Food Poisoning

Prevention

To prevent food poisoning, select safe foods. Take the following steps:

• Examine foods carefully. Buy foods before their expiration date, make certain that cans of food are not dented or bulging, and make sure that jars of food are sealed tightly.

• Be particularly cautious when buying shellfish, dairy products and eggs.

• Buy foods only from reliable sources. Avoid street vendors and roadside markets.

• Avoid foods that contain raw eggs, such as mayonnaise.

• Do not eat mushrooms, including wild ones, unless sold by a reliable source.

Store foods properly.

• Refrigerate or freeze perishables immediately.

• Check your refrigerator and freezer periodically to ensure that they operate at proper temperatures (41° Fahrenheit, 0° Fahrenheit for the freezer).

• Store items according to their labeled instructions.

• Thaw food in the refrigerator. Leaving food to thaw at room temperature gives bacteria a chance to grow.

• Store nonperishable items in a cool, dry place.

Prepare foods safely:

• Keep utensils and cooking surfaces clean.

• Always wash your hands before and after preparing food, and rinse fruits and vegetables thoroughly.

• Use a cutting board that is smooth, hard and nonporous and clean it with soap and hot water before and after each use.

• Each week, sterilize dishcloths and sponges in hot water and sanitize the sink and drain with a cleaning solution.

• Make sure all food is cooked thoroughly and be particularly cautious with seafood and poultry.

• Use a meat thermometer to make sure that food is cooked thoroughly.

• Serve foods immediately after cooking.

Be aware that food served in restaurants or institutions may not have been stored at the proper temperature, and that food handlers may not have the best personal hygiene. When eating at a restaurant, order cautiously. Be wary of soft cheeses, raw seafood and anything that contains raw eggs.

Food irradiation is another effective means to prevent food poisoning. During irradiation, foods are exposed briefly to a radiant energy source, such as gamma rays or electron beams, within a shielded facility. Irradiation is not a substitute for properly manufacturing and handling food. The process, however, can kill harmful bacteria and greatly reduce potential hazards, especially when used to treat meat and dairy products. Irradiation is a controversial practice and is not well accepted in some areas of the world. Irradiated foods are not widely available in the United States.