What to know about feeding your baby and toddler safely
- Importance of food safety for babies and toddlers
- Preventing foodborne illness
- Other food safety considerations
Babies and toddlers are particularly vulnerable to foodborne illness because their immune systems are not yet fully developed.1 Because of this, it can be harder for your baby to fight off an infection and it may even take them longer to get well. To help reduce their risk of getting sick, it is imperative to follow proper food safety techniques.
Read on to learn the best food safety practices to help keep your baby and toddler safe while eating.
Helping prevent foodborne illness
There are many ways to help prevent foodborne illness in babies and toddlers including:
Good hygiene: Hand washing, as well as adequate washing of all utensils and surfaces, is the most effective measure you can take in preventing foodborne illness in your baby or toddler.1
This includes proper cleaning and sterilization of bottles, sippy cups, breast pump parts, and other baby feeding supplies.
Avoiding higher-risk foods: Certain foods are more susceptible to bacterial growth and should not be given to your child. These include:
- Unpasteurized dairy products, including milk and cheese
- Raw and undercooked eggs and foods containing raw or undercooked eggs
- Raw and undercooked meat and poultry
- Raw and undercooked fish and shellfish
- Unpasteurized juices (unless freshly squeezed yourself)
- Raw sprouts
- Honey: do not give to children less than 12 months old due to the risk of botulism, a foodborne illness2,3
Appropriate handing and storing of breastmilk and formula. Proper handling, storage and reheating of breastmilk, as well as proper handling and preparation of formula are critical to help prevent bacterial growth.5,6,7
Read more:
Safe Storage of Pumped Breastmilk
Everything You Need to Know about How to Prepare and Store Infant Formula
Other Food Safety Considerations
Choking
Babies and toddlers are at an increased risk of choking, so it’s important to provide age-appropriate textures and suitably sized foods.8
Depending on what stage of eating your child is at, make sure that any food you provide is either pureed, mashed, or a pea-sized (or thin strip) soft solid that is ‘smushable’ between your fingers.9 Once your toddler gets a little older and better at chewing and swallowing, firmer textures may be handled.
Learn about:
Preventing Choking in Infants and Toddlers
Introducing Solids: First Foods and Textures
Mercury
Fish is a great source of lean protein, and many fattier fish also have beneficial omega-3 fatty acids. However, certain types of seafood have a high mercury content, which may affect your child’s developing nervous system.10
Higher mercury fish include: Canned albacore tuna, bigeye tuna, swordfish, King mackerel, shark, and tilefish.11
Lower mercury fish include: Salmon, cod, anchovy, sardines, haddock, scallop, freshwater trout, canned chunk light tuna, pollock, tilapia, and catfish.11
For families who eat meat, the US Food and Drug Administration recommends eating low mercury fish 2 to 3 times per week as part of a balanced diet. For more information on mercury in seafood, please see these FDA recommended guidelines.11
Tips on safely feeding your infant and toddler
Cook foods thoroughly
Cook foods, such as meats, poultry, and fish, to recommended internal temperatures to ensure harmful bacteria are killed.
Safe minimum cooking temperatures:
- Cuts of beef, pork, veal, and lamb: 145 degrees
- Ground meats: 160 degrees
- Poultry: 165 degrees
- Fish and shellfish: 145 degrees12
Learn about: How Can I Make my own Pureed Baby Food?
Don’t “double dip”
Feeding your baby straight from the jar can introduce bacteria from your baby’s mouth from the spoon into the food. Instead, spoon a small amount into a bowl and feed your baby from there. Throw out any food from the bowl that your baby did not eat.3
If using a pouch, squeeze the amount you’d like to feed your baby into a bowl, or squeeze a small amount onto a spoon. Feed from the bowl or spoon, making sure not to touch the tip of the pouch spout to the spoon, which would introduce bacteria to the pouch.
You can place whatever is left in the jar or pouch (that did not come into contact with your baby’s saliva) back in the refrigerator for later use.3 Most manufacturers say these leftovers can be kept for 1 to 2 days in the refrigerator before needing to be thrown out.
