Food poisoning: Protecting your familyFFood poisoning: Protecting your familyFood poisoning: Protecting your familyEnglishPreventionChild (0-12 years);Teen (13-18 years)Stomach;Small Intestine;Large Intestine/ColonStomach;Small intestine;Large intestineConditions and diseasesCaregivers Adult (19+)Diarrhea;Fever;Nausea;Vomiting2014-06-11T04:00:00ZKellie Welch, RD8.0000000000000065.0000000000000956.000000000000Health (A-Z) - ConditionsHealth A-Z<p>Food poisoning occurs when bacteria, parasites and viruses grow on food. Prevent food poisoning with these tips on handling and storing food properly.</p><p>Food poisoning (also known as food-borne illness) occurs when food is not prepared or handled correctly. All foods have the potential to cause food-borne illness. </p><p>Illness occurs when harmful micro-organisms such as bacteria, viruses or parasites get in the food. These micro-organisms often cannot be seen, tasted or smelled.</p><p>Young children are at higher risk for food-borne illnesses because their stomachs produce lower amounts of the acid that kills harmful bacteria. This makes it easier for them to get sick.</p><h2>Key points</h2> <ul> <li>Food poisoning can be very serious. Younger children are at higher risk.</li> <li>Most food poisoning can be prevented with proper cleaning and cooking.</li> <li>Cook foods to their safe internal temperature and thaw foods in a refrigerator, microwave or bowl of cold water.</li> <li>Serve children only pasteurized milk, juice or cider, and eggs and egg products that have been cooked through.</li> </ul><h2>Symptoms of food poisoning</h2> <p>The consequences of eating contaminated foods can be very serious. Symptoms may include:</p> <ul> <li>nausea</li> <li><a href="https://akhpub.aboutkidshealth.ca/article?contentid=746&language=English">vomiting</a></li> <li><a href="https://akhpub.aboutkidshealth.ca/article?contentid=7&language=English">diarrhea</a></li> <li>stomach cramps<br></li> <li><a href="https://akhpub.aboutkidshealth.ca/article?contentid=30&language=English">fever</a></li> </ul> <p>Food poisoning can also lead to <a href="https://akhpub.aboutkidshealth.ca/article?contentid=776&language=English">dehydration</a>.</p><h2>Common food poisoning bacteria</h2> <p>Some common bacteria, viruses and parasites that can cause food poisoning include:</p> <ul> <li>botulism (sources include canned foods, and non-refrigerated low acid fruit juices such as carrot juice)</li> <li><em>E. coli</em> (sources include raw or undercooked meat, contaminated fruits or vegetables and unpasteurized apple juice, apple cider or raw milk)</li> <li>salmonella (sources include raw or undercooked poultry, raw or undercooked eggs and unpasteurized dairy products)</li> <li><a href="https://akhpub.aboutkidshealth.ca/article?contentid=819&language=English">hepatitis A</a> (sources include contaminated water, raw or undercooked shellfish and raw vegetables and fruit)</li> <li>listeria (sources include deli meats and hot dogs, raw or unpasteurized soft cheeses and refrigerated smoked seafood and fish)</li> <li>campylobacter (sources include raw or undercooked poultry and meat, raw vegetables and raw milk)</li> </ul> <p>Visit the Health Canada website for more details about these <a target="_blank" href="http://healthycanadians.gc.ca/eating-nutrition/poisoning-intoxication/index-eng.php">bacteria and how they cause food poisoning</a>.</p>
