Avoiding Foodborne Illness
While there is only so much a consumer can do to reduce their risk of contracting a foodborne illness, a few simple precautions can make illness significantly less likely.
- Cook raw animal products such as meats
and eggs thoroughly. A kitchen
thermometer can be very helpful both for
determining whether meat has been
sufficiently cooked, and for avoiding
overcooking. The USDA recommends that
steaks, roasts, and fish should reach at
least 145° F for safety, while pork, ground
beef, and egg dishes should reach 160° F.
The safe minimum internal temperature for
poultry is 165° F. Leftovers should
also be reheated to at least 165° F. Clean
a food thermometer with hot, soapy water
before and after each use, and place it in
the thickest part of the food.
- Use separate platters, cutting boards
and utensils for raw meats and for other
foods, or wash items that have been in
contact with raw foods thoroughly before
they touch cooked food.
- Refrigerate cooked food promptly.
Leftovers should be refrigerated if they
won’t be eaten within 4 hours, as bacteria
reproduce quickly at room temperature.
Leftover food should be eaten, frozen or
discarded within 3-4 days.
- Rinse produce in running water before
using or eating it.
- Wash your hands with soap and water for
20 seconds before and after preparing or
handling food.
Individuals at a higher risk for foodborne illness can further reduce their exposure risk by avoiding soft cheeses, patés, uncooked hot dogs, deli meats, alfalfa sprouts and unpasteurized juice.
Sources:
http://www.fsis.usda.gov/Is_It_Done_Yet/Brochure_Text/index.asp
CDC Foodborne Illness FAQ
http://www.cdc.gov/ncidod/dbmd/diseaseinfo/files/foodborne_illness_FAQ.pdf
