{"id":632967,"date":"2025-08-07T09:30:58","date_gmt":"2025-08-07T13:30:58","guid":{"rendered":"https:\/\/www.singlecare.com\/blog\/?p=632967"},"modified":"2025-07-29T14:46:41","modified_gmt":"2025-07-29T18:46:41","slug":"food-safety-counseling","status":"publish","type":"post","link":"https:\/\/www.singlecare.com\/blog\/food-safety-counseling\/","title":{"rendered":"How to help patients avoid food poisoning"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">When temperatures rise, so does the risk of foodborne illness. Summer weather accelerates bacterial growth. Seasonal events like picnics, cookouts, and camping increase the chances of improper food handling. Pharmacists are in a unique position to help patients prevent food poisoning, identify early symptoms, and recommend when to seek medical care.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">These discussions can naturally come up when patients visit the pharmacy for seasonal products or when you ask about their summer activities. From counseling on safe food storage to recommending over-the-counter (OTC) treatments for mild symptoms, pharmacy teams can play an important role in curbing summer spikes in foodborne illness.<\/span><\/p>\n<h2 id=\"why-does-food-poisoning-peak-in-summer\"><span style=\"font-weight: 400;\">Why does food poisoning peak in summer?<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Summer creates a perfect storm of environmental and behavioral factors that fuel foodborne illness. Warm temperatures speed up the growth of bacteria, especially when food sits in the &#8220;danger zone&#8221; between 40\u00b0F and 140\u00b0F, according to the <\/span><a href=\"https:\/\/www.fsis.usda.gov\/food-safety\/foodborne-illness-and-disease#:\"><span style=\"font-weight: 400;\">U.S. Department of Agriculture (USDA)<\/span><\/a><span style=\"font-weight: 400;\"> and the <\/span><a href=\"https:\/\/wwwnc.cdc.gov\/travel\/page\/food-water-safety\"><span style=\"font-weight: 400;\">Centers for Disease Control and Prevention (CDC)<\/span><\/a><span style=\"font-weight: 400;\">. Common summer foodborne pathogens include:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salmonella, linked to undercooked poultry and eggs<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Campylobacter, often found in undercooked chicken<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">E. coli, associated with undercooked beef and contaminated produce<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Listeria, which can grow even in refrigeration, and affects high-risk individuals<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Seasonal activities compound the problem. Outdoor events like barbecues, tailgates, and picnics often involve long periods where perishable foods sit out unrefrigerated. According to the <\/span><a href=\"https:\/\/www.fsis.usda.gov\/food-safety\/safe-food-handling-and-preparation\/food-safety-basics\/food-safety-while-hiking-camping\"><span style=\"font-weight: 400;\">USDA<\/span><\/a><span style=\"font-weight: 400;\">, the two most common causes of foodborne illness\u2014improper food storage temperatures and poor personal hygiene\u2014are more likely during these types of summer events. Portable coolers may not stay cold enough, and cross-contamination is common due to cramped prep spaces and improper utensil use (e.g., using the same spatula to flip raw burgers and serve cooked ones).\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Additionally, summer storms and flooding tend to increase the spread of foodborne pathogens by contaminating water or crops. Foodborne infections, especially salmonella and campylobacter, tend to spike from June through September, <\/span><a href=\"https:\/\/stacks.cdc.gov\/view\/cdc\/79385\"><span style=\"font-weight: 400;\">as reported by the CDC<\/span><\/a><span style=\"font-weight: 400;\">. This increase is especially concerning because of the higher likelihood of outbreaks involving large groups of people.<\/span><\/p>\n<h2 id=\"7-food-poisoning-prevention-tips-to-share-with-patients\"><span style=\"font-weight: 400;\">7 food poisoning prevention tips to share with patients<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">You can educate patients with these simple steps to reduce the risk of food poisoning at summer gatherings or while traveling.\u00a0<\/span><\/p>\n<h3 id=\"1-describe-the-core-principles-of-food-safety\"><span style=\"font-weight: 400;\">1. Describe the core principles of food safety<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">If you see patients stocking up on decorations for a summer barbeque, you can share the <\/span><a href=\"https:\/\/www.cdc.gov\/food-safety\/prevention\/index.html\"><span style=\"font-weight: 400;\">CDC\u2019s four steps to food safety<\/span><\/a><span style=\"font-weight: 400;\">:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Clean:<\/b><span style=\"font-weight: 400;\"> Wash hands and surfaces often. Advise people to wash their hands with soap and water for at least <\/span><a href=\"https:\/\/www.cdc.gov\/clean-hands\/about\/?CDC_AAref_Val=https:\/\/www.cdc.gov\/handwashing\/when-how-handwashing.html\"><span style=\"font-weight: 400;\">20 seconds<\/span><\/a><span style=\"font-weight: 400;\"> before and after preparing food. And be sure to wash them again before eating. If soap and water aren\u2019t available, recommend using an alcohol-based sanitizer (at least 60% alcohol) or antibacterial wipes.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Separate:<\/b><span style=\"font-weight: 400;\"> To prevent cross-contamination, keep raw meat, poultry, and seafood away from ready-to-eat items. Patients should be reminded to sanitize cutting boards between uses and not to reuse marinades.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Cook:<\/b><span style=\"font-weight: 400;\"> Use a food thermometer to ensure foods reach safe internal temperatures (e.g., 165\u00b0F for poultry).