Food poisoning is a serious illness that occurs as a result of consuming contaminated food. Symptoms of food-borne illnesses include nausea, vomiting, stomach cramping, diarrhea, fever and fatigue. The symptoms begin within hours after eating the food and can last for up to 10 days, according to the Mayo Clinic. Individuals with compromised immune systems, children, pregnant women and the elderly are more likely to get sick after eating the contaminated food. Parasites, bacteria and toxins in improperly handled and cooked food can cause the food poisoning. Preventing food poisoning is possible when following proper food safety rules.
Washing
Wash hands before and after handling food and before eating, using warm water with soap. Wash cooking utensils, pots and any surface the food touches during preparation; this is especially important when handling raw meat, poultry and fish. Wash all raw fruits and vegetables before serving or cooking them. Thoroughly washing with water is sufficient; using detergent or commercial washes is not recommended by the U.S. Food and Drug Administration.
Separation
Keep foods that require cooking separate from foods prepared for eating. When cooking meat, use a different plate to place cooked meat on for serving. Avoid reusing any plates or utensils that come in contact with raw fish, poultry, meats or eggs.
Temperature
Cook foods to a safe temperature. Use a meat thermometer to measure the temperature accurately. Fish needs cooking to a temperature of 140 degrees F. The temperature of poultry need to read 160 degrees F and beef needs an internal temperature of 160 degrees F to kill harmful bacteria effectively according to Medline Plus.
Packaging
Inspecting the packaging of food can help prevent possible contamination. Throw out any packages that have a broken seal or are past the posted expiration date. Feel for any bulges or dents in cans before eating the food inside. The damaged can may allow botulism to grow.
Refrigeration
Refrigerate perishable foods. The maximum time food can safely stay out of the refrigerator or freezer is two hours. For temperatures over 90 degrees F, one hour is the maximum time to leave food safely out of the refrigerator, according to the Mayo Clinic. Do not refreeze meat or poultry after thawing. Defrost frozen foods in the refrigerator, in the microwave or in cold running water. Avoid allowing foods to thaw at room temperature.
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