Simple Tips For Avoiding Food Poisoning

Did you know that every year food-borne illness is estimated to put 300,000 people in the hospital and kills 5000? Nearly 80 million people have infections related to food poisoning. So how can we protect ourselves? I've got some fundamental tips when it comes to shopping, storing, preparing, and serving food.

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Temperature is key - so youl'll need to get a thermometer to check your refrigerator and freezer temperature. You'll also need an instant thermometer to check the internal temperature of the foods you cook. It's simply not enough to assume that your fridge "feels cold enough" or your meat "looks like it's done." For starters, make sure your fridge is at 40 degrees or less, and your freezer is at 0 degrees or less to minimize risk of bacterial growth.

At the store, shop for perishable foods last, and make sure to examine the packages for rips or tears. Avoid buying foods close to their expiration date - unless you plan on using them immediately. When it comes to canned goods, avoid those with dents or bulges and stick with pasteurized milk and juices.

Before handlings food, always wash your hands with soap and water for a good 20 seconds. Sanitize your cutting boards - wood or plastic - by running them through the dishwasher or washing with a dilute mix of chlorine bleach and water. Use one teaspoon of bleach to a quart of water. Avoid cross-contamination by keeping raw foods on separate plates and using separate knives from cooked foods.

Use that instant thermometer to test the internal temperature of cooked meat, poultry, and fish. While beef, veal, and lamb are safe to eat at 145 degrees, cook pork products and ground meat to 160 degrees, and poultry to 170 degrees. Eggs should be cooked until the yolk is firm.

Remember to refrigerate your leftovers promptly - within two hours of cooking. If you're at an outdoor event in hot weather, make that one hour. Keep your cold foods on ice, and your hot foods in a warming dish.

Time to clean up? Put your wet sponge in the microwave for 30-60 seconds after use. That's a sure way to kill bacteria and reduce contamination.

My bottom line? A little mindfulness when preparing food will go a long way to preventing food borne illness.