Read more: How to Store Baby Food
Timing is key
Be familiar with the recommended “safe times” for opened jarred and pouch baby food:
- Opened, strained fruits or veggies: 2 to 3 days
- Strained meats and eggs: 1 day
- Veggie and meat combinations: 1 to 2 days
- Homemade baby foods: 1 to 2 days1
Clean and sterilize
Be sure to wash bottles, sippy cups, feeding utensils, breast pump parts and other feeding supplies in hot, soapy water then rinse thoroughly.
Learn about: How to Properly Clean your Breast Pump
Follow proper handling and preparation of infant formula
- Mix formula with safe water source
- Prepared formula must be discarded within 1 hour after feeding your baby
- Prepared formula that has not been given to baby can be stored in the refrigerator for up to 24 hours
- An open container of ready to feed or concentrated formula should be covered, refrigerated, and discarded after 48 hours if not used
Read more:
Formula Preparation: What Type of Water Should I Use?
Everything You Need to Know About How to Prepare and Store Infant Formula
Help prevent choking
Take these precautions to minimize the risk of your child choking:
- Foods that pose a risk of choking should be avoided. Examples include nuts, whole grapes, hot dogs, raw carrots, raisins, popcorn, and portions of food that are too large.
- Stay close to your baby during meals to make sure they are tolerating foods appropriately
- Make sure your baby or toddler is in a designated feeding chair like a highchair or booster seat
- Allow baby to eat at their own, comfortable pace8,13
When in doubt, throw it out
If you can’t remember whether the leftovers are from two days ago or last week, throw it out.
Let’s Chat!
We know parenting often means sleepless nights, stressful days, and countless questions and confusion, and we want to support you in your feeding journey and beyond.
Our Happy Baby Experts are a team of lactation consultants and registered dietitian nutritionists certified in infant and maternal nutrition – and they’re all moms, too! They’re here to offer personalized support on our free, one-on-one, live chat platform Monday – Friday 8am-6pm (ET).
For more, please contact happy baby Experts who are mothers who care for their babies in matters of safe food. Visit
https://www.happyfamilyorganics.com/learning-center/article/food-safety-for-babies-and-toddlers/
FEED SAFETY AND THE POULTRY INDUSTRY
Food safety is a key issue when it comes to commercial poultry production and over recent years this has become quite an important for discussion. Food borne infections are posing quite a threat to the consumers, due to inadequate health and biosafety measures. As poultry producers are searching for tools to combat Salmonella infection in their birds and manage food safety risks. Campylobacter species is also in its way causing a massive destruction to the poultry production and leads to severe health problems in humans. . The complete eradication of Salmonella from poultry production is an incredibly difficult task. Implementation of combination of strategies including proper management, bio security, vaccination protocols, nutritional feed additives are proving useful steps in this direction. Moreover, due to drug resistance to both Salmonella and Campylobacter species, researchers and scientists are actively finding additional tools & measures to assist in managing food safety risks.
STRICT BIOSECURITY MEASURES TO BE IMPLEMENTED
The most common species that are found mainly in chicken & turkey are Salmonella Gallinarum and Salmonella Pullorum. Good biosecurity is key in preventing the infections from outside getting into the farm. Humans are the main carrier and source of typhoid infection. So, in order to prevent such infections, the following steps should be taken:
The main challenge is the fact that Avian diseases can be hard to properly diagnose. Thus, in order to monitor the flock, there should be proper data of water and feed intake, the mortality and production on the daily basis.
ANTIMICROBIAL RESISTANCE
For several decades, the contribution of the food animal as a reservoir of antimicrobial resistance with impacts on human health has been a controversial topic. Mainly nontyphoidal Salmonella is considered to be the most dangerous when it comes to human health.
Regular use of antibiotics with modern intensives food-animal/poultry production has been considered the main driver for the development of antibiotic resistance in Zoonotic bacteria like Salmonella and Campylobacter.
