Materiały źródłowe

• #1 Centre for Health Protection – Food Poisoning

  https://www.chp.gov.hk/en/healthtopics/content/24/43.html

  Food poisoning can be prevented by practising food safety. The 5 Keys to Food Safety are five simple and effective keys for people to follow when handling food to prevent foodborne diseases: Choose (Choose safe raw materials); Clean (Keep hands and utensils clean); Separate (Separate raw and cooked food); Cook (Cook thoroughly); and Safe Temperature (Keep food at safe temperature). […] Member of the public are also reminded to maintain personal, food and environmental hygiene at all times. When dining out, one should: Avoid eating raw seafood; Be a discerning consumer in choosing cold dishes, including sashimi, sushi and raw oysters at a buffet; Choose pasteurised eggs, egg products or dried egg powder for dishes that often use lightly cooked or uncooked eggs; Patronise only reliable and licensed restaurants; Store and reheat precooked or leftover foods properly before consumption; Ensure food is thoroughly cooked before eating during a hotpot or barbecue meal; Handle raw and cooked foods carefully and separate them completely during the cooking process; Use two sets of chopsticks and utensils to handle raw and cooked foods; Avoid patronising illegal food hawkers; Drink boiled water; Susceptible populations, including those with weakened immunity, the elderly, pregnant women and young children are at a higher risk of foodborne diseases, so they should not consume raw or undercooked foods; Refrain from trying to use salt, vinegar, wine or wasabi to kill bacteria as they are not effective; and Always wash hands before eating and after going to the toilet.

• #2 Be Food Safe Protect Yourself from Food Poisoning

  https://portal.ct.gov/dph/food-protection-program/be-food-safe-protect-yourself-from-food-poisoning

  Anybody can get food poisoning, but most people dont think about food safety until they or someone they know gets sick after eating contaminated food. […] Foodborne illness, often called food poisoning, is a common, costly yet preventable public health problem. Each year, about 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. Learn more about foodborne illnesses and what you can do to lower your chances of getting sick. […] To lower your chances of food poisoning, consider how germs found in contaminated food can make you sick. You can take action to protect yourself and your loved ones by keeping food safe. […] Here are four simple steps to food safety: […] Wash your hands and food-preparation surfaces often. Germs can survive in many places around your kitchen, including your hands, utensils, and cutting boards. Rinse fresh fruits and vegetables under running water.

• #3 About Four Steps to Food Safety | Food Safety | CDC

  https://www.cdc.gov/food-safety/prevention/index.html

  Following four simple steps at home can help protect you and your loved ones from food poisoning. […] Prevent food poisoning – Clean, Separate, Cook, and Chill. […] Germs that cause food poisoning can survive in many places and spread around your kitchen. […] Wash your hands for at least 20 seconds with soap and warm or cold water before, during, and after preparing food and before eating. […] Always wash hands after handling uncooked meat, chicken and other poultry, seafood, flour, or eggs. […] Raw meat, chicken and other poultry, seafood, and eggs can spread germs to ready-to-eat food unless you keep them separate. […] When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other foods. […] Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick.

• #4 Foodborne Illness | Health & Human Services

  https://hhs.iowa.gov/center-acute-disease-epidemiology/foodborne-illness

  To keep your family safer from food poisoning, follow these four simple steps: clean, separate, cook, and chill. […] Although most healthy people will recover from a foodborne illness within a short period of time, some can develop chronic, severe, or even life-threatening health problems. […] Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, changing diapers, and handling pets. […] Separate raw meat, poultry, seafood, and eggs from other foods in your grocery shopping cart, grocery bags, and refrigerator. […] Using a food thermometer is the only way to ensure the safety of meat, poultry, seafood, and egg products for all cooking methods. […] Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within 2 hours of cooking or purchasing.

• #5 Patient education: Foodborne illness (food poisoning) (Beyond the Basics) – UpToDate

  https://www.uptodate.com/contents/foodborne-illness-food-poisoning-beyond-the-basics

  FOODBORNE ILLNESS PREVENTION […] Although it is not always possible to avoid exposure to a microbe that can cause foodborne illness, certain precautions can decrease the chances that it will occur. […] Washing your hands thoroughly with soap and clean, running water is the best way to prevent foodborne illness. Alcohol-based hand rubs are also useful. Handwashing is especially important after using the bathroom, after changing a diaper, before preparing food, and after touching animals. […] Food safety recommendations — The following general precautionary measures are recommended by the United States federal government (www.foodsafety.gov): […] • Do not drink raw (unpasteurized) milk or foods that contain unpasteurized milk. […] • Wash raw fruits and vegetables thoroughly before eating using clean, cold running water.

• #6 Cleanliness Helps Prevent Foodborne Illness | Food Safety and Inspection Service

  http://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/cleanliness-helps-prevent

  Wash hands with warm, soapy water for 20 seconds: […] before and after handling food […] after using the bathroom […] after changing a diaper […] after handling pets […] after tending to a sick person […] after blowing your nose, coughing or sneezing […] after handling uncooked eggs, raw meat, poultry or fish and their juices […] If your hands have any kind of skin abrasion or infection, always use clean disposable gloves. Wash hands (gloved or not) with warm, soapy water. […] Thoroughly wash with hot, soapy water all surfaces that come in contact with raw meat, poultry, fish, and eggs before moving on to the next step in food preparation. Consider using paper towels to clean kitchen surfaces. If you use dishcloths, wash them often in the hot cycle of your washing machine. Clean other surfaces, such as faucets and countertops, with hot, soapy water.

• #7 Food poisoning – prevention | Better Health Channel

  https://www.betterhealth.vic.gov.au/health/healthyliving/food-poisoning-prevention

  Food poisoning – prevention […] Food poisoning bacteria can multiply very quickly, particularly in certain conditions. […] Take care when preparing, storing or serving food, especially high-risk foods. […] There are some simple rules you can follow to minimise the risk of food poisoning. You should take steps to: prevent food from being contaminated […] prevent the bacteria in the food from growing and multiplying. […] When you buy food: Try to keep potentially high-risk foods outside the temperature danger zone and buy hot and cold foods at the end of your shopping trip. […] When you prepare food: Wash your hands in warm, soapy water and dry them well before preparing food. […] Don’t use the same cutting board for raw food that will be cooked (such as meat) and foods served uncooked (such as salads). […] When you store food: Separate raw food from cooked food, and store raw food at the bottom of the fridge to avoid juices dripping onto, and contaminating, other food. […] Check your fridge temperature is below 5 C and your freezer temperature is below -15 C. […] Cover all food with lids, tin foil or plastic wrap.

• #8 Preventing Food Poisoning: Safe Prep & Storage

  https://www.templehealth.org/about/blog/take-these-steps-to-prevent-food-poisoning

  Did you know that 1 in 6 Americans (that’s 48 million people) get food poisoning and more than 3,000 die each year from it? […] Food poisoning happens from eating food that has bacteria, a virus or parasite. You can experience anything from a stomachache and diarrhea to a fever and vomiting. […] It takes more than handwashing to avoid food poisoning. Here are easy-to-follow steps to protect yourself and your family from foodborne illness, whether at home or food shopping: […] Disinfect countertops: Soap and water are great cleaning agents, but they’re not disinfecting agents. After washing countertops with soap and hot water, disinfect them with a solution of 1-3 tablespoons of household chlorine bleach per gallon of water. […] Replace old cutting boards: Salmonella and other bacteria can get into the cracks of cutting boards and be difficult to remove. Replace cutting boards regularly.

