Download It is important to handle your food safely, so

It is important to handle your food safely, so that the risk of foodborne illness can be
minimized. Below, Dr. Henry Luban answers some frequently asked questions about
preventing food poisoning and and protecting the safety of the food you serve and eat.
Dr. Luban is Board Certified in Internal Medicine and is a partner in Community Care
Physicians Internal Medicine group located in the Capital Region Health Park in Latham,
NY. (518-783-3110)
QUESTION: My neighbor recently suffered from a bad case of food poisoning, is
that common? Can you tell me what causes food poisoning?
ANSWER: Food poisoning is more common than most people realize, in fact, almost
everyone has experienced a foodborne illness at some point in time in their lives.
Foodborne illness can only occur from food eaten in a restaurant or from food that is
prepared at home. If food is handled and prepared safely, most of those foodborne
illnesses can be avoided.
Food poisoning can occur when a person eats food that has been improperly handled or
prepared. All food may contain some natural bacteria, and improper handling gives the
bacteria a chance to grow. Food can also be contaminated with bacteria from other
sources, even from other foods. Children and the elderly are particularly vulnerable when
exposed to food that is either contaminated or unclean. According to the Centers for
Disease Control, foodborne illnesses kill up to 9,000 people in the United States each
year. They also cause fever, stomach cramps, vomiting, and diarrhea in almost 80 million
Americans, or about 1 in 3 people.
QUESTION: What can I do to improve the chances that the food I prepare will be
safe?
ANSWER: The way you handle food directly affects its’ safety. Start thinking about
food safety when you plan your shopping trip. If you are out doing errands, shop for
groceries when you can bring them home right away. Don’t let your groceries sit in a hot
car where they can spoil quickly. Buy your perishable foods last, items such as meat,
eggs and milk need to be refrigerated and should be the last items that you purchase.
Never buy cracked eggs. Eggs, meat, seafood and poultry are most likely to contain
bacteria so it’s important not to allow the juices from these foods to drip onto other food.
Make sure you don’t buy or keep foods in dented, rusty, bulging, or leaky cans or in
cracked jars or jars with loose or bulging lids. If you see mold, cut away a large section of
the food around the mold and discard it. Throw out any food that you’re not absolutely
sure about.
Your refrigerator and freezer must be clean, disinfected and set at the right temperature
so that your food will be stored properly; set your refrigerator at 40° F and your freezer at
0° F. As the temperature of food goes down, so does the risk of organisms growing in it,
therefore items like eggs, seafood, poultry and raw meat should be kept in the
refrigerator.
Keep your food, preparation equipment, and yourself clean to help prevent the spread of
organisms. Wash your hands, utensils and cutting board with soap and warm water before
you begin your food preparation or handle a different food. Take the time to thoroughly
wash fruits and vegetables prior to eating or preparing. Also, be careful not to sneeze or
cough on food.
To prevent contamination keep raw food away from cooked food. Use different dishes
and utensils for raw foods than you use for cooked foods. Keep food in containers to
help prevent contaminating other foods or surfaces in your kitchen. Don’t defrost frozen
food on the counter. Defrost frozen food on a plate in the refrigerator or in a microwave,
then cook the food immediately after defrosting. Make sure you cook your food
thoroughly and use a heat high enough to kill organisms, 165° F to 212° F. Once cooked
keep hot foods hot and cold foods cold until eaten, and never let these foods sit at room
temperature for more than two hours.
You can help keep yourself and those you love healthy by implementing proper food
handling and safety precautions. For additional information, please go to the United
States Department of Agriculture Food Safety and Inspection Service website at
www.fsis.usda.gov.