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According to the Centers for Disease Control and Prevention CDC, millions of people get sick yearly from food-borne illnesses. According to expert, you must ensure that fresh fruits and vegetables are run under cool tap water immediately before eating.
Cut any bruised or damaged areas before eating; bruising makes fruits and vegetables susceptible to infection, cell walls break down leads to nutrients leaking into the open and bacteria on the surface of the fruit or in the air can poison the food.
According to the United States Department of Agriculture USDA, bacteria grows rapidly in temperatures between 40F and 140F, and can double in 20 minutes. Hot foods like burgers or hot dogs should be kept at a minimum for 140F whether it’s on a grill or in an insulated container. Reheat the food to 165F before you eat.
The more times you cool and reheat food, the higher the risk of food poisoning, bacteria can multiply when cooled too slowly or reheated insufficiently. Cold foods should be kept under 40F and stored either with frozen gel packs or containers of ice.
Wash your hands before cooking and eating; 70 percent of foodborne illnesses are caused by improper hand washing. Eat with clean cutlery, if you must use hands, wash your hands for three minutes. Touching raw meat and poultry could lead to spreading of bacteria such as E coli, salmonella, and listeria, or parasites to other foods.
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