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Children and Food Poisoning – A Greater Susceptibility
How to Minimize Your Childs Risk of Contracting a Potentially Deadly Foodborne Illness
The possibility of food poisoning from restaurants and the threat of chemical or biological contamination of food products has alarmed parents around the world. Although this threat always existed, it seems to be more newsworthy these days probably because of the large mass production and the global reach of food products as never before. When an outbreak does occur, it can affect literally thousands of people nationally or across multiple countries.
Children are by nature much more susceptible to foodborne illness and diseases than are adults. Their increased susceptibility leads to a much higher rate or risk of contracting a food borne illness, just as in certain adults, such as the elderly and those with reduced or compromised immune systems.
So why are children more at risk for food poisoning than teens and adults?
Small children and toddlers have not fully developed their stomach, intestines and digestive organs. Foods do not digest as quickly or completely as adults and older children. Children also lack the same concentration of enzymes, stomach acid, beneficial bacteria and muscular development of adults. Lastly, children's immune systems are not fully developed and have a more difficult time fighting off pathogens.
Harmful or pathogenic microorganisms are therefore able to take hold, or cause symptoms that otherwise might not show up in an adult, or to a much smaller degree.
Let’s address the following 3 questions:
What can a concerned parent do to help treat the symptoms and speed recovery? Should your child visit the doctor or hospital if food poisoning is suspected and lastly what can a parent do or look out for to lessen the chances of their child contracting a foodborne illness? |
Symptoms
Symptoms of food poisoning in children are the same as those found in adults, though they can be more severe. Headache, fever, diarrhea, bloody stool, vomiting, aching muscles and abdominal cramps are all symptoms of a likely food borne illness or food poisoning. They can begin anywhere from within 30 minutes to days or even weeks after ingesting the food or drink source.
If your small child or toddler shows any of these symptoms, do not hesitate to get in contact with your pediatrician or just go directly to the emergency room. With small children, as with compromised or weakened adults, it’s better to be safe and get help as soon as possible.
Treatment
Most children will recover quickly if given the correct treatment. Hydration is the most important part of food poisoning treatment. Clear liquids should be consumed throughout the illness, helping to flush the body of toxins, as well as provide something for the child to vomit once the stomach has been emptied. How much and what types of foods, if any, will depend on the types and severity of the symptoms. A doctor or nurse is the best person to make this recommendation. The doctor may also prescribe or recommend certain drugs as well.
Causes and Prevention
While pathogenic bacteria are the most common cause of food borne illness, other causes that can affect children include viruses, allergens and chemicals (including pesticides) left on the food after preparation. Pesticides and chemicals are used to treat almost all fresh fruits and vegetables and children can be highly susceptible to these chemicals. Ensure that any fruits and vegetables are washed thoroughly prior to giving them to your children.
While the threat of food poisoning cannot be eliminated completely, you can protect your child by remembering and following these practices:
Away From Home
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Before even ordering, there are certain foods that are just by definition higher risk and I don’t recommend them for adults, let alone children. To read more click on Good Practices to Follow When Deciding What to Order to Minimize Your Chances of Contracting a Food Poisoning.
Look for signs of poor personal hygiene practices by the employees of a restaurant or market. People are a very common source of some of the most widespread food poisoning pathogens including Salmonella, Staphylococcus, Norwalk viruses and more. To learn how to identify all the bad habits of an establishments employees click on Poor Personal Hygiene Practices in a Restaurant. |
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Learn what are the safe and unsafe establishments to patronize in your neighborhood. Just about every restaurant including or especially fast food restaurants, have a children’s menu. How much care or extra care, does this restaurant take to safeguard your children’s food? To learn what you can do click on and read Ways to Find Out More on Food Safety and Violations at Restaurants and Markets in Your Neighborhood.
At Home
Take control of the one place where you have the most control over your child’s health – Your Own Kitchen. There are many practices, safeguards, and protections you can follow to minimize, if not eliminate your kitchen or food processing practices from becoming the source of your child or any family member or guests food poisoning. Here are a few major ones:
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Assure potentially hazardous foods (meats, poultry, seafood and any processed foods, or processed fruits and vegetables) are maintained at proper temperatures, i.e. in the refrigerator at or below 41° F. Get yourself a good easily readable thermometer for your refrigerator and place it in front for easy reading and in the warmest part. Set you refrigerator temperature so your thermometer stays approximately 40° F.
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Be very careful of cross contamination. Never use the same utensils, cutting boards, plates, platters or your hands for handling raw meats, poultry, seafoods or other potentially hazardous foods as you would for handling cooked or ready-to-eat products without thoroughly washing in between. Get yourself colored cutting boards, one for each type of hazardous food.
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Thoroughly wash your fruits and vegetables. In the past the main concern was residual chemicals from pesticides. This is still a good reason, but more recently the washing is especially important for leafy vegetables with the possibility of contamination from E.coli or Salmonella.
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Just as you would in a restaurant, assure all foods are thoroughly cooked. Get yourself a good instant-read, digital probe thermometer that is sensitive at the tip. You will use it often and on everything you cook. Follow the recommended minimum cooking temperatures in the following chart and especially take note of the minimum temperature to reheat leftovers (165° F):
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Minimum Cooking Temperatures |
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Product |
Type |
Internal Temperature (°F) |
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Beef & Veal |
Ground |
160 |
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Steak and roasts medium |
160 |
|
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Steak and roasts medium rare |
145 |
|
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Chicken & Turkey |
Breasts |
165 |
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Ground, stuffing, and casseroles |
165 |
|
|
Whole bird, legs, thighs, and wings |
165 |
|
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Eggs |
Any type |
160 |
|
Fish & Shellfish |
Any type |
145 |
|
Lamb |
Ground |
160 |
|
Steak and roasts medium |
160 |
|
|
Steaks and roasts medium rare |
145 |
|
|
Leftovers |
Any type |
165 |
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Pork |
Chops, fresh (raw) ham ground, ribs, and roasts |
160 |
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Fully cooked ham (to reheat) |
140 |
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Click on the link to read more on How to Better Organize Your Kitchen and What Inexpensive Utensils Every Kitchen Should Have to Prevent Food Poisoning Hazards
About the Author
Michael Doom worked as a Registered Environmental Health Specialist (REHS) for Los Angeles County for more than 21 years. For most of these years he worked as a field inspector and Supervising Senior REHS in the retail food inspection programs. His experience within Los Angeles County has taken him to some of the smallest “mom and pop” restaurants and markets in the poorest areas of south Los Angeles, as well as to the largest facilities and affluent areas on the west side. He has literally conducted thousands of inspections of numerous types of restaurants, food markets, warehouses, events, and more; educated hundreds, if not more than a thousand, food facility owners, managers and employees on food sanitation and food safety, and how to prevent food poisoning hazards; has supervised more than 50 field inspectors that were responsible for an inventory of food facilities larger than many U.S. states.
Mr. Doom has a B.S. in Biology from Loyola Marymount University, an REHS with the state of California, holds a Project Management Professional (PMP®) credential from the Project Management Institute, and a Masters Certificate in Project Management from George Washington University. Mr. Doom continuously works to expand his knowledge and experience in the subject of food safety, sanitation and food poisoning prevention.
He can be reached at Mike@foodpoisoningprevention.com