Nobody ever eats with the intention of getting food poisoning, yet the Centers for Disease Control and Prevention estimates that 48 million Americans do so annually (CDC). And if you ever have the misfortune to be one of them, you will understand that it’s no small matter.
Martin Bucknavage, the senior food safety extension associate at the Penn State Department of Food Science in University Park, Pennsylvania, asserts that “we must take the foodborne illness seriously.” When someone does contract food poisoning, it can result in two to three days of extreme diarrhoea and vomiting, and you may continue to experience symptoms and feel unwell for a few days after that. Foodborne illness can even be fatal in a small number of instances—about 3,000 each year.
The good news is that there are several things consumers can do to safeguard themselves from foodborne infections, according to Bucknavage. Your risk of food poisoning can be considerably reduced by just adhering to some basic safety precautions, which mainly comprise thoroughly cleaning cooking and prep surfaces, washing your hands frequently, and cooking meals to the recommended temperatures.
Check Out 9 Strategies And Ways To Avoid Food Poisoning
1. Check Expiration Dates
It is advisable to pay attention to the expiration dates for highly perishable commodities like dairy, meat, and poultry products even if the dates printed on food packages are a measure of quality rather than necessarily safety. On its website, the U.S. Department of Agriculture’s Food Safety and Inspection Service describes the several categories of product dating.
Never purchase or consume any food with a “sell-by” date that has passed or that has an unpleasant odor. If there is a bad scent but you don’t detect it until you can open the package at home, call the shop and ask about returning it. There are “no uniform or generally recognized descriptors used on food labels for open dating in the United States,” according to the USDA. Use sight and smell to determine whether food that has beyond its use-by date is still safe to consume; however, avoid using your sense of taste because even a small amount of a contaminated item might make you unwell.
Avoid food that has been packaged with a broken seal or wrap, and stay away from food in cans that have bulged or dents since these could be signs of lethal bacterial infection.
2. Wash Fresh Produce — But Not Meat, Poultry, or Eggs
Unexpectedly, fresh produce can be a source of foodborne illness. According to the U.S. Food and Drug Administration, fruits and vegetables can become infected by animals, their growing environment, or the humans they come into contact with before they reach your kitchen. Washing fruits and vegetables help get rid of dangerous bacteria like E. coli from their surface. Even if you won’t be eating a piece of produce’s skin or rind, washing it is still important to prevent bacteria on the surface from being transferred to the flesh when you cut into it.
The FDA advises removing any bruised or damaged stems and components and discarding them before thoroughly washing produce under running water. Avoid using any commercial produce washes, soap, or bleach. A fresh produce brush can be used to scrub firm produce like melons or cucumbers. Fruits and vegetables should be dried with a paper towel or a fresh towel after being washed. The U.S. Department of Agriculture Food Safety and Inspection Service advises against washing meat, poultry, or eggs because doing so can potentially spread bacteria.
3. Separate Proteins and Produce
When you shop for food, liquids from raw meat, poultry, or shellfish may drip onto produce and carry bacteria that can cause food poisoning, including salmonella. In order to stop the spread of bacteria that cause illnesses, the Partnership for Food Safety Education promotes separating foods that may contain salmonella from those that do not. The alliance suggests these simple measures to prevent cross-contamination: Before adding meat and fish to your cart, place them in plastic bags to keep them separate from your produce. Store these goods separated in your refrigerator after having them bagged separately at the register.
4. Know the Temperature “Danger Zone” for Perishables and Prepared Foods
At temperatures over 40 degrees F for cold foods and below 140 degrees for hot foods, pathogens begin to proliferate in perishable commodities such as meat, dairy, shellfish, eggs, newly prepared dishes, and anything else that has a label stating it should be refrigerated after opening, such as mayonnaise. That temperature range is known as “the danger zone” by the U.S. Department of Agriculture Food Safety and Inspection Service because of this.
According to West Passerrello, if a perishable item has been in the temperature risk zone for less than two hours, it is still safe to consume. However, she continues, time spent in the danger zone adds up, so take into account how much time perishables spend in the supermarket cart, at the register, in the trunk of the car, and on the counter while they are waiting to be put away.