Intoxication alimentaire: protéger votre familleIIntoxication alimentaire: protéger votre familleFood poisoning: Protecting your familyFrenchPreventionChild (0-12 years);Teen (13-18 years)Stomach;Small Intestine;Large Intestine/ColonStomach;Small intestine;Large intestineConditions and diseasesCaregivers Adult (19+)Diarrhea;Fever;Nausea;Vomiting2014-06-11T04:00:00ZKellie Welch, RD8.0000000000000065.0000000000000956.000000000000Health (A-Z) - ConditionsHealth A-Z<p>Prévenez l'intoxication alimentaire en suivant ces conseils sur la manipulation et la conservation appropriées de la nourriture.</p><p>L'intoxication alimentaire (aussi appelée maladie d'origine alimentaire) est causée par une préparation ou une manipulation impropres de la nourriture. Tous les aliments présentent des risques d'intoxication. </p><p>L'intoxication survient quand des bactéries, des virus ou des parasites contaminent les aliments. Ces microorganismes sont souvent invisibles et sans saveur ni odeur.</p><p>Les jeunes enfants sont davantage vulnérables aux intoxications d'origine alimentaire étant donné que leurs estomacs produisent moins de la substance acide tuant les bactéries nuisibles. Ils sont donc plus à risque d'être malades.<br></p><h2>À retenir</h2><ul><li>Les intoxications alimentaires peuvent être très graves. Les jeunes enfants sont davantage à risque.</li><li>La plupart du temps, il est possible de prévenir les intoxications alimentaires en se conformant aux consignes d'hygiène et de cuisson.</li><li>Vous devez vous assurer que les aliments atteignent une température interne sûre pendant la cuisson ainsi que de dégeler les aliments surgelés au réfrigérateur, au four à micro-ondes ou dans un bol d'eau froide.</li><li>Ne servez aux enfants que du lait, du jus de fruits ou du cidre pasteurisés et des œufs et des produits aux œufs entièrement cuits.<br></li></ul><h2>Symptômes de l'intoxication alimentaire</h2> <p>Les conséquences de la consommation d'aliments contaminés peuvent être très graves. Les symptômes de l'intoxication alimentaire peuvent comprendre:</p> <ul> <li>des nausées</li> <li><a href="https://akhpub.aboutkidshealth.ca/article?contentid=746&language=French">des vomissements</a></li> <li><a href="https://akhpub.aboutkidshealth.ca/article?contentid=7&language=French">une diarrhée</a></li> <li>des crampes à l'estomac<br></li> <li><a href="https://akhpub.aboutkidshealth.ca/article?contentid=30&language=French">une fièvre</a>.<br></li> </ul> <p>L'intoxication alimentaire peut aussi entraîner <a href="https://akhpub.aboutkidshealth.ca/article?contentid=776&language=French">la déshydratation</a>.</p><h2>Bactéries couramment à l'origine des intoxications alimentaires</h2> <p>Voici certains virus, bactéries et parasites pouvant causer les intoxications alimentaires:</p> <ul> <li>toxine botulique (due, entre autres, à la consommation d'aliments en conserve ou de jus de fruits à faible acidité (comme les jus de carotte) qui ne sont pas réfrigérés)</li> <li>E. coli (provenant, entre autres, des viandes crues ou insuffisamment cuites, des fruits ou des légumes contaminés, du jus de fruits et du cidre de pomme non pasteurisés ou le lait cru)<br></li> <li>salmonelle (transmise, entre autres, par la volaille crue ou insuffisamment cuite, les œufs crus ou insuffisamment cuits ou les produits laitiers non pasteurisés)</li> <li>virus de l'<a href="https://akhpub.aboutkidshealth.ca/article?contentid=819&language=French">hépatite A</a> (transmis, entre autres, par l'eau contaminée, les coquillages crus ou insuffisamment cuits ou les légumes et les fruits crus)</li> <li>listeria (provenant, entre autres, des charcuteries et des hot-dogs, des fromages à pâte molle crus ou non pasteurisés ou des poissons et des fruits de mer fumés réfrigérés)</li> <li>campylobactéries (provenant, entre autres, de la volaille et des autres viandes crues ou insuffisamment cuites ou des légumes, des fruits et du lait crus). </li> </ul> <p>Pour plus de renseignements au sujet de <a target="_blank" href="http://healthycanadians.gc.ca/eating-nutrition/poisoning-intoxication/index-eng.php">ces microorganismes et de la façon qu'ils contaminent les aliments et causent des intoxications</a>, consultez le site Web de Santé Canada.</p>

 

 

