FOOD SAFETY FOR PEOPLE WITH DIABETESB R A N DY M A X W E L L , B. S . L A M A R U N I V E R S I T Y D I E T E T I C I N T E R N 2 0 1 4 - 2 0 1 5

A need-to-know guide for those

who have been diagnosed with

diabetes.

FOODBORNE ILLNESS IN THE UNITED STATES

Foodborne illness can be caused by: bacteria, viruses, or parasites

Often called food poisoning

Food supply in the US is among the safest in the world but it can still be a source of infection for all persons.

According to CDC, in the United States:

48 million persons get sick

128,000 are hospitalized

3,000 die from foodborne infection and illness

Those most at risk include children, older adults, or those with weakened immune systems.

FOOD SAFETY: IT’S ESPECIALLY IMPORTANT FOR YOU

Diabetes makes you more susceptible to infection.

Immune System may not recognize harmful bacteria or other pathogen

Damage to cells that create stomach acid and the nerves that help food move in the GI tract cause the body to hold onto food longer

Kidneys may hold on to harmful bacteria, toxins, and other pathogens

Should you contract a foodborne illness, you are more likely to have a lengthier illness, undergo hospitalization, or even die.

To avoid contracting foodborne illness, you must be careful when handling, preparing, and consuming foods.

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EATING AT HOME: MAKING WISE FOOD CHOICES

Foods that are most likely to contain harmful bacteria or viruses fall into two categories:

Uncooked fresh fruits and vegetables

Some animal productsUnpasteurized milk

Soft cheeses made with raw milk

Raw meat, poultry, fish, shellfish and their juices

Luncheon meat and deli-type salads without added preservatives

COMMON FOODS: SELECT THE LOWER RISK OPTIONS

Higher Risk

Raw or undercooked meat or poultry

Any raw or undercooked fish, shellfish, or food containing raw or undercooked seafood e.g., sashimi, found in some sushi and ceviche

Partially cooked seafood, such as shrimp or crab

Unpasteurized (raw) milk

Foods containing raw/undercooked eggs

Raw sprouts (alfalfa, bean, or other sprouts)

Unwashed fresh vegetables, including lettuce

Lower Risk

Meat or poultry cooked to a safe internal temperature

Previously cooked seafood heated to 165F

Canned fish and seafood

Seafood cooked to 145F

Pasteurized milk

Pasteurized egg/egg products

Cooked sprouts

Washed fresh vegetables

Cooked vegetables

COMMON FOODS: SELECT THE LOWER RISK OPTIONS

Higher Risk

Soft cheeses made from unpasteurized milk

Feta, Brie, Camembert, Blue-veined, Queso fresco

Hot dogs, deli meats, and luncheon meats that have not been reheated

Unpasteurized, refrigerated pates or meat spreads

Lower Risk

Hard cheeses

Processed cheeses

Cream cheese

Mozzarella

Soft cheese that are clearly labeled “made from pasteurized milk”

Hot dogs, luncheon meats, and deli meats reheated to steaming hot or 165F

Canned or shelf-stable pates or meat spreads

TAKING CARE: HANDLING & PREPARING FOOD SAFELY

Four Basic Steps to Food Safety

1. Clean: Wash hands and surfaces often.

2. Separate: Don’t cross-contaminate.

3. Cook: Cook to safe temperatures.

4. Chill: Refrigerate promptly.

COLD STORAGE CHART

These time limit guidelines will help keep

refrigerated food safe to eat. Because

freezing keeps food safe indefinitely,

recommended storage times for frozen

foods are for quality only.

IN THE KNOW: BECOMING A BETTER SHOPPER

Carefully read labels including “sell by” date

Put raw meat, poultry, and seafood in a plastic bag before placing in shopping cart

Buy only pasteurized milk, cheese, and dairy products

Purchase eggs in the shell from the refrigerated section

Use pasteurized eggs for dishes that call for raw or undercooked eggs

Never buy food that is displayed in unsafe or unclean conditions

Make sure canned goods are free of dents, cracks, or bulging lids

Purchase produce that is not bruised or damaged

FOOD PRODUCT DATING

Types of Open DatesSell-by: Tells the store how long to display the product for sale. You should buy the product before the date expires.

Best if used by (or before): Recommended date for best flavor or quality. It is not a purchase or safety date.

Use-by: Recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product.

Closed or coded dates: Might appear on shelf-stable products such as cans and boxes of food.

TRANSPORTING YOUR GROCERIES

Pick up perishable foods last and go directly home from the grocery store.

Always refrigerate perishable foods within 2 hours of cooking or purchasing

Refrigerate within 1 hour if the temperature outside is above 90F

In hot weather, take a cooler with ice or another cold source to transport foods safely.

BEING SMART WHEN EATING OUT

Let your waiter know you don’t want foods with raw meat, poultry, fish, sprouts, or eggs

Ask how foods have been cooked.

If you take food to-go make sure you refrigerate within 2 hours

FOODBORNE ILLNESS: KNOW THE SYMPTOMS

Nausea

Vomiting

Diarrhea

Fever

People with diabetes who experience vomiting and diarrhea can develop unstable glucose levels and may need to seek medical attention.

FOODBORNE ILLNESS ACTION PLAN

1. Consult your physician or healthcare provider, or seek medical treatment if appropriate.

2. Preserve the food.

Wrap it securely and label it to say “danger” and freeze

Can be used in diagnosing your illness and in preventing others from becoming ill

3. Save all the packaging materials, such as cans or cartons.

Write down all foods and beverages consumed and the time of onset of symptoms

Save any identical unopened products

4. Call your local health department.

The health department can help determine whether any further investigation is needed

FOR MORE INFORMATION ON FOOD SAFETY

Online:

www.fsis.usda.gov

www.fda.gov/food

www.foodsafety.gov

www.cdc.gov/foodsafety

Phone:

USDA meat and poultry hotline 1-888-MPHotline

FDA food information line 1-888-723-3366

CDC 1-888-232-3228