Here are steps you can take to prevent food poisoning at home:
- Wash your hands, utensils and food surfaces often. Wash your hands well with warm, soapy water before and after handling or preparing food. Use hot, soapy water to wash the utensils, cutting board and other surfaces you use.
- Keep raw foods separate from ready-to-eat foods. When shopping, preparing food or storing food, keep raw meat, poultry, fish and shellfish away from other foods. This prevents cross-contamination.
- Cook foods to a safe temperature. The best way to tell if foods are cooked to a safe temperature is to use a food thermometer. You can kill harmful organisms in most foods by cooking them to the right temperature. Ground beef should be cooked to 160 F (71.1 C), while steaks and roasts should be cooked to at least 145 F (62.8 C). Pork needs to be cooked to at least 160 F (71.1C), and chicken and turkey need to be cooked to 165 F (73.9 C). Fish is generally well-cooked at 145 F (62.8 C).
- Refrigerate or freeze perishable foods promptly. Refrigerate or freeze perishable foods within two hours of purchasing or preparing them. If the room temperature is above 90 F (32.2 C), refrigerate perishable foods within one hour.
- Defrost food safely. Do not thaw foods at room temperature. The safest way to thaw foods is to defrost foods in the refrigerator or to microwave the food using the "defrost" or "50 percent power" setting. Running cold water over the food also safely thaws the food.
- Throw it out when in doubt. If you aren't sure if a food has been prepared, served or stored safely, discard it. Food left at room temperature too long may contain bacteria or toxins that can't be destroyed by cooking. Don't taste food that you're unsure about — just throw it out. Even if it looks and smells fine, it may not be safe to eat.
Food poisoning is especially serious and potentially life-threatening for young children, pregnant women and their fetuses, older adults, and people with weakened immune systems. These individuals should take extra precautions by avoiding the following foods:
Jun. 16, 2011
- Raw or rare meat and poultry
- Raw or undercooked fish or shellfish, including oysters, clams, mussels and scallops
- Raw or undercooked eggs or foods that may contain them, such as cookie dough and homemade ice cream
- Raw sprouts, such as alfalfa, bean, clover or radish sprouts
- Unpasteurized juices and ciders
- Unpasteurized milk and milk products
- Soft cheeses (such as feta, Brie and Camembert), blue-veined cheese and unpasteurized cheese
- Refrigerated pates and meat spreads
- Uncooked hot dogs, luncheon meats and deli meats
- Foodborne infections. Centers for Disease Control and Prevention. http://www.cdc.gov/nczved/divisions/dfbmd/diseases/foodborne_infections/. Accessed April 20, 2011.
- Centers for Disease Control and Prevention, et al. Diagnosis and management of foodborne illnesses: A primer for physicians and other health care professionals. MMWR Recommendations and Reports. 2004;53:1. http://www.cdc.gov/mmwr/preview/mmwrhtml/rr5304a1.htm. Accessed April 20, 2011.
- Bacteria and foodborne illness. National Institute of Diabetes and Digestive and Kidney Diseases. http://www.digestive.niddk.nih.gov/ddiseases/pubs/bacteria/Bacteria_Foodborne.pdf. Accessed April 20, 2011.
- Pigott DC. Foodborne illness. Emergency Medical Clinics of North America. 2008;26:475.
- Newell DG, et al. Food-borne diseases — The challenges of 20 years ago still persist while new ones continue to emerge. International Journal of Food Microbiology. 2010;139:S3.
- Listeriosis. Centers for Disease Control and Prevention Division of Foodborne, Bacterial and Mycotic Diseases. http://www.cdc.gov/nczved/dfbmd/disease_listing/listeriosis_gi.html. Accessed April 20, 2011.
- Fight BAC. Partnership for Food Safety Education. http://www.fightbac.org/storage/documents/flyers/fightbac_color_brochure.pdf. Accessed April 20, 2011.
- Minimum cooking temperatures. FoodSafety.gov. http://www.foodsafety.gov/keep/charts/mintemp.html. Accessed April 20, 2011.
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