Prevention methods for foodborne illness

There are a number of ways to prevent foodborne illness, which include methods for food purchasing, storage and preparation. There are also specific ways to prevent foodborne illness while traveling.

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Tips for buying food include:

• Never buy packages with tears or leaks.
  
  
• Do not buy foods past their expiration date.
  
  
• Do not buy produce that appears bruised or otherwise damaged.
  
  
• Do not buy fresh-cut produce that has not been refrigerated or stored in ice.
  
  
• Keep raw beef, pork and poultry separate from other foods.
  
  
• Put refrigerated or frozen items in the shopping cart last, right before checking out.
  
  
• If possible, store refrigerated or frozen items in insulated bags until they can be refrigerated.
  
  
• Bring cold foods home immediately.

Tips for storing food include:

• Always refrigerate perishable foods quickly.
  
  
• Store eggs in their original carton in the coldest part of the refrigerator (not the refrigerator door).
  
  
• Cool large volumes of food in several small containers.
  
  
• Do not store milk in the refrigerator door.
  
  
• Do not let perishable food stand at room temperature for more than two hours.
  
  
• Store meat on the bottom shelf of the refrigerator or in the back or in the freezer.
  
  
• Make sure the refrigerator is set to 40 degrees Fahrenheit (4.4 degrees Celsius) or lower. The freezer should be set to 0 degrees Fahrenheit (- 17.8 degrees Celsius).

Tips for food preparation include:

• Wash hands for at least 20 seconds with soap and warm water before and after cooking.
  
  
• Wash countertops and tables before and after cooking.
  
  
• Wash fruits and vegetables with cold running water before cutting or eating, and remove any damaged areas before eating.
  
  
• When preparing both meat and vegetables, use separate cutting boards for each.
  
  
• Defrost meats in the refrigerator or microwave and then cook immediately.
  
  
• When using a marinade for meat, it must be cooked before being placed on cooked meat.
  
  
• Cook foods to appropriate temperature. Casseroles, beef, veal, pork and lamb should be cooked to 160 degrees Fahrenheit (71.1 degrees Celsius). Poultry should be cooked to minimum internal temperatures of 165 degrees Fahrenheit (73.9 degrees Celsius), according to a recent advisory from the Food Safety and Inspection Service (FSIS). Use a meat thermometer to test temperature. Eggs should be cooked until the yolk is hard.
  
  
• Marinades used on raw meat or poultry should never be reapplied to cooked foods.
  
  
• Never place cooked meats on dishes that previously held raw meats.
  
  
• Use a clean produce brush to scrub fruit and vegetables, such as cucumbers.
  
  
• Commercial produce washed are not generally recommended.
  
  
• Dry produce with a paper towel or clean cloth to reduce and additional bacteria.

Tips for food safety while eating away from home (on picnics, car trips or sporting events) include:

• When transporting food, make sure the cooler is clean and dry before adding food.
  
  
• Keep foods well wrapped in plastic wrap or plastic containers.
  
  
• Keep foods cold with a cooler, ice, ice packs or insulated bags.
  
  
• Place meats at the bottom of the cooler to prevent drips onto other foods.
  
  
• Pack two coolers, one for food and another for beverages.
  
  
• Store the cooler in the coolest part of the car and out of the sunlight.
  
  
• Bring disposable hand wipes for cleaning if soap and water are not available.
  
  
• Do not consume foods that have been left out in hot temperatures for more than a few hours.

Tips for food safety while traveling to other countries (particularly Latin America, Asia, Africa and the Middle East) include:

• Do not drink or brush teeth with unfiltered water. Use bottled, boiled or sterilized water instead.
  
  
• Make sure the seal is intact when buying bottled water.
  
  
• Only use ice made from bottled, boiled or sterilized water.
  
  
• Eat only cooked meats, fish and vegetables.
  
  
• Eat only pasteurized dairy products and avoid soft cheese, such as Brie and cottage cheese.
  
  
• Peel and wash raw fruits with clean bottled water before eating. Wash hands before peeling and eating fruit.
  
  
• Do not buy food from street vendors.