Common Causes of Food Poisoning, Part II
In the previous blog post, we discussed some of the most common causes of food poisoning – the organisms, bacteria responsible for the feared effects. However, it is also important to recognize that consumption of tainted food can be prevented.
This wonderful possibility has certainly been made easier for us in the recent decades, but still people fail to make proper use of it. Leaving meats on a countertop to thaw, keeping foods in a portable cooler for too long, or allowing groceries to sit in a warm car for an extended period of time are just a few of the risks commonly taken. Keep food cold to prevent contamination.
How often do you open a meat package, remove a portion and then return the rest to the fridge? In doing so, you could allow drippings to contaminate other foods in the fridge. Be sure that food is safely handled and repackaged before storing. Always use different knives and (non-porous) cutting boards for meat than what you use for vegetables.
This is essential for some foods. Meat products should never be consumed raw. Cooking can kill off parasites, bacteria, and organisms that could otherwise cause serious food poisoning. Never taste test until meat has been cooked through and ensure that it is done with a meat thermometer. Poultry should also reach an internal temperature of at least 165 degrees.
Regularly review the recall list to ensure that food products in your home are not on it. Unfortunately, growers, manufacturers, shipping companies, and retailers do make mistakes, which can result in consumers purchasing contaminated food.
If you are subjected to food poisoning at a restaurant, or as a result of a company’s negligence in making, shipping, or selling that food, consult a personal injury attorney. Medical expenses, lost wages, and other related expenses may be considered damages to be repaid by the negligent party.