Food poisoning occurs when you consume contaminated food or drink. Common culprits include bacteria, viruses, and parasites like Salmonella, E. coli, and Listeria. Poor food handling, storage, or preparation often contribute to contamination.
Follow these essential steps to prevent food poisoning and keep your meals safe to enjoy.
1. Keep It Clean
Why it matters: Germs can spread quickly in the kitchen. Surfaces, utensils, and even hands can transfer bacteria onto food.
- Wash Hands Frequently: Start with clean hands. Wash your hands with soap and warm water for at least 20 seconds before, during, and after food preparation.
- Clean Surfaces and Utensils: After handling raw foods, disinfect cutting boards, countertops, and utensils with hot soapy water.
- Rinse Produce: Even fruits and vegetables need careful cleaning, as many can carry pesticides or bacteria. Use cold water to rinse them thoroughly, even if you plan to peel or cook them.
2. Separate Raw and Cooked Foods
Why it matters: Cross-contamination is one of the leading causes of foodborne illnesses.
- Separate Cutting Boards: Use one board for raw meat and another for produce or cooked items.
- Store Correctly: Keep raw meat, poultry, and seafood sealed and stored on the bottom shelves of your refrigerator to prevent juices from dripping onto other foods.
- Avoid Mixing Utensils: Never use the same utensils or plates for raw and cooked foods without washing them first.
3. Cook Food Thoroughly
Why it matters: High temperatures kill the bacteria that cause food poisoning.
- Use a Food Thermometer: Check internal temperatures to ensure your food is fully cooked. For example:
- Poultry should reach at least 165°F (74°C).
- Ground beef should reach 160°F (71°C).
- Fish should hit 145°F (63°C).
- Avoid Guessing: While "pink in the middle" may sound poetic, the only way to ensure safety is by using accurate temperature readings.
- Reheat Properly: If you’re reheating leftovers, make sure they’re heated to at least 165°F.
4. Store Food Safely
Why it matters: Bacteria multiply quickly at temperatures between 40°F and 140°F (the “danger zone”).
- Refrigerate Promptly: Store perishable items like dairy, eggs, and meat in the fridge within two hours of cooking—one hour if the room temperature is above 90°F.
- Check Expiration Dates: Pay attention to "sell-by" and "use-by" dates. When in doubt, throw it out.
- Freeze Wisely: Freezing halts bacterial growth, so freeze bulk items like meat when you’re not planning to cook them immediately.
5. Watch for High-Risk Foods
Why it matters: Some foods carry a higher risk of causing foodborne illnesses.
- Avoid Raw or Undercooked Items: Steer clear of raw seafood (like sushi from non-reputable sources), eggs, and meat unless they’re certified safe.
- Be Cautious with Dairy: Choose pasteurized milk and soft cheeses over unpasteurized options.
- Handle Deli Items Safely: Eat deli meats promptly and avoid leaving salads or sandwiches with mayonnaise-based dressings out for long.