Food poisoning: Protecting your family1914.00000000000Food poisoning: Protecting your familyFood poisoning: Protecting your familyFEnglishPreventionChild (0-12 years);Teen (13-18 years)Stomach;Small Intestine;Large Intestine/ColonStomach;Small intestine;Large intestineConditions and diseasesCaregivers Adult (19+)Diarrhea;Fever;Nausea;Vomiting2014-06-11T04:00:00ZKellie Welch, RD8.0000000000000065.0000000000000956.000000000000Health (A-Z) - ConditionsHealth A-Z<p>Food poisoning occurs when bacteria, parasites and viruses grow on food. Prevent food poisoning with these tips on handling and storing food properly.</p><p>Food poisoning (also known as food-borne illness) occurs when food is not prepared or handled correctly. All foods have the potential to cause food-borne illness. </p><p>Illness occurs when harmful micro-organisms such as bacteria, viruses or parasites get in the food. These micro-organisms often cannot be seen, tasted or smelled.</p><p>Young children are at higher risk for food-borne illnesses because their stomachs produce lower amounts of the acid that kills harmful bacteria. This makes it easier for them to get sick.</p><h2>Key points</h2> <ul> <li>Food poisoning can be very serious. Younger children are at higher risk.</li> <li>Most food poisoning can be prevented with proper cleaning and cooking.</li> <li>Cook foods to their safe internal temperature and thaw foods in a refrigerator, microwave or bowl of cold water.</li> <li>Serve children only pasteurized milk, juice or cider, and eggs and egg products that have been cooked through.</li> </ul><h2>Symptoms of food poisoning</h2> <p>The consequences of eating contaminated foods can be very serious. Symptoms may include:</p> <ul> <li>nausea</li> <li><a href="https://akhpub.aboutkidshealth.ca/article?contentid=746&language=English">vomiting</a></li> <li><a href="https://akhpub.aboutkidshealth.ca/article?contentid=7&language=English">diarrhea</a></li> <li>stomach cramps<br></li> <li><a href="https://akhpub.aboutkidshealth.ca/article?contentid=30&language=English">fever</a></li> </ul> <p>Food poisoning can also lead to <a href="https://akhpub.aboutkidshealth.ca/article?contentid=776&language=English">dehydration</a>.</p><h2>Common food poisoning bacteria</h2> <p>Some common bacteria, viruses and parasites that can cause food poisoning include:</p> <ul> <li>botulism (sources include canned foods, and non-refrigerated low acid fruit juices such as carrot juice)</li> <li><em>E. coli</em> (sources include raw or undercooked meat, contaminated fruits or vegetables and unpasteurized apple juice, apple cider or raw milk)</li> <li>salmonella (sources include raw or undercooked poultry, raw or undercooked eggs and unpasteurized dairy products)</li> <li><a href="https://akhpub.aboutkidshealth.ca/article?contentid=819&language=English">hepatitis A</a> (sources include contaminated water, raw or undercooked shellfish and raw vegetables and fruit)</li> <li>listeria (sources include deli meats and hot dogs, raw or unpasteurized soft cheeses and refrigerated smoked seafood and fish)</li> <li>campylobacter (sources include raw or undercooked poultry and meat, raw vegetables and raw milk)</li> </ul> <p>Visit the Health Canada website for more details about these <a target="_blank" href="http://healthycanadians.gc.ca/eating-nutrition/poisoning-intoxication/index-eng.php">bacteria and how they cause food poisoning</a>.</p><h2>Tips to reduce the risk of food poisoning</h2> <h3>Keep clean</h3> <ul> <li>Always <a href="https://akhpub.aboutkidshealth.ca/article?contentid=1981&language=English">wash your hands</a> with soap and warm water for at least 20 seconds before and after handling food. You should also wash your hands before you touch raw meat, poultry, fish or seafood and after using the washroom, touching pets or changing diapers.</li> <li>Wash all utensils, dishes, cutting boards and counter tops with hot soapy water before and after preparing food.</li> <li>Wash vegetables and fruit under cool, running, drinkable water before serving or cooking them. Avoid soaking fresh fruits and vegetables in a sink full of water, as the sink may have bacteria that can transfer to the produce.