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Chill:<\/b><span style=\"font-weight: 400;\"> Don\u2019t leave perishable food sitting out for more than two hours. If the outdoor temperature exceeds 90\u00b0F, this window shortens to one hour. If food is left out too long, discard it\u2014don\u2019t put it back in the fridge.\u00a0<\/span><\/li>\n<\/ul>\n<h3 id=\"2-recommend-insulated-coolers-for-perishable-foods\"><span style=\"font-weight: 400;\">2. Recommend insulated coolers for perishable foods<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Encourage patients to purchase a well-insulated cooler and ice to pack meat, poultry, dairy, and eggs. Temperatures must stay at <\/span><a href=\"https:\/\/www.fda.gov\/food\/buy-store-serve-safe-food\/handling-food-safely-while-eating-outdoors\"><span style=\"font-weight: 400;\">40\u00b0F (4\u00b0C) or below<\/span><\/a><span style=\"font-weight: 400;\"> to prevent rapid bacterial growth. It helps to keep the cooler in the shade and keep it closed as much as possible. Better yet, recommend separate coolers for beverages and foods to help maintain temperature, since beverage coolers tend to get opened more frequently for drink refills.<\/span><\/p>\n<h3 id=\"3-provide-safety-tips-for-summer-travel\"><span style=\"font-weight: 400;\">3. Provide safety tips for summer travel<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Summer travel can increase the risk of exposure to contaminated food or drinks, which may lead to travelers\u2019 diarrhea. When traveling, especially internationally, the <\/span><a href=\"https:\/\/wwwnc.cdc.gov\/travel\/page\/food-water-safety\"><span style=\"font-weight: 400;\">CDC<\/span><\/a><span style=\"font-weight: 400;\"> and <\/span><a href=\"https:\/\/www.fda.gov\/food\/buy-store-serve-safe-food\/handling-food-safely-while-eating-outdoors\"><span style=\"font-weight: 400;\">FDA<\/span><\/a><span style=\"font-weight: 400;\"> encourage people to consider these tips when visiting areas with unknown water quality:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Drink bottled water (if bottled water isn\u2019t available, boiling water for at least one minute is an effective way to kill germs).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Choose piping-hot, freshly cooked meals when available; otherwise, choose pre-packaged foods.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Avoid raw produce (unless it has an intact peel and you can wash it yourself with bottled water).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Skip street vendor food in areas that may have limited food safety oversight.<\/span><\/li>\n<\/ul>\n<h3 id=\"4-explain-food-poisoning-symptoms\"><span style=\"font-weight: 400;\">4. Explain food poisoning symptoms\u00a0<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Food poisoning symptoms typically appear within a few hours to a few days after exposure. Common symptoms include:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Nausea<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vomiting<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Diarrhea<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Abdominal cramps<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Fever<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">According to the <\/span><a href=\"https:\/\/www.cdc.gov\/food-safety\/signs-symptoms\/index.html\"><span style=\"font-weight: 400;\">CDC<\/span><\/a><span style=\"font-weight: 400;\">, most mild cases resolve within 48 to 72 hours. Pharmacists can encourage patients to monitor symptoms, stay hydrated, and recognize when escalation is needed.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Many stomach bugs share <\/span><a href=\"https:\/\/www.nm.org\/healthbeat\/healthy-tips\/stomach-flu-food-poisoning-or-influenza-which-one-do-you-have\"><span style=\"font-weight: 400;\">similar symptoms<\/span><\/a><span style=\"font-weight: 400;\">, so it\u2019s not always easy to tell if it\u2019s food poisoning versus other gastrointestinal conditions. However, food poisoning typically occurs within hours of eating contaminated food and may affect others who ate the same meal.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Stomach viruses tend to have a longer incubation period. When symptoms appear more than 48 hours after eating, or if others who shared the same meal remain unaffected, a viral or non-food-related cause should be considered.<\/span><\/p>\n<h3 id=\"5-offer-special-considerations-for-high-risk-patients\"><span style=\"font-weight: 400;\">5. Offer special considerations for high-risk patients<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">People with weakened immune systems due to health conditions or immune-suppressing medications are more likely to get sick from food poisoning, according to the <\/span><a href=\"https:\/\/www.cdc.gov\/food-safety\/foods\/weakened-immune-systems.html\"><span style=\"font-weight: 400;\">CDC<\/span><\/a><span style=\"font-weight: 400;\">. Immunocompromised individuals may include people with diabetes, kidney or liver disease, autoimmune conditions, HIV, or those undergoing chemotherapy or radiation. Pregnant women should also avoid high-risk foods.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Advise these patients to steer clear of foods more likely to carry harmful bacteria, such as:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Undercooked meat, poultry, and eggs<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Unwashed fruits and vegetables<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Unpasteurized milk and dairy products<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Soft cheeses like brie or feta (unless labeled as pasteurized)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Deli meats (unless reheated to steaming hot)<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Pharmacists can counsel vulnerable patients to read food labels carefully, practice thorough hand hygiene, and choose low-risk foods to lower their risk of foodborne illnesses.