Getting food poisoning is an unpleasant experience that can affect anyone and occur in all sorts of situations. Food poisoning occurs when you swallow water or food that contains bacteria, viruses, parasites, or toxins that are made by these germs. Common bacteria like E. coli or Staphylococcus cause the majority of food poisoning cases.
Getting food poisoning typically occurs after eating at restaurants, large social functions, picnics, or school cafeterias. Contamination occurs when germs make their way into the food.
Common ways food can become contaminated:
- Food that is handled unsafely when being prepared in restaurants, homes, or grocery stores
- People that don’t wash their hands when preparing food
- Water that’s been used during growing or shipping (may contain human or animal waste)
- Meat or poultry coming into contact with bacteria from animal intestines
In order to help prevent food poisoning, follow these tips:
- Before cooking or cleaning, always wash your hands carefully and often. Make sure to wash them after touching raw meat.
- Thoroughly clean utensils and dishes that have had contact with poultry, raw meat, eggs, or fish.
- Try using a thermometer when cooking to accurately know when the food is ready. Poultry should be cooked to at least 165 degrees Fahrenheit, beef to at least 160 degrees Fahrenheit, and fish to at least 145 degrees Fahrenheit.
- Never place cooked fish or meat back on the container or plate that once held raw meat, unless it has been washed.
- Place leftovers or perishable foods in the refrigerator within 2 hours. Always keep the fridge around 40 degrees Fahrenheit and freezer at or below 0 degrees Fahrenheit.
- Never eat poultry, meat, or fish that has been refrigerated uncooked for more than 1-2 days.
- Follow the instructions on the packaging for cooking frozen food.
- Always check food to make sure it doesn’t have an unusual smell or spoiled taste.
- Never drink water from wells or streams that aren’t treated. Drink water that has been chlorinated or treated.
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