Don’t Get Food Poisoning

Have you ever had food poisoning? Actually, it is called food borne illness. Perhaps you have, but thought you were sick with the flu. Some 7 million Americans will suffer from food borne illness this year. Why? Because at the right temperature, bacteria you can’t see, smell, or taste can multiply to the millions in a few short hours. In large number, they cause illness.

Food poisoning doesn’t have to happen, though. Some 85 percent of cases reported could be avoided if people just handled food properly. So here’s what to do:

When you shop – buy cold food last – get it home fast

• When you’re out, grocery shop last. Take food straight home to the refrigerator. Never leave food in a hot car.
• Don’t buy anything you won’t use before the use-by date.
• Don’t buy food in poor condition. Make sure refrigerated food is cold to the touch. Frozen food should be rock solid. Canned goods should be free of dents, cracks, or bulging lids which can indicate a serious food poisoning threat.

When you store food – keep it safe – refrigerate

• Check the temperature of your refrigerator with an appliance thermometer you can buy at a hardware store. To keep bacteria in check, the refrigerator should run at 40 degrees F. , the freezer unit at 0 degrees F. Generally, keep your refrigerator as cold as possible without freezing your milk or lettuce.
• Freeze fresh meat, poultry, or fish immediately if you can’t use it within a few days.
• Put packages of raw meat, poultry, or fish on a plate before refrigerating so juices won’t drip on other food. Raw juices often contain bacteria.

When you’re cooking – cook foods thoroughly

• It takes thorough cooking to kill harmful bacteria, so you’re taking chances when you eat meat, poultry, fish, or eggs that are raw or only partly cooked. Rare and medium-rare steak, hamburger, and roast beef are also undercooked from a safety standpoint.
• Cook red meat to 160 degrees F. Cook poultry to 180 degrees F. Use a meat thermometer to check that it is cooked all the way through.
• Salmonella, bacteria that cause food poisoning, can grow inside fresh, unbroken eggs. Cook eggs until the yolk and white are firm, not runny. Scramble eggs to a firm texture. Don’t use recipes in which eggs remain raw or only partially cooked.
• When you cook ahead, divide large portions of food into small, shallow containers for refrigeration. This ensures safe, rapid cooling

Safe microwaving

• A great time saver, the microwave has one food safety disadvantage, it sometimes leaves cold spots in food. Bacteria can survive in theses spots.
• Cover food with a lid or plastic wrap so steam can aid thorough cooking. Vent wrap and make sure it doesn’t touch the food.
• Stir and rotate your food for even cooking. No turntable? Rotate the dish by hand once or twice during cooking.
• Observe the standing time called for in a recipe or package directions. During the standing time, food finished cooking.
• Use the oven temperature probe or a meat thermometer to check that a food is done. Insert it at several sports.

When you serve food – never leave it out more than 2 hours

• Use clean dishes and utensils to serve food, not those use in preparation. Serve grilled food on a clean plate, too, not one that held raw meat, poultry, or fish.
• Never leave perishable food out of the refrigerator over 2 hours. Bacteria that can cause food poisoning grow quickly at warm temperatures.
• Pack lunches in insulated carriers with a cold pack. Caution children never to leave lunches in direct sun or on a warm radiator.
• Carry picnic food in a cooler with a cold pack. When possible, put the cooler in the shade. Keep the lid on as much as you can.
• Party time? Keep cold food on ice or serve it throughout the gathering from platters from the refrigerator. Divide hot party food into smaller serving platters. Keep platters refrigerated until time to warm them for serving.

When you handle leftover – use small containers for quick cooling

• Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator. Don’t pack the refrigerator, cool air must circulate to keep food safe.

• With poultry or other stuffed meats, remove stuffing and refrigerate it in separate containers.

Reheating

• Bring sauces, soups, and gravies to a boil. Heat other leftovers thoroughly to 165 degrees.
• Microwave leftovers using a lid or vented plastic wrap for thorough heating.

Kept it too long? When in doubt – throw it out

• Danger – never taste food that looks or smells strange to see if you can still use it. Just discard it.
• Is it moldy? The mold you see is only the tip of the iceberg. The poisons that molds can form are found under the surface of the food. So, while you can sometimes save hard cheese, salamis, firm fruits, and vegetables by cutting the mold out, you should discard most moldy foods.

Is it food poisoning?

• If you or a family member develop nausea, vomiting, diarrhea, fever, or cramps, you could have food poisoning. Unfortunately, it is not always easy to tell since, depending on the illness, symptoms can appear anywhere from 30 minutes to 2 weeks. Most often, though, people get sick within 4 to 48 hours after eating bad food.
• In more serious cases, food poisoning victims may have nervous system problems like paralysis, double vision, or trouble swallowing or breathing.
• If symptoms are sever or the victim is very young, old, pregnant, or already ill, call a doctor or go to the hospital right away.

When to report food borne illness

• You or your physician should report serious cases of food borne illness to the local health department

• Report any food poisoning incidents if the food involved came from a restaurant or commercial outlet.
• Give a detailed, but short account of the incident. If the food is a commercial product, have it in hand so you can describe it.
• If you are asked to keep the food refrigerated so officials can examine it later, follow directions carefully.

So, follow these simple rules and keep your family and friends safe from food poisoning. We can prevent this from happening by using safety and storing and handling our food wisely.