Preventing Food Poisoning

Food poisoning, though common, is disturbing and could threaten life sometimes. Possibilities also remain that those infected with food-borne organisms may be symptom-free or may have symptoms ranging from mild intestinal discomfort to severe dehydration and bloody diarrhea.

The people at high risk of food poisoning are pregnant women and those with weakened immune systems, infants, and the elderly.

How to Prevent Food Poisoning

• Your hands must be washed before any food preparation.
• It is not a good idea to thaw meat at room temperature. Allow it to thaw slowly in a refrigerator or quickly in a microwave, but cook promptly.
• Stay away from raw marinated food and meat, eggs, or fish.  Cook thoroughly such foods.
• Don’t forget to take a look at expiration dates on all foods.
• In situations where you are served uncooked food in restaurants, particularly chicken or fish, return such foods for proper cooking and ensure the food is served on a new plate.
• Avoid foods that smell or look off, or foods from bulging cans, even if price has been reduced.
• Don’t eat foods kept out of the refrigerator for more than two hours. Also remember the appropriate setting for your refrigerator is 40 degrees or below.
• Wrap raw meat, shellfish, and poultry well to prevent their juices dripping into other foods and contaminating them.
• Fruits and vegetables must be washed and rinsed thoroughly before consumption.
• Avoid raw milk or foods made from raw milk.
• Do not prepare food for others if you are ill with diarrhea or vomiting.
• It is a must to wash your hands thoroughly with soap after handling pets or other animals.
• As regards young infants, mother’s breast milk is the safest because it prevents food-borne illnesses and other health problems.
• Avoid feeding honey to infants less than 12 months.

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