How to prevent food poisoning: our top ten tips for summer

While summer barbecues, picnics, parties, and vacations can be fun, they come with an increased risk of food poisoning from contaminated food. Every year one in six Americans comes down with a foodborne infection, which can cause a variety of symptoms such as vomiting, diarrhea, and more. 

Here are our top ten tips for food poisoning prevention so you and your family can have the healthiest summer possible!

1) Cook meat to the recommended temperatures.

Undercooked meat is one of the most common sources of foodborne infections. So it’s important to be aware of the recommended temperature for the meat you’re cooking. Rather than guessing if it is “done” use a meat thermometer to make sure your meat is cooked properly.

(Click here for a helpful chart of recommended cooking temperatures.)

2) Keep track of how long food has been sitting out.

One way to prevent food poisoning is to make sure you’re aware of how long food has been sitting out. To avoid foodborne illnesses, don’t leave food at room temperature for more than two hours. If you’re outdoors and the temperature is over 90 degrees F, food should be refrigerated after one hour. Food that’s been sitting out for longer than these recommended times should be discarded immediately.

3) Thaw frozen foods appropriately.

Proper thawing of food and keeping it at the right temperature can help with the prevention of food poisoning. Frozen food should be thawed in a refrigerator that’s 40 degrees F or lower or in a microwave that’s 140 degrees F or higher. Avoid thawing frozen food at room temperature or in warm water, because once it reaches a temperature over 40 degrees F, bacteria can begin to replicate, creating an increased risk of infection.

4) Wash fruits and vegetables (Even if you’re peeling them!)

Many people think of meat and dairy as key sources of foodborne illnesses, but fruits and vegetables can cause food poisoning, too. Produce can become contaminated from the soil it’s grown in or during harvesting and transportation. Even if you’re going to be peeling the produce, it’s important to wash it first to avoid getting the contaminants from the outside into the part of the produce you’ll be eating.

5) Practice food safety when traveling internationally.

While summer is a great time to take an international vacation, it’s important to know and follow food safety guidelines when you’re traveling abroad, especially to under-resourced countries. Eat only cooked food from a trusted restaurant. Only eat produce you can peel and avoid eating the skin if you can’t properly wash it. Don’t drink tap water or brush your teeth with it – use bottled water instead. Avoid ice cubes since they’re often made with tap water which can cause traveler’s diarrhea.

6) Store raw meat separately from other foods.

While keeping food at the right temperature is vital, even in the fridge it can be at risk of cross-contamination. Pathogens from raw meat can contaminate food around it, it’s important to keep raw meat separate from everything else in your fridge – especially food that you’re not able to cook before you eat it (like salads).

7) Disinfect hard surfaces.

Many people think that the bathroom is the germiest room in a home, but it’s actually the kitchen! Microbiologists have found high amounts of Salmonella and E. Coli on sponges, kitchen sinks, stove knobs, cutting boards and countertops. To avoid foodborne illnesses, make sure you disinfect these surfaces regularly.

8) Check expiration dates.

When you’re reaching for an ingredient or food, whether it’s perishable or non-perishable, make a habit of checking the expiration date to make sure it’s still safe to consume. If not, toss the food in question to prevent food poisoning. 

9) Don’t drink unpasteurized beverages.

While unpasteurized beverages like fruit juices and milk are touted as healthy drink options, they can cause serious (in some cases, life-threatening) infections, as they haven’t undergone the heating process that eliminates bacteria and other contaminants. When it comes to beverages, choose only pasteurized options to lower your risk of foodborne illness.

10) Wash your hands.

One of the best food poisoning prevention methods is adequate hand washing. The CDC recommends that you wash your hands before and after preparing food and before eating, either by scrubbing your hands for twenty seconds with soap and water or by applying hand sanitizer that contains at least 60% alcohol.

When to go to urgent care for food poisoning

Symptoms of food poisoning can be mild, like some digestive issues or nausea for a few hours, or they can become very severe, requiring medical treatment or even hospitalization. If you have blood in your stool, have been vomiting for more than two days, or are showing signs of dehydration, you may need to visit urgent care to evaluate your symptoms. 

Our knowledgeable and caring providers are here to help. To get started, find the urgent care center nearest you and walk in or save your spot online. We are here to help you feel better faster.

Sources:

1. https://www.foodsafety.gov/keep/charts/mintemp.html
2. https://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html
3. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/the-big-thaw-safe-defrosting-methods-for-consumers
4. http://www.nsf.org/consumer-resources/studies-surveys-infographics/germ-studies/germiest-items-home
5. https://www.foodsafety.gov/blog/2016/04/handwashing.html
6. https://www.cdc.gov/clean-hands/about/index.html