Reducing the risk of food-borne illnesses

Most food-borne illnesses begin at home, say the Centers for Disease Control (CDC). To prevent food contamination, follow these recommendations:

1. Use caution when buying food:
   • Gather perishable food last before checking out.
   • Check eggs to make sure all are solid inside the carton.
   • Place meats in a plastic bag.
   • Groceries should be taken home right away to prevent spoilage.
2. Store food properly:
   • Store all perishable foods in the refrigerator or freezer. Date foods you put in the freezer.
   • Use containers to store leftovers in the refrigerator.
   • The refrigerator should be set at 40 degrees Fahrenheit; the freezer at 0 degrees Fahrenheit. Both should be cleaned and disinfected regularly.
   • Go through your refrigerator once a week, and your freezer once a month. Use storage bags for outdated foods, or compost foods that are no longer usable.
3. Use precautions when preparing and cooking food:
   • Wash your hands, and clean and disinfect kitchen surfaces before beginning food preparation.
   • Wash raw fruits and vegetables before you eat them.
   • Defrost frozen food on a plate, either in the refrigerator or in the microwave.
   • Cook food immediately after defrosting.
   • Use different dishes and utensils for raw foods than those that are cooked.
   • Cook eggs until they are firm.
   • Cook poultry until it has an internal temperature of 180 degrees Fahrenheit. Most grocery stores carry food thermometers.
   • Cook fish until it is white and flaky.
   • Cook ground meat until it is brown inside.
4. Cook and promptly store leftovers after food has been served:
   • Harmful bacteria grow at room temperatures. Do not leave perishable foods out in high temperatures. This is especially important at picnics and buffets. Put them in a cold pack thermos container or in the refrigerator.
   • Do not leave perishable foods out for longer than two hours. Better to promptly refrigerator or freeze leftovers in airtight containers or bags immediately following the meal.
   • If you have doubts about whether a food is still edible, be safe and dispose of it properly.
5. Clean-Up:
   • To avoid lengthy clean-up, put soap and water in soiled pots and pans so food residue can soak and be easily removed.
   • Do not re-use soiled dishes or glasses.
   • Better to put soiled dishes, utensils, glassware and cooking pans into the dishwater and run within one day. Food-ware should be washed daily, if done by hand.
   • Clean and disinfect all food preparation surfaces.
   • Clean and disinfect the sink after food preparation or washing dishes.
   • Use a new towel each time you dry dishes. Use a new washcloth daily.

     Source: Centers for Disease Control