Fluoroquinolones like Ciprofloxacin and Enrofloxacin is mainly used to combat these infections. Resistance to fluoroquinolones requires only one-point mutations in gyrA gene and resistance has increased rapidly among chicken and human Campylobacter isolates. Since, resistance to older drugs like ampicillin, chloramphenicol has been increasing, so treatment options for Salmonellosis & Campylobacteriosis are switched to fluoroquinolones. However, this is also showing resistance leading to increased severity, morbidity and mortality. So, to prevent further indiscriminate use of antibiotics, we should be more focused on the biosecurity measures and farm management. As “Prevention is better than Cure”
CONCLUSION
It is evident that majority of infections can be attributed to poultry. Human Campylobacteriosis and Salmonellosis has been increasing in the past decades and poultry has been identified as the major contributor. Colonization of poultry occurs at farm levels where it is necessary to focus on enhancing the biosecurity and implementing it properly as whole world has come to realize the importance of biosecurity and quarantine during COVID-19 pandemic. And main area of concern is antibiotic resistance to the infection. So, the time has come to implement it strictly in farms to avoid any chance of outbreak of zoonotic diseases and thus, proper managemental and biosecurity measures play a beneficial role for healthy ad safe meat production that will promote better health & overall the better growth of poultry industry.
by Himani Ravi, G.B. Pant university of Agriculture & Technology, Pantnagar, India
Source=https://benisonmedia.com/strategies-to-mitigate-food-safety-risks-in-poultry-production/
FOOD SAFETY TIPS FOR YOUR BABIES
Food Safety for Babies and Toddlers
What to know about feeding your baby and toddler safely
Babies and toddlers are particularly vulnerable to foodborne illness because their immune systems are not yet fully developed.1 Because of this, it can be harder for your baby to fight off an infection and it may even take them longer to get well. To help reduce their risk of getting sick, it is imperative to follow proper food safety techniques.
Read on to learn the best food safety practices to help keep your baby and toddler safe while eating.
Helping prevent foodborne illness
There are many ways to help prevent foodborne illness in babies and toddlers including:
Good hygiene: Hand washing, as well as adequate washing of all utensils and surfaces, is the most effective measure you can take in preventing foodborne illness in your baby or toddler.1
This includes proper cleaning and sterilization of bottles, sippy cups, breast pump parts, and other baby feeding supplies.
Avoiding higher-risk foods: Certain foods are more susceptible to bacterial growth and should not be given to your child. These include:
Appropriate handing and storing of breastmilk and formula. Proper handling, storage and reheating of breastmilk, as well as proper handling and preparation of formula are critical to help prevent bacterial growth.5,6,7
Read more:
Safe Storage of Pumped Breastmilk
Everything You Need to Know about How to Prepare and Store Infant Formula
Other Food Safety Considerations
Choking
Babies and toddlers are at an increased risk of choking, so it’s important to provide age-appropriate textures and suitably sized foods.8
Depending on what stage of eating your child is at, make sure that any food you provide is either pureed, mashed, or a pea-sized (or thin strip) soft solid that is ‘smushable’ between your fingers.9 Once your toddler gets a little older and better at chewing and swallowing, firmer textures may be handled.
Learn about:
Preventing Choking in Infants and Toddlers
Introducing Solids: First Foods and Textures
Mercury
Fish is a great source of lean protein, and many fattier fish also have beneficial omega-3 fatty acids. However, certain types of seafood have a high mercury content, which may affect your child’s developing nervous system.10
Higher mercury fish include: Canned albacore tuna, bigeye tuna, swordfish, King mackerel, shark, and tilefish.11
Lower mercury fish include: Salmon, cod, anchovy, sardines, haddock, scallop, freshwater trout, canned chunk light tuna, pollock, tilapia, and catfish.11
For families who eat meat, the US Food and Drug Administration recommends eating low mercury fish 2 to 3 times per week as part of a balanced diet. For more information on mercury in seafood, please see these FDA recommended guidelines.11
Tips on safely feeding your infant and toddler
Cook foods thoroughly
Cook foods, such as meats, poultry, and fish, to recommended internal temperatures to ensure harmful bacteria are killed.
Safe minimum cooking temperatures:
Learn about: How Can I Make my own Pureed Baby Food?
