How to Protect Food Against Contamination

Contaminated food will make you sick.

Contaminated food is a serious issue and a threat to your health. Eating spoiled or contaminated food can cause food poisoning and other dangerous foodborne illnesses. According to Medline Plus, 76 million people are negatively affected by contaminated food in the United States each year. Fortunately, you can take steps to protect your food against contamination. By practicing safe and healthy habits, you can prevent illness from spreading through your household.

Things You'll Need

• Antibacterial soap
• Disinfectant cleaner

Instructions

1. 

   Store food after your grocery store trip.

   Store food after purchase. According to the Minnesota Department of Health, refrigerating or freezing food stops the growth of bacteria. Read the packages on foods to determine the proper temperature required for safe storage. Avoid grocery shopping for perishable foods if you have to make several stops before going home or store the food in an insulated shopping bag.

2. 

   Check the expiration date before eating a food.

   Check expiration dates. Before you cook or eat a food, always verify the expiration date. If the food has a bad odor or is discolored but has not expired, don't eat it. In addition, check the labels on all bottled or jar foods after opening them, as many must be refrigerated.

3. 

   Wash your hands before and after handling food.

   Practice safe cooking habits. The United States Department of Agriculture (USDA) does not recommend washing meats before cooking because of the risk of cross-contamination. On the other hand, fruits and vegetables should be washed thoroughly. Always wash your hands with antibacterial soap before and after handling food and clean kitchen surfaces with disinfectant cleaner.

4. 

   Store leftovers immediately.

   Store leftovers. Package cooked foods in refrigerator- or freezer-safe containers and store immediately. If cooked food has been left out for more than two hours, the USDA recommends throwing it away. Storage times for cooked food vary. A list of guidelines is available on the USDA website (see resources).

References

• Minnesotta Department of Health: Food Safety
• USDA: Washing Food
• Medline Plus: Foodborne Illness

Resources

• USDA Refrigeration Guidelines
• USDA Freezer Guidelines