• #9 Food Contamination and Foodborne Illness Prevention – Food Safety – Minnesota Dept. of Health – MN Dept. of Health

  https://www.health.state.mn.us/people/foodsafety/prevention.html

  Food becomes contaminated through a variety of mechanisms. Some things that can contribute to foodborne illness are: […] Pathogens can be introduced into food from infected humans who handle the food without thoroughly washing their hands. […] Hand Hygiene: Wash Your Hands! Handwashing and Hand Hygiene information […] Prevent Cross-Contamination Cross-contamination is the physical movement or transfer of harmful bacteria from one person, object or place to another. […] Many pathogens need to multiply to a larger number before enough are present in food to cause disease. […] In general, refrigeration or freezing prevents virtually all bacteria from growing. […] If food is heated sufficiently, parasites, viruses and most bacteria are killed. […] Fresh fruits and vegetables can be contaminated if they are washed with water that is contaminated by animal manure or human sewage.

• #10 Patient education: Foodborne illness (food poisoning) (Beyond the Basics) – UpToDate

  https://www.uptodate.com/contents/foodborne-illness-food-poisoning-beyond-the-basics

  • Keep the refrigerator temperature at 40°F (4.4°C) or lower; the freezer at 0°F (-17.8°C) or lower. […] • Use precooked, perishable, or ready-to-eat food as soon as possible. […] • Avoid cross-contamination; keep raw meat, fish, and poultry separate from other foods. […] • Wash hands, knives, and cutting boards after handling uncooked food, including produce and raw meat, fish, or poultry. […] • Thoroughly cook raw food from animal sources to a safe internal temperature and check the temperature by using a food thermometer: ground beef 160°F (71°C); chicken 165°F (77°C); turkey 165°F (82°C); pork 145°F (71°C). […] • Seafood and shellfish should be cooked thoroughly to minimize the risk of foodborne illness. Eating raw fish (eg, sushi) poses a risk for a variety of parasitic worms (in addition to the risks associated with organisms carried by food handlers). Freezing kills some, although not all, harmful microorganisms. Raw fish that is labeled „sushi-grade” or „sashimi-grade” has been frozen.

• #11 10 ways to prevent food poisoning | Havering Directory

  https://familyserviceshub.havering.gov.uk/kb5/havering/directory/advice.page?id=3n5yjJqQWq4

  Wash your hands thoroughly with soap and water (warm or cold) and dry them before handling food, after handling raw food – including meat, fish, eggs and vegetables – and after touching the bin, going to the toilet, blowing your nose or touching animals (including pets). […] Wash worktops before and after preparing food, particularly after they’ve been touched by raw meat (including poultry), raw eggs, fish and vegetables. […] Use a separate chopping board to prepare raw food, such as meat and fish. This is to avoid contaminating ready-to-eat foods with harmful bacteria that can be present in raw food before it has been cooked. […] It’s especially important to keep raw meat away from ready-to-eat foods, such as salad, fruit and bread. This is because these foods won’t be cooked before you eat them, so any bacteria that get onto the foods from the raw meat won’t be killed.

• #12 Prevention | Food Poisoning News

  https://www.foodpoisoningnews.com/foodpoisoning/prevention/

  Preventing Food Poisoning. Food poisoning is a common, yet potentially serious environmental health issue. The occurrence of food poisoning can be reduced by following some simple rules while preparing, cooking, and serving food. […] All these micro-organisms that cause food poisoning can be killed if they are exposed to adequate heat for a sufficient time, as in cooking or pasteurization. […] Thoroughly wash your hands with soap and running water before handling food, after using the toilet, or assisting in caring for someone who is sick. […] Avoid touching your mouth, nose, or eyes while preparing and serving food. […] A thermometer is a safe and sure way to tell if food has been cooked enough. […] Typically the only reliable way to know that bacteria have been killed is when the inside of the food reaches the recommended internal temperature.

• #13 Prevention | Food Poisoning News

  https://www.foodpoisoningnews.com/foodpoisoning/prevention/

  Most bacteria commonly linked to food poisoning are killed by cooking at temperatures between 60 and 100C (145 and 212F). […] Cross-contamination occurs when germs from raw meat or poultry are allowed to come into contact with other foods that will be eaten raw, partly cooked or cooked. […] Food poisoning bacteria grow faster at room temperature than at either higher or lower temperatures, so its best to store food in the fridge. […] Throw out food that is past its use-by date. […] Do not taste food that you suspect is contaminated. Remember, harmful bacteria can be present even if the food looks and smells okay.

• #14 About Four Steps to Food Safety | Food Safety | CDC

  https://www.cdc.gov/food-safety/prevention/index.html

  Following four simple steps at home can help protect you and your loved ones from food poisoning. […] Prevent food poisoning – Clean, Separate, Cook, and Chill. […] Germs that cause food poisoning can survive in many places and spread around your kitchen. […] Wash your hands for at least 20 seconds with soap and warm or cold water before, during, and after preparing food and before eating. […] Always wash hands after handling uncooked meat, chicken and other poultry, seafood, flour, or eggs. […] Raw meat, chicken and other poultry, seafood, and eggs can spread germs to ready-to-eat food unless you keep them separate. […] When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other foods. […] Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick.

• #15 Food poisoning – Symptoms and causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/food-poisoning/symptoms-causes/syc-20356230

  To prevent food poisoning at home: […] Handwashing. Wash your hands with soap and water for at least 20 seconds. Do this after using the toilet, before eating, and before and after handling food. […] Wash fruits and vegetables. Rinse fruits and vegetables under running water before eating, peeling or preparing. […] Wash kitchen utensils thoroughly. Wash cutting boards, knives and other utensils with soapy water after contact with raw meats or unwashed fruits and vegetables. […] Don’t eat raw or undercooked meat or fish. Use a meat thermometer to make sure meat is cooked enough. Cook whole meats and fish to at least 145 F (63 C) and let rest for at least three minutes. Cook ground meat to at least 160 F (71 C). Cook whole and ground poultry to at least 165 F (74 C). […] Refrigerate or freeze leftovers. Put leftovers in covered containers in the refrigerator right after your meal. Leftovers can be kept for 3 to 4 days in the refrigerator. If you don’t think you’ll eat them within four days, freeze them right away.

• #16 Preventing food poisoning: MedlinePlus Medical EncyclopediaLock

  https://medlineplus.gov/ency/article/007441.htm

  To prevent food poisoning, take the following steps when preparing food: Carefully wash your hands often, and always before cooking or cleaning. Always wash them again after touching raw meat. Clean dishes and utensils that have had any contact with raw meat, poultry, fish, or eggs. Use a thermometer when cooking. Cook beef to at least 160°F (71°C), poultry to at least 165°F (73.8°C), and fish to at least 145°F (62.7°C). Do not place cooked meat or fish back onto the same plate or container that held the raw meat, unless the container has been completely washed. Refrigerate any perishable food or leftovers within 2 hours. Keep the refrigerator set to around 40°F (4.4°C) and your freezer at or below 0°F (-18°C). Do not eat meat, poultry, or fish that has been refrigerated uncooked for longer than 1 to 2 days. Cook frozen foods for the full time recommended on the package. Do not use outdated foods, packaged food with a broken seal, or cans that are bulging or have a dent. Do not use foods that have an unusual odor or a spoiled taste. Do not drink water from streams or wells that are not treated. Only drink water that has been treated or chlorinated.