Foods that are delivered to your home, such as online grocery orders or meal kit deliveries, fall under the danger zone. Pay attention to how food is packaged, how long it is in a hot delivery van, and whether it is on your porch. It’s not worth the risk if it feels warm to the touch.
Ensure that both your freezer and refrigerator are set to 0 degrees F or lower and 40 degrees F, respectively. Use the adage “When in doubt, toss it out” if you’re unsure whether a food is safe, such as if it simply doesn’t smell or seem right.
When food is left out for an extended period of time during events like picnics and parties, the danger zone is also crucial. According to West Passerrello, even prepared food can develop disease-causing germs if it is left out for too long. Food shouldn’t often be left out in the open for longer than two hours, or for just one hour if the outside temperature is 90 degrees Fahrenheit or higher.
5. Keep It Clean
According to FoodSafety.gov, handwashing is essential both before and during food preparation to avoid food poisoning from bacteria like salmonella and E. coli. Regular soap and water are acceptable, but make sure to thoroughly wash your hands, including the backs and under the nails. Washing should take at least 20 seconds, or the duration of two renditions of the Happy Birthday song. After that, be sure to dry with a clean towel because one that has been used to clean up spills can be contaminated.
Washing your hands after using the restroom, changing a diaper, or cleaning up after a pet should all be done with extra care. According to the Michigan State University Extension Office, pets may naturally carry microorganisms that are harmless to people but safe for them. They advise keeping pets away from kitchen surfaces, especially, and washing your hands after petting or otherwise interacting with animals.
Cutting boards and counters should be cleaned periodically, particularly if they have come into touch with raw fish, poultry, or meat. The Academy of Nutrition and Dietetics suggests washing dishcloths frequently in very hot water in the washing machine and microwaving sponges for at least one minute or running them through a hot cycle in the dishwasher to keep them clean and germ-free. Ensure that both are entirely dry (use a drying cycle if possible).
6. Marinate and Thaw Meats in the Refrigerator
According to West Passerrello, marinating food should always be done in the refrigerator rather than on the counter, where bacteria can grow quickly. She advises using a food-safe container and getting rid of any marinade that is left behind. She advises against reusing a marinade made from raw meat or poultry since infections can readily be introduced.
Similarly, avoid letting frozen meats sit out on a counter overnight to defrost them, advises Bucknavage. He advises, “Thaw it in the refrigerator.” As long as you don’t leave the meat out for more than the two-hour danger-zone timeframe, Bucknavage says it’s acceptable to bring meat like steaks up to room temperature before cooking them (less if the ambient temperature is above 90 degrees Fahrenheit).
7. Cook Foods Thoroughly
Germs perish under heat. When cooking, use a meat thermometer to check the internal temperature of the dish. On the Food Safety Education website provided by the U.S. Department of Health and Human Services, it is advised that ground meats such as beef, veal, hog, and lamb attain an internal temperature of 160 degrees F. All steaks should be cooked to a temperature of 145 degrees F. At 165 degrees F, poultry is finished. Visit FoodSafety.gov for more information on preparing food at the appropriate temperature.
8. Minimize Restaurant Risks
The Centers for Disease Control and Prevention advises checking a restaurant’s inspection rating with your state or local department of health before eating there to reduce your risk of food poisoning. Additionally, you can check to see whether the restaurant’s staff is handling food appropriately and is not obviously ill, as well as see if any certificates of food safety training are on show. Ensure that your food is well cooked (avoid rare hamburgers and other partially cooked dishes). Ask if pasteurized eggs are used as well, as raw eggs in foods like Caesar salad may contain salmonella.
9. Don’t Forget Food Safety on the Road
It’s crucial to keep both hot and cold food out of the danger zone when you’re traveling. The Institute of Agriculture and Natural Resources at The University of Nebraska-Lincoln advises using coolers, insulated bags, and ice packs to keep food cold and reduce the risk of food illness while bringing food on a vacation. When driving by car in a warm climate, keep food in the cool passenger area rather than the warm trunk.
9 Strategies And Ways To Avoid Food Poisoning: The USDA advises using a damp wipe or hand sanitizer to clean your hands before eating. Your risk of food poisoning and the spread of salmonella and other foodborne infections will be reduced by taking these easy actions.
