Tips to reduce your food poisoning risk
Food poisoning is more common than most of us realize. It's estimated that one in six people will get food poisoning this year. Most cases are mild, but some can be really serious.
Here are five tips from Consumer Reports on Health on how to reduce your risk of getting sick:
Wash fruits and vegetables thoroughly
Rinse in running water. You don't need special cleaners. Use a scrub brush for items with rough skin, like cantaloupe.
Handle raw meat, poultry, shellfish and eggs as if they are contaminated
Wash your hands before and after handling raw animal products. Don't use utensils that touch raw animal products on other food until you wash in hot soapy water. Use separate cutting boards for meat and produce.
Cook food all the way to kill harmful bacteria
For meat that's an internal temperature of 145 degrees F. For poultry it's 165 degrees F. Use a meat thermometer to be sure.
Refrigerate promptly
Leftovers need to go in the fridge within two hours of serving. Consumer Reports says the refrigerator should be no warmer than 40 degrees F. Your freezer should be 0 degrees F.
Beware of lukewarm food
Whether it's a sit-down meal or takeout, hot food should be hot and cold food should be cold.
For more information
Consumer Reports: Kitchen Critical
Consumer Reports: Food Prep and Storage
Here are five tips from Consumer Reports on Health on how to reduce your risk of getting sick:
Wash fruits and vegetables thoroughly
Rinse in running water. You don't need special cleaners. Use a scrub brush for items with rough skin, like cantaloupe.
Handle raw meat, poultry, shellfish and eggs as if they are contaminated
Wash your hands before and after handling raw animal products. Don't use utensils that touch raw animal products on other food until you wash in hot soapy water. Use separate cutting boards for meat and produce.
Cook food all the way to kill harmful bacteria
For meat that's an internal temperature of 145 degrees F. For poultry it's 165 degrees F. Use a meat thermometer to be sure.
Refrigerate promptly
Leftovers need to go in the fridge within two hours of serving. Consumer Reports says the refrigerator should be no warmer than 40 degrees F. Your freezer should be 0 degrees F.
Beware of lukewarm food
Whether it's a sit-down meal or takeout, hot food should be hot and cold food should be cold.
For more information
Consumer Reports: Kitchen Critical
Consumer Reports: Food Prep and Storage
Learn about changes coming to commenting