• #17 Food poisoning – Symptoms and causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/food-poisoning/symptoms-causes/syc-20356230

  To prevent food poisoning at home: […] Handwashing. Wash your hands with soap and water for at least 20 seconds. Do this after using the toilet, before eating, and before and after handling food. […] Wash fruits and vegetables. Rinse fruits and vegetables under running water before eating, peeling or preparing. […] Wash kitchen utensils thoroughly. Wash cutting boards, knives and other utensils with soapy water after contact with raw meats or unwashed fruits and vegetables. […] Don’t eat raw or undercooked meat or fish. Use a meat thermometer to make sure meat is cooked enough. Cook whole meats and fish to at least 145 F (63 C) and let rest for at least three minutes. Cook ground meat to at least 160 F (71 C). Cook whole and ground poultry to at least 165 F (74 C). […] Refrigerate or freeze leftovers. Put leftovers in covered containers in the refrigerator right after your meal. Leftovers can be kept for 3 to 4 days in the refrigerator. If you don’t think you’ll eat them within four days, freeze them right away.

• #18 Preventing food poisoning: MedlinePlus Medical EncyclopediaLock

  https://medlineplus.gov/ency/article/007441.htm

  To prevent food poisoning, take the following steps when preparing food: Carefully wash your hands often, and always before cooking or cleaning. Always wash them again after touching raw meat. Clean dishes and utensils that have had any contact with raw meat, poultry, fish, or eggs. Use a thermometer when cooking. Cook beef to at least 160°F (71°C), poultry to at least 165°F (73.8°C), and fish to at least 145°F (62.7°C). Do not place cooked meat or fish back onto the same plate or container that held the raw meat, unless the container has been completely washed. Refrigerate any perishable food or leftovers within 2 hours. Keep the refrigerator set to around 40°F (4.4°C) and your freezer at or below 0°F (-18°C). Do not eat meat, poultry, or fish that has been refrigerated uncooked for longer than 1 to 2 days. Cook frozen foods for the full time recommended on the package. Do not use outdated foods, packaged food with a broken seal, or cans that are bulging or have a dent. Do not use foods that have an unusual odor or a spoiled taste. Do not drink water from streams or wells that are not treated. Only drink water that has been treated or chlorinated.

• #19 Food poisoning prevention Information | Mount Sinai – New York

  https://www.mountsinai.org/health-library/special-topic/food-poisoning-prevention

  This article explains safe ways to prepare and store food to prevent food poisoning. It includes tips about what foods to avoid, eating outside of your home, such as at restaurants, and traveling. […] TIPS FOR COOKING OR PREPARING FOOD: Carefully wash your hands before preparing or serving food. Cook eggs until they are solid, not runny. Do not eat raw ground beef, chicken, eggs, or fish. Heat all casseroles to 165°F (73.9°C). Hotdogs and luncheon meats should be heated to steaming. If you take care of young children, wash your hands often and dispose of diapers carefully so bacteria do not spread to food surfaces where food is prepared. Use only clean dishes and utensils. Use a thermometer when cooking beef to at least 160°F (71.1°C), poultry to at least 180°F (82.2°C), or fish to at least 140°F (60°C).

• #20 Patient education: Foodborne illness (food poisoning) (Beyond the Basics) – UpToDate

  https://www.uptodate.com/contents/foodborne-illness-food-poisoning-beyond-the-basics

  • Cook eggs thoroughly, until the yolk is firm. […] • Refrigerate foods promptly. Never leave cooked foods at room temperature for more than two hours (one hour if the room temperature is above 90°F/32°C). […] The United States Centers for Disease Control and Prevention (CDC) has a similar set of guidelines, which they categorize into four themes: „clean, separate, cook, and chill.” […] The following additional recommendations apply to pregnant women and those who have a weakened immune system: […] • Do not eat hot dogs, pâtés, luncheon meats, bologna, or other delicatessen meats unless they are reheated until steaming hot; avoid the use of microwave ovens since uneven cooking may occur. […] • Avoid spilling fluids from raw meat and hot dog packages on other foods, utensils, and food preparation surfaces. In addition, wash hands after handling hot dogs, luncheon meats, delicatessen meats, and raw meat, chicken, turkey, or seafood or their juices.

• #21 Prevent Illness from C. perfringens | FoodSafety.gov

  https://www.foodsafety.gov/blog/prevent-illness-c-perfringens

  Divide large pots of food, such as soups and stews, and large cuts of meats, such as roasts, into small quantities for refrigeration. This helps food cool quickly enough to prevent bacteria from growing. […] Leftovers should be used within three to four days, if refrigerated. If you want to keep them longer, freeze within that four-day period. […] Reheat leftovers to at least 165F (74C) before serving.

• #22 Food Poisoning and Safe Food Handling – Health Information Library | PeaceHealth

  https://www.peacehealth.org/medical-topics/id/te4626

  Cook, refrigerate, or freeze meat, poultry, eggs, fish, and ready-to-eat foods within 2 hours. Make sure your refrigerator is set at 40F (4C) or colder. […] Keep raw meat, poultry, eggs, fish, and shellfish away from other foods, surfaces, utensils, and serving plates. […] Thaw these foods in the refrigerator, not at room temperature. And cook food right away after thawing. […] Do not eat raw or partially cooked eggs (including cookie dough), raw (unpasteurized) milk, cheeses made with raw milk, or unpasteurized juices. […] Use a clean meat thermometer to make sure that foods are cooked to a safe temperature. Reheat leftovers to at least 165F (74C). Don’t eat undercooked hamburger. Bring sauces, gravies, and soups to a boil when reheating. And be aware of the risk of food poisoning from raw fish (including sushi), clams, and oysters.

• #23 Food poisoning prevention Information | Mount Sinai – New York

  https://www.mountsinai.org/health-library/special-topic/food-poisoning-prevention

  This article explains safe ways to prepare and store food to prevent food poisoning. It includes tips about what foods to avoid, eating outside of your home, such as at restaurants, and traveling. […] TIPS FOR COOKING OR PREPARING FOOD: Carefully wash your hands before preparing or serving food. Cook eggs until they are solid, not runny. Do not eat raw ground beef, chicken, eggs, or fish. Heat all casseroles to 165°F (73.9°C). Hotdogs and luncheon meats should be heated to steaming. If you take care of young children, wash your hands often and dispose of diapers carefully so bacteria do not spread to food surfaces where food is prepared. Use only clean dishes and utensils. Use a thermometer when cooking beef to at least 160°F (71.1°C), poultry to at least 180°F (82.2°C), or fish to at least 140°F (60°C).

• #24 About Four Steps to Food Safety | Food Safety | CDC

  https://www.cdc.gov/food-safety/prevention/index.html

  The only way to tell if food is safely cooked is to use a food thermometer. […] Bacteria can multiply rapidly if left at room temperature or in the „Danger Zone” between 40F and 140F. […] Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90F). […] Refrigerate perishable food (meat, seafood, dairy, cut fruit, some vegetables, and cooked leftovers) within 2 hours. […] If the food is exposed to temperatures above 90F, like a hot car or picnic, refrigerate it within 1 hour. […] Never thaw food on the counter because bacteria multiply quickly in the parts of the food that reach room temperature.

