Methods to Prevent Food Contamination

Slice raw vegetables on a clean surface to avoid contamination.

While you likely don't have any control over food that is packaged or prepared elsewhere, you can control food contamination in your own home. Contamination occurs via various situations. For example, placing food on bacteria-ridden surfaces or allowing food to reach unsafe temperatures are two instances that can result in the contamination of your food. Learn how to keep your food safe so you and your family members can avoid food-borne illnesses.

Things You'll Need

• Soap
• Cutting surfaces
• Refrigerator
• Meat thermometer

Instructions

Preparing Food

1. Wash your hands thoroughly with hot water and soap before preparing any type of food.

2. Rinse fruits and vegetables under cold, running water before eating them raw or cooking them.

3. Cut fruits and vegetables on a clean cutting surface with a clean knife. Do not use the same surface or knife for vegetables as for raw meats as this can result in cross-contamination. If you must use the same cutting surface for both types of food, wash the surface thoroughly with plenty of hot water and soap to remove any traces of bacteria.

4. Thaw frozen foods either in the refrigerator or under cold, running water. You may also defrost them on the defrost cycle in the microwave or through other cooking methods. Do not leave foods out on the counter to thaw at room temperature unless the product instructions specifically state to do so.

5. Discard any marinade you use to marinate raw meat after the marinating process is over. It may contain bacteria, so it is best to throw it out.

Cooking Food

1. Cook all meats to a safe temperature and use a meat thermometer to check to make sure it reaches the appropriate temperature.

   Pork: 160 degrees Fahrenheit.

   Whole chickens or turkeys and thighs: 180 degrees Fahrenheit.

   Chicken or turkey breasts: 170 degrees Fahrenheit.

   Ground turkey or chicken: 165 degrees Fahrenheit.

   Beef: 160 degrees Fahrenheit.

2. Check seafood to see if it is done with the following methods as well as inserting a meat thermometer to check for a temperature of 145 degrees Fahrenheit.

   Fish: Insert the tip of a knife into the flesh and pull it sideways. The fish should flake and appear translucent.

   Shrimp and lobster: The outside turns red and the meat turns opaque.

   Scallops: The flesh will turn opaque and will be firm to the touch.

   Mussels, oysters and clams: The shells will open. Throw out any shells that do not open.

3. Cook eggs until there is no liquid egg left. Don't eat recipes that contain raw, uncooked eggs. Heat casseroles or egg dishes to an internal temperature of 160 degrees Fahrenheit.

Food Storage

1. Refrigerate foods that need refrigeration immediately after bringing them home from the grocery store at a temperature of 40 degrees Fahrenheit to prevent the growth of bacteria and disease.

2. Keep heated foods at a temperature of 160 degrees Fahrenheit as long as they are out of storage. Food at room temperature will experience bacterial growth. Place the food in cold storage as soon as you are done serving it. Never keep any food that has sat out for more than 2 hours.

3. Avoid using canned goods that are badly dented, leaking or bulging. They could contain the deadly toxin botulism.

Tips & Warnings

• If you have any doubts about food, throw it away.

• If you have commercial food or beverage you have questions about regarding food handling and safety, call the product manufacturer's number which should be listed on the packaging.

• Just because a food doesn't smell or look funny doesn't mean that it's safe to eat. If you leave food out that should be stored in a refrigerator for longer than two hours, throw it away. Don't risk illness.

References

• Florida Department of Health, Division of Environmental Health: Preventing Food Contaminaton
• Medicine Net: Avoiding Food Contamination