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Courtesy City of Laredo Health Department,

Laredo, TX –During the summer in particular and as we prepare to go back to school the City of Laredo Health Department wants to remind the public on food safety.  This is especially important as Texas has had a recent increase in gastrointestinal disease (diarrhea and vomiting) with 69 cases confirmed in the last month. 

If anyone haswatery diarrhea lasting a few days to weeks, loss of appetite, fatigue, weight loss, abdominal cramps, bloating, increased gas, nausea, vomiting and/or fever especially infants, the elderly and those who are immunocompromised they should contact their doctor.

 Most gastrointestinal infections however are benign and preventable. Here are some tips:

·         Always wash your hands properly before and after handling different food items.

·         Rinse all fruits and vegetables thoroughly with tap water before eating.

·         Some fruits and vegetables can be scrubbed with a vegetable brush under running tap water for better cleaning under crevices and folds.

·         Use a different knife for peeling the fruits and vegetables and another for cutting (or wash the knife between cutting the peel and the fruit) to avoid possible cross contamination.

·         Leafy greens such as lettuce, cilantro, and spinach can be soaked in tap water for two (2) minutes instead of rinsing.

·         Please make sure to keep all foods at correct temperatures and thaw in the refrigerator 

·         Cook meats and poultry until the internal temperature reaches at least 165⁰ F or higher.

·         Wash and disinfect all food-contact surfaces (cutting boards, knives, dishes, countertops, and utensils) with soap and hot water after each use.

·         Leftovers should be covered and stored at 40⁰ F or below in shallow containers within two (2) hours of preparation to prevent food poisoning and eaten within twenty four (24) hours (freezing leftovers and labeling is best).

·         To reheat leftovers cut into small pieces and heat slowly to 165⁰F or until steam can be seen.

·         Gravies, sauces, and soups should always be brought to the boiling point. 

For more information, please call (956) 795-4904 or 795-4951.