Food contamination is a common health problem that can cause illnesses such as nausea, vomiting, fever, abdominal cramps, dehydration, and diarrhea. Thoroughly cooking food, keeping it at the correct temperature, separating it from other foods prone to contamination, and washing hands and produce can prevent or reduce the incidence of food contamination.
Every year millions of people fall ill from consuming contaminated food. As the amount of cases reported each year attests, food contamination is a common health problem. Foodborne microbes can cause illnesses such as nausea, vomiting, fever, abdominal cramps, dehydration, and diarrhea.
There are simple things that can be done to prevent or reduce the incidence of food contamination. Some foods, especially poultry, eggs, and ground beef, need to be cooked thoroughly and completely. Many of these foods contain microorganisms that are present when raw, which can cause illness when consumed. Thorough cooking of foods generally kills any microbes present, rendering them harmless. It is highly recommended to use a food thermometer.
Steaks, roasts, lamb and veal should be cooked to an internal temperature of at least 145 degrees Fahrenheit (63 degrees Celsius). The ground beef should be cooked through and reaches 160 degrees Fahrenheit (71 degrees Celsius). A quick way to determine whether or not your ground beef is being cooked to the correct temperature is to ensure that the beef is being cooked until it is no longer pink inside.
Pork and should be cooked to 160 degrees Fahrenheit (71 degrees Celsius). Chicken and turkey should be cooked to an internal temperature of 180 degrees Fahrenheit (82 degrees Celsius). Eggs should be cooked until the yolks and whites are firm.
In addition to cooking food at the correct temperature, it’s also important to keep refrigerated or refrigerated food at the correct temperature. Bacteria and foodborne organisms grow fastest at temperatures between 40 degrees Fahrenheit (4 degrees Celsius) and 140 degrees Fahrenheit (60 degrees Celsius). Generally, refrigerated foods shouldn’t be left out at room temperature for more than two hours.
Another important aspect in preventing food contamination is to keep foods separate from other foods prone to contamination. Harmful microbes can transfer from raw foods to other foods when the same dishes, knives, utensils and cutting boards are reused, without washing them. Food can also be contaminated when it comes in direct contact with raw food or raw food drippings.
Hand washing is another critical component in preventing food contamination. Cross-contamination can occur when handling convenience foods after touching raw meat and poultry. Hands should be washed with soap and warm water for at least twenty seconds after handling raw meat, eggs and seafood.
Foodborne pathogens can also be found on fruits and vegetables. Pests are often found in manure used as agricultural fertilizer. Thoroughly washing fruits and vegetables before consuming, cutting or cooking them is another important factor in the prevention of diseases caused by food contamination.
Protect your devices with Threat Protection by NordVPN
