How to Avoid Food Poisoning

1. Thoroughly cook all meat, shellfish, poultry and eggs. Marinating does not get rid of parasites. Avoid eggnog and any recipes that require raw eggs.

2. Do not eat foods that taste metallic or even slightly spoiled. One small bite can contain dangerous levels of bacteria. But note that spoiled food does not always smell or taste bad.

3. Do not leave raw meat or eggs un-refrigerated for more than 2 hours. Freeze perishable foods if they won't be eaten within several days.

4. Never thaw frozen foods at room temperature. Use the refrigerator or a microwave oven if speed is required. Refrigerate or freeze leftovers within 2 hours.

5. Wash everything you have used after handling raw foods. That includes cutting boards, dishes, sponges and dishcloths. Bacteria can survive in the nicks and scratches of wood boards.

Trick: Wash cutting board and wooden surfaces with bleach after using for raw meat. Otherwise, wash with bleach once week.

Kitchen  Main Library   Estate