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Untitled Prezi

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Ana María Vera Marín

on 27 June 2013

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•Meat or poultry can come into contact with bacteria from the intestines of an animal that is being processed
•Water that is used during growing or shipping can contain animal or human waste
•Food handling or preparation in grocery stores, restaurants, or homes

•Abdominal cramps
•Diarrhea (may be bloody)
•Fever and chills
•Nausea and vomiting
•Weakness (may be serious)

•Manage the diarrhea
•Control nausea and vomiting
•Get plenty of rest

You can buy medicines at the drugstore that help slow diarrhea.

•Do not use these medicines without talking to your health care provider if you have bloody diarrhea, a fever, or the diarrhea is severe.
•Do not give these medicines to children

Preventing food poisoning
•Carefully wash your hands often, and always before cooking or cleaning. Always wash them again after touching raw meat.
•Clean dishes and utensils that have had any contact with raw meat, poultry, fish, or eggs.
•Use a thermometer when cooking. Cook beef to at least 160°F, poultry to at least 180°F, and fish to at least 140°F.

•DO NOT place cooked meat or fish back onto the same plate or container that held the raw meat, unless the container has been completely washed.

Preventing food poisoning
•Promptly refrigerate any food you will not be eating. Keep the refrigerator set to around 40°F and your freezer at or below 0°F. DO NOT eat meat, poultry, or fish that has been refrigerated uncooked for longer than 1 to 2 days.
•Cook frozen foods for the full time recommended on the package.
•DO NOT use outdated foods, packaged food with a broken seal, or cans that are bulging or have a dent.
•DO NOT use foods that have an unusual odor or a spoiled taste.
•DO NOT drink water from streams or wells that are not treated. Only drink water that has been treated or chlorinated.
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