Food poisoning

Prevention

To prevent food poisoning, take the following steps when preparing food:

• Carefully wash your hands and clean dishes and utensils.
• Use a thermometer when cooking. Cook beef to at least 160°F, poultry to at least 180°F, and fish to at least 140°F.
• DO NOT place cooked meat or fish back onto the same plate or container that held the raw meat, unless the container has been completely washed.
• Promptly refrigerate any food you will not be eating. Keep the refrigerator set to around 40°F and your freezer at or below 0°F. DO NOT eat meat, poultry, or fish that has been refrigerated uncooked for longer than 1 to 2 days.
• DO NOT use outdated foods, packaged food with a broken seal, or cans that are bulging or have a dent.
• DO NOT use foods that have an unusual odor or a spoiled taste.

• If you take care of young children, wash your hands often and dispose of diapers carefully so that bacteria can't spread to other surfaces or people.
• If you make canned food at home, be sure to follow proper canning techniques to prevent botulism.
• DO NOT feed honey to children under 1 year of age.
• DO NOT eat wild mushrooms.
• When traveling where contamination is more likely, eat only hot, freshly cooked food. Drink water only if it's been boiled. DO NOT eat raw vegetables or unpeeled fruit.
• DO NOT eat shellfish that has been exposed to red tides.
• If you are pregnant or have a weakened immune system, DO NOT eat soft cheeses, especially imported from countries outside the U.S.

If other people may have eaten the food that made you sick, let them know. If you think the food was contaminated when you bought it from a store or restaurant, tell the store and your local health department.

References

Diagnosis and management of foodborne illnesses: a primer for physicians. Atlanta, Ga. American Medical Association, Centers for Disease Control and Prevention, Center for Food Safety and Applied Nutrition, Food and Drug Administration, Food Safety and Inspection Service, US Department of Agriculture; 2001. MMWR Recomm Rep; 50(RR-2): 1-69.

Tam CC. Campylobacter coli - an important foodborne pathogen. J Infect. 2003; 47(1): 28-32.

Tintinalli JE, Kelen GD, Stapczynski JS, eds. Emergency Medicine: A Comprehensive Study Guide. 6th ed. New York, Ny :McGraw Hill Professional; 2003.