Handle Food With Care

Food poisoning isn’t just something you get in bad restaurants. You can also get food-borne illness in your own home, especially if you use poor preparation and storage methods.

When foods aren’t handled correctly, the environment is just perfect for bacteria to grow--and to make you sick. Bacteria grow well in milk, eggs, meat, fish and poultry. Cutting boards and sponges are another breeding ground. When the bacteria get inside you, look out--for diarrhea, cramping, vomiting or headache. Symptoms can take anywhere from 30 minutes to 48 hours to occur, and food poisoning is occasionally fatal if not treated promptly.

Some tips for protecting yourself and your family:

Look Before You Buy

* Inspect egg cartons to make sure none of the eggs is broken or cracked.

* Check the “sell by” date on all foods.

* Make sure that seals and wrappers are not broken, torn or leaking.

* Make sure cans are not swollen or badly dented and that jars are not cracked and the seals on the lids are not broken.

Wash Everything Often

* Wash your hands often with warm, soapy water. And always wash them after you handle raw meat, poultry and eggs.

* Wash eggs in warm, soapy water before cracking them open.

* Clean kitchen counters before and after putting food on them.

* Wash sponges each day, dry them, and replace them often.

* When using a sponge or dishcloth to wipe up meat or poultry juices, always wash and dry it before using it again. Or better yet, use a paper towel and throw it away.

Keep Raw Foods Away From Cooked Foods

* Place cooked meat and poultry on a clean plate--never on a plate with raw meat juices.

* Don’t even think about reusing a marinade or pouring it over cooked food.

Clean Cutting Boards After Each Use

* Wash cutting boards in hot, soapy water after each use. Or put them in the dishwasher if you have one.

* Dedicate one cutting board to meat and poultry, another to fruits and vegetables.

Put Food Away Quickly

* Throw away food that has been left out longer than two hours.

* When storing foods in the refrigerator, put them in small, shallow pans, rather than big, deep containers. It helps foods to cool faster.

Source: StayWell Co.