3 Ways to Improve Your Food Label Literacy

A person pushing a shopping cart in a grocery store.

Canned goods are an emergency preparedness staple. And for good reason. They are reasonably affordable, require little to no preparation, and have a long shelf life. These characteristics make them a good choice for your emergency food supply.

As often as people buy and cook with canned goods, they can find food labels confusing.(1, 2) Because labels are required for most packaged foods, it’s good to know how to read and understand them.(3)

Knowing how to read food labels is a practical skill that can help you avoid food allergens, reduce sodium and sugar in your diet, reduce food waste, and better manage your emergency food supply.

Here are three ways you can improve your food label literacy.

Learn to Identify Allergens

Food allergies affect millions of Americans and their families. They occur when the body’s immune system overreacts to certain proteins in food.

Food allergic reactions vary in severity. Mild symptoms can include hives and lip swelling. One severe, life-threatening reaction, often called anaphylaxis, may involve fatal respiratory problems and shock.(4)

The best way to prevent a food allergy reaction is to avoid the foods that cause reactions.

Laws and regulations, such as the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA), and the Food Allergy Safety, Treatment, Education and Research Act (FASTER) make it easier for people to identify potential food allergies in food products.

FALCPA requires labeling for the eight most common food allergens. They are milk, eggs, fish, crustacean shellfish, wheat, soy, peanuts, and tree nuts.

FASTER identifies sesame as a major food allergen. Food labels must start to identify sesame as an allergen beginning January 1, 2023.

FALCPA says the name of the food source of a major food allergen must appear in one of three ways:

  • Using the allergens common name in the ingredient list (e.g., milk).
  • In the ingredient list in parentheses after the name of a less common form of the allergen (e.g., “lecithin (soy),” “flour (wheat),” and “whey (milk)”).
  • Immediately after or next to the list of ingredients in a “contains” statement. (e.g., “Contains wheat, milk, and soy.”).(5)

Consumers may also see advisory statements such as “may contain [allergen] or “produced in a facility that also uses [allergen].” Statements like these are used to address “cross-contact,” which can occur in different ways:

  • When multiple foods are produced in the same facility using shared equipment.
  • When multiple foods are produced on the same production line.
  • As the result of dust or aerosols containing an allergen.(4)

Make a habit of carefully reading labels even for foods you purchase often because ingredients and manufacturing processes can change. Reading labels each time you shop to avoid food allergens will ensure your emergency food supply is ready when you need it.

Be Informed About Expiration Dates

Americans throw away almost 40 million tons of food every year. Confusion over date labeling accounts for an estimated 20% of consumer food waste, according to FDA.(6)

Many people incorrectly think phrases like “Best By” and “Best if Used By” refer to food safety. Manufacturers use phrases like these to refer to when the food is at peak freshness and flavor.

Shelf-stable foods like canned goods can last for years past their “best by” date if the can is in good condition. That means no rust, dents, or signs of swelling.(7)

Vermont Law School’s Center for Agriculture and Food Systems launched the “Labels Unwrapped” website to help you better understand food labels. The “Labels 101” resource includes examples of common phrases on food packaging and explanations of the terms used to communicate quality.

After an emergency, it’s important that you take steps to prevent illness from unsafe food. Visit CDC’s website for information on what to do with food after an emergency or disaster.

Get the FoodKeeper App

The FoodKeeper app was developed by the USDA’s Food Safety and Inspection Service and others to help you understand how to store food and beverages.

The app allows you to search different foods by category for information about when you should consume them and how to safely store them. For example, the app recommends that you keep low-acid, unopened canned goods like stew, soups, and beans in the pantry.

The app also suggests you eat them within 2 to 5 years of purchase. You should refrigerate and eat low-acid canned goods within 3 to 4 days after opening.

Use your new understanding of food labels and tools like the FoodKeeper app to help you manage your pantry and maintain your emergency food supply. At the same time, you can avoid allergens, reduce waste, and save money on your food bill.

Resources

References

  1. https://www.usatoday.com/story/money/2020/03/02/soup-tuna-top-selling-canned-foods-in-america/111338376/
  2. https://pubmed.ncbi.nlm.nih.gov/30770169/
  3. https://www.fda.gov/food/food-labeling-nutrition
  4. https://www.fda.gov/food/food-labeling-nutrition/food-allergies
  5. https://www.foodallergy.org/resources/how-read-food-label
  6. https://www.fda.gov/food/consumers/how-cut-food-waste-and-maintain-food-safety
  7. https://www.usda.gov/media/blog/2013/06/27/you-toss-food-wait-check-it-out

 

Thanks in advance for your questions and comments on this Public Health Matters post. Please note that CDC does not give personal medical advice. If you are concerned you have a disease or condition, talk to your doctor.

Have a question for CDC? CDC-INFO (http://www.cdc.gov/cdc-info/index.html) offers live agents by phone and email to help you find the latest, reliable, and science-based health information on more than 750 health topics.

Food Preservation: Home Canning Safety

Many people discovered new hobbies during the pandemic.

