Food safety guides for groups most vulnerable to foodborne illness
The USDA’s Food Safety and Inspection Service (FSIS) and FDA have partnered to create six booklets with food safety advice for populations that are most susceptible to foodborne illness. The booklets in this “at-risk series” are tailored to help older adults, transplant recipients, pregnant women and people with cancer, diabetes or HIV/AIDS reduce their risk for foodborne illness.
“These booklets are a much-needed resource for consumers who are at increased risk of getting sick from food,” says USDA Under Secretary for Food Safety Dr. Elisabeth Hagen. “The clear, understandable information in these booklets will help at-risk individuals feel confident about the safety of foods they prepare and eat. The booklets are also helpful to physicians and other health care providers for educating their at-risk patients about foodborne illnesses.”