How to Avoid Food Born Pathogens

Certain germs sometimes find their way into foods and make people sick, and typically telltale symptoms ensue, such as vomiting, diarrhea and dehydration. Full-on food poisoning from contaminated foods can even kill people. However, these germs usually go undetected. Even when taking every precaution against food borne pathogens, people still get sick from contaminated food they've eaten. Learn ways to minimize exposure to food borne pathogens.

Instructions

Difficulty: Moderately Easy

1. Wash your hands thoroughly and often—whether you're eating out or cooking at home. Use warm water and soap and scrub wrists, hands and under fingernails for at least 30 seconds. Rinse also for 30 seconds, and use a disposable towel to turn water off.
2. Know that antibacterial soap is okay for use, but it also kills so-called good germs, which are needed to fight bad germs. Use antibacterial soap to kill organisms, such as staph and strep, but understand that it kills beneficial bacteria, which protects people from gram negative organisms (e.g., E. coli).
3. Buy and apply hand sanitizer when access to soap and water is limited. (It kills most germs if used correctly but not all.) Use a disposable towel, napkin or tissue to wipe hands thoroughly after rubbing them together vigorously with hand sanitizer.
4. Cook meat and fish well when preparing food at home. Enjoy your steak rare but know that you are at risk for food borne pathogens. Order meat well-done to be safe when dining out and minimize exposure to food borne pathogens.
5. Marinate meats and fish in wine or vinegar to kill germs. Mix spices, such as oregano leaves, with wine to marinate foods to further minimize exposure to food borne pathogens like E. coli and Salmonella.
6. Wash all vegetable and fruits well—even pre-packaged salads. Rinse with vinegar or cooking wine to kill germs.
7. Use clean cooking utensils, cookware and dishes. Avoid reusing them, too, if you've used them for raw meat or fish, to minimize exposure to food borne pathogens.
8. Place foods in the refrigerator while preparing other foods. Leaving food out, especially while cooking in a hot kitchen, promotes germ exposure and growth.
9. Drink a glass of wine or another alcohol beverage with your meal (unless you have a medical condition preventing you from drinking alcohol) to minimize exposure to food borne pathogens. Know that wine has special properties which work to fight germs. Understand, however, that too much alcohol will cause your immune system and organs to be weak, which may lead to an increased vulnerability to food borne pathogens.

Tips & Warnings

• Stay away from alcohol entirely if you've had a substance abuse or addiction problem. Practice other methods for minimizing exposure to food borne pathogens. Check with your doctor if you're unsure about you're ability to consume alcohol.