Some learned to bake bread. Others took up knitting and crocheting. Still others found self-care in gardening and preserving the literal fruits—and vegetables—of their labors.

Food preservation is an excellent way to extend the shelf life of produce, meats, and seafood, and add to your emergency food supply. But it can be risky—or even deadly—if not done safely.

Why preserve food?

A lot of the foods we eat go bad quickly if not eaten right away. We can make these foods last longer when we properly preserve them.

You can preserve food in different ways. They include drying, curing, smoking, freezing, fermenting, pickling, and canning.

Learning how to preserve different types of food is a practical skill you can use to supplement your emergency food supply. Families should stock up on enough food and water to last everyone at least 3 days.

Home canning

Proper canning removes oxygen, destroys enzymes, and prevents the growth of undesirable bacteria, yeasts, and molds.(1) If you can foods incorrectly, you could create the perfect environment for deadly bacteria to grow and cause botulism.

Botulism is a rare but potentially deadly illness caused by a toxin produced by the bacteria Clostridium botulinum.(2)

Botulism is a medical emergency. If you or someone you know has symptoms of foodborne botulism, see your doctor or go to the emergency room immediately:(2)

  • Difficulty swallowing
  • Muscle weakness
  • Double vision
  • Drooping eyelids
  • Blurry vision
  • Slurred speech
  • Difficulty breathing
  • Difficulty moving the eyes

Many cases of foodborne botulism have happened after people ate home-canned, preserved, or fermented foods that were contaminated with the toxin. Foods can become contaminated if they were not canned using the correct techniques or tools.

USDA guidance suggests that beginners start with high-acid foods that can be safely canned in a boiling water bath, before trying pressure canning. Only use recipes from reputable sources. Contact your local cooperative extension service office with questions.

How to can safely

You can take steps to make sure your food is properly preserved. The USDA Complete Guide to Home Canning has step-by-step directions to prevent botulism and includes specific guidance for different kinds of foods. Regardless of canning techniques and tools, always consider the acidity of the food you are trying to preserve.

Canning techniques

Low-acid foods—including most vegetables, some fruits, milk, and all meats, fish, and seafood—are the most common sources of botulism linked to home-canning.

Low-acid foods are foods that are not acidic enough to prevent the growth of botulinum bacteria. Pressure canning is the only recommended method for canning these foods.(2)

Pressure canning tools

Make sure to use the right equipment for the kind of foods you are canning, including the right-sized pressure canner.

The canner should be big enough to hold at least four one-quart jars sitting upright on the rack. It should also meet USDA recommendations for pressure canning when canning low-acid foods. Be sure the gauge of the pressure canner is accurate.

After using a pressure canner, check that your cans are properly sealed in one of these three ways:

  1. Press the middle of the lid with your finger or thumb to see that the lid does not spring up.
  2. Tap the lid with the bottom of a spoon to make sure it does not make a dull noise (it should make ringing sound).
  3. Hold the jar at eye level to see that the lid is curved down slightly in the center.(1)

If you have any doubt whether safe canning guidelines were followed, do not eat the food. When in doubt, throw it out!

Storage & maintenance of canned goods

Store your home canned goods properly to maximize their shelf life.

  • Label and date your jars.
  • Keep jars with other emergency food in a clean, cool, dark, dry place between 50 and 70°F. (1) If you store jars at temperatures outside this range, the food inside can spoil.
    • Stack jars no more than two high so you don’t damage the seals.
    • If storing jars where they can freeze, wrap them in newspapers and blankets.(1)
  • Remove, throw away or use, and replace any canned food and stored water before it expires.
    • Home-canned food usually needs to be thrown out after a year.
    • Remember that once a can is opened, the contents cannot be saved until later without proper refrigeration.
    • When storing safe water, it is best to use food-grade storage containers and to clean and sanitize the container before using it. Replace stored water every six months.

For more information on how to can safely, visit the USDA Complete Guide to Home Canning.

Resources

References

  1. https://nchfp.uga.edu/how/general/how_canning_preserves_foods.html
  2. https://www.cdc.gov/foodsafety/communication/home-canning-and-botulism.html

Threats Unseen: Beware of Norovirus During an Emergency

Woman clutches her stomach as if feeling nauseous

Natural disasters are unpredictable. Often, we don’t know when or where they will happen or if we will have to leave our homes because of them. Evacuations for hurricanes and wildfires can force people into emergency shelters, where close quarters, shared spaces, and high-touch surfaces can make it easy for norovirus to spread.Graphic that defines norovirus. Text also in body of article.

Norovirus outbreaks occurred in most evacuation shelters in Butte and Glenn counties, Calif., during the Camp Fire in November 2018. Public-health officials identified 292 people ill with acute gastroenteritis caused by norovirus.(1)

A norovirus outbreak among evacuees from Hurricane Katrina in 2005 was also reported in CDC’s Morbidity and Mortality Weekly Report. That outbreak might have affected approximately 1,000 evacuees and relief workers.(2)

What is Norovirus?

