Food Safety to Decrease the Risk of Foodborne Illnesses

According to the Centers for Disease Control (CDC), 48 million people get sick each year in the U.S. due to foodborne illnesses. Of these 48 million, 128,000 are hospitalized, and 3,000 die.

However, because we often mix different ingredients for recipes and meals, it can be difficult to identify which foods illnesses come from large outbreaks, such as the 2015 E. coli outbreak, are an exception, as it is easier to link the illnesses to a specific food or ingredient.

Because of the uncertainty regarding foodborne illness, it’s important to take proper steps to prevent illness in the first place. Proper food safety at home is crucial to protecting yourself and your family from these risks. Here are some ways to decrease your risk of foodborne illness.

1. Proper Hand Hygiene

Hand hygiene is the first line of defense against foodborne illnesses. Always wash your hands thoroughly with soap and warm water for at least 20 seconds before and after handling food. This simple practice can prevent the transfer of harmful bacteria and viruses to your food.

2. Safe Food Storage

Proper food storage is key to preventing contamination:

• Refrigerate Promptly: Perishable foods should be refrigerated within two hours of cooking or purchase. In hot weather (above 90°F), reduce this time to one hour.
• Use Airtight Containers: Store leftovers in airtight containers to maintain freshness and prevent cross-contamination.
• Separate Raw and Cooked Foods: Keep raw meats, poultry, and seafood separate from ready-to-eat foods to avoid cross-contamination.

3. Cooking Temperatures

Cooking food to the right temperature kills harmful bacteria. Use a food thermometer to ensure your food reaches safe internal temperatures:

• Poultry: Cook to an internal temperature of 165°F.
• Ground meat: Cook to an internal temperature of 160°F.
• Steaks, roasts, and chops: Cook to an internal temperature of 145°F, followed by a three-minute rest.
• Fish: Cook to an internal temperature of 145°F or until the flesh is opaque and flakes easily with a fork.

4. Grilling Safety

Grilling is a popular cooking method, especially during summer, but it comes with its own set of safety concerns:

• Preheat the Grill: Make sure your grill is preheated to the right temperature before adding food.
• Marinate Safely: Marinate foods in the refrigerator, not on the counter. Discard any leftover marinade that has come into contact with raw meat.
• Prevent Cross-Contamination: Use separate plates and utensils for raw and cooked foods. Never place cooked food back on a plate that holds raw meat.
• Check for Doneness: Use a food thermometer to verify that grilled foods have reached the appropriate internal temperature.

5. Clean Kitchen Practices

A clean kitchen is essential for preventing foodborne illnesses. Follow these guidelines to maintain a hygienic cooking environment:

• Clean Surfaces Regularly: Wipe down countertops, cutting boards, and utensils with hot, soapy water before and after preparing food.
• Sanitize Cutting Boards: Use separate cutting boards for raw meat and produce. Sanitize cutting boards with a solution of one tablespoon of unscented liquid chlorine bleach per gallon of water.
• Wash Dishcloths and Sponges: Frequently wash dishcloths in the hot cycle of your washing machine and replace sponges regularly to avoid bacterial buildup.
• Keep Appliances Clean: Regularly clean ovens, microwaves, refrigerators, and other kitchen appliances to prevent contamination.

6. Safe Thawing Methods

Thawing food safely can prevent the growth of harmful bacteria. Here are three safe methods:

• Refrigerator Thawing: This is the safest method. Plan ahead, as it may take several hours or overnight for food to thaw completely.
• Cold Water Thawing: Submerge the frozen food in cold water, changing the water every 30 minutes. Cook immediately after thawing.
• Microwave Thawing: Use the defrost setting on your microwave and cook the food immediately after thawing.

7. Be Mindful of Food Recalls

Stay informed about food recalls and safety alerts issued by health authorities. If you have a recalled product, follow the guidance provided, which typically involves returning the product to the store or disposing of it properly.

Speak to the customer service at your local grocery store and ask about how they notify customers of food recalls. Ask if they have text alerts.

There are also free phone apps on Apple and Android that you can download to get notifications.

Food Safety Questions and Care at Antelope Valley Medical Center

Food safety is a critical aspect of home cooking that should never be overlooked. You can significantly reduce the risk of foodborne illnesses by practicing proper hand hygiene, storing food correctly, cooking to the right temperatures, and maintaining a clean kitchen. If you do feel symptoms of foodborne illness, which include diarrhea, vomiting, cramps, and fatigue, it’s best to seek medical attention. The care team at Antelope Valley Medical Center can help.

To learn more about our services, visit us online at https://www.avmc.org/services/.