• #25 Food poisoning – Symptoms and causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/food-poisoning/symptoms-causes/syc-20356230

  To prevent food poisoning at home: […] Handwashing. Wash your hands with soap and water for at least 20 seconds. Do this after using the toilet, before eating, and before and after handling food. […] Wash fruits and vegetables. Rinse fruits and vegetables under running water before eating, peeling or preparing. […] Wash kitchen utensils thoroughly. Wash cutting boards, knives and other utensils with soapy water after contact with raw meats or unwashed fruits and vegetables. […] Don’t eat raw or undercooked meat or fish. Use a meat thermometer to make sure meat is cooked enough. Cook whole meats and fish to at least 145 F (63 C) and let rest for at least three minutes. Cook ground meat to at least 160 F (71 C). Cook whole and ground poultry to at least 165 F (74 C). […] Refrigerate or freeze leftovers. Put leftovers in covered containers in the refrigerator right after your meal. Leftovers can be kept for 3 to 4 days in the refrigerator. If you don’t think you’ll eat them within four days, freeze them right away.

• #26 Food poisoning prevention Information | Mount Sinai – New York

  https://www.mountsinai.org/health-library/special-topic/food-poisoning-prevention

  TIPS FOR STORING FOOD: Do not use foods that have an unusual odor or spoiled taste. Do not place cooked meat or fish back onto the same plate or container that held the raw meat, unless the container has been thoroughly washed. Do not use outdated foods, packaged foods with broken seals, or cans that are bulging or dented. If you can your own foods at home, be sure to follow proper canning techniques to prevent botulism. Keep the refrigerator set to 40°F (4.4°C) and your freezer at or below 0°F (-17.7°C). Promptly refrigerate any food you will not be eating. […] MORE TIPS FOR PREVENTING FOOD POISONING: All milk, yogurt, cheese, and other dairy products should have the word „Pasteurized” on the container. Do not eat foods that may contain raw eggs (such as Caesar salad dressing, raw cookie dough, eggnog, and hollandaise sauce). Do not eat raw honey. Only eat honey that has been heat-treated. NEVER give honey to children under 1 year of age. Do not eat soft cheeses (such as queso blanco fresco). Do not eat raw vegetable sprouts (such as alfalfa sprouts). Do not eat shellfish that have been exposed to red tide. Wash all raw fruits, vegetables, and herbs with cold running water.

• #27 Preventing Staphylococcal (Staph) Food Poisoning | Staph Food Poisoning | CDC

  https://www.cdc.gov/staph-food-poisoning/prevention/index.html

  You can take steps to prevent Staph food poisoning. […] Always wash your hands before preparing or serving food. […] Keep food out of the „danger zone” between 40F and 140F. […] Refrigerate perishable food after 2 hours (or 1 hour if in 90F or hotter temperatures). […] Handwashing is one of the best ways to protect yourself and other people from getting sick. Always wash your hands before preparing food or serving food to others. […] Staph and other germs can multiply rapidly in food left at room temperature or in the „danger zone” between 40F and 140F. […] After food is cooked, do not keep it at room temperature if it will not be served and eaten soon. Instead, keep it heated to 140F or hotter or refrigerate it at 40F or colder. […] Perishable food that has been in the „danger zone” should be refrigerated within 2 hours (or 1 hour if the food has been at 90F or hotter, such as in a car or at a picnic). […] Get more tips for preventing food poisoning at home.

• #28 Prevent Illness from C. perfringens | FoodSafety.gov

  https://www.foodsafety.gov/blog/prevent-illness-c-perfringens

  Cook food to a safe temperature, especially beef roasts and whole poultry. […] After food is cooked, keep it at 140F (60C) or warmer or 40F (4C) or colder if it will not be served and eaten soon. Bacteria can multiply rapidly if food is left at room temperature or in the danger zone between 40F (4C) and 140F (60C). Never leave perishable food, such as meat, poultry, eggs, and casseroles, in the danger zone for longer than 2 hours (or 1 hour if exposed to temperatures above 90F (32C), like a hot car or picnic). […] Refrigerate leftovers at 40F (4C) or colder within 2 hours after cooking the food or within 2 hours after removing it from an appliance that’s keeping it at a safe temperature. Refrigerate within 1 hour if exposed to temperatures above 90F (32C). […] It is OK to put hot foods directly into the refrigerator.

• #29 Prevent Illness from C. perfringens | FoodSafety.gov

  https://www.foodsafety.gov/blog/prevent-illness-c-perfringens

  Divide large pots of food, such as soups and stews, and large cuts of meats, such as roasts, into small quantities for refrigeration. This helps food cool quickly enough to prevent bacteria from growing. […] Leftovers should be used within three to four days, if refrigerated. If you want to keep them longer, freeze within that four-day period. […] Reheat leftovers to at least 165F (74C) before serving.

• #30 Food poisoning – Symptoms and causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/food-poisoning/symptoms-causes/syc-20356230

  To prevent food poisoning at home: […] Handwashing. Wash your hands with soap and water for at least 20 seconds. Do this after using the toilet, before eating, and before and after handling food. […] Wash fruits and vegetables. Rinse fruits and vegetables under running water before eating, peeling or preparing. […] Wash kitchen utensils thoroughly. Wash cutting boards, knives and other utensils with soapy water after contact with raw meats or unwashed fruits and vegetables. […] Don’t eat raw or undercooked meat or fish. Use a meat thermometer to make sure meat is cooked enough. Cook whole meats and fish to at least 145 F (63 C) and let rest for at least three minutes. Cook ground meat to at least 160 F (71 C). Cook whole and ground poultry to at least 165 F (74 C). […] Refrigerate or freeze leftovers. Put leftovers in covered containers in the refrigerator right after your meal. Leftovers can be kept for 3 to 4 days in the refrigerator. If you don’t think you’ll eat them within four days, freeze them right away.

• #31 Food poisoning – Symptoms and causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/food-poisoning/symptoms-causes/syc-20356230

  Cook leftovers safely. You can safely thaw frozen food three ways. You can microwave it. You can move it to the refrigerator to thaw overnight. Or you can put the frozen food in a leakproof container and put it in cold water on the counter. Reheat leftovers until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). […] Throw it out when in doubt. If you aren’t sure if a food has been prepared, served or stored safely, discard it. Even if it looks and smells fine, it may not be safe to eat. […] Throw out moldy food. Throw out any baked foods with mold. Throw out moldy soft fruits and vegetables, such as tomatoes, berries or peaches. And throw away any nuts or nut products with mold. You can trim away mold from firm foods with low moisture, such as carrots, bell peppers and hard cheeses. Cut away at least 1 inch (2.5 centimeters) around the moldy part of the food.

• #32 How to Prevent Food Poisoning | Sutter Health

  https://www.sutterhealth.org/health/how-to-prevent-food-poisoning

  Avoid Cross-Contamination […] Always thoroughly wash plates, utensils, cutting boards and serving dishes before using them again. […] Be Careful With Raw Foods […] If these are some of your favorite foods, at least make sure they are prepared in a sterile environment by a trusted chef. […] The best ways to thaw frozen foods are to utilize the refrigerator, cold water or a microwave. […] Make it a point to plan ahead when defrosting meat in the refrigerator, as it often takes a day or more to thaw out. […] For the cold water method, place frozen food in a plastic bag and submerge in cold water. […] When defrosting food in a microwave, its important to cook the food immediately once thawed. […] The United States Department of Agriculture offers specific temperature recommendations for various foods.

• #33 About Four Steps to Food Safety | Food Safety | CDC

  https://www.cdc.gov/food-safety/prevention/index.html

  The only way to tell if food is safely cooked is to use a food thermometer. […] Bacteria can multiply rapidly if left at room temperature or in the „Danger Zone” between 40F and 140F. […] Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90F). […] Refrigerate perishable food (meat, seafood, dairy, cut fruit, some vegetables, and cooked leftovers) within 2 hours. […] If the food is exposed to temperatures above 90F, like a hot car or picnic, refrigerate it within 1 hour. […] Never thaw food on the counter because bacteria multiply quickly in the parts of the food that reach room temperature.

