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Preventing Foodborne Illness

McKenzie Pediatrics

2010

As periodic outbreaks of E.Coli and Salmonella have shown, fresh produce is not immune to carrying dangerous foodborne illnesses. Young children, as well as pregnant women and their fetuses, are among the groups at particular risk for a fatal foodborne illness infection.

The Food and Drug Administration, the Centers for Disease Control and Prevention, the US Department of Agriculture, and other national health organizations have specific recommendations for parents to follow that can minimize the risk of infection at the grocery store, in the kitchen, and on the dining room table:

Choosing the Right Produce:

Transporting and Storing Produce:

Preparing Produce:

Safe Eating!