Understanding Food Poisoning - Prevention

How Can I Prevent It?

• Always wash your hands before preparing any food; wash utensils with hot soapy water after using them to prepare any meat or fish.
• Don't thaw frozen meat at room temperature. Let meat thaw gradually in a refrigerator, or thaw it quickly in a microwave oven and cook immediately.
• Avoid uncooked marinated food and raw meat, fish, or eggs; cook all such food thoroughly.
• Check expiration dates on meats.
• In restaurants, return any undercooked meat or egg products for further cooking. Ask for a new plate.
• Don't eat any food that looks or smells spoiled, or any food from bulging cans or cracked jars.
• Set your refrigerator to 37 degrees; never eat cooked meat or dairy products that have been out of a refrigerator more than two hours.
• Keep juices or drippings from raw meat, poultry, shellfish, or eggs from contaminating other foods.
• Carefully select and prepare fish and shellfish to ensure quality and freshness.
• Do not use wooden cutting boards; even when thoroughly cleaned they provide an environment where bacteria can grow.
• Avoid raw (unpasteurized) milk or foods made from raw milk.
• Wash raw fruits and vegetables thoroughly before eating, especially those that will not be cooked.
• Drink only pasteurized juice or cider.
• Be aware of proper home-canning procedures.
• If you are ill with diarrhea or vomiting, do not prepare food for others.
• Wash hands with soap after handling animals or pet feces.
• Mother's milk is the safest food for young infants. Breastfeeding prevents many food-borne illnesses and other health problems.
• Do not feed honey to infants less than 1 year of age.
• Those at high risk, such as pregnant women and people with weakened immune systems, infants, and the elderly should also include the following:
  • Avoid soft cheeses.
  • Cook foods until they are steaming hot.
  • Take care with foods from deli counters.