Genesee County Health Department

Better Life Through Better Health

Food poisoning is a worldwide problem. Reports show that in the United States food poisoning causes millions of individual cases, hundreds of outbreaks and several deaths each year. Never had poisoning? Perhaps you have, but thought you were sick with the flu.

A "simple" case of food borne illness may require absence from school, work or leisure activities while the illness runs its course.

At the right temperature, bacteria you can't see, smell or taste can multiply to the millions in a few short hours. In these large numbers, they can cause illness. This is when your food has an opportunity to bite you back.

It can be avoided if people just handle food properly.

When Shopping, Buy Cold Food Last, Get It Home Fast. Never leave food in a hot car. Only buy items you will use before the expiration date. Don't buy food in poor condition.

When Storing Perishable Food, Keep It Safe, Refrigerate Or Freeze. Buy a thermometer, check your appliances. To keep bacteria in check, the refrigerator should be at 40 F and the freezer at 0 F. Raw juices often contain bacteria. Don't let raw meat, poultry or fish drip on other food.

When Preparing Food, Keep Everything Clean, Thaw In Refrigerator Or Microwave. Wash hands often between activities. Keep raw meat, poultry and fish and their juices away from other food. Wash cutting boards, hands and utensils between different food items.

When Cooking, Cook Thoroughly. Cook red meat to 160 F, poultry to 180 F. Use a meat thermometer to check that it's cooked all the way through. If you don't have a thermometer; red meat is done when it's brown or gray inside, poultry juices run clear, fish flakes with a fork, eggs when the yolk and white are firm.

When Microwaving. Bacteria can survive in cold spots. So, cover food, steam can aid cooking, stir and rotate, observe standing time. Use the oven temperature probes or a meat thermometer.

When Serving Food, Never Leave It Out More than Two Hours. Pack lunches and picnics in insulated carriers with a cold pack. Keep cold party food on ice or serve it throughout the gathering from refrigerated platters.

When Handling Leftovers, Use Small Containers For Quick Cooling. Put large amounts in small, shallow containers.

When Reheating. Bring sauces, soups and gravies to a boil. Heal all other leftovers to 165 F.

Keeping It Too Long; When In Doubt Throw It Out. Never taste food that looks or smells strange to see if you can still use it. Just discard it.

If we take the right precautions, we can prevent our food from biting us back!

Article written by the Staff of the Miami County General Health District