Find out what you need to know about keeping your family safe from foodborne illnesses.
1. Perishable foods are foods that decay quickly. These foods should not be left at room temperature longer than 2 hours.
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Refrigerate or freeze perishables, prepared foods, and leftovers as soon as you can. It’s best if these foods are put in the refrigerator or freezer within 2 hours after using. This will keep harmful bacteria from growing in the food.
2. Wash counters, cutting boards, and utensils after handling raw foods.
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Bacteria can spread all over the kitchen. They can get onto cutting boards, utensils, sponges, and countertops. Keeping things clean is the best way to keep food safe.
3. Reheat leftovers just until they are warm.
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To kill harmful bacteria that cause foodborne illness, it's important to bring sauces, soups, and gravies to a boil when reheating. Heat other leftovers to at least 165°F (74°C).
4. The safest place to thaw frozen foods is on the kitchen counter.
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Never thaw food at room temperature. Thaw food in the refrigerator, under cold running water, or in the microwave. Marinate foods in the refrigerator.
5. To stop bacteria from spreading, wash your hands after handling raw meat.
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Always wash your hands, cutting boards, dishes, and utensils with hot, soapy water after they have touched raw meat, poultry, seafood, and eggs.
6. Bacteria don't grow at room temperature.
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Bacteria grow quickly at room temperature.
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Author: Sinovic, Dianna
Online Medical Reviewer: Novick, Tara, BSN, MSN
Online Medical Reviewer: Poulson, Brittany, MDA RDN CD CDE
Bacteria can spread anywhere in the kitchen. Read on for a detailed guide to preventing contamination in your kitchen, and tips for cleaning and disinfecting.
Germs: We find them everywhere— or they find us. It seems we can't avoid them. We spend a lot of time worrying about picking them up, sharing them, and losing them. But what do we really know about germs? Take this quiz to find out.
Food poisoning is usually caused by how food is prepared or stored. Germs (bacteria) can grow in food if it is not handled right. Germs can also grow on any surface, including cutting boards and sponges.
