Bacteria are everywhere, and many bacteria have their own special functions, but some bacteria, called pathogens, can cause disease after entering the human body. Bacteria can survive in meat, poultry, seafood, egg products, and dairy products containing protein and nutrients at room temperature (5 to 60 degrees Celsius). Pathogens are invisible, odorless, and tasteless.
The potential risk of food poisoning can be eliminated by proper food handling, storage, and cooking steps. The U.S. Centers for Disease Control and Prevention (CDC) points out that 97% of food poisoning cases in the United States can be avoided by better food handling measures, such as proper cooking, storage methods, and hygienic employee practices. I. Safe Storage Rules
Proper storage of perishable foods at low temperatures can reduce the risk of bacterial growth and cross-contamination. Here are a few simple rules.
Properly package and store meat on the bottom shelf of the refrigerator to prevent meat juices from dripping onto other foods. Wrap fresh meat, poultry, and seafood separately.
Make sure the refrigerator temperature is below 4 degrees Celsius and maintain the freezer temperature below -18 degrees Celsius.
Consume the product within 2-3 days or freeze it.
Thaw frozen meat in the refrigerator or microwave; cook immediately after thawing.
Regularly clean the surfaces of the refrigerator with hot, soapy water. II. Safe Food Handling Rules
Bacteria can be transmitted through people, cutting board surfaces, animals, raw food, and cooked food. These cross-contaminations are a common source of food poisoning in the home. Follow these basic principles to reduce cross-contamination:
Use different knives, plates, cutting boards, or utensils for handling raw and cooked food; if using the same utensils, wash them with soap and hot water before use; never place cooked meat on a plate that held raw meat.
When marinating meat, seafood, and poultry, use a covered, non-metallic container and place it in the refrigerator.
Before handling food, always wash your hands with warm, soapy water; and wash all food contact surfaces with warm, soapy water.
When you are sick or feeling unwell, let someone else handle the food. III. Safe Food Cooking Rules
Cooking is a very important step to prevent food poisoning, as bacteria can be quickly killed by high temperatures. Please remember:
Minced beef, sausages, rolled roasts, pork, and chicken should be cooked to a minimum of 75 degrees Celsius, until the center is no longer pink and the juices run clear.
Steaks and whole roasts can be cooked rare because bacteria only exist on the surface of the whole piece of meat; it is generally not recommended to eat very rare meat.
Cooked meat should be refrigerated immediately after eating or within 2 hours of cooking.
Leftover cooked meat should be heated to above 75 degrees Celsius.