Most foodborne illnesses are caused by eating food that contains harmful bacteria, viruses, or parasites. After the food is eaten, these microorganisms or germs continue to grow and reproduce in your body, causing an infection. Foods also can cause illness if they contain a toxin or poison that is produced by bacteria growing in the food.
Practice good personal hygiene: Wash hands with soap and warm running water before handling food, especially after using the toilet, changing a baby’s soiled diaper, or touching animals. If you are ill with diarrohea, prepare food only for yourself. Properly bandage and glove cuts and burns on hands before handling food.
Cook foods adequately: Use a thermometer to make sure meat and poultry (including ground) are cooked to safe temperatures. Cook shellfish until the shell opens and the flesh is fully cooked. Cook fish until flesh is opaque and flakes easily with a fork. Use a thermometer to make sure leftovers are reheated to 165°F. Cook eggs until both the yolk and white are firm Use a thermometer to make sure foods containing eggs are cooked to 160°F.
Keep foods at safe temperatures: Keep cold food at or below 40°F. Do not prepare food too far in advance of serving without plans for proper cooling and reheating. Keep hot food at or above 140°F. Refrigerate food in shallow containers within 2 hours of preparation. Store all perishable foods at or below 40°F. Take only foods that can be kept at a safe temperature on picnics. Use a thermometer to make sure the refrigerator temperature is between 35 and 40°F. Thaw perishable foods in the refrigerator, microwave oven, or under cold running water.
Avoid foods and water from unsafe sources: When drinking milk and fruit juices, make sure they are pasteurized. Use water from a safe water supply for drinking and rinsing fresh produce. Thoroughly rinse fresh fruits and vegetables under running water before eating. Avoid serving soft unpasteurized cheeses, smoked seafood, or cold deli salads to those who are pregnant, immunocompromised, very young, or elderly. Avoid eating foods containing raw eggs, substitute pasteurized eggs or egg products in uncooked foods containing eggs.
TASRA ANJUM
UVAS, Lahore
