Top Food Safety Tips To Avoid Foodborne Illnesses

Top Food Safety Tips To Avoid Foodborne Illnesses

When you are preparing to enjoy a meal with your family or friends, getting sick is probably one of the last things on your mind. However, if you have ever had a foodborne illness, referred to as gastroenteritis, you know you would do anything to prevent it. 

Unfortunately, symptoms can range from inconvenient nausea to serious organ failure or even death. In fact, the CDC reports that foodborne illness cause 48 million illnesses, 128,000 hospitalizations, and 3000 deaths in the U.S. each year.

In the video below, Amanda Haney talks about foodborne illnesses and highlights exactly how to prevent them.

If you don’t like the video or want more information, continue reading.

What are foodborne illnesses?

First off, the two most common foodborne illnesses are from bacteria and viruses. “Food poisoning” is a term commonly used to describe illness from overgrowth of bacteria on foods. Eating these foods can cause an infection, like from salmonella or e. coli, or an intoxication, like the bacteria that causes botulism.

The “stomach flu” is a popular term used to describe a stomach virus transmitted from person to person through cooking, preparing, or eating foods. The stomach flu is not really the flu at all because it is not caused by the influenza virus. In fact, the norovirus is the most common virus that causes gastroenteritis.

The good news is, foodborne illnesses are entirely preventable with proper hygiene and safe food handling practices.

Here are 4 steps to keep you and your family protected from foodborne illnesses

Wash your hands to prevent foodborne illnesses

1) Clean

Wash hands in warm, soapy water at least 20 seconds before food prep. Also, wash hands after handling meat, poultry, or fish. Keep countertops, and kitchen equipment clean with hot, soapy water.

RELATED: Easy Ways To Reduce Food Waste and Be Environmentally Friendly

Be careful where you place raw and cooked meat when grilling

2) Separate

Separate raw and cooked foods to prevent cross-contamination. This includes in your shopping cart, grocery bags, and in the refrigerator. When grilling, never place the cooked foods on a plate that held raw meat. Use separate cutting boards for raw meat and produce. Try assigning a specific color cutting board to meat so they never mix!

It's very important to cook foods thoroughly to destroy bacteria

3) Cook

Cook foods thoroughly to destroy bacteria. You can’t see if meat is finished from appearance, so always use a meat thermometer!

Correct temperatures are 145 °F for fish, 145 °F for pork, beef, or lamb, and 165 °F for chicken or turkey. Keep foods hot until serving and do not leave at room temperature for longer than 2 hours.

RELATED: GERD (Heartburn) Prevention: 4 Dietary Things To Avoid

Use a thermometer to ensure your refrigerator is always set at 40 and your freezer is set at 0.

4) Chill

Refrigerate using shallow containers to reduce temperature quickly. Use a thermometer to ensure your refrigerator is always set at 40 and your freezer is set at 0. Always marinate food in the refrigerator.

Also, never defrost food at room temperature. 3 safe ways to defrost food are in the refrigerator, in the microwave, or in cold water.

Next time you are preparing a meal, remember clean, separate, cook, and chill. These 4 simple steps will help keep you and your family healthy and safe!

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Amanda Haney (Legro), MS, RD, CNSC
Hi, my name is Amanda Haney (Legro). I am a registered dietitian and board-certified nutrition support clinician. I was born and raised in Bakersfield, CA. I later moved to Southern California to attend Cal State Long Beach where I obtained my undergraduate degree in nutrition and dietetics as well as my master's degree in nutrition science. I completed my dietetic internship at Cal State Long Beach as well. And I love my alma mater so much that I have since returned to teach undergraduate courses in nutrition. I practice medical nutrition therapy in the pediatric intensive care unit at Miller Children's and Women's Hospital Long Beach. As a clinical dietitian, I'm committed to providing my patients with high-quality nutrition care, to improve their well-being on their road to recovery. I became a dietitian because I love food and I love medicine. There is so much misinformation about nutrition in the media. My passion is to make nutrition simple and to make your health goals achievable. In my free time, I love soaking up the beauty at the beach, riding my bike, staying active, cooking, and, most of all, spending time with my family and friends!