Food Poisoning
|
Wash hands with warm soapy water before eating Wash hands often during food preparation Wash hands after using the restroom Wash dishtowels and kitchen sponges often. Wash and disinfect kitchen sink, counter tops and cutting boards often Wash fruits and vegetables with a food-grade veggie wash Click on the following link to purchase fruit and veggie wash online: Fit Fruit & Vegetable Wash, Combo Pack Temperature, Temperature, Temperature Keep hot foods hot and cold foods cold Cook meats to high enough temperature to kill pathogens
Click here for safe temperature table. Don’t eat raw meat Keep raw foods cold until ready to use Thaw frozen foods in the refrigerator—not on the counter Keep refrigerator temperature at less than 40° F. Keep freezer temperature at 0° F. or lower Heat leftovers completely to at least 160° F. Marinate foods in the refrigerator, rather than on the countertop Keep frozen foods solidly frozen Don’t buy frozen foods that are soft or that have obviously thawed and refroze Avoid Cross-Contamination Separate cutting board and utensils for meat and vegetables Store meat packages on lower shelves or on a plate to avoid dripping onto other foods Avoid dishes with raw eggs (including raw cookie dough!) Pay attention Discard open jars of mayo after two months Most food-borne illnesses are NOT detectable by smell, but if it smells off, throw it out! Use leftovers promptly, preferably within 4-5 days Pay attention to “use by” dates on canned goods Use proper home canning methods to keep food from spoiling |
Note: If you have a bird feeder, always wash your hands thoroughly after filling it or handling it, since birds can carry salmonella bacteria.
How food makes you sick
There are two major ways that food can poison you and make you sick. Foods contaminated with bacteria such as Salmonella, Listeria, or E-coli can wreak havoc on your digestive system. Then there are foods that contain toxins, either naturally or as a result of microbes such as Staphylococcus or Botulism. Both types of foodborne illness can cause severe illness and even death.
Please seek medical help if you experience diarrhea lasting more than three days, difficulty breathing or swallowing, bloody stools, double vision, heart palpitations or dizziness, or a fever lasting more than a day or so.
Caveat: Raw eggs may be infected with salmonella bacteria. If a recipe requires whipped egg whites or other forms of raw eggs, please consider the possibility of salmonella contamination, especially if serving the dish to children, the elderly, of those with underlying health problems.
Click here to go from Food Poisoning List page to Healthy Eating Support home page.
How to Use This Site
BOOKMARK this site or add it to your Favorites.
Become an informed eater by clicking on the NUTRITION button and reading the general information there.
Check back whenever you have a question about your diet, meal planning, nutrition, specific foods or any healthy eating issues. Use the SITE SEARCH function to track down your particular concern.
Try some of the free recipes available on the site by clicking on the RECIPES button.
E-mail me if you can’t find what you are looking for, if you feel that any of the information on the site is not accurate, or just to say hello!
Food Poisoning Food Poisoning