Don’t “double dip”
Feeding your baby straight from the jar can introduce bacteria from your baby’s mouth from the spoon into the food. Instead, spoon a small amount into a bowl and feed your baby from there. Throw out any food from the bowl that your baby did not eat.3
If using a pouch, squeeze the amount you’d like to feed your baby into a bowl, or squeeze a small amount onto a spoon. Feed from the bowl or spoon, making sure not to touch the tip of the pouch spout to the spoon, which would introduce bacteria to the pouch.
You can place whatever is left in the jar or pouch (that did not come into contact with your baby’s saliva) back in the refrigerator for later use.3 Most manufacturers say these leftovers can be kept for 1 to 2 days in the refrigerator before needing to be thrown out.
Read more: How to Store Baby Food
Timing is key
Be familiar with the recommended “safe times” for opened jarred and pouch baby food:
Clean and sterilize
Be sure to wash bottles, sippy cups, feeding utensils, breast pump parts and other feeding supplies in hot, soapy water then rinse thoroughly.
Learn about: How to Properly Clean your Breast Pump
Follow proper handling and preparation of infant formula
Read more:
Formula Preparation: What Type of Water Should I Use?
Everything You Need to Know About How to Prepare and Store Infant Formula
Help prevent choking
Take these precautions to minimize the risk of your child choking:
When in doubt, throw it out
If you can’t remember whether the leftovers are from two days ago or last week, throw it out.
Let’s Chat!
We know parenting often means sleepless nights, stressful days, and countless questions and confusion, and we want to support you in your feeding journey and beyond.
Our Happy Baby Experts are a team of lactation consultants and registered dietitian nutritionists certified in infant and maternal nutrition – and they’re all moms, too! They’re here to offer personalized support on our free, one-on-one, live chat platform Monday – Friday 8am-6pm (ET).
For more, please contact happy baby Experts who are mothers who care for their babies in matters of safe food. Visit
https://www.happyfamilyorganics.com/learning-center/article/food-safety-for-babies-and-toddlers/
Dele Fapohunda
4 July 2023
FOOD SAFETY AND THE ELDERLY
The Australian Institute of Food Safety attaches strategic importance to the Elderly when Food safety is being addressed. In this report, a few issues are highlighted. Happy reading
If your organisation is charged with providing food on a regular basis to elderly people receiving aged care, you owe it to them to make sure that you are doing everything possible to keep them safe from food-borne illnesses. To that end, prudent managers of facilities that provide nutrition to the aged will want to arrange for their employees to take food safety supervisor training. A Food Safety Supervisor course will go a long way toward helping your organisation remain in compliance with food safety standards.
You need to know the proper techniques and methods of food procurement, storage, preparation and how and when to serve it so that it is always safe to eat. Failure to do so puts your organisation at risk of sickening or even killing the aged people to whom you serve food. You also need to know how to comply with national food safety standards, which are covered by Food Standards Australia New Zealand (FSANZ)’s Standard 3.3.1.
FSANZ’s Standard 3.3.1
Food Standards Australia New Zealand (FSANZ)’s Standard 3.3.1 is part of the national food safety standards as noted in the third chapter of the Australia New Zealand Food Standards Code. It covers the responsibilities borne by food businesses to ensure safety in the food they prepare for the most vulnerable members of our society, including people who are immunocompromised because of treatments they are receiving or because of their illness, as well as the aged and the very young.
FSANZ’s Standard 3.3.1 applies to all business that works in food processing and provides food service to people who are considered vulnerable. The standard defines a vulnerable person as being someone who receives care in a facility listed in the standard, or a person who receives food through a meal delivery program, according to the Food Standards Code.
Examples of facilities that must comply with the standard include:
Whether food businesses must comply with the standard depends on a number of criteria including which Australian state or territory they are located in. For example, a facility in Queensland that serves six or more elderly people must be in compliance. Not every business that serves food will need to be in compliance.
Organisations that process or serve food that is not considered potentially hazardous, such as tea and coffee with biscuits, for instance, do not need to comply with the standard.
