Food Poisoning (cont.)
Food Poisoning Prevention
Prevention of food poisoning is possible. The Centers for Disease Control
(CDC) published ways to prevent food poisoning and included links to videos:
- CLEAN: Wash your hands and surfaces often. Germs can survive in many places
around your kitchen, including your hands, utensils, and cutting boards.
fresh fruits and vegetables under running water and always follow the
food safety .
Watch the CLEAN video!
- SEPARATE: Don't cross-contaminate. Even
after you've cleaned your hands and surfaces thoroughly, raw meat, poultry,
seafood, and eggs can still spread germs to ready-to-eat foods - unless you keep
Watch the SEPARATE video!
- COOK: Cook to the
While many people think they can tell when food is "done" simply by checking its
color and texture, there's no way to be sure it's safe without following a few
important but simple steps. Use a food thermometer to ensure that foods are
cooked to a safe internal temperature: 145 F (62.77 C) for whole meats (allowing the meat
to rest for 3 minutes before carving or consuming), 160 F (71.11 C) for ground meats, and
165 F (73.89 C) for all poultry.
Watch the COOK video!
- CHILL: Keep your refrigerator
below 40 F (4.44 C) and refrigerate foods properly. Germs can grow in many foods within 2
hours unless you refrigerate them. (During the summer heat, cut that time down
to 1 hour.)
When travelling in foreign countries, it is best to eat only
well-cooked foods and drink from cans or bottles that you open. Salads, ice, and
fruit, unless known to be safe, should be avoided.
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