It is bad enough to be sick from treatment without getting sick from contaminated food.
The U.S. Department of Agriculture’s Food Safety and Inspection Service and the U.S. Department of Health and Human Services’ Food and Drug Administration prepared a booklet designed to provide practical guidance on how to reduce your risk of foodborne illness. In addition to this guide, they encourage you to check with your physician or health care provider to identify foods and other products that you should avoid.
Visit http://www.fda.gov/Food/FoodborneIllnessContaminants/PeopleAtRisk/ucm312565.htm to learn more. The booklet contains:
Food Safety: It’s Especially Important for You
Major Pathogens That Cause Foodborne Illness
Eating at Home: Making Wise Food Choices
Common Foods: Select the Lower Risk Options
Taking Care: Handling and Preparing Food Safely
In the Know: Becoming a Better Shopper
Foodborne Illness: Know the Symptoms