Norovirus is a very contagious virus that causes vomiting and diarrhea. Most “stomach bugs” are likely norovirus infections because it’s a relatively common virus. Anyone can catch norovirus from direct contact with an infected person, touching a contaminated surface, or eating contaminated food. It only takes a very small amount of virus particles to make
you sick. The number of particles that could fit on the head of a pin is enough to infect more than 1,000 people.

A person infected with norovirus usually starts to feel ill 12 to 48 hours after they’ve been exposed. The most common symptoms of norovirus infection are diarrhea, vomiting, nausea, and stomach pain. But it can cause fever, headache, and body aches, too.

Be Prepared

Follow the guidance of local officials when going to an emergency shelter during the COVID-19 pandemic. They will tell you when and where to take shelter and what to bring with you.

Act now to prepare “go kits” for family members. Include everyday personal items you cannot do without and other personal protective supplies, such as hand sanitizer with at least 60% alcohol, bar or liquid soap, disinfectant wipes and spray, and at least two masks per person age 2 or older in your household.

If your Emergency Action Plan is to go to a shelter in an evacuation, your kit might also include plenty of nonperishable food, mess kits (e.g., reusable cups, plates, bowls utensils). Also, pack paper towels and disposable plastic gloves to clean up after a sick family member. If you are cleaning up after someone vomits or has diarrhea, use a bleach-based cleaner to prevent the spread of norovirus.

Wash Your Hands

Clean hands are essential to health, whether in an emergency or day-to-day life. Handwashing can keep you healthy and prevent the spread of respiratory and diarrheal infections, like norovirus, from one person to the next. Unseen woman washing her hands with soap in a sink.

Wash your hands thoroughly with soap and water especially after using the toilet or changing diapers; always before eating, preparing, or handling food; and before giving yourself or someone else medicine. Here’s how:

  • Wet your hands with clean, running water (warm or cold) and apply soap.
  • Lather your hands by rubbing them together with the soap. Lather the backs of your hands, between your fingers, and under your nails.
  • Scrub your hands for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.
  • Rinse your hands well under the water.
  • Dry your hands using a clean towel or air dry them.

You can use alcohol-based hand sanitizers in addition to hand washing. But you should not use hand sanitizer as a substitute for washing your hands with soap and water. Hand sanitizers aren’t as effective at removing norovirus particles as washing hands with soap and water.

If you start to feel sick, continue to wash your hands often with soap and water and try to avoid direct contact with others. You should not prepare food for others or provide health care while you are sick, and for at least 2 days after symptoms stop.

Learn More

CDC and state and local health departments help to raise awareness among healthcare providers and the public about norovirus and how to prevent it. Learn more about how they work to prevent and stop norovirus outbreaks.

For more suggestions on how to prepare your health for emergencies, visit https://www.cdc.gov/prepyourhealth/.

Resources

References

  1. https://www.cdc.gov/mmwr/volumes/69/wr/mm6920a1.htm
  2. https://www.cdc.gov/mmwr/preview/mmwrhtml/mm5440a3.htm


Thanks in advance for your questions and comments on this Public Health Matters post. Please note that the CDC does not give personal medical advice. If you are concerned you have a disease or condition, talk to your doctor.

Have a question for CDC? CDC-INFO (http://www.cdc.gov/cdc-info/index.html) offers live agents by phone and email to help you find the latest, reliable, and science-based health information on more than 750 health topics.

5 Communication Lessons Learned from Hurricane Maria

Over-the-shoulder photo of two older women looking down at health communication materials in their hands.

When Category 4 Hurricane Maria made landfall in Puerto Rico, CDC assembled a team of experienced communicators who were flexible, bilingual, and culturally sensitive communicators. This group of experts prepared to deploy to Puerto Rico on short notice to support the communication needs of the Puerto Rico Health Department. I was asked to lead content development, and as a native Puerto Rican I did not hesitate to go home and help in any way I could.The 2018 hurricane season began on June 1 and will last until November 30. Learn more about hurricanes from the National Hurricane Center at the National Oceanic and Atmospheric Administration.

I was part of the first team of four health communications specialists who arrived on the island just three weeks after the hurricane. We knew our job was not going to be easy— severe electrical power outage meant that residents had no access to internet, social media, or television. Antennas had fallen during the storm, so there was very limited radio coverage and almost no cell phone connectivity. Large billboards were literally on the ground and newspapers were not circulating widely because there was no way to publish and transport them for delivery.

Hurricane Maria was an unprecedented disaster, exposing residents to an increased risk for foodborne, waterborne, infectious and non-infectious diseases, and other public health risks. We had to figure out how to communicate about multiple health risks to the public, especially to those in rural and isolated communities, when basic resources and services were not available.

We met this challenge head on, and I took away five key lessons that I hope can help other communication responders prepare for the 2018 hurricane season and any future emergency events:

1. Develop Key Messages in Advance

Every natural disaster is unique and emergency responders have to quickly adapt to the ever-changing nature of a crisis. Nonetheless, many key messages can be written before disaster strikes so they can be quickly disseminated before an event, during the response, and in the recovery stages. In disaster planning this is known as a phased approach, and it can save valuable time when in the midst of a crisis response. Before the 2017 hurricane season started, CDC developed a key message reference document for partners to have the most up-to-date science about multiple hurricane-related health threats. The key message document helped us on the ground so we could quickly create and adapt health communication products for Puerto Rican audiences.

