Foodborne Illness Prevention:
Simple Steps to Keep Your Family Safe
Foodborne illnesses, commonly referred to as food poisoning, can have serious health consequences for you and your family. These illnesses are caused by harmful bacteria, viruses, and parasites found in contaminated food. The good news is that with proper food handling and hygiene practices, you can significantly reduce the risk of foodborne illness. Here are some simple steps to keep your family safe:
1. Wash Your Hands and Surfaces Frequently
Before and after handling food, wash your hands with soap and warm water for at least 20 seconds. Clean kitchen surfaces, utensils, and cutting boards thoroughly to prevent cross-contamination. Using disinfectants or hot, soapy water can help eliminate harmful bacteria.
2. Separate Raw and Cooked Foods
Raw meat, poultry, seafood, and eggs should be kept separate from ready-to-eat foods like fruits, vegetables, and cooked meals. Use separate cutting boards, plates, and utensils to avoid cross-contamination. Storing raw meats in sealed containers on the lowest shelf of the refrigerator prevents juices from leaking onto other foods.
3. Cook Foods to the Right Temperature
Cooking food to the appropriate temperature ensures that harmful pathogens are destroyed. Use a food thermometer to check the internal temperature of meats:
- Poultry: 165°F (74°C)
- Ground meats: 160°F (71°C)
- Beef, pork, lamb, and veal (steaks and roasts): 145°F (63°C) with a three-minute rest time
- Fish: 145°F (63°C)
4. Refrigerate Perishable Foods Promptly
Bacteria multiply rapidly between 40°F and 140°F (4°C and 60°C), so refrigerate perishable foods within two hours (or one hour if the temperature is above 90°F/32°C). Keep your refrigerator at 40°F (4°C) or below and the freezer at 0°F (-18°C) or lower. Avoid leaving cooked food out for extended periods.
5. Wash Fruits and Vegetables Thoroughly
Even if you plan to peel fruits and vegetables, wash them under running water to remove dirt, pesticides, and bacteria. Use a brush for firm produce like potatoes and melons. Avoid using soap or detergent, as they can leave harmful residues.
6. Avoid Eating Raw or Undercooked Foods
Raw eggs, unpasteurized milk, sushi, and undercooked meats pose a higher risk of foodborne illness. Opt for pasteurized dairy products and cook foods to the recommended temperature. When dining out, ensure that food is cooked properly before consumption.
7. Be Mindful of Expiration Dates
Check food labels for expiration and “best by” dates to avoid consuming spoiled food. If in doubt, throw it out—eating expired or improperly stored food increases the risk of illness.
8. Stay Informed on Food Recalls
Regularly check government food safety websites for updates on food recalls. If a product you own has been recalled, dispose of it immediately or return it to the store as instructed.
