FOOD POISONING PREVENTION

Food poisoning is much more common than most people realize. It is the result of eating food contaminated with bacteria, parasites, and viruses, or their toxins (poisons). Certain mushrooms and shellfish may contain natural toxins, as well. Food poisoning usually causes sudden, often severe, vomiting and diarrhea. Many cases of upset stomach or "the stomach flu" may actually be food poisoning. Symptoms may begin 1 hour to 3 days after ingestion of contaminated food.

Follow these guidelines to minimize the chances of getting food poisoning:

Wash your hands thoroughly before and often while preparing food.

Cover any sore or cut on your hands before preparing food. Use rubber gloves, or cover the sore with a clean bandage.

Clean all working surfaces where food is prepared. Use hot, soapy water, and a diluted bleach solution.

Kitchen sponges and cloth dishrags may contain large amounts of bacteria. Clean them frequently, or use disposable towels.

Cook food, especially meat, poultry, and leftovers, thoroughly. Use a food thermometer to make sure this temperature is reached. Minimum temperatures vary for cooking meats to a safe internal temperature: ground beef should be cooked to an internal temperature of 160 degrees Faharenheit (71.1 degrees Centigrade) and ground poultry to 165 degrees Fahrenheit (73.9 degrees Centigrade); roasts, steaks, and chops of beef, veal, or lamb should be cooked to an internal temperature of 145 degrees Fahrenheit (62.8 degrees Centigrade) for medium rare and 160 degrees Fahrenheit (71.1 degrees Centigrade) for medium; fresh pork should reach 160 degrees Fahrenheit (71.1 degrees Centigrade); whole poultry should reach 180 degrees Fahrenheit (82.2 degrees Centigrade).

Keep clean dishes and utensils on hand and clean the food thermometer after using it.

Make sure your refrigerator temperature is below 40 degrees Fahrenheit (4.4 degrees Centigrade) and the freezer 0 degrees Fahrenheit (-17.7 degrees Centigrade) or less.

Thaw frozen meat in the refrigerator or in a microwave. Do not re-freeze meat once it has thawed.

Never leave food out at room temperature for over 2 hours. If you must keep it out longer, keep it heated above 140 degrees Fahrenheit (60 degrees Centigrade).

Be especially careful when handling raw poultry, raw meats, and eggs. They may be contaminated with harmful bacteria.

Do not use food that appears to be spoiled. Dispose of any can that is bulging, rusted, or dented. Test home-canned food containers to be sure that they were properly sealed during preparation. Home canned foods should be heated in a pressure cooker at 250 degrees Fahrenheit (121.1 degrees Centigrade) for 30 minutes.

Do not collect and eat seafood out of season. Do not collect seafood from contaminated waters.

Rinse fresh vegetables and fruits before eating or cooking them.

Do not store food in containers that previously held poisons or are made of metals, such as unlined copper, zinc, and lead.

Do not eat wild mushrooms unless they are determined to be safe by an expert.

Make sure the dairy products you eat have been pasteurized.

The very young, the elderly, and those with chronic illnesses or weak immune systems are most prone to severe illness with exposure to contaminated foods. If you fall into one of these categories, talk with your healthcare provider or a licensed dietitian about food safety.

Consumers with food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-800-535-4555 or visit their Food and Safety Service website at www.fsis.usda.gov. The hotline can be reached from 10 a.m. to 4 p.m. (Eastern Time) Monday through Friday and recorded food safety messages are available 24 hours a day.

Disclaimer: This content is reviewed periodically and is subject to change as new health information becomes available. The information provided is intended to be informative and educational and is not a replacement for professional medical evaluation, advice, diagnosis or treatment by a healthcare professional.

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