2. Identify New Communication Channels

When all primary communication systems and technology fail, communicators must think creatively and adapt to the crisis by identifying new communication channels. In Puerto Rico, we realized that mass producing printed materials was our best bet to get important health messages to the most vulnerable communities. As the response evolved, we identified alternate channels, such as using FEMA’s text messaging capability to disseminate health messages to their subscribers, or using outdoor speakers to run public service announcements in rural areas. We also posted targeted and relevant messages on the CDC en Español Facebook channel. We knew Puerto Ricans on the United States mainland, known as “la diáspora,” were heavily using technology to connect with family and help people on the island, so we posted targeted and relevant digital messages that could be relayed to people in Puerto Rico by word of mouth.

3. Create Culturally Appropriate Materials

Cultural norms influence how people behave, so culture has important implications for emergency communication. For the Puerto Rico response, we translated materials to Spanish and made sure to linguistically and culturally tailor our health prevention messages so they would be relevant with the Puerto Rican audience. Our team made sure to use widely understood terminology in the island to provide clear and localized language, particularly for audiences with low literacy. For example, in Puerto Rico the term “hongos” is widely understood as a translation for “mold” as opposed to “moho,” which is used in other Spanish speaking countries but has a dual-meaning in Puerto Rico. We also implemented a streamlined process for the Puerto Rico Department of Health, and CDC scientists and communication experts to vet, approve, and co-brand the communication materials.

4. Partner Up

We collaborated with the Puerto Rico Health Department to determine our number one priority, which was reaching the most vulnerable communities, including those with no access to clean water, and people who were still in isolated and rural areas. When we heard about military partners who were delivering food and water supplies to isolated communities by helicopter, we gave them boxes of our fact sheets so they could be distributed in these areas. We delivered materials to federal and local government agencies who were doing health assessments in hospitals and shelters. We also provided copies to grassroot and non-profit organizations, and religious and community leaders who went door-to-door to assist residents and organize community events. Through our commitment to partnerships, we distributed over 1.6 million copies of printed materials in a 3-month period. Topics ranged from food and water safety, to carbon monoxide, vector control, mold, leptospirosis, mental health, among others. This included fact sheets, posters, palm cards, and children’s coloring books.

5. Boots on the Ground

Once we started mass producing printed materials, we organized and attended more than 30 community events with partners to disseminate information to the public. We visited hospitals, shelters, disaster recovery centers, schools, and provided information door-to-door in rural communities. Talking with people face-to-face gave us a better understanding of the realities survivors were facing and helped identify public health information gaps in our materials so we could make adjustments.

Learn more

Responding to Emerging and Zoonotic Infectious Disease Threats in 2017

Montage of photos. From left: a photo of different raw foods, including salmon, fruits and vegetables. A photo of a boy taking an oral vaccine. A photo of bacteria growing in petri dish.

Photo of Rima F. Khabbaz, MD, Director, National Center for Emerging and Zoonotic Infectious Diseases
Rima F. Khabbaz, MD, Director, National Center for Emerging and Zoonotic Infectious Diseases

The fungal superbug Candida auris causes serious and often fatal infections. It can strike people in the places where they seek care—hospitals and other healthcare facilities. In early 2016, we knew about outbreaks of C. auris infections on multiple continents, but we were not sure whether C. auris was in the United States. Fast forward to 2017: C. auris is a priority for public health workers in the United States, and CDC, along with state and local health departments, has tracked more than 200 cases of C. auris infection in the country. Our experts have worked with healthcare facilities across the nation to implement infection control measures and stop transmission.

The progress to track and prevent C. auris is just one example of the important work experts from CDC’s National Center for Emerging and Zoonotic Infectious Diseases (NCEZID) tackled in 2017. Some of the other highlights from the NCEZID 2017 Accomplishments report are described below.

A tremendous year for public health

Summarizing last year’s major efforts was a difficult task. The numbers alone depict a tremendous year for public health. Here are just a few examples.  CDC sequenced nearly 45,000 DNA samples by using Advanced Molecular Detection (AMD) technologies. The agency identified more than 1,100 illnesses that were associated with backyard flocks—the highest number ever recorded by CDC in a single year. And the Antibiotic Resistance Lab Network performed more than 12,000 tests to contain the spread of resistant infections, just to name a few accomplishments.

Tracking new and evolving threatsCDC’s National Center for Emerging and Zoonotic Infectious Diseases (NCEZID) focuses on emerging diseases and diseases spread between animals and people. Our experts work around the clock to identify, track, control and prevent some of the deadliest diseases on the planet. This work includes tracking diseases across the globe and at home, developing innovations, investigating disease outbreaks in extreme conditions, and helping experts prepare for infectious disease threats.

