Food Safety: preventing foodborne illness

Primary causes of foodborne illness include:

• Not washing your hands properly with hot, soapy water before handling food.
• Cross-contamination of raw foods such as meat coming in contact with fresh or cooked foods.
• Not cooking foods to a high enough temperature.
• Not refridgerating foods quickly or at low enough temperatures.

Food Safety 10 Rules to live by:

• Set your refrigerator to keep foods cold, between 38 - 40°F, and set your freezer to keep foods frozen, below 32°F.
• When transporting cold foods be sure to pack plenty of ice or ice packs around all sides of the food.
• Do not leave perishable foods in a hot car or sitting on the counter.
• Store dry or canned goods in a cool, dry cabinet, free from critters.
• Immediately refrigerate leftover hot foods in shallow containers to allow for rapid chilling and prevent bacteria growth.
• Do not eat foods that have been left out for more than 2 hours.
• As a general rule, cook all meats to an internal temperature greater than 160°F. All meats should be cooked to medium or well done, no pink in the middle, and juices run clear.
• Use a meat thermometer to determine doneness. Be sure to wash the themometer before inserting into partially or cooked meat.
• Use clean utensils to transfer cooked foods and meats to serving dishes. Do not use utensils that have come in contact with raw foods.
• Frozen foods should be thawed in the refrigerator or under cold running water. Foods can be thawed in the microwave but should be fully cooked soon after. Do not leave foods to thaw on the counter.

Remember, all food can be contaminated. Therefore all foods should be handled and prepared properly.

Illness from food contamination may take as little as a 30 minutes or up to two weeks to occur. Common symptoms are diarrhea, vommiting, fatique, fever, and abdominal discomfort. Food poisoning can result in death. Young children, the elderly, and individuals with poor immune systems may be at greatest risk.

For further information, check out these web sites:

• USDA Food Safety and Inspection Service
• Gateway to Government Food Safety Information
• National Institute of Allergy and Infectious Disease