</li> <li>Wash reusable grocery bags frequently, especially if they have carried raw meat, poultry, seafood or fish.</li> </ul> <h3>Cook food to proper temperatures</h3> <ul> <li>Cook foods to their safe internal temperatures. This kills the harmful micro-organisms that cause food poisoning.</li> <li>The safe internal temperature is different than the cooking temperature and should be checked with a food thermometer. Colour alone is not a reliable sign that your food is safe to eat.</li> </ul> <p>Visit the Health Canada website to check the <a target="_blank" href="http://www.healthycanadians.gc.ca/eating-nutrition/safety-salubrite/cook-temperatures-cuisson-tbl-eng.php">safe internal temperatures</a> of different foods.</p> <h3>Thaw frozen foods properly</h3> <p>Never leave frozen raw meat on the counter to thaw at room temperature. Instead, thaw it in the refrigerator, a microwave oven or cold water. If thawing in cold water, replace the water every 30 minutes.</p> <h3>Avoid the temperature danger zone</h3> <p>Do not keep perishable foods (foods that can go bad) at temperatures between 4°C and 60°C (about 40°F to 140°F) for more than two hours. Micro-organisms can grow quickly at these temperatures.</p> <h3>Keep hot food hot</h3> <p>Keep food hot (above 60°C or about 140°F) if it is not going to be eaten right away. Use a hot plate, wrap food in tin foil or use insulated containers.</p> <h3>Keep cold food cold</h3> <ul> <li>Keep foods that need refrigeration at temperatures below 4°C (less than about 40°F). If they are allowed to warm up, micro-organisms may start to grow.</li> <li>Separate large portions of leftover food and divide them into small, shallow containers less than 8 cm (3 inches) deep for quicker cooling in the refrigerator.</li> <li>When travelling with cold foods, bring a cooler with ice or freezer packs.</li> </ul> <h3>Do not cross-contaminate</h3> <ul> <li>Separate meats and their juices from other foods when preparing and storing them. Micro-organisms from raw meat and poultry can spread to other foods. Meat juices can drip from packages or be transferred through hands or utensils.</li> <li>Clean all surfaces and cooking utensils, including your food thermometer, that may come in contact with meats or their juices.</li> </ul> <h3>When in doubt, throw it out!</h3> <ul> <li>Never sample food that has expired or that you suspect may have gone bad.</li> <li>If you are unsure whether a food is safe to eat, throw it out.</li> <li>Do not eat canned food if the can is bulging or dented or appears to have a leak.</li> <li>Do not use a microwave to re-heat leftover food that you suspect has gone bad. The microwaves will not destroy the micro-organisms if a food has been handled incorrectly.</li> <li>If a food looks, smells or tastes off, throw it out!</li> </ul> <h2>Safe food alternatives for children</h2> <ul> <li>Serve pasteurized milk, juice or cider instead of raw or unpasteurized drinks.</li> <li>Do not give honey to infants less than 12 months of age.</li> <li>Always cook hot dogs before serving them. Never serve them straight from the package.</li> <li>Always make sure eggs are cooked through. Do not serve raw or lightly-cooked eggs or egg products such as cookie dough, cake batter or homemade eggnog.</li> <li>Avoid raw or undercooked meat and do not let your child touch raw meat, poultry or fish.</li> </ul> <h2>Reporting a food safety concern</h2> <p>If you are concerned that a food product may pose a health or safety risk, report the product to your local board of health or food inspection agency.</p>https://assets.aboutkidshealth.ca/AKHAssets/food_poisoning_protecting_your_family.jpgFood poisoning: Protecting your family

Thank you to our sponsors

AboutKidsHealth is proud to partner with the following sponsors as they support our mission to improve the health and wellbeing of children in Canada and around the world by making accessible health care information available via the internet.