Every day we are learning more about antibiotic resistance, which continues to be among the biggest health concerns in our country. In 2017, CDC took several important steps to combat antibiotic resistance, including rolling out a containment strategy to slow the spread of drug-resistant diseases in healthcare facilities—starting with a single case—and supporting 25 innovators through a CDC pilot project to develop solutions to antibiotic resistance crises.

Understanding the impact

We are also learning more about Zika virus. Zika was often in the headlines in 2016 and 2017, and the mosquito-borne virus continues to be a threat, especially for pregnant women and their fetuses. Last year, CDC experts shed light on a lesser-known effect of Zika virus infection: a link with Guillain-Barré syndrome (GBS), an uncommon illness of the nervous system. In 2017, CDC and partners conducted the first case-control study in the Americas that showed evidence linking Zika virus infection and GBS. This was just one of many vector-borne diseases CDC tackled in 2017.

Responding to new outbreaks

As we continued to work on lingering threats like antibiotic resistance and Zika, CDC also responded to new outbreaks in 2017, both at home and abroad. In the United States, we saw a range of illnesses connected to food products—from Salmonella infections linked to papayas to an Escherichia coli outbreak from soy nut butter. For the first time, scientists linked an outbreak of Seoul virus infections to pet rats in the United States, and AMD lab techniques proved critical in tracing this and other outbreaks. CDC scientists traveled across the globe in 2017 to investigate a myriad of outbreaks, including an outbreak of anthrax infections in animals in Namibia that posed a threat to human health. Experts helped respond to yellow fever outbreaks in countries including Brazil, and we continue that work today as the yellow fever outbreak in Brazil has expanded over the past two years and could affect US travelers.

Like CDC’s response to yellow fever outbreaks, much of last year’s work continues in 2018. We are closely tracking emerging infections like C. auris, continuing to study the effects of unusual diseases like Zika, and investigating and containing outbreaks of infections caused by a wide range of microbes such as Salmonella bacteria, monkeypox virus, and hemorrhagic fever viruses.

Want to learn more? Read the full NCEZID 2017 Accomplishments report, and follow NCEZID on Twitter @CDC_NCEZID.

In Case You Missed It: Top 10 Posts From 2017

 

In honor of the New Year, we are rounding up the blogs that were most viewed by you, our readers, in 2017.

  1. America’s Hidden Health Crisis: Hope for Those Who Suffer from ME/CFS
    Public Health Matters recognized the 25th anniversary of International Awareness Day for Myalgic Encephalomyelitis/Chronic Fatigue Syndrome (ME/CFS) and Fibromyalgia. Between 825,000 and 2.5 million Americans are estimated to have ME/CFS, yet this debilitating illness remains largely invisible to most Americans.


  2. John Snow: A Legacy of Disease Detectives
    In 1854, John Snow was the first to use maps and records to track the spread of a disease back to its source. Today, his ideas provide the foundation for how we find and stop disease all over the world. Public Health Matters highlighted the CDC Epidemic Intelligence Service in honor of the birthday of the father of epidemiology and the first true disease detective.


  3. Tips to Protect Yourself from Norovirus
    Every year, 19 to 21 million people get sick with diarrhea and vomiting caused by norovirus. Public Health Matters shared five steps you could take to help protect yourself and others from this virus that can lead to dehydration or more serious illness, especially in young children and older adults.


  4. Why Diarrhea & Swimming Don’t Mix
    While sunburn and drowning might be the health risks that first come to mind when you think about swimming, diarrhea is another culprit. Outbreaks of diarrheal illness linked to swimming are on the rise. Public Health Matters shared five important facts about diarrhea-causing germs at aquatic venues and how to protect yourself and loved ones during Healthy and Safe Swimming Week 2017.


  5. Keep your pets safe in an emergency: 5 things to know
    Many pet owners are unsure of what to do with their pets if they are faced with extreme weather or a natural disaster. June was National Pet Preparedness Month and Public Health Matters highlighted five things you can do to keep your pets safe during and after an emergency.


  6. Get a Flu Shot to Protect Your Heart and Your Health
    People with certain long-term medical conditions, such as heart disease, are at high risk of developing serious complications from flu. Public Health Matters discussed the complications of flu and the important steps you can take to protect yourself and those around you including getting a flu vaccine.


  7. Predicting Community Resilience and Recovery After a Disaster
    After a disaster, the number of people with psychological trauma exceeds the number of people with physical injury by as much as 40 to 1, but there is much more research and emergency response focus on the physical effects of a disaster rather than the psychosocial effects. Public Health Matters interviewed a professor from Johns Hopkins Bloomberg School of Public Health about their innovative model and index to measure resilience in the United States.


  8. Safety Tips Every Contact Lens Wearer Should Know
    Forty-five million people in the United States who wear contact lenses to correct your vision. Eye infections related to improper contact lens wear and care are serious and can lead to long-lasting damage, but they are often preventable. Public Health Matters discussed the science behind some of the important contact lens wear and care recommendations in observance of Contact Lens Health Week.