An organisation that only delivers food is exempt, as is a business that provides only ingredients for foods or foods that must still be processed (such as by cooking). If your organisation chiefly prepares food for the general population but also may sometimes prepare food for members of the vulnerable population, you are exempt from adhering to the standard.
Why Elderly People Are More at Risk for Food-Borne Illness
People’s immune systems tend to grow weaker as they grow older, leaving them more vulnerable to food-borne illnesses. What’s more, the digestive system of an elderly person typically produces less acid, which enables germs to survive the passage through the digestive system and cause an illness.
Food poisoning in the elderly results in far more serious consequences, including dehydration, improper functioning on the neuromuscular system and death. The elderly also require more time to recover from a bout of food poisoning when compared to the younger members of the population.
What Foods Are Considered Risky
According to the Food Safety Information Council, a number of types of food pose a higher risk, including:
Why Aged Care Centres Need A Food Safety Supervisor
Because many elderly people are at a higher risk for food-borne illness, all aged care centres need to have a food safety supervisor on hand to make sure that the facility purchases safe, healthy food, prepares and stores it properly and cooks it according to food safety regulations. Having a trained supervisor on hand ensures that the most vulnerable population within the facility will not be needlessly exposed to food risk because of inexperienced or improperly trained staff. With proper training, you can better understand food safety principles and regulations and ensure the lowest possible risk to this vulnerable population.
Source=https://blog.foodsafety.com.au/food-safety-for-aged-care#:~:text=Because%20many%20elderly%20people%20are,according%20to%20food%20safety%20regulations.
Dele Fapohunda
4 July 2023
NB=Comments and invites to events on Food Safety are welcome
SDGs AND FOOD BORNE DISEASES
SDG 2 aims to end hunger, achieve food security and improved nutrition and promote sustainable agriculture. In order to achieve it, we must also address underlying structural problems tied with poverty, lack of access to education, employment and health care, climate change, water and resource scarcity and others
Foodborne Illness have Causes and clinical expressions
Consuming tainted foods or drinks results in foodborne disease. Foods can be contaminated by a wide range of pathogens or disease-causing bacteria, leading to a wide range of foodborne illnesses.
The majority of foodborne illnesses are bacterial, viral, and parasitic infections. Other illnesses are food poisonings brought on by dangerous poisons or substances.
It should be noted that a large number of foodborne pathogens can also be acquired through contact with recreational or drinking water, with animals or their surroundings, or through person-to-person transmission.
Located here:
Foodborne Illness Symptoms
Foodborne illness causes
Foods Linked to Foodborne Disease
Foodborne Illness Symptoms
Vomiting and/or diarrhea are classic signs of a foodborne infection, and they normally persist 1 to 7 days. Other signs could occur as cramps, nausea, fever, joint/back aches, and fatigue
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HIGH AFLATOXIN LEVELS INVITE SCARE IN UGANDA
International trade among African countries witnessed a set back few year ago when Kenya rejected 600 000 tons of maize from Uganda in 2018 due to poor quality and aflatoxin contamination. A report , by E Gourd published in The Lancet early in 2023, further raised te alarm in Uganda. At the Kansas State University, researchers hinted of a rise i aflatoxin levels due to high temperatures ad drought, two conditions readily available in Africa. For more, please visit the 2 resources hereunder
Rising temps, drought likely to increase incidence of aflatoxin …
Kansas State University
High concentrations of aflatoxin in Ugandan grains sparks …
The Lancet
SIX FOOD SAFETY ONLINE TRAINING RESOURCES
1. Food And Beverage Service Training Manual Free Download
2.Download Your Free Restaurant Training Manual …
3.Food Safety – Training Manual – 2023
4.Learner’s manual food and beverage service the hitt …
5.TRAINEE COMPETENCY MANUAL: FOOD & BEVERAGE
6.Restaurant Customer Service Training Manual Template
FUNCTIONS OF WATER TO THE BODY.. IN PICTURE
The importance of water to the survival and well being of man cannot be over emphasized. Here, as got from a post, is a list of the uses of water expressed in pictorial form. happy reading
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May 4, 2023
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