• #34 Food Contamination and Foodborne Illness Prevention – Food Safety – Minnesota Dept. of Health – MN Dept. of Health

  https://www.health.state.mn.us/people/foodsafety/prevention.html

  Food becomes contaminated through a variety of mechanisms. Some things that can contribute to foodborne illness are: […] Pathogens can be introduced into food from infected humans who handle the food without thoroughly washing their hands. […] Hand Hygiene: Wash Your Hands! Handwashing and Hand Hygiene information […] Prevent Cross-Contamination Cross-contamination is the physical movement or transfer of harmful bacteria from one person, object or place to another. […] Many pathogens need to multiply to a larger number before enough are present in food to cause disease. […] In general, refrigeration or freezing prevents virtually all bacteria from growing. […] If food is heated sufficiently, parasites, viruses and most bacteria are killed. […] Fresh fruits and vegetables can be contaminated if they are washed with water that is contaminated by animal manure or human sewage.

• #35 Food poisoning prevention Information | Mount Sinai – New York

  https://www.mountsinai.org/health-library/special-topic/food-poisoning-prevention

  TIPS FOR STORING FOOD: Do not use foods that have an unusual odor or spoiled taste. Do not place cooked meat or fish back onto the same plate or container that held the raw meat, unless the container has been thoroughly washed. Do not use outdated foods, packaged foods with broken seals, or cans that are bulging or dented. If you can your own foods at home, be sure to follow proper canning techniques to prevent botulism. Keep the refrigerator set to 40°F (4.4°C) and your freezer at or below 0°F (-17.7°C). Promptly refrigerate any food you will not be eating. […] MORE TIPS FOR PREVENTING FOOD POISONING: All milk, yogurt, cheese, and other dairy products should have the word „Pasteurized” on the container. Do not eat foods that may contain raw eggs (such as Caesar salad dressing, raw cookie dough, eggnog, and hollandaise sauce). Do not eat raw honey. Only eat honey that has been heat-treated. NEVER give honey to children under 1 year of age. Do not eat soft cheeses (such as queso blanco fresco). Do not eat raw vegetable sprouts (such as alfalfa sprouts). Do not eat shellfish that have been exposed to red tide. Wash all raw fruits, vegetables, and herbs with cold running water.

• #36 Five Food Safety Guidelines to Prevent Food Poisoning

  https://insights.ibx.com/five-food-safety-guidelines-to-prevent-food-poisoning/

  5 Food Safety Guidelines to Prevent Food Poisoning […] According to the Centers for Disease Control and Prevention (CDC), the most common germs that cause food poisoning are Norovirus, Salmonella, Clostridium perfringens, and Campylobacter. And, luckily, there are some food safety guidelines you can follow to help protect yourself from all of them. […] 1. Clean up often […] The best way to protect yourself from foodborne germs is to keep your hands, kitchen surfaces, and cooking utensils clean. Germs can survive in many places around your kitchen, including on your hands, utensils, and cutting boards. Here’s a great source for clean-up tips — there’s even a video! […] 2. Wash your produce […] Always rinse fresh fruits and vegetables under running water…and I don’t mean just a quick rinse. Thoroughly rinsing your produce not only rids it of dirt and pesticides (because nobody wants to eat those), it also helps reduce the risk of transmitting E. coli, Listeria, and Salmonella. Follow these tips to be sure you get it right.

• #37 Food poisoning prevention Information | Mount Sinai – New York

  https://www.mountsinai.org/health-library/special-topic/food-poisoning-prevention

  This article explains safe ways to prepare and store food to prevent food poisoning. It includes tips about what foods to avoid, eating outside of your home, such as at restaurants, and traveling. […] TIPS FOR COOKING OR PREPARING FOOD: Carefully wash your hands before preparing or serving food. Cook eggs until they are solid, not runny. Do not eat raw ground beef, chicken, eggs, or fish. Heat all casseroles to 165°F (73.9°C). Hotdogs and luncheon meats should be heated to steaming. If you take care of young children, wash your hands often and dispose of diapers carefully so bacteria do not spread to food surfaces where food is prepared. Use only clean dishes and utensils. Use a thermometer when cooking beef to at least 160°F (71.1°C), poultry to at least 180°F (82.2°C), or fish to at least 140°F (60°C).

• #38 Patient education: Foodborne illness (food poisoning) (Beyond the Basics) – UpToDate

  https://www.uptodate.com/contents/foodborne-illness-food-poisoning-beyond-the-basics

  • Keep the refrigerator temperature at 40°F (4.4°C) or lower; the freezer at 0°F (-17.8°C) or lower. […] • Use precooked, perishable, or ready-to-eat food as soon as possible. […] • Avoid cross-contamination; keep raw meat, fish, and poultry separate from other foods. […] • Wash hands, knives, and cutting boards after handling uncooked food, including produce and raw meat, fish, or poultry. […] • Thoroughly cook raw food from animal sources to a safe internal temperature and check the temperature by using a food thermometer: ground beef 160°F (71°C); chicken 165°F (77°C); turkey 165°F (82°C); pork 145°F (71°C). […] • Seafood and shellfish should be cooked thoroughly to minimize the risk of foodborne illness. Eating raw fish (eg, sushi) poses a risk for a variety of parasitic worms (in addition to the risks associated with organisms carried by food handlers). Freezing kills some, although not all, harmful microorganisms. Raw fish that is labeled „sushi-grade” or „sashimi-grade” has been frozen.

• #39 Food poisoning prevention Information | Mount Sinai – New York

  https://www.mountsinai.org/health-library/special-topic/food-poisoning-prevention

  TIPS FOR STORING FOOD: Do not use foods that have an unusual odor or spoiled taste. Do not place cooked meat or fish back onto the same plate or container that held the raw meat, unless the container has been thoroughly washed. Do not use outdated foods, packaged foods with broken seals, or cans that are bulging or dented. If you can your own foods at home, be sure to follow proper canning techniques to prevent botulism. Keep the refrigerator set to 40°F (4.4°C) and your freezer at or below 0°F (-17.7°C). Promptly refrigerate any food you will not be eating. […] MORE TIPS FOR PREVENTING FOOD POISONING: All milk, yogurt, cheese, and other dairy products should have the word „Pasteurized” on the container. Do not eat foods that may contain raw eggs (such as Caesar salad dressing, raw cookie dough, eggnog, and hollandaise sauce). Do not eat raw honey. Only eat honey that has been heat-treated. NEVER give honey to children under 1 year of age. Do not eat soft cheeses (such as queso blanco fresco). Do not eat raw vegetable sprouts (such as alfalfa sprouts). Do not eat shellfish that have been exposed to red tide. Wash all raw fruits, vegetables, and herbs with cold running water.

• #40 Patient education: Foodborne illness (food poisoning) (Beyond the Basics) – UpToDate

  https://www.uptodate.com/contents/foodborne-illness-food-poisoning-beyond-the-basics

  • Do not eat pre-prepared salads, such as ham salad, chicken salad, egg salad, tuna salad, or seafood salad. […] • Do not eat soft cheeses such as feta, Brie and Camembert, blue-veined cheeses, or Mexican-style cheeses such as queso blanco, queso fresco, or Panela, unless they have a label that clearly states that the cheese is made from pasteurized milk. […] • Do not eat refrigerated pâtés or meat spreads. Canned or shelf-stable products may be eaten. […] • Do not eat refrigerated smoked seafood unless it has been cooked. Refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna, or mackerel, is most often labeled as „nova-style,” „lox,” „kippered,” „smoked,” or „jerky.” The fish is found in the refrigerator section or sold at deli counters of grocery stores and delicatessens. Canned or shelf-stable smoked seafood may be eaten.

