Food poisoning: the cooking and storage rules that keep it away

Most food poisoning comes from carelessness in preparing, cooking and storing food. Raw meat, eggs, milk and cooked perishable dishes that are not kept properly can spread harmful germs, causing vomiting, stomach pain and diarrhoea, and in serious cases a hospital stay. Children under five, older people, pregnant women and anyone with weak immunity are most at risk.

The first rule is to cook meat through. Raw or undercooked meat can carry germs. Chicken should reach an internal temperature of at least 165 degrees Fahrenheit (about 74 degrees Celsius) and minced beef 160 degrees Fahrenheit (about 71 degrees Celsius). Once cooked, food should be held at 140 degrees Fahrenheit (60 degrees Celsius) or above until it is served. These figures match the food-safety guidance of the US Centers for Disease Control and Prevention (CDC). Raw meat should stay in the fridge until it is cooked.

The second rule is not to leave cooked food out. In normal weather, perishable food is safe outside the fridge for at most two hours; above 90 degrees Fahrenheit (about 32 degrees Celsius) that falls to one hour. Burgers, potato salad and coleslaw should not sit out for long. For travel or a picnic, a good cooler with ice helps.

The third rule is to keep raw-meat utensils apart. Knives, plates and other utensils used for raw meat must not be used for cooked food or salad. Hands that have touched raw meat should be washed well with soap and water, so that germs do not pass from one food to another.

The fourth rule concerns milk and eggs. Eggs and meat are safe when cooked to the right temperature. Pasteurised milk is the advised choice, since raw milk can carry harmful bacteria; raw milk and food made from it are best avoided.

In short, cleanliness, cooking at the right temperature and proper storage greatly reduce the risk of falling ill from food at home. Even a small lapse can cause poisoning.

Agricare24's desk report draws on information from Jugantor and CNN.

Photo: Unknown photographer / Wikimedia Commons (Public domain)

Source: Agricare24