Food poisoning isn’t pretty, and once you have experienced it, you will truly understand the meaning of being very cautious when it comes to handling food.
Nonetheless, I have 10 ways on how you can prevent food poisoning, or for those who may want to understand the root of it:
1. Buying frozen goods as the first thing inside your shopping bucket
There’s a pretty good reason why the freezer aisle is at the end of most supermarket layouts. You should always purchase frozen products at the end of your shop so the food doesn’t come up to temperature while you’re perusing the other aisles. It is very obvious. If you have been doing it the other way around, next time have this in mind unless it is the only thing you are buying.
2. Buying food in broken packages.
It happens at times, maybe when they were packaging or delivering. Don’t buy food where the packaging or seal is broken. Food could have become contaminated during processing or transportation and therefore has a higher risk of food poisoning.
3. Using the wrong chopping boards.
You should have a separate chopping board for raw meat so food doesn’t cross-contaminate. Raw or undercooked meat is one of the main causes of food poisoning.
4. Cooking with open wounds on your hand.
Pretty obvious, isn’t it? Why would you cook with blood stains on your hands? I mean with bandages all over? Even a tiny scratch is an open wound that can carry harmful bacteria and is a key source of food poisoning. Wrap any cuts, no matter how small, or even better, just don’t cook. Order something or ask someone to do it for you. Good health is a priority.
5. Smelling food to see if it has gone bad
Almost everyone has done this, but not all bacteria produce bad smells. While your sense of smell is a good indicator some of the time, don’t trust it as the only way to detect food poisoning. Check use-by dates and don’t take the risk.
6. Putting warm food in the refrigerator
Putting warm food in the refrigerator raises the internal temperature and could put all the food in there at risk of bacteria growth. However, as previously mentioned, it’s also important to chill dishes quickly after they’ve been cooked. To cool food down more quickly, so it’s at a suitable temperature to store in the refrigerator, divide it into smaller portions, spread food like rice on a tray, or cover pots and move to colder areas. The coldest part of a refrigerator should be below 41ºF.
7. Keeping raw meat or fish for too long
I know you are going to hit me with, Why do I have a fridge then? I just mean don’t keep it in there for centuries in the name of I have a fridge. Embrace the habit of always introducing and taking fresh foods. Don’t stock your fridge with food for up to 7 months when you can buy? Like, why do that?. Ideally, cook or freeze fresh poultry, fish, and meat within two days of purchase.
8. Eating undercooked meat
Prolly heard this in movies: How do you like your eggs or meat? Don’t pull this one in real life; you might just regret it later on. Also, consider investing in a digital food thermometer, and you’ll never worry about under- (or over-)cooking meat again. Beef, pork, lamb, and veal should have a minimum internal temperature of 145°F, and chicken should be cooked to an internal temperature of 165°F.
Related Stories
9. Using the same tongs for raw and cooked meat on the barbecue
When you’re grilling sausage and burgers on the barbecue, it’s easier to use one set of tongs—but you’re at risk of spreading harmful bacteria from raw to cooked meats and vegetables. Get two different colored tongs: one for raw food and one for cooked food. This also applies to serving spoons. I mean, why dip soup serving spoom in vegetables?
10. Overfilling your refrigerator
Yes, Congratulations We know you have a fridge; you are recharging tokens, but that doesn’t mean that it is not allowed to breathe. This tendency of opening up the fridge and you are welcomed with a million smells, or there’s some soup dripping on the side, is not a good thing at all. Leave space in your refrigerator to allow air to circulate. Overfilling it with food can increase the temperature and the risk of bacteria reproduction.