Food Poisoning

• Food Poisoning and Safe Food Handling

  Is this topic for you? This topic is about many different types of food poisoning. You can also see the topics E. Coli Infection and Toxoplasmosis During Pregnancy. What is food poisoning? Food poisoning is an illness caused by eating foods that have harmful organisms in them. These harmful germs can...

• Food Safety: Preparing

  Wash your hands often and prepare foods properly to reduce the risk of food poisoning . How to wash your hands The U.S. Centers for Disease Control and Prevention recommends the following steps for hand-washing: Wash your hands with running water, and apply soap. Rub your hands together to make a lather. Scrub...

• Food Safety: Tips for Grocery Shopping

  There are things you can do while shopping to help prevent food poisoning. Put raw meat, poultry, eggs, fish, and shellfish in separate bags, and do not mix them with other food items. Do not buy meat or poultry that has a tear in the package or is leaking. Pick up your refrigerated and frozen items at the end of...

• Food Safety: Cooking

  It is important to cook foods at a safe temperature to avoid food poisoning. The following picture shows you safe temperatures for a number of foods. Adapted from the U.S. Department of Agriculture, Food Safety and Inspection Service (2011). Safe Minimum Cooking Temperatures. Available online...

• Food Safety: Storing

  Storing food promptly and correctly can help prevent food poisoning. Set your refrigerator at or below 40 F (4 C) and your freezer at or below 0 F (-18 C). Refrigerate or freeze meat, poultry, eggs, fish, shellfish, ready-to-eat foods, and leftovers within 2 hours or sooner. If the temperature outdoors is above 90 F...

• Food Safety: Following the Package Instructions

  Food packaging labels provide information about when to use the food and how to store it. Reading food labels and following safety instructions will greatly reduce your chance of becoming ill with food poisoning. The following guidelines are included on a packaging label. Sell by: This tells the store...

• Food Safety: Serving

  You can help prevent food poisoning by taking precautions when serving food. Keep hot foods hot [ 140 F (60 C) or above] and cold foods cold [ 40 F (4 C) or below]. Never leave meat, poultry, eggs, fish, or shellfish (raw or cooked) at room temperature for more than 2 hours. If the temperature outdoors is...