Protect yourself from food borne illnesses

Babies and small children, pregnant women and their fetuses, the elderly, people who are chronically ill, and others whose immune systems are compromised are at greatest risk. People with liver disease are especially susceptible to infections from Vibrio vulnificus, an organism found in oysters or crabs.

In food safety the best defense is a good offense. You can substantially reduce the risk to your family of bacterial and viral infections by practicing safe food storage and food handling practices. Here are some safety tips endorsed by the FDA, the US Department of Agriculture, and health care organizations:

• Buy food only from stores and vendors that observe good sanitation practices. If you have questions about a food seller’s practices, be sure to ask. Responsible food handlers and sellers will be glad to discuss their practices.
• Don’t buy food that looks too old or discolored, or comes in cracked packages or bulging cans. All of these can be indicators of bacterial contamination.
• Refrigerate meats, dairy products, and fruits and vegetables as soon as you get them home to reduce growth of the harmful bacteria and viruses which can cause illness.
• Always store raw and cooked food separately, and store them in covered containers.
• Don’t store cooked food or meat in the refrigerator for more than three days.
• The refrigerator should not be packed too full, so that air can circulate and effectively cool all the contents.
• Always wash your hands before handling food. When you are handling uncooked food such as raw meat, poultry, shellfish, or vegetables in your own kitchen, it is critically important to wash your hands in hot soapy water, being sure to scrub under the fingernails before moving from one food to another. Most food borne illnesses in homes as well as in restaurant kitchens are transmitted by human hands.
• Wash pots, pans, trays, knives, cooking utensils, and anything else that touches food as carefully as your wash your hands.
• Any food that smells bad, or “off” is suspect. Remember, when in doubt, throw it out.
• If you’re suspicious about a food you’ve bought, don’t eat it. Go back to the store or restaurant, and tell them about the problem.
• You can also report your concern to your local city department responsible for food safety. Your report may enable others in the community to be protected from the same problem.