Foodborne illnesses, caused by consuming contaminated food or beverages, can lead to unpleasant symptoms such as nausea, vomiting, diarrhea, and in severe cases, hospitalization. To minimize the risk of foodborne illnesses, it is important to follow proper food safety practices. Here are some tips to help you avoid foodborne illnesses:
1. Cleanliness: Start by maintaining good personal hygiene. Wash your hands thoroughly with soap and water before handling food, especially after using the restroom, touching raw meat, or handling pets. Clean and sanitize kitchen surfaces, utensils, and cutting boards regularly to prevent cross-contamination.
2. Separation: Keep raw meats, poultry, seafood, and eggs separate from ready-to-eat foods like fruits, vegetables, and cooked meals. Use separate cutting boards and utensils for raw and cooked foods to avoid cross-contamination. Store raw meats in sealed containers on the bottom shelf of the refrigerator to prevent any drippings from contaminating other foods.
3. Proper Cooking: Ensure that food is cooked to the appropriate internal temperature to kill harmful bacteria. Use a food thermometer to check the doneness of meat, poultry, and seafood. The FDA provides guidelines for safe cooking temperatures for different types of food. Avoid consuming undercooked or raw foods, as they may harbor bacteria that can cause illness.
4. Safe Storage: Refrigerate perishable foods promptly to prevent bacterial growth. Keep your refrigerator temperature at or below 40°F (4°C) and your freezer at 0°F (-18°C). Follow the “first in, first out” rule, using older products before newer ones, to avoid consuming expired or spoiled food. When in doubt, throw it out.