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">If high-risk patients develop possible symptoms of food poisoning, encourage them to seek care early. The <\/span><a href=\"https:\/\/www.cdc.gov\/food-safety\/risk-factors\/index.html\"><span style=\"font-weight: 400;\">CDC<\/span><\/a><span style=\"font-weight: 400;\"> defines high-risk populations who require immediate referral as:\u00a0<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Children younger than five\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Adults older than 65<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pregnant individuals<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">People with weakened immune systems<\/span><\/li>\n<\/ul>\n<h3 id=\"6-offer-otc-remedies\"><span style=\"font-weight: 400;\">6. Offer OTC remedies\u00a0<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Mild food poisoning is often self-limited. Treatment aims to manage symptoms and prevent dehydration, especially in children and older adults. You should emphasize that over-the-counter (OTC) remedies are supportive, not curative, and reinforce the importance of fluid intake.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Hydration tips:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Recommend oral rehydration solutions (ORS) such as Pedialyte<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Suggest sipping water, broth, or diluted juice<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Advise against relying solely on sports drinks, which may lack optimal electrolyte balance. Sports drinks are better than nothing in mild cases, but ORS products are more effective due to their glucose-to-sodium ratio.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">OTC symptom relief options:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><a href=\"https:\/\/www.singlecare.com\/prescription\/pepto-bismol\"><span style=\"font-weight: 400;\">Pepto-Bismol (bismuth subsalicylate)<\/span><\/a><span style=\"font-weight: 400;\"> can relieve mild diarrhea and upset stomach in adults. However, it should be avoided by children and anyone with an aspirin allergy.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><a href=\"https:\/\/www.singlecare.com\/prescription\/imodium-a-d\"><span style=\"font-weight: 400;\">Imodium (loperamide)<\/span><\/a><span style=\"font-weight: 400;\"> is appropriate only for afebrile, non-bloody diarrhea. It\u2019s not recommended if a bacterial infection is suspected.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Some patients may find that ginger tea <\/span><a href=\"https:\/\/www.nccih.nih.gov\/health\/ginger\"><span style=\"font-weight: 400;\">helps ease<\/span><\/a><span style=\"font-weight: 400;\"> mild nausea. However, patients taking anticoagulant medications should <\/span><a href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC6459456\/\"><span style=\"font-weight: 400;\">use caution<\/span><\/a><span style=\"font-weight: 400;\">, as ginger may increase bleeding risk.<\/span><\/p>\n<h3 id=\"7-refer-patients-to-a-healthcare-provider\"><span style=\"font-weight: 400;\">7. Refer patients to a healthcare provider<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">You should refer patients to seek medical care for severe or persistent symptoms, <\/span><a href=\"https:\/\/www.cdc.gov\/food-safety\/signs-symptoms\/index.html\"><span style=\"font-weight: 400;\">such as<\/span><\/a><span style=\"font-weight: 400;\">:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bloody stools\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">High fever (&gt;102\u00b0F)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Inability to keep fluids down<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Symptoms lasting longer than 72 hours<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Signs of dehydration (dry mouth, low urine output, etc.)<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Timely referral <\/span><a href=\"https:\/\/www.cdc.gov\/food-safety\/risk-factors\/index.html\"><span style=\"font-weight: 400;\">can reduce<\/span><\/a><span style=\"font-weight: 400;\"> complications and prevent hospitalizations, especially in older or vulnerable patients.<\/span><\/p>\n<h2 id=\"a-summer-safety-opportunity-for-pharmacists\"><span style=\"font-weight: 400;\">A summer safety opportunity for pharmacists<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Summer may bring more fun in the sun, but it also raises the risk of foodborne illnesses. As trusted, accessible healthcare professionals, pharmacists can help patients prevent food poisoning, navigate OTC options, and recognize when to seek medical care. With a few proactive questions and quick recommendations, pharmacy teams can have a meaningful impact on community health during peak travel and cookout season.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>When temperatures rise, so does the risk of foodborne illness. Summer weather accelerates bacterial growth. Seasonal events like picnics, cookouts, and camping increase the chances of improper food handling. Pharmacists are in a unique position to help patients prevent food poisoning, identify early symptoms, and recommend when to seek medical care. These discussions can naturally [&hellip;]<\/p>\n","protected":false},"author":135,"featured_media":632949,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9340],"tags":[743],"coauthors":[20937],"class_list":["post-632967","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-checkout","tag-pharmacies","wpautop"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>How pharmacists can help patients avoid food poisoning<\/title>\n<meta name=\"description\" content=\"When chatting with patients about summer gatherings, pharmacists can offer tips on safe food storage and handling and recommend OTC medicine for food poisoning.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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