Some food-borne illnesses are caused by bacterial growth in food. The bacteria may be present on the food before purchase or may grow after preparation due to poor handling, according to the National Institutes of Health's National Institute of Diabetes, Digestive and Kidney Disorders. Knowing how to prevent bacterial growth on food may limit a person's risk of getting sick.
Cooking Foods to Proper Temperature
Food preparation is an important method in preventing bacterial growth in food. Foods cooked at the proper temperature for a long enough time will destroy the bacteria, according to the Food Safety government website. Internal cooking temperatures vary depending on the food item. Ground pork, beef, veal and lamb needs to be cooked to 160 F, and ground turkey and chicken to 165 F. Fresh beef, veal and lamb chops and steaks should be cooked to 145 F. Fresh pork and raw ham needs to be cooked to an internal temperature of 160 F. Precooked ham can be reheated to an internal temperature of 140 F. All poultry, including all chicken and turkey parts, goose and duck, needs to be cooked to 165 F internal temperature. Eggs need to be cooked until the white and the yolk are formed or to an internal temperature of 160 F, according to Food Safety. All leftovers need to be reheated to an internal temperature reads 165 F.
Proper Food Storage
Proper food storage is another method of preventing bacterial growth in food. Refrigerator temperature should be at 40 F and freezer temperatures at 0 F, according to the Food Safety website. Eggs in the shell at the proper refrigerator temperature can be kept three to four weeks. Mayonnaise-based salads, including egg salad and macaroni salad, should be thrown away after five days in the refrigerator. An open hot dog package is safe for a week. Ground meats, such as hamburger and turkey, can be kept for one to two days in the refrigerator and three to four months in the freezer. Fresh beef, veal and pork can be kept in the refrigerator for three to five days and in the freezer for six to 12 months for steaks and four to six months for roasts. Chicken can be kept in the refrigerator for one to two days and up to nine months in the freezer. Most leftovers are safe in the refrigerator for three to four days.
Keep It Clean
One of the most important ways to prevent bacterial growth in food is to keep hands and surfaces cleans, says the government Food Safety website. Hands should be washed in warm soapy water before handling food, after handling food, after using the bathroom, after changing a diaper and after caring for a sick person. Counters and food preparation utensils also need to be washed often with hot soapy water. It is recommended people use paper towels to clean surfaces instead of dish towels which can harbor bacteria, according to the U.S. Department of Agriculture's Food Safety and Inspection Service.
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