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Protecting tiny tummies
Young children can become ill from relatively small exposures to certain foodborne pathogens. Their developing immune systems and the consequences of dehydration make prevention particularly important.
Offer age-appropriate foods, wash hands and food-contact surfaces, avoid unpasteurized milk and juice, and cook meat, poultry, seafood and eggs thoroughly. Follow pediatric advice about choking hazards, which are distinct from microbial food safety risks.
RECOMMENDED RESOURCES
Food Safety for Children Under 5 — CDC
Foods to avoid and safer preparation practices for children under five.
Food Safety for Children Under Five — FoodSafety.gov
Risk-reduction advice for families and caregivers.
Safe Minimum Internal Temperatures — FoodSafety.gov
Temperature chart for safely cooking meat, poultry, fish and leftovers.
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