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People At Risk

Food poisoning or foodborne illness can affect anyone who eats food contaminated by bacteria, viruses, parasites, toxins, or other substances, but certain people are more likely to get sick or to have a serious illness.

Know whether you’re in a group of people who are more likely to get food poisoning, and make safer choices to reduce your risk for foodborne illness.

People at risk include:

If you or someone you care for are included in one of these groups, follow our four basic steps to food safety and the additional tips included below.

Clean: Wash hands and surfaces often.

Separate: Separate raw meat and poultry from ready-to-eat food.

Cook: Cook food to the right temperature.

Chill: Chill raw meat and poultry, as well as cooked leftovers, promptly (within 2 hours).

Compre priorizando la seguridad

  • No compre ni use latas dañadas, hinchadas, oxidadas o abolladas.
  • Elija frutas y verduras sin magulladuras.
  • No compre ni use huevos cascados o no refrigerados.
  • Recoja los artículos congelados y refrigerados justo antes de dirigirse a la caja registradora en la tienda de comestibles.
  • Refrigere los comestibles de inmediato y nunca deje los alimentos perecederos fuera del refrigerador por más de 2 horas.
  • Put raw packaged meat, poultry, or seafood into a plastic bag before placing it in the shopping cart, so that its juices will not drip on and contaminate other foods.

Cenar fuera

  • Ask whether the food contains raw or undercooked ingredients such as eggs, sprouts, meat, poultry, or seafood. If so, choose something else.
  • Ask how these foods have been cooked. If the server does not know the answer, ask to speak to the chef to be sure your food has been cooked to a safe minimum internal temperature.
  • If you plan to save leftovers to eat later, refrigerate perishable foods as soon as possible - and always within 2 hours after purchase or delivery. If the leftover is in air temperatures above 90 °F, refrigerate within 1 hour.
  • If in doubt, make another selection.

Información adicional

Food Safety and Dining Out (CDC)

Elegir alternativas más seguras

Tipo de alimento Alto riesgo Lower Risk
Carnes rojas y aves de corral Carne de res o de aves de corral cruda o poco cocida. Carnes rojas o aves de corral cocidas a una temperatura interna mínima adecuada
Mariscos
  • Cualquier pescado, o marisco, crudo o poco cocido, o alimentos que contengan mariscos crudos o poco cocidos (por ejemplo, sashimi, sushi o ceviche)
  • Cold smoked fish or products containing cold smoked fish
  • Previously cooked seafood heated to 165°F 
  • Pescados y mariscos enlatados
  • Seafood cooked to 145°F 
  • Fish, Smoked fish and seafood casserole heated to 165°F
Leche
  • Leche no pasteurizada (cruda)
  • Leche pasteurizada
Huevos Alimentos que contengan huevos crudos/poco cocidos como:
  • Condimentos caseros para ensalada Caesar
  • Masa cruda para galletas caseras
  • Ponche de huevo casero
  • Mayonesa casera
Use huevos/derivados del huevo pasteurizados al preparar recetas que pidan huevos crudos o poco cocidos
Brotes Brotes crudos (alfalfa, frijol o cualquier otro brote). Brotes cocidos
Verduras Verduras sin lavar, como lechuga/ensaladas.
  • Verduras frescas lavadas, incluidas las ensaladas
  • Verduras cocidas
Quesos Soft cheeses made from unpasteurized (raw) milk, such as:
  • Feta, Brie
  • Camembert
  • Con venas azules
  • Queso fresco
  • Quesos duros
  • Quesos procesados
  • Queso crema
  • Mozzarella
  • Quesos blandos claramente etiquetados como "hechos con leche pasteurizada"
Perros calientes y carnes frías Perros calientes, fiambres y carnes frías que no han sido recalentados Reheat hot dogs, luncheon meats, and deli meats to steaming hot or 165ºF
Patés Patés o pastas untables a base de carne no pasteurizados y/o refrigerados Patés enlatados o no perecederos o pastas untables a base de carne

Sobras

  • Discard any food left out at room temperature for more than 2 hours—1 hour if the outside temperature is above 90°F.
  • Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
  • Use cooked leftovers within 4 days.
  • Reheat leftovers to 165°F.

Use nuestro Gráfico sobre almacenamiento refrigerado y descargue nuestra aplicación FoodKeeper para asegurarse de estar almacenando sus alimentos y bebidas de forma correcta, y de utilizarlos según las pautas de almacenamiento recomendadas.

Date Last Reviewed