  9. Preparing for College Life: A Healthy Guide
    Public Health Matters invited our David J. Sencer CDC Museum Intern from the Walker School to guest write a post with tips for fellow graduating high school seniors to prepare to head off to college.


  10. Rural America in Crisis: The Changing Opioid Overdose Epidemic
    In America, 15 out of 100 people live in a rural area. The rate of drug overdose deaths in rural areas has surpassed rates in urban areas, and it is a huge public health concern. Public Health Matters explored how rural areas are different when it comes to drug use and drug overdose deaths, including opioids and CDC’s response to this epidemic.

 

We want to hear from you!

The New Year is not just about reflecting on the past, and as we look ahead to 2018 we want to know what topics you would like to see on Public Health Matters. Please feel free to leave a comment below or send us an email so we can make sure that we are sharing content that is useful and interesting to you.

Don’t forget to subscribe to our newsletter, follow @CDCemergency, or visit us on Facebook so you are the first to hear about new blogs.

Avoid Food Poisoning During Summer Picnics

parents with daughters having picnic

Brittany Behm
Brittany Behm, Public Affairs Specialist, Division of Foodborne, Waterborne, and Environmental Diseases

When I think about summer picnics, I think about family. I think about my cousins, aunts, uncles, kids running around, a pavilion, and an enormous buffet table loaded with delicious food. The quantity of side dishes and desserts is exceeded only by the number of dad jokes we’re forced to endure. Since I’ve been working with foodborne disease, I’ve made a point to share tips with family members who are preparing food so we can avoid getting sick from food poisoning.
Let’s enjoy National Picnic Month by taking a few simple steps:

Keep foods cool

Rates of food poisoning increase in summer months because bacteria grow faster in warmer weather. Eating food left in the Danger Zone (40°F to 140°F) for too long can make people sick.

  • Keep raw meat, poultry, and seafood chilled until ready to grill, in the fridge or in an insulated cooler, below 40°F.
  • Put leftovers in the freezer or fridge within two hours of cooking –or ONE hour if above 90°F outside.
  • Throw away any remaining perishable food that isn’t refrigerated.

Cook meat thoroughly

It’s important to cook food to a safe internal temperature to destroy harmful bacteria. Never partially grill meat and finish cooking it later.

  • Use a food thermometer to make sure meat is cooked hot enough to kill germs. You can’t tell just by looking at it! (145°F for beef, pork, fish; 160°F for hamburgers and ground meat; 165°F for chicken or turkey).
  • If you’re smoking meat, keep the temperature inside the smoker at 225°F to 300°F.
  • Keep cooked meats hot and out of the Danger Zone before serving.

Clean hands and produce

  • Wash fresh vegetables and lettuce. If you’re not sure whether water will be available to wash on site, rinse produce before packing for the picnic.
  • Wash your hands before handling any food AND after touching raw meat, poultry, or seafood. If soap and water are not available, use an alcohol-based hand sanitizer that contains at least 60% alcohol.
  • Clean work surfaces, utensils, and the grill before and after cooking.
  • Examine the grill surface carefully for bristles that might have dropped off the grill brush. They could get into your cooked food and hurt you if swallowed.

Separate raw from cooked

You never want bacteria from raw meat or seafood to contaminate other foods, surfaces, or utensils.

  • Throw away or thoroughly cook marinades and sauces that have touched raw meat or seafood.
  • Put cooked meat on a clean plate.
  • Keep raw meats, poultry, and seafood away from cooked and ready-to-eat food and drinks.
  • Don’t use the same utensils on raw foods and cooked and ready-to-eat foods.

This summer, I’m going to work hard to try to avoid being one of the 48 million Americans who get food poisoning every year. Let’s raise a glass of iced tea to well-cooked burgers, rinsed veggies, and chilled fruit salad!

Learn more

5 Holiday Tips for a Home Safe Home

Closeup photo of family feet in wool socks at fireplace

As the season of togetherness rolls in, regular routines roll out. You do things you don’t normally do: decorating, cooking, hosting guests (and their germs), or playing a pick-up game of football in the backyard. As you channel your inner Julia Child, Aaron Rodgers, or Martha Stewart in preparation for your holiday gatherings, here are five things you should remember:

1.      Don’t let your holidays go up in smoke

Winter is the season to put up a tree, light up the fireplace, or set out candles to decorate your holiday table. Unfortunately, candle fires are four times as likely to happen during the winter holidays. The kitchen is also a source of danger: cooking fires account for 72 percent of Thanksgiving Day fires.

  • Keep alert. Installing a smoke alarm on every level of your home cuts your risk of dying in a fire by half. Make sure to test alarms once a month and replace the batteries at least once a year.
  • Mind the stove. Keep pot holders, wooden utensils, food packaging, and towels away from the stove. Never leave the stove unattended, even for a few minutes – and turn off the burner if you leave the kitchen.
  • Blow it out. Make sure all candles, smoking materials, and fireplaces are properly extinguished before leaving the room or going to bed. Remember to unplug holiday lights too!

