Food poisoning is a serious and potentially life-threatening condition that affects millions of people worldwide. By taking simple steps in food handling, storage and consumption, we can reduce the risk of falling victims of foodborne illnesses.
Here are five ways to prevent food poisoning
*Check expiration dates: While the dates printed on food packages are a measure of quality and not necessarily safe, it is wise to heed to expiration dates. It indicates the last dates the products is guaranteed to be fresh and safe to consume.
Expired products are more likely to be spoiled, which can cause foodborne illnesses leading to bacterial growth such as salmonella, E. coli, and listeria. Checking expiration dates significantly reduces the risk of food poisoning and ensures a safer and healthier food supply.
*Cook food thoroughly: Cooking breaks down toxins produced by bacteria, like botulinum toxin, making them difficult to produce, multiply and harmless. The heat caused by cooking inactivates viruses like norovirus and hepatitis A, which can cause foodborne illness.
Cooking meticulously also reduces the risk of cross-contamination and makes it safer for vulnerable populations like the elderly, pregnant, women, men and young children.
*Store food properly: Proper storage helps maintain food freshness and reduces the risk of foodborne illness. Storing raw meat, poultry and sea-foods from ready-to- eat foods prevents cross- contamination.
The storage of foods in airtight containers also reduces oxidation, which can lead to spoilage and bacterial growth. Storing foods properly is essential as it prevents food poisoning and keeps foods safe to eat.
*Avoid high-risk foods: High-risk foods are more likely to contain harmful bacteria, viruses or parasites, so avoiding them reduces exposure to pathogens. Always double or even triple think before eating raw oysters, sushi, unpasteurized juices, steak tartare and cookie dough with raw egg products. If at all you want to eat them ensure they are prepared in a sterile environment.
By avoiding or handling high-risk foods with caution, you are significantly reducing the risk of food poisoning.
*Refrigerate leftovers quickly: Ensure to refrigerate leftovers quickly preferably in containers with lids that snap tightly shut. Leaving foods on the serving table or not putting away leftovers opens the door to dangerous microbes therefore, it is important to refrigerate leftovers within 2 hours. Also, it is essential to freeze foods at 0F (-18C) or below.
Quick refrigeration of foods enables safe storage of leftovers for later consumption, thereby reducing the risk of foodborne illness.
Very good advice.