Germs are everywhere and we can’t avoid them all but some can make you sicker than others. Protecting ourselves from certain viruses starts with good hygiene.
Viruses such norovirus – or what many refer to as “stomach bugs” – can be spread in different ways, including eating food or drinking liquids that are contaminated or touching surfaces or objects that are contaminated and then putting your hand or fingers in your mouth. The best way to prevent the spread of gastrointestinal viruses is to practice good hygiene on a consistent basis. That includes:
- Wash your hands carefully with soap and water, especially after using the bathroom and changing diapers, and always before eating, preparing, or handling food. (Alcohol-based hand sanitizers can be used in addition to hand washing but they should not be used as a substitute for washing with soap and water).
- When you are sick, do not prepare food or care for others who are sick. You should not prepare food for others or provide healthcare while you are sick and for at least 2 days after symptoms stop.
- After throwing up or having diarrhea, immediately clean and disinfect contaminated surfaces by using a bleach-based household cleaner as directed on the product label.
- Wash laundry thoroughly. Immediately remove and wash clothes or linens that may be contaminated with vomit or feces. You should handle soiled items carefully without agitating them. Wear rubber gloves while handling soiled items. Wash the items with detergent at the maximum available cycle length.
- And as always, if you are sick – whether with a stomach bug, the flu, or something else – stay home for at least 24 hours after symptoms have gone – and try to limit contact with others as much as possible.
- Wash fruits and vegetables, and cook seafood thoroughly. Carefully wash fruits and vegetables before preparing and eating them. Cook oysters and other shellfish thoroughly before eating them. Norovirus can survive temperatures as high as 140°F, and quick steaming processes are often used for cooking shellfish. Food that might be contaminated with norovirus should be thrown out.
Say NO to Noro!
Foodborne illness, often called “food poisoning,” makes about 48 million Americans sick ever year. Safe food handling practices are key when it comes to preventing foodborne illness. Do you clean, separate, cook, and chill? Doing those four things will go a long way toward keeping potentially harmful bacteria away from the food you eat. And what about those leftovers? Here’s the lowdown from the Partnership for Food Safety and Education:
- Throw away all perishable foods, such as meat, poultry, eggs and casseroles, left at room temperature longer than two hours; one hour in air temperatures above 90 °F. This also includes leftovers taken home from a restaurant. Some exceptions to this rule are foods such as cookies, crackers, bread and whole fruits.
- Whole roasts, hams and turkeys should be sliced or cut into smaller pieces or portions before storing them in the refrigerator or freezer.
- Refrigerate or freeze leftovers in shallow containers. Wrap or cover the food. Leftovers stored in the refrigerator should be consumed within 3-4 days, and leftovers should be heated to 165°F prior to consumption.
- Foods stored longer may become unsafe to eat and cause foodborne illness. Do not taste leftovers that appear to be safe, bacteria that cause illness does not affect the taste, smell, or appearance of food.
- Frozen storage times are much longer, but some items such as salads made with mayonnaise do not freeze well. Foods kept frozen longer than recommended storage times are safe to eat, but may be drier and not taste as good.
- WHEN IN DOUBT, THROW IT OUT!
Cooking at proper temperatures is also very important.
Don’t let the flu take the fun out of your holidays. The best way to protect yourself from the flu is to get vaccinated. All Coastal Health District health departments have flu shots available for $29 and high-dose flu vaccine, recommended for those 65 and older, available for $50.
The Centers for Disease Control and Prevention (CDC) recommends everyone six months of age and older receive a yearly flu vaccine. The flu vaccine cannot cause the flu and getting vaccinated is the first and best line of defense against the flu. It takes about two weeks after vaccination for the immune system to fully respond to the vaccine and provide the body protection.
On average, more than 200,000 people in the United States are hospitalized each year for illnesses associated with seasonal influenza virus infections and it is estimated that more than 36,000 Americans die each year from influenza-related illness.
The flu virus is easily spread through coughs and sneezes and by touching something with the virus on it and then touching your eyes, nose or mouth. That’s why good health habits are also important including:
• Avoid close contact with sick people.
• If you get sick with flu-like illness, stay home for at least 24 hours after the fever is gone except to get medical care or for other necessities. The fever should be gone without the use of a fever-reducing medicine.
• While sick, limit contact with others as much as possible to keep from infecting them.
• Try to cough or sneeze into the corner of your elbow and not your hand or cover your nose and mouth with a tissue when you cough or sneeze. Throw the tissue in the trash after you use it.
• Wash your hands with soap and water. If soap and water are not available, use an alcohol-based hand rub.
• Avoid touching your eyes, nose, and mouth. Germs spread this way.
• Clean and disinfect surfaces and objects that may be contaminated with germs like the flu.
Want to know some other ways to prevent the flu? Click HERE.