Food poisoning? No thanks! It’s definitely something you don’t want to mess with, but don’t worry, keeping it at bay is easier than you might think. Bacteria and viruses can sneak up on you in the kitchen faster than you can say “food coma,” turning your day (or even your week) into a total disaster. The good news is that with a few simple steps, you can outsmart these sneaky pathogens. By practicing a little kitchen safety, you’ll be the hero of your own dinner table.
Wash Your Hands
Before handling any food, always wash your hands with soap and water for at least 20 seconds. This is one of the easiest ways to prevent bacteria from spreading. You should wash your hands after touching raw meats, using the restroom, or touching any surfaces that might be contaminated. Keep a clean towel or paper towels nearby to avoid re-contaminating your hands once washed.
Wash Fruits and Vegetables
Even if you’re not eating the skin, wash fruits and veggies under running water to remove dirt, pesticides, and bacteria. It’s important to scrub rough-skinned produce like melons and potatoes with a vegetable brush as well. Avoid using soap or bleach to clean produce, as these chemicals aren’t safe to ingest.
Use Separate Cutting Boards
Have one cutting board for raw meats and another for fresh produce. This will prevent cross-contamination and reduce the risk of spreading harmful bacteria. If you only have one cutting board, make sure to thoroughly wash it between uses with hot, soapy water. Consider using color-coded boards to make it easier to keep track of which is used for what.
Cook to the Right Temperature
Use a food thermometer to ensure that meat and poultry are cooked to a safe internal temperature. For example, ground beef should reach 160°F and poultry should hit 165°F. Make sure to insert the thermometer into the thickest part of the meat to get an accurate reading. Keep in mind that color alone isn’t a reliable indicator of doneness.
Don’t Leave Food Out for Too Long
Perishable foods should not be left at room temperature for more than two hours, one hour if it’s over 90°F outside. Bacteria multiply quickly at warm temperatures, which can lead to foodborne illnesses. To keep food safe, refrigerate leftovers promptly or keep hot foods hot using a chafing dish or slow cooker.
Thaw Food Safely
Never thaw frozen food at room temperature. Use the fridge, cold water, or the microwave to safely defrost meats and other frozen items. If using the cold-water method, ensure the food is in a sealed plastic bag to avoid water contamination. And remember, once food is thawed, never refreeze it unless it’s been cooked.
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Don’t Eat Undercooked Eggs
Make sure eggs are fully cooked, especially when they’re used in dishes like scrambled eggs, omelets, or baked goods. Undercooked or raw eggs can contain Salmonella, which can lead to serious illness. If you’re unsure, use pasteurized eggs, which are safe to eat raw or lightly cooked. And always be extra cautious when serving eggs to vulnerable groups like young children, pregnant women, or the elderly.
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Don’t Eat Expired Foods
Always check the expiration dates on food packaging. If it’s past the date, it’s best to toss it to avoid any foodborne illness risks. Keep in mind that some foods can spoil even before the expiration date if they aren’t stored properly. So, give your pantry and fridge a regular check-up to make sure everything is fresh and safe to eat.
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Keep Your Fridge at the Right Temperature
Your fridge should be at or below 40°F (4°C) to keep food cold and slow bacterial growth. A fridge thermometer can help ensure the temperature stays in the safe range. The freezer should be at 0°F (-18°C) to keep frozen foods safe. It’s a small investment that can save you from throwing away spoiled food, and from potential stomach issues later on!
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Check for Mold
Moldy food should be discarded right away. If you find mold on soft foods like bread or fruit, throw them out, mold can penetrate deeper into the food than you can see. On hard foods, like cheese, you can cut away the moldy part, but if it’s widespread, discard the item.
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Avoid Unpasteurized Dairy and Juices
Unpasteurized milk, cheeses, and juices can contain harmful bacteria like E. coli and salmonella. Stick to pasteurized versions to stay safe. If you enjoy fresh juice or dairy, always check labels to ensure it’s been pasteurized before consumption. When in doubt, opt for the safer, pasteurized option, your stomach will thank you later!
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Don’t Eat Food from Swollen or Leaking Packages
If food packaging is compromised, like swollen cans or leaking packages, throw it away, as it may be contaminated. A swollen can indicate the growth of bacteria inside, which could make you sick. Always inspect packages for any signs of damage before purchasing.
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Practice Proper Food Storage
Store raw meat, poultry, seafood, and eggs in sealed containers or plastic bags to prevent cross-contamination in the fridge. Make sure to rotate older items to the front of your fridge so they are used before they spoil. Proper storage is key to maintaining food safety and reducing waste.
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Use Safe Water for Cooking
Make sure the water you use for cooking or drinking is safe. If in doubt, boil or filter water before use. If you live in an area with water quality issues, consider using bottled water for drinking and cooking. It’s always better to be safe than sorry when it comes to hydration, your health depends on it!
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Keep Your Kitchen Clean
Wipe down countertops and kitchen surfaces regularly with hot, soapy water. Clean up any crumbs or food spills right away. Using disinfectant wipes or a bleach solution can help eliminate harmful germs lingering on surfaces. Keeping your kitchen spotless not only keeps the germs away but also makes cooking feel a lot less stressful!
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Food poisoning isn’t something anyone wants to experience, but by following these simple tips, you can protect yourself and others from harmful bacteria. It may take a little extra effort, but keeping food safe is well worth it in the long run for your health and well-being. Stay vigilant and make sure your kitchen habits are as safe as they can be!
Disclaimer: This list is solely the author’s opinion based on research and publicly available information.
12 Food Lies We All Fell for Back in the Day
We all grew up believing some truly wild food myths, whether they came from well-meaning parents, clever marketing, or urban legends spread on the playground. Some of these myths were harmless, while others completely changed how we viewed certain foods. From the idea that swallowing gum meant seven years of digestive doom to the fear that eating too many carrots would turn us orange, we were all a little too trusting when it came to food “facts.”
Read it here: 12 Food Lies We All Fell for Back in the Day
15 Fast and Healthy Meals You Can Make in 20 Minutes or Less
Eating healthy doesn’t have to mean spending hours in the kitchen or sacrificing flavor. With the right ingredients and a few smart techniques, you can create delicious, nutrient-packed meals in just 20 minutes or less. Whether you need a quick breakfast to start your day, a satisfying lunch between meetings, or a speedy dinner after a long day, these recipes prove that fast food can still be wholesome and homemade.
Read it here: 15 Fast and Healthy Meals You Can Make in 20 Minutes or Less
13 Smart Cooking Methods to Keep Your Veggies Nutrient-Packed
Eating vegetables is essential for a healthy diet, but the way you cook them can impact their nutrient content. Many common cooking methods can cause vegetables to lose valuable vitamins and minerals, but there are smarter ways to prepare them that help retain their nutrients. By adjusting your approach, you can enjoy flavorful, nutrient-packed veggies that contribute to your overall health. These methods not only preserve the nutrients but also enhance the natural flavors of the vegetables.
Read it here: 13 Smart Cooking Methods to Keep Your Veggies Nutrient-Packed