How to avoid food poisoning

Foods that are contaminated with germs can make you sick. The germs can cause stomach pains, diarrhea or vomiting. They can also cause more serious problems such as kidney failure, blood infection and even paralysis. Children, elderly people and people with weak immune systems are most at risk of developing problems from the germs in food.

But food poisoning doesn’t have to happen. You can do some really simple things to make sure that the food you serve your family is safe.

• Avoid milk and fruit juices that are unpasteurized. Pasteurized foods have been through a process that kills germs. If milk and fruit juices are pasteurized, it will say so on the label.

• Cook foods thoroughly, especially red meat, poultry and eggs. Cooking these foods all the way through will destroy harmful germs.

• Eat foods soon after they have been cooked so that harmful germs don’t have time to grow.

• Foods that are not cooked before they are eaten, such as fresh fruits and vegetables, should be rinsed under running tap water.

• Keep hot foods hot (60°C) and cold foods cold (4°C). You should make sure your fridge is set at a temperature of 4°C or less.

• When preparing raw meats and poultry, keep them away from cooked food, fresh fruits and vegetables. Use separate cutting boards for raw meats and vegetables.

• When serving leftovers, make sure that you reheat foods all the way through.

• Wash your hands with hot, soapy water before and after preparing food.

• Keep your kitchen clean. Use a mild solution of water and soap to clean your counters, cutting boards and utensils.

• Protect your food from insects and animals.

For more information, visit the Canadian Food Inspection Agency Web site at <www.cfia-acia.agr.ca> or read the book How to Prevent Food Poisoning: A Practical Guide to Safe Cooking, Eating, and Food Handling by Elizabeth Scott and Paul Sockett. (Published by John Wiley and Sons in 1998).