• #41 Food poisoning – Symptoms and causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/food-poisoning/symptoms-causes/syc-20356230

  Clean your refrigerator. Clean the inside of the refrigerator every few months. Make a cleaning solution of 1 tablespoon (15 milliliters) of baking soda and 1 quart (0.9 liters) of water. Clean visible mold in the refrigerator or on the door seals. Use a solution of 1 tablespoon (15 milliliters) of bleach in 1 quart (0.9 liters) of water. […] Food poisoning is especially serious during pregnancies and for young children, older adults and people with weakened immune systems. These illnesses may be life-threatening. These individuals should avoid the following foods: […] Raw or undercooked meat, poultry, fish, and shellfish. […] Raw or undercooked eggs or foods that may contain them, such as cookie dough and homemade ice cream. […] Raw sprouts, such as alfalfa, bean, clover and radish sprouts. […] Unpasteurized juices and ciders. […] Unpasteurized milk and milk products. […] Soft cheeses, such as feta, brie and Camembert; blue-veined cheese; and unpasteurized cheese. […] Refrigerated pates and meat spreads. […] Uncooked hot dogs, luncheon meats and deli meats.

• #42 Patient education: Foodborne illness (food poisoning) (Beyond the Basics) – UpToDate

  https://www.uptodate.com/contents/foodborne-illness-food-poisoning-beyond-the-basics

  • Cook eggs thoroughly, until the yolk is firm. […] • Refrigerate foods promptly. Never leave cooked foods at room temperature for more than two hours (one hour if the room temperature is above 90°F/32°C). […] The United States Centers for Disease Control and Prevention (CDC) has a similar set of guidelines, which they categorize into four themes: „clean, separate, cook, and chill.” […] The following additional recommendations apply to pregnant women and those who have a weakened immune system: […] • Do not eat hot dogs, pâtés, luncheon meats, bologna, or other delicatessen meats unless they are reheated until steaming hot; avoid the use of microwave ovens since uneven cooking may occur. […] • Avoid spilling fluids from raw meat and hot dog packages on other foods, utensils, and food preparation surfaces. In addition, wash hands after handling hot dogs, luncheon meats, delicatessen meats, and raw meat, chicken, turkey, or seafood or their juices.

• #43 Patient education: Foodborne illness (food poisoning) (Beyond the Basics) – UpToDate

  https://www.uptodate.com/contents/foodborne-illness-food-poisoning-beyond-the-basics

  • Do not eat pre-prepared salads, such as ham salad, chicken salad, egg salad, tuna salad, or seafood salad. […] • Do not eat soft cheeses such as feta, Brie and Camembert, blue-veined cheeses, or Mexican-style cheeses such as queso blanco, queso fresco, or Panela, unless they have a label that clearly states that the cheese is made from pasteurized milk. […] • Do not eat refrigerated pâtés or meat spreads. Canned or shelf-stable products may be eaten. […] • Do not eat refrigerated smoked seafood unless it has been cooked. Refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna, or mackerel, is most often labeled as „nova-style,” „lox,” „kippered,” „smoked,” or „jerky.” The fish is found in the refrigerator section or sold at deli counters of grocery stores and delicatessens. Canned or shelf-stable smoked seafood may be eaten.

• #44 Patient education: Foodborne illness (food poisoning) (Beyond the Basics) – UpToDate

  https://www.uptodate.com/contents/foodborne-illness-food-poisoning-beyond-the-basics

  • Cook eggs thoroughly, until the yolk is firm. […] • Refrigerate foods promptly. Never leave cooked foods at room temperature for more than two hours (one hour if the room temperature is above 90°F/32°C). […] The United States Centers for Disease Control and Prevention (CDC) has a similar set of guidelines, which they categorize into four themes: „clean, separate, cook, and chill.” […] The following additional recommendations apply to pregnant women and those who have a weakened immune system: […] • Do not eat hot dogs, pâtés, luncheon meats, bologna, or other delicatessen meats unless they are reheated until steaming hot; avoid the use of microwave ovens since uneven cooking may occur. […] • Avoid spilling fluids from raw meat and hot dog packages on other foods, utensils, and food preparation surfaces. In addition, wash hands after handling hot dogs, luncheon meats, delicatessen meats, and raw meat, chicken, turkey, or seafood or their juices.

• #45 Food poisoning prevention Information | Mount Sinai – New York

  https://www.mountsinai.org/health-library/special-topic/food-poisoning-prevention

  TIPS FOR EATING OUT SAFELY: Ask if all fruit juices have been pasteurized. Be careful at salad bars, buffets, sidewalk vendors, potluck meals, and delicatessens. Make sure cold foods are kept cold and hot foods are kept hot. Use only salad dressings, sauces, and salsas that come in single-serving packages. […] TIPS FOR TRAVELING WHERE CONTAMINATION IS COMMON: Do not eat raw vegetables or unpeeled fruit. Do not add ice to your drinks unless you know it was made with clean or boiled water. Drink only boiled water. Eat only hot, freshly cooked food. […] If you become sick after eating, and other people you know may have eaten the same food, let them know you got sick. If you think the food was contaminated when you bought it from a store or restaurant, tell the store or restaurant and your local health department.

• #46 9 Ways to Prevent Food Poisoning

  https://www.everydayhealth.com/healthy-home-photos/7-tips-to-prevent-food-poisioning.aspx

  When dining out, you can lower your risk of food poisoning by checking a restaurants inspection score with your state or local department of health as recommended by the CDC. […] Keep hot and cold food out of the danger zone when youre traveling, too. […] These simple steps will minimize your risk of food poisoning and the spread of salmonella and other foodborne illnesses.

• #47 Food poisoning prevention Information | Mount Sinai – New York

  https://www.mountsinai.org/health-library/special-topic/food-poisoning-prevention

  TIPS FOR EATING OUT SAFELY: Ask if all fruit juices have been pasteurized. Be careful at salad bars, buffets, sidewalk vendors, potluck meals, and delicatessens. Make sure cold foods are kept cold and hot foods are kept hot. Use only salad dressings, sauces, and salsas that come in single-serving packages. […] TIPS FOR TRAVELING WHERE CONTAMINATION IS COMMON: Do not eat raw vegetables or unpeeled fruit. Do not add ice to your drinks unless you know it was made with clean or boiled water. Drink only boiled water. Eat only hot, freshly cooked food. […] If you become sick after eating, and other people you know may have eaten the same food, let them know you got sick. If you think the food was contaminated when you bought it from a store or restaurant, tell the store or restaurant and your local health department.

• #48

  https://www.nationalgeographic.com/travel/article/food-poisoning-travel-diarrahea-e-coli-cures

  Find out if the tap water is safe to drink in your destination with the CDCs Travelers Health tool. Many hotels in places with unsafe water have their own filtration systems or provide bottled water. But nasties may come from that iced water at a street market or berries at a roadside food stand. When in doubt, avoid ice, and drink bottled water. […] That doesnt mean you have to forgo street food in Southeast Asia or taco stands in Mexico City. Bolaris rule? If you cant clean it or peel it, dont eat it. Chung advises travelers to watch how vendors prep food. Are they using utensils, gloves, or bare hands? When in doubt, stick to piping hot dishesgrilled meats or fried frittersand shun raw seafood and lukewarm stews. […] A few companies are developing a vaccine against norovirus, which infects 700 million people a year worldwide. The U.S. Food and Drug Administration is launching new Food Traceability Rules in 2026, designed to reduce foodborne illness and deaths by making it easier to trace contaminated foodscheeses, fruits, vegetables, and seafoodthroughout the supply chain.