 2.      Beware kitchen nightmaresLet's Talk Turkey

Cutting, chopping, and busy preparations mean you’re paying attention to many things at once. Whether you’re hosting an elaborate dinner party or bringing a dish to the neighborhood potluck, keep these tips in mind:

  • Cut carefully. Use a stable surface and make sure your cutting board doesn’t slip away. Remember to cut away from your body and keep your fingers out of the way of your knife.
  • Little fingers make big disasters. Children can reach up and grab a pot or pan and spill the hot contents over themselves. Use back burners when possible and turn pot handles away from the edge.
  • Be food safety savvy. Don’t invite food poisoning to your feast. Use separate cutting boards, plates, and knives for produce and for raw meat, poultry, seafood, and eggs. Use a food thermometer to make sure food cooked in the oven or on the stove top or grill reaches a temperature hot enough to kill germs. In the case of your Thanksgiving turkey, that’s 165°F.

3.      Give the gift of health

Nothing brings down the holiday spirit like a case of stomach flu or a cold. Germs from a cough or sneeze can live on surfaces for longer than 2 hours and spread from person to person in close quarters. Holiday gatherings are breeding grounds for germs like the flu and the common cold. Airports, airplanes, taxis, and rideshare cars are also likely places to pick up a virus.

  • Wet, lather, scrub, rinse, dry. Wash your hands often with soap and water. If soap and water are not available, use an alcohol-based hand sanitizer.
  • Hands off. Avoid touching your eyes, nose and mouth with unwashed hands.
  • Get a flu shot. Remind your guests (6 months of age and older) to get vaccinated this year.

 4.      Bundle up!

Twice as many people die every year from extreme cold temperatures as extreme heat. If you’ll be outside, make sure you’re dressed for the weather.

  • Choose your wardrobe wisely. Wear warm winter clothes, plenty of extra layers, and don’t leave areas of the skin exposed to the cold.
  • Avoid. Spot. Treat. Learn to recognize the symptoms of hypothermia and frostbite.

 5.      Avoid the ER

Many holiday activities are things you only do once a year, like running in the annual turkey trot or decorating the outside of your house with holiday lights. Stay out of the emergency room with these tips:

  • Ramp up gradually. Your risk for a cardiac event, such as heart attack, or other injuries can go up when you’re suddenly more active than usual. Don’t just jump into that backyard football game or holiday 5K. Instead, gradually increase your activity level in the weeks leading up to the event.
  • Take your time. Be sure to work slowly when doing chores outside, like shoveling snow or hanging lights, because your body is already working hard to stay warm.

 Use these tips to prepare this season and make home the safest place of all for your family and guests. Here’s to a happy and safe holiday!

How We Decide What to Say in Emergencies

Illustration of Salmonella bacteria.
An outbreak of Salmonella Typhimurium struck 46 states from 2008-2009. Communicators had to work quickly to get the right messages out.
Christine Prue, MSPH, Ph.D., Associate Director for Behavioral Science, National Center for Emerging & Zoonotic Infectious Diseases
Christine Prue, MSPH, Ph.D., Associate Director for Behavioral Science, National Center for Emerging & Zoonotic Infectious Diseases

A few years ago, there was an outbreak of Salmonella infections among people who ate peanut butter and products containing peanut paste, like crackers and cookies. People were scared. They needed to know which products were affected. Were they in their grocery store, or worse, already in their kitchen? They also needed facts about Salmonella infection: what are the symptoms, and how dangerous is it?

Fact: You can’t protect your health if you don’t know what to do and how to do it.

This is the reason I spend my days helping people get the right messages about their health at the right time. During the Salmonella outbreak linked to peanut butter, we worked to quickly gather information and science from lots of sources and get it to the people who needed it. But there’s more to communicating about health than just moving information around. There’s a science behind what we do.

First things first

Before I start writing, I take a minute to put myself in the audience’s shoes. Who are they, and what do they need to know to protect themselves? I begin with the what, why, and how – the basics everyone needs to take the first steps.

In an emergency, geography is also important. If there’s an outbreak or a flood, not everyone may be affected. People need to know if they’re close to the incident or far away, and what the likelihood is that it will affect them.

But we don’t just consider what we need to say. We also look at the best ways for people to hear it. We know that people with different backgrounds will take in health information differently. What people do about a threat depends on several things, including who they are, who we are, and how we talk about it. This is where the communication science comes in.

Applying the science7 things to consider when communicating about health

In my job, we apply a system where we look at the different aspects of getting health information to people who need it. There are seven things we consider when we communicate about health:

  • Trust: Will people trust the information? Who is the best source to put the information out?
  • Information: What information is necessary, and how will people find it? How much is enough, or too much?
  • Motivation: How relevant is the information is to the people we’re trying to reach?
  • Environment: What are the conditions that surround and affect the audience?
  • Capacity: What is people’s ability to act on the information? Are there barriers?
  • Perception: What will the audience think about the information? What will inspire them to act on it?
  • Response: How will people respond? What can we do to stay engaged with them and give them support as they take action?

