September marks National Food Safety Education Month, and the Food and Drug Administration is urging Americans to focus on food safety, especially for those at higher risk of foodborne illness. The FDA emphasizes that following four basic steps— clean, separate, cook, and chill — can significantly reduce the likelihood of contracting a foodborne illness. Each year, 1 in 6 Americans becomes ill from foodborne pathogens, resulting in 128,000 hospitalizations and 3,000 deaths, according to data from the Centers for Disease Control and Prevention.
The FDA is particularly concerned with protecting vulnerable populations, including children younger than 5, adults older than 65, pregnant women, and people with compromised immune systems because of conditions including cancer, diabetes, and HIV/AIDS. “Food safety is especially critical for these high-risk groups,” the FDA stated. “The consequences of foodborne illness can be much more severe for these individuals, potentially leading to longer illness, hospitalization, or even death.
” Foods posing higher risk The FDA has identified several foods that pose a higher risk for contamination, particularly for those more vulnerable to foodborne illnesses. These include raw or undercooked meat, poultry, and seafood; deli meats; unwashed produce; unpasteurized dairy products and soft cheeses made from raw milk; and raw or undercooked eggs. To minimize risk, the FDA advises high-risk individuals to be particularly cautious with th.