• #49

  https://www.nationalgeographic.com/travel/article/food-poisoning-travel-diarrahea-e-coli-cures

  Some countries have a reputation for putting travelers at a higher risk for gastrointestinal illnesses. But you can get sick from an improperly handled meal anywhere in the world. […] By some metrics, gastrointestinal infections related to food or water affect 30 to 70 percent of all travelers during or immediately after their trips, according to a 2015 study in BMJ Clinical Evidence. Each year, one in six Americans and nearly one in 10 people worldwide suffer from such illnesses caused by bacteria (E. coli, salmonella, listeria), viruses (norovirus, hepatitis A), or parasites (giardiasis, roundworms, tapeworms). […] Heres why people get food poisoning, what to do if it strikes, and how to (maybe) prevent it. […] To help ward off diarrhea, experts at Mount Sinai recommend taking two Pepto-Bismol tablets, four times a day, before and during your trip. This advice is based on a landmark 1987 study of students traveling to Mexico, which showed that Peptos active ingredient, bismuth subsalicylate, reduced the incidence of travelers diarrhea by approximately 60 percent.

• #50 Food poisoning prevention Information | Mount Sinai – New York

  https://www.mountsinai.org/health-library/special-topic/food-poisoning-prevention

  TIPS FOR EATING OUT SAFELY: Ask if all fruit juices have been pasteurized. Be careful at salad bars, buffets, sidewalk vendors, potluck meals, and delicatessens. Make sure cold foods are kept cold and hot foods are kept hot. Use only salad dressings, sauces, and salsas that come in single-serving packages. […] TIPS FOR TRAVELING WHERE CONTAMINATION IS COMMON: Do not eat raw vegetables or unpeeled fruit. Do not add ice to your drinks unless you know it was made with clean or boiled water. Drink only boiled water. Eat only hot, freshly cooked food. […] If you become sick after eating, and other people you know may have eaten the same food, let them know you got sick. If you think the food was contaminated when you bought it from a store or restaurant, tell the store or restaurant and your local health department.

• #51 Preventing food poisoning: MedlinePlus Medical EncyclopediaLock

  https://medlineplus.gov/ency/article/007441.htm

  If you take care of young children, wash your hands often and dispose of diapers carefully so that bacteria can’t spread to other surfaces or people. If you make canned food at home, be sure to follow proper canning techniques to prevent botulism. Do not feed honey to children less than 1 year of age. Do not eat wild mushrooms. When traveling where contamination is more likely, eat only hot, freshly cooked food. Drink water only if it has been boiled. Do not eat raw vegetables or unpeeled fruit. Do not eat shellfish that has been exposed to red tides. If you are pregnant or have a weakened immune system, do not eat soft cheeses, especially soft cheeses imported from countries outside the United States. […] If other people may have eaten the food that made you sick, let them know. If you think the food was contaminated when you bought it from a store or restaurant, tell the store and your local health department.

• #52 Patient education: Foodborne illness (food poisoning) (Beyond the Basics) – UpToDate

  https://www.uptodate.com/contents/foodborne-illness-food-poisoning-beyond-the-basics

  • Bacteria like Listeria can grow in the refrigerator so, even if you consume foods that are considered safe, be sure to eat them from freshly opened packs and not from leftovers in the refrigerator. […] Preventing the spread of infection — People with diarrhea and/or vomiting should be cautious to avoid spreading infection to family, friends, and coworkers. This includes avoiding or limiting contact with others, until the person gets better, and washing hands frequently. A person is considered infectious (contagious) for at least as long as vomiting or diarrhea continues and sometimes even longer, depending upon the microbe.

• #53 Food Poisoning – Prevention & Remedies | Mexico City

  https://mexicocity.cdmx.gob.mx/e/food-basics/food-poisoning-prevention-remedies/

  Salsas that sit out, un-refrigerated, are far and away the most common cause of food poisoning across all the people of Mexico City. So try to eat in places serving lots and lots of salsa, rather than those where empty tables are just storing salsas. […] Sticking to the above pointers, you should avoid most types of stomach upset. […] The most dangerous thing about food poisoning is likely to be dehydration. […] You want to drink plenty of fluids and water especially to address the above. […] If you do feel sick, usually in the lower abdomen, then do the following. […] Drink lots of water. Diarrhea and vomiting will deplete water in your body and dehydration can be the most dangerous part of any intoxication. […] Electrolyte-fortified liquids. Now widely available in stores like Oxxo, you can drink Pedialyte, or Electrolit or similar beverages.

• #54 3 tips when you have food poisoning | News & articles | UnitedHealthcare

  https://www.uhc.com/news-articles/healthy-living/3-tips-when-you-have-food-poisoning

  Even if you cant keep food down, its crucial to stay hydrated, no matter how bad your symptoms. […] Vomiting and diarrhea can lead to significant fluid loss, which can result in dehydration, says Monisha Bhanote, M.D., a Florida-based physician specializing in integrative lifestyle medicine. […] While water is usually a good bet, you need to replace salt and electrolytes youve lost. So, choose electrolyte-rich liquids (such as broths or sports drinks) or an oral rehydration solution instead. […] Stay away from coffee and other caffeinated drinks, as well as milk and other dairy drinks. You might find the lactose hard to digest after a bout of food poisoning. […] Start with easy-to-digest and soft foods, like scrambled eggs, almond butter on a banana, or peanut butter toast, says Stuart.

• #55 3 tips when you have food poisoning | News & articles | UnitedHealthcare

  https://www.uhc.com/news-articles/healthy-living/3-tips-when-you-have-food-poisoning

  Of course, you can also eat stomach-soothing foods such as chicken soup or bone broth. […] The bland diet consists of simple vegetables (like spinach, carrots and beets), lean meat and low-diet diary products. […] Some foods and drinks can make your symptoms worse or bring them back. […] According to Dr. Bhanote and Stuart, these include: Overly spicy or greasy or high-fat foods, such as pizza or fried foods, Alcohol, High-fiber foods that are harder to digest. […] If you think you have food poisoning that feels severe or if you need help on what to do next, call a provider for guidance on your specific situation.

• #56 Food poisoning – Symptoms and causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/food-poisoning/symptoms-causes/syc-20356230

  Cook leftovers safely. You can safely thaw frozen food three ways. You can microwave it. You can move it to the refrigerator to thaw overnight. Or you can put the frozen food in a leakproof container and put it in cold water on the counter. Reheat leftovers until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). […] Throw it out when in doubt. If you aren’t sure if a food has been prepared, served or stored safely, discard it. Even if it looks and smells fine, it may not be safe to eat. […] Throw out moldy food. Throw out any baked foods with mold. Throw out moldy soft fruits and vegetables, such as tomatoes, berries or peaches. And throw away any nuts or nut products with mold. You can trim away mold from firm foods with low moisture, such as carrots, bell peppers and hard cheeses. Cut away at least 1 inch (2.5 centimeters) around the moldy part of the food.

