How to Prevent Food Poisoning

Be Clean

A clean kitchen and clean hands can keep illness-causing bacteria and viruses at bay. Hand washing is especially important before, during and after preparing food, as well as before consuming meals. Make sure to wash hands with warm, soapy water for at least 20 seconds.

Dr. Liu says thoroughly cleaning kitchen surfaces, utensils, cutting boards and dishcloths before coming into contact with any food is especially important.

“To do this, mix one teaspoon of household bleach with 1 gallon of water. Place the solution in a spray bottle and use with a sponge or paper towel to sanitize surfaces,” she says.

Rinsing fruits and vegetables with water and scrubbing them with a produce brush can also help eliminate harmful bacteria. Dr. Liu says it’s a good idea to remove the outer leaves of vegetables such as lettuce and cabbage before eating. However, avoid the temptation to wash meat, poultry or eggs as this can actually help bacteria spread to other surfaces.

Avoid Cross-Contamination

Don’t use the same plates and utensils for cooked and raw foods. Putting a piece of cooked chicken back on the plate it was defrosted on is a recipe for a salmonella infection. Always thoroughly wash plates, utensils, cutting boards and serving dishes before using them again. Consider using separate designated cutting boards for produce and meat products, as bacteria can live in the porous grooves of some plastic and wooden cutting boards.

Be Careful With Raw Foods

Raw meat, poultry, eggs, fish, shellfish and unpasteurized dairy products can easily harbor stomach-churning contaminants. Think twice before eating raw oysters, sushi, unpasteurized juices, steak tartare and cookie dough with raw egg products. If these are some of your favorite foods, at least make sure they are prepared in a sterile environment by a trusted chef. 

Defrost Meat Safely

Leaving a frozen package of meat or poultry out on the counter all day long is not a safe method for defrosting dinner. Neither is using hot water to quickly thaw frozen meats. When food becomes warmer than 40 degrees Fahrenheit, bacteria quickly begins to multiply. The best ways to thaw frozen foods are to utilize the refrigerator, cold water or a microwave.

Make it a point to plan ahead when defrosting meat in the refrigerator, as it often takes a day or more to thaw out. While time-consuming, this is a tried and true way to keep food safe. For the cold water method, place frozen food in a plastic bag and submerge in cold water. Change the water every 30 minutes until the food has thawed. When defrosting food in a microwave, it’s important to cook the food immediately once thawed. Partially-warmed meat is a siren song for bacteria.

Cook Proteins Thoroughly

Color and texture can help indicate when food is cooked thoroughly, but there’s no way to ensure safety without first checking the temperature. The United States Department of Agriculture offers specific temperature recommendations for various foods. Stick a food thermometer into the thickest part of the food to ensure it has reached a temperature hot enough to kill bacteria.

• Whole cuts of pork, beef, veal and lamb should be cooked to 145 degrees Fahrenheit, followed by a three-minute rest period before carving.
• Ground meats should be cooked to 160 degrees Fahrenheit.
• All cuts of poultry, including ground turkey, should be cooked to 165 degrees Fahrenheit.
• Fish should be cooked to an internal temperature of 145 degrees Fahrenheit.

Monitor Food Temperature

When serving food or attending a potluck, it’s important that cooked foods are kept hot and chilled foods are kept cold. This may seem like a no-brainer, but we’ve all been to a barbecue where food sat out for hours on end. Minimize this problem by using warming trays and ice baths.

Dr. Liu says bacteria thrive in warm, moist environments, so leaving food out too long can turn everyone’s favorite potato salad into a bacterial Petri dish. If leftovers aren’t properly stored in a refrigerator within two hours, she says it’s time to toss any remaining food in the trash.

“Leaving food on the serving table or not putting away leftovers in a timely manner opens the door to dangerous microbes that can start growing after only two hours at room temperature. Raw vegetables and fruits also fall under this category once you have cut them,” she says.

Store Leftovers Properly

Resealable, food-grade containers are the best choice when it comes to storing leftovers. Refrigerators should be set at 40 degrees Fahrenheit, or cooler, and freezers should be set at 0 degrees Fahrenheit. Use leftovers within three to four days and make sure to reheat them to an internal temperature of at least 165 degrees Fahrenheit. This will eliminate any lingering bacteria.

If You Get Sick, Hydrate

Contracting a foodborne illness can definitely put a damper on your fun with family and friends, especially during the summer months when vacations, family reunions, graduations, picnics and camping trips are at their peak. Remember to consult a doctor if you have diarrhea lasting more than three days, a fever above 101.5 degrees Fahrenheit, bloody stools or prolonged vomiting.

Dr. Liu says it’s important to stay hydrated when fighting off a foodborne illness, as severe dehydration can lead to serious complications such as kidney problems.

“Make sure to take small sips of clear liquids throughout the day and suck on ice chips. You can also use an oral rehydration solution. Severe signs of dehydration include dizziness when standing, decreased urination and dry mouth and throat,” she says.