If an individual previously experienced food poisoning, it is an unpleasant condition. Always bear in mind that food poisoning can oftentimes trigger serious conditions and can be life-threatening in some cases. Once the symptoms such as abdominal pain, diarrhea or vomiting occur, the individual might have eaten contaminated food. Just remember that this condition can put an individual at risk for dehydration, thus watch out for the symptoms.
Many simply assume that food poisoning typically come from cafes, restaurants and fast food stores, but it can also be easily acquired from food prepared at home. There are measures to bear in mind to minimize the risk for food poisoning at home.
Wash hands thoroughly
It is vital to wash hands thoroughly using warm water and soap and dry them before handling food, after handling raw food items including fish, meat, vegetables and eggs as well as after using the toilet, petting animals or blowing the nose.
Cleanse worktops or workstations
All workstations and worktops should be washed before and after preparing food, especially after they were exposed to raw meat including raw eggs, poultry, vegetables and fish. Take note that you do not need to use antibacterial sprays since soapy water is enough.
Wash dishcloths
The tea towels and dishcloths used should be washed regularly and allow them to dry before they are used again. The damp towels and dishcloths are considered as suitable places for germs to breed.
Separate raw meat
Always keep raw meat separated from ready-to-eat foods such as fruit, salad and bread. This is due to the fact that these foods are no longer cooked before they are eaten, thus any bacteria that comes in contact with these foods will not be eliminated.
Utilize separate chopping boards
You have to use separate chopping boards for raw food and ready-to-eat food. Raw foods usually contain detrimental bacteria that can easily spread to anything they come in contact with including worktops, other foods, knives and chopping boards.
Store raw meat on the bottom shelf
When storing raw meat, it should be stored on the bottom shelf of the refrigerator where it will not get in touch with other foods or drip on other foods.
Food should be cooked thoroughly
The ideal way to minimize the risk for food poisoning is to cook food thoroughly and check if it is steaming all the way through. Make sure that pork, poultry, kebabs and sausages are cooked until steaming hot without any pink meat inside.
Do not wash raw meat include chicken and turkey before cooking since this will only spread the bacteria around the kitchen.
Keep the refrigerator below 5 degrees C
The refrigerator should have a temperature below 5 degrees C. When food is stored in a cold environment, the bacteria responsible for food poisoning can be prevented from growing.
Cooling leftovers quickly
When cooked food is not going to be eaten right away, it should be cooled quickly as possible (usually within 90 minutes) and store it in the refrigerator or freezer. Any leftovers from the refrigerator should be utilized within 2 days.
Follow the “use by” dates
Do not eat foods that are way beyond the “use by” date even if it appears okay and smells okay. The “use by” dates are based on scientific tests that reveal how rapidly harmful bacteria can develop in the packaged food.