Unexpected food headaches

You start getting a headache, and soon you feel like you’re aching all over.  It must be a touch of the flu.  But in reality, it’s not – it’s food poisoning.

There’s no worse way to end off the year than with a headache you easily could have avoided.  Here are some of the food related illnesses that feature a headache among their symptoms:

• Campylobacteriosis – The most common cause is eating undercooked poultry.  Be sure that your meat is thoroughly cooked, and wash everything that touches the raw meat with a mild bleach solution.  Turkey, for example, should reach a temperature of 170F (70C).
• Botulism – This can hit you after you eat low acid foods and honey.  First, don’t feed any honey to a child under one year of age.  Second, watch out for canned foods like corn, green beans, mushrooms, etc.  If the can is past the due date, or bulging, throw it out.  Be cautious of home canned goods – boil them for at least ten minutes before eating.
• Listeriosis – This one can strike up to three months after you at the contaminated food, making it hard to diagnose.  It can be very serious, especially in pregnant women.  Be sure not to leave things in the refrigerator for too long – this bacterium can even grow in the cool temperature.  Again, cook things thoroughly, and be sure to wash vegetables before eating them.  Be cautious of soft cheeses and anything made of unpasteurized milk, especially if you are pregnant.

Read more about these and other foodborne illnesses.

The University of Nebraska has a priceless site called Cook It Quick with a plethora of cooking tips.  Check out their Food Safety Checklist For “Planned-over” Foods, tips for cooking meats – Pass the Taste Test … Use a Thermometer!, and storage tips in Forgotten in the Fridge.