We call this set of questions TIME-CPR. Answering all of these questions before we start communicating lets us make a plan that will help people take action and save lives.

What we know, as soon as we know it

Sometimes we get worried about communicating information before we have all the answers. But it’s okay to say that we don’t know yet, and we’re working on finding out. We’re all in this together, especially in emerging and evolving situations, and people need to trust that we will always share the latest and best information we have, even if we don’t yet understand or know everything. We’re not just experts, we’re expert learners.

When something first happens, we might not know right away exactly how many people or which products are affected. But we need to start talking about it anyway. The risk is too great if we don’t.

Let’s go back to that Salmonella outbreak. Because peanut paste is in so many products, and because those products were already in the hands of so many people, we had to act quickly. Many of the affected crackers had been sent to troops overseas or were foods that get sent as part of school lunches. We immediately reached out to veterans’ communities, daycares, and schools. We developed a searchable database and created a widget to help people figure out if their food had the peanut paste in it. In the end, the outbreak affected over 700 people in 46 states. But without fast communication, many more would have been sick.

Health literacy touches everyone

October is Health Literacy Month, which is a time to focus on how we can help people better receive and understand information they need to stay safe and healthy. When we present our information in a way that makes it difficult for people to understand what they can do to protect their health, they may be more likely to get sick or die.

Health literacy affects everything from how and why medication should be taken, to reading nutrition labels, to what people should do in a major emergency like an outbreak or natural disaster. Everyone – from large agencies to community organizations to family doctors to individuals – is responsible for making sure we all have clear and relevant health information when we need it. We need to stay connected and communicate well. Lives depend on it.

For more information about Health Literacy, visit the CDC Health Literacy website.

Improving the ability to share and use health information is a national priority. The National Action Plan to Improve Health Literacy seeks to engage organizations, professionals, policymakers, communities, individuals, and families in a connected effort to increase health literacy, and is part of the Healthy People 2020 objective to improve health outcomes and health equity through better communication.

Holiday Food Safety Tips

Homemade Thanksgiving Turkey on a Plate with Stuffing and Potatoes

Holiday meals can be memorable, but it takes more than a great recipe to make those memories happy.  Learn how to prepare your meal safely so that your holiday isn’t spent dealing with food poisoning. Below is a list of common food safety mistakes and tips for preventing them.

Scenario: After shopping to get ingredients for his holiday meal, Roberto makes three more stops before he goes home.

  • Science: Harmful bacteria multiplies when frozen and perishable food is left unrefrigerated for over two hours; one hour if the temperature is 90°F or higher.
  • Solution: Make grocery shopping the last stop before heading home. Place raw poultry, meat, and seafood in a separate bag to keep their juices from contaminating fruits and vegetables. If you won’t be home for one to two hours, use a thermal bag or cooler to keep perishable foods at the proper temperature while transporting. Learn more about safely transporting fruits and vegetables from the store to your table.

Scenario: Sasha puts the frozen turkey on a counter to thaw for five hours before roasting. Whole Homemade Thanksgiving Turkey with All the Sides

  • Science: A turkey is safe indefinitely while frozen. When the turkey is left out at room temperature for more than two hours, its temperature can creep into the danger zone between 40°F and 140°F, where bacteria can grow rapidly.
  • Solution: Thaw turkeys in the refrigerator, in a sink of cold water that is changed every 30 minutes, or in the microwave. Never defrost a turkey on the counter. Learn more about methods for safely thawing turkey.

Scenario: Mark, in a hurry to get to the airport, grabs his half-cooked meal out of the microwave before it finishes cooking.

  • Science: Microwaves cause water molecules in food to vibrate, producing heat that cooks the food. Letting food sit for the recommended time after microwaving allows cold spots to absorb heat from hotter areas, cook more completely, and destroy any foodborne bacteria.
  • Solution: Know your microwave’s wattage. Follow recommended cooking and standing times, to allow for additional cooking after microwaving stops. Learn more about microwave ovens and food safety.

Scenario: Lydia hands bread to her sister, who just finished chopping raw oysters for the stuffing and hasn’t washed her hands.

  • Science: Raw seafood and raw meats may contain harmful bacteria that can make people sick. Those germs can spread to many other places, including your hands, utensils, and cutting boards, and contaminate food that won’t be cooked before it is eaten.
  • Solution: Washing your hands, utensils, and surfaces the right way can prevent the spread of bacteria to your food and your family. Learn CDC’s recommendations for washing hands.eggnog

Scenario: Jasmine uses raw eggs to make her favorite eggnog recipe for the office holiday party.

  • Science: Foods made with raw or undercooked eggs may harbor Salmonella, bacteria that can cause food poisoning and live on both the outside and inside of normal-looking eggs.
  • Solution: If your recipe for eggnog or homemade ice cream calls for raw eggs, avoid possible contamination by using pasteurized eggs or egg products, or a cooked egg-milk mixture. To make a cooked egg-milk mixture, heat it gently and use a food thermometer to ensure that it reaches 160°. Learn more about cooking with eggs and egg products.

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