• #57 10 ways to prevent food poisoning | Havering Directory

  https://familyserviceshub.havering.gov.uk/kb5/havering/directory/advice.page?id=3n5yjJqQWq4

  Always cover raw meat and store it on the bottom shelf of the fridge, where it can’t touch or drip onto other foods. […] Make sure poultry, pork, burgers, sausages and kebabs are cooked until steaming hot, with no pink meat inside. […] Keep your fridge temperature below 5C and use a fridge thermometer to check it. This prevents harmful germs from growing and multiplying. […] If you have cooked food that you’re not going to eat straight away, cool it as quickly as possible (within 90 minutes) and store it in the fridge or freezer. […] Don’t eat food that’s past its use-by date, even if it looks and smells okay. Use-by dates are based on scientific tests that show how quickly harmful bugs can develop in the packaged food.

• #58 Food poisoning – Symptoms and causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/food-poisoning/symptoms-causes/syc-20356230

  Cook leftovers safely. You can safely thaw frozen food three ways. You can microwave it. You can move it to the refrigerator to thaw overnight. Or you can put the frozen food in a leakproof container and put it in cold water on the counter. Reheat leftovers until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). […] Throw it out when in doubt. If you aren’t sure if a food has been prepared, served or stored safely, discard it. Even if it looks and smells fine, it may not be safe to eat. […] Throw out moldy food. Throw out any baked foods with mold. Throw out moldy soft fruits and vegetables, such as tomatoes, berries or peaches. And throw away any nuts or nut products with mold. You can trim away mold from firm foods with low moisture, such as carrots, bell peppers and hard cheeses. Cut away at least 1 inch (2.5 centimeters) around the moldy part of the food.

• #59 Food poisoning – Symptoms and causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/food-poisoning/symptoms-causes/syc-20356230

  Clean your refrigerator. Clean the inside of the refrigerator every few months. Make a cleaning solution of 1 tablespoon (15 milliliters) of baking soda and 1 quart (0.9 liters) of water. Clean visible mold in the refrigerator or on the door seals. Use a solution of 1 tablespoon (15 milliliters) of bleach in 1 quart (0.9 liters) of water. […] Food poisoning is especially serious during pregnancies and for young children, older adults and people with weakened immune systems. These illnesses may be life-threatening. These individuals should avoid the following foods: […] Raw or undercooked meat, poultry, fish, and shellfish. […] Raw or undercooked eggs or foods that may contain them, such as cookie dough and homemade ice cream. […] Raw sprouts, such as alfalfa, bean, clover and radish sprouts. […] Unpasteurized juices and ciders. […] Unpasteurized milk and milk products. […] Soft cheeses, such as feta, brie and Camembert; blue-veined cheese; and unpasteurized cheese. […] Refrigerated pates and meat spreads. […] Uncooked hot dogs, luncheon meats and deli meats.

• #60 How to avoid food poisoning

  https://pmc.ncbi.nlm.nih.gov/articles/PMC2804545/

  Eat foods soon after they have been cooked so that harmful germs dont have time to grow. […] Foods that are not cooked before they are eaten, such as fresh fruits and vegetables, should be rinsed under running tap water. […] Keep hot foods hot (60C) and cold foods cold (4C). You should make sure your fridge is set at a temperature of 4C or less. […] When preparing raw meats and poultry, keep them away from cooked food, fresh fruits and vegetables. Use separate cutting boards for raw meats and vegetables. […] When serving leftovers, make sure that you reheat foods all the way through. […] Wash your hands with hot, soapy water before and after preparing food. […] Keep your kitchen clean. Use a mild solution of water and soap to clean your counters, cutting boards and utensils. […] Protect your food from insects and animals.

• #61 Understanding Food Poisoning, Healthcare Professionals’ Role in Prevention | TechTarget

  https://www.techtarget.com/pharmalifesciences/feature/Understanding-Food-Poisoning-Healthcare-Professionals-Role-in-Prevention

  Preventing food poisoning requires a comprehensive approach involving both individuals and regulatory bodies. […] Healthcare professionals should encourage patients to adopt safe food practices, as noted above. […] Effective communication is critical to reaching a broader audience. […] Empowering the public through knowledge equips them to make informed decisions about food choices and handling, reducing the risk of food poisoning. […] Food poisoning is a preventable public health concern that requires a collective effort. Healthcare professionals have a significant role to play in educating and empowering the public to prevent, recognize, and manage cases of foodborne illnesses.

• #62 Be Food Safe Protect Yourself from Food Poisoning

  https://portal.ct.gov/dph/food-protection-program/be-food-safe-protect-yourself-from-food-poisoning

  Anybody can get food poisoning, but most people dont think about food safety until they or someone they know gets sick after eating contaminated food. […] Foodborne illness, often called food poisoning, is a common, costly yet preventable public health problem. Each year, about 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. Learn more about foodborne illnesses and what you can do to lower your chances of getting sick. […] To lower your chances of food poisoning, consider how germs found in contaminated food can make you sick. You can take action to protect yourself and your loved ones by keeping food safe. […] Here are four simple steps to food safety: […] Wash your hands and food-preparation surfaces often. Germs can survive in many places around your kitchen, including your hands, utensils, and cutting boards. Rinse fresh fruits and vegetables under running water.

• #63 Be Food Safe Protect Yourself from Food Poisoning

  https://portal.ct.gov/dph/food-protection-program/be-food-safe-protect-yourself-from-food-poisoning

  Dont cross-contaminate. Even after youve cleaned your hands and surfaces thoroughly, raw meat, poultry, seafood, and eggs can still spread germs to ready-to-eat foods unless you keep them separate. […] Cook to the right temperature. Use a food thermometer to ensure that foods are cooked to a safe internal temperature: […] Keep your refrigerator below 40F and refrigerate foods promptly. Germs can grow in many foods within 2 hours unless you refrigerate them. (During the summer heat, cut that time down to 1 hour.)

• #64 About Four Steps to Food Safety | Food Safety | CDC

  https://www.cdc.gov/food-safety/prevention/index.html

  Following four simple steps at home can help protect you and your loved ones from food poisoning. […] Prevent food poisoning – Clean, Separate, Cook, and Chill. […] Germs that cause food poisoning can survive in many places and spread around your kitchen. […] Wash your hands for at least 20 seconds with soap and warm or cold water before, during, and after preparing food and before eating. […] Always wash hands after handling uncooked meat, chicken and other poultry, seafood, flour, or eggs. […] Raw meat, chicken and other poultry, seafood, and eggs can spread germs to ready-to-eat food unless you keep them separate. […] When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other foods. […] Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick.

• #65 About Four Steps to Food Safety | Food Safety | CDC

  https://www.cdc.gov/food-safety/prevention/index.html

  The only way to tell if food is safely cooked is to use a food thermometer. […] Bacteria can multiply rapidly if left at room temperature or in the „Danger Zone” between 40F and 140F. […] Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90F). […] Refrigerate perishable food (meat, seafood, dairy, cut fruit, some vegetables, and cooked leftovers) within 2 hours. […] If the food is exposed to temperatures above 90F, like a hot car or picnic, refrigerate it within 1 hour. […] Never thaw food on the counter because bacteria multiply quickly in the parts of the food that reach room temperature.

• #66 Cleanliness Helps Prevent Foodborne Illness | Food Safety and Inspection Service

  http://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/cleanliness-helps-prevent

  When using a food thermometer, it is important to wash the probe after each use with hot, soapy water before reinserting it into food. […] Keep pets, household cleaners, and other chemicals away from food and surfaces used for food. […] When picnicking or cooking outdoors, take plenty of clean utensils. Pack clean, dry, wet and soapy cloths for cleaning surfaces and hands. […] Because bacteria are everywhere, cleanliness is a major factor in preventing foodborne illness. By keeping everything clean that comes in contact with food, consumers can be assured they are helping to do their part to Be Food Safe.

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