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Embracing diligent food handling practices is crucial to ward off harmful bacteria that can lead to illness. Regardless of the dish, always remember to keep your kitchen spotless and adhere to these essential tips:
- Clean Hands
Achieve thorough handwashing by scrubbing for at least 20 seconds under warm or cold water with soap. Being meticulous with hand cleanliness is particularly important when dealing with uncooked meat, poultry, seafood, flour, eggs, and after engaging in various household tasks such as using the toilet, changing diapers, and handling pets[1][2][4].
- Separate Foods
Avoid contamination by separating raw meats, poultry, seafood, and eggs from ready-to-eat goods during grocery shopping, storage, and preparation. This principle extends to utensils, cutting boards, and surfaces, mitigating the risk of transferring harmful bacteria[3][4].
- Cook Thoroughly
Cook food to internal temperatures that kill potential bacteria. Utilize a food thermometer to ensure that beef, veal, lamb, and pork reach 145°F (62.8°C), fish with fins 145°F (63°C), ground beef and pork 160°F (71°C), ground chicken and turkey 165°F (74°C), and leftovers and casseroles 165°F (74°C)[2].
- Chill Food Properly
Refrigerate perishables within 2 hours of preparation, aiming for 40°F (4°C) or lower. Avoid storing foods at temperatures that allow bacteria to thrive, between 40°F (4°C) and 140°F (60°C)[2]. Learn more about safely storing different food types, such as meat and poultry.
If you experience symptoms like vomiting, severe diarrhea, fever, or dehydration after preparing or consuming food, seek medical attention. These illnesses can affect anyone, although pregnant individuals, young children, the elderly, and those with weakened immune systems are at an increased risk[5]. Reach out to the United States Department of Agriculture at 1-888-674-6854 or the Food and Drug Administration at 1-866-300-4374 for any food-related inquiries[5].
Maintaining food safety is not only important for the taste of the food but also to prevent food poisoning. Proper storage of food can help prevent the growth of harmful bacteria, keeping foods like leftovers and casseroles below 40°F (4°C) to avoid food poisoning. On the contrary, consuming undercooked food, such as meat or poultry not reaching recommended internal temperatures, can lead to food poisoning and related symptoms like vomiting and severe diarrhea.
