. SW, PO Box 68 | Farley, IA 52046
Phone: (563) 744-3885
Fax: (563) 744-3093
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Wellness Wednesday
Every year, an estimated 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. However, certain groups of people are more likely to get a foodborne illness (also called food poisoning) or get seriously ill. Learn why certain groups have a higher chance for food poisoning and what steps they can take to protect themselves.

People more likely to get a foodborne illness are:
  • Children younger than 5 years of age
  • Adults aged 65 and older
  • People with weakened immune systems from medical conditions or their treatment, such as cancer, HIV/AIDS, or diabetes
  • Pregnant women
Five Signs of Severe Food Poisoning:
  • High fever (over 101.5°F)
  • Bloody diarrhea
  • Frequent vomiting
  • Diarrhea for more than three days
  • Dehydration, which causes symptoms such as dry mouth and throat, and feeling dizzy when standing up 
Prevent Food Poisoning:
If you or someone you take care of is in one of these high-risk groups, learn which foods to avoid and what steps you can take to prevent food poisoning.

People who are more likely to get food poisoning should not eat the following:
  • undercooked or raw animal products (such as meat, poultry, eggs, or seafood)
  • raw or lightly cooked sprouts
  • unpasteurized (raw) milk and juices
  • soft cheese (such as queso fresco), unless it is labeled as made with pasteurized milk

Tips to Prevent Food Poisoning:

  • Clean - Wash your hands and work surfaces often. Germs can survive in many places around your kitchen, including your hands, utensils, cutting boards, and countertops.
  • Separate - Separate raw meat, poultry, seafood, and eggs from ready-to-eat foods in your shopping cart, refrigerator, and meal preparation area.
  • Cook - Cook food to the right internal temperature to kill harmful bacteria. Use a food thermometer.
  • Chill - Keep your refrigerator below 40oF. Refrigerate leftovers within 2 hours of cooking (or within 1 hour if above 90oF outside). 


 Source: Centers for Disease Control and Prevention

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