Food poisoning is a common problem in the United States, causing roughly 128,000 hospitalizations and 3,000 deaths each year. The good news: You can often avoid infection by taking steps to prevent harmful germs from contaminating your food.
Here are four common mistakes that can raise your risk of food-related illness—and what to do instead.
One major oversight is not washing your hands properly—or at all—before and after meal prep, especially when handling raw meat or seafood, said Michael Levine, MD, associate professor of emergency medicine at UCLA Health. This can allow harmful germs to contaminate your food or enter your body if you touch your eyes, nose, or mouth afterward.
Experts recommend washing your hands not only before and after working with food, but also after using the restroom and before eating. To do it properly, use soap and water and scrub vigorously for at least 20 seconds, paying attention to areas between your fingers and under your nails.
Another common mistake? “Not cooking food adequately,” Levine told Health. Consuming undercooked food like chicken and meat can be an easy way to contract infections like Salmonella and E. coli, which haven’t been heated thoroughly enough to be killed.
Levine recommends using a food thermometer if you’re cooking meat. The U.S. Department of Health and Human Services has a handy chart detailing recommended internal temperatures for various foods, including:
- Chicken, turkey, and other poultry: 165°F
- Steaks and roasts: 145°F
- Ground meat and sausage: 160°F
Leaving leftovers out too long before refrigerating them can also increase your risk of foodborne illness.
Bacteria that cause food poisoning multiply most quickly between 40°F and 140°F, which is why hot food should be kept above 140°F until it’s time to eat. Once the meal is over, leaving it out too long gives bacteria a chance to grow as the food cools.
The rule of thumb: Refrigerate leftovers within two hours—and make sure your fridge is set to 40°F or below.
One common food safety pitfall is increasing the risk of cross-contamination in the kitchen, Ahmed Abdelhamid, PhD, an assistant professor in food microbiology at Michigan State University, told Health.
Think: using the same cutting board for different foods, or rinsing raw chicken in the sink, where it can easily spread Salmonella to your hands or nearby surfaces.
To avoid spreading germs around the kitchen, be sure to:
- Use separate cutting boards for different foods.
- Keep raw poultry or meat separate from other items in your shopping cart, fridge, and on your countertop.
- Wash cutting boards and dishes thoroughly with hot, soapy water.
Symptoms of food poisoning can range from mild to severe. The most common signs include:
Some people—such as young children, older adults, and pregnant women—are at higher risk of serious illness.
If you have severe symptoms, such as persistent diarrhea, a high fever, or frequent vomiting that prevents you from keeping liquids down, it’s best to see a doctor.
