Food contaminated with bacteria, viruses, or parasites can cause illness. The following tips are designed to help you guard against contaminated food. Wash hands with soap before and after handling food. Most food contamination happens at home.
The U.S. government has strict standards aimed at protecting the consumer from improperly canned and packaged foods. Even so, contaminated foods occasionally find their way to the grocery shelves. Observe the following guidelines and remember: If in doubt, throw it out! Do not even taste a small amount.
Home canning requires following very precise methods of preparing the food, using the proper kind of jars, and sealing the jars carefully. Non-acid foods are especially susceptible to the bacteria responsible for botulism. (Note: Nonacid foods include all vegetables, tomatoes, meat, poultry, and fish.) Pressure canning using 10 pounds of pressure at 240 F is the only method recommended for nonacid foods. The botulism bacteria does not cause an odour, a change in colour or texture, or the formation of gas. Never taste home canned non-acid food before first cooking! To cook nonacid home canned foods, vigorously boil in an uncovered pot (vegetables for 3 to 5 minutes, meat, poultry, and fish for 10 minutes).
Salmonella and other bacteria may be present in raw meat and poultry. Any kitchen equipment that comes in contact with raw meat or poultry should be washed thoroughly before it is used with other foods.
Pork may contain a parasite that causes trichinosis. The only way to destroy the parasite is to cook pork thoroughly until the meat is white or grayish all the way through or registers 137 F on a meat thermometer.
Eggs may be infected with Salmonella or other bacteria. Never use an egg that has an unpleasant odor or that has a cracked shell. Only eat eggs that have been cooked. Refrigerate eggs and prepared food that contains eggs (mayonnaise and other salad dressings) until ready to serve.
Milk and other dairy products made from raw (un-pasteurized) milk have caused TB. Buy only pasteurized dairy products. Fish and shellfish Because of environmental pollution, hepatitis has been caused by eating raw oysters, and several types of bacterial food poisoning can occur from eating raw shellfish or fish. Avoid eating any uncooked fish and shellfish.
Travelers to developing countries should not drink local water or eat uncooked vegetables. Always try to purchase bottled water and be careful when eating in restaurants if the food is prepared using local water. Fruits that require peeling are safe, but peel them yourself. Do not eat food from street vendors. Always wash fruit and vegetables prior to consumption.