1. Know the Enemy
Food poisoning refers to the unpleasant effects that microbes and the toxins they produce have on the body. In fact, several different bacterial and viral pathogens can cause food poisoning. Each microbe causes similar gastrointestinal symptoms, but each proliferates in different food types under different conditions. The most common sources of food poisoning come from Campylobacter in raw chicken, Salmonella from any food of animal origin, E. coli from food contaminated with cow feces and Norwalk virus, spreading from one contaminated person to another using food as a vehicle.
2. It's More Common Than You Think
Although the media reports occasional food poisoning outbreaks on cruise ships or in restaurants, food poisoning is much more prevalent than we would like to believe. In fact, as many as half of all diarrhea cases in the United States are caused by food poisoning, which makes the term "stomach flu" something of a misnomer. How do you know if it's food poisoning? If you experience diarrhea, vomiting, abdominal cramps and fever for a day or more, food poisoning is a likely culprit.
3. Forget the Smell Test
It's usually impossible to know if a particular food contains the harmful microorganisms responsible for food poisoning just by looking at it, smelling it or tasting it. A few bacteria, like the ones that cause fatal botulism food poisoning, produce changes in the appearance or odor of food, but most bad microbes do their dirty work undetected. If you suspect your food has suffered some injustice that puts you at risk for food poisoning, follow this mantra: "When in doubt, throw it out."
4. Get Thee to a Refrigerator
Some people think the best way to cool off a big pot of spaghetti sauce is to leave it out until it reaches room temperature, to avoid warming up the other items in the refrigerator. The truth is, once you allow foods to remain in the temperature "danger zone" of 40-140 degrees F, you're increasing your chances of spending some quality time with your toilet over the next several days. The right way to cool off a large portion of leftovers is to separate it into shallow containers to facilitate rapid chilling, and place it in the refrigerator immediately.
5. Out and About Dining Risks
Even if you take steps to protect yourself and your family from food poisoning in your own kitchen, you can be at risk when dining out. Reduce your risk of food poisoning in restaurants by ordering your beef prepared medium well. Ask your server if they use pasteurized eggs for egg-heavy dishes like custard. Look for a copy of the latest inspection by the local health department, and notice if the restaurant was up to par in the cleanliness department. Finally, if you see members of the wait staff leaving the rest room without washing their hands, make that visit your last!
