Avoid Food Poisoning by Following These Safety Tips

Food is everything. Food keeps us alive, and it can improve our health — when chosen wisely. Food can also be unhealthy and unsafe if not correctly stored or prepared, resulting in foodborne illness or food poisoning. Community Health Network is here to protect you.

Serious Statistics

Community recognizes National Food Safety Education Month in September. We also follow food safety guidelines shared by the Centers for Disease Control and Prevention (CDC) to prevent food poisoning all year long. Hundreds of thousands of Americans are hospitalized each year. In worst-case scenarios, many die by not taking precautions.

The numbers don’t lie. Contaminated food causes millions of Americans to get sick. The CDC reports that approximately 48 million people — 1 in 6 in the U.S. — get sick from food poisoning or foodborne illness every year. An average of 128,000 Americans are hospitalized, while 3,000 die from contaminated food annually. Community treats various foodborne illnesses, allergies and infections that affect Hoosiers.

Wash Your Fruits and Veggies

Community physicians are the first to say that forgetting to wash fruits and vegetables can create a breeding ground for illness-causing bacteria. Salmonella, E. coli, Staph and Listeria are all disease-causing germs that make you very sick. Unsafe toxins and chemicals can also contaminate fresh produce unknowingly. Washing produce is vital to wellness.

Remember to always wash fruits and vegetables, and heed the CDC’s advice:

• Rinse before peeling.
• Ensure dirt and bacteria aren't transferred to the knife.
• Gently rub produce, holding under plain running water.
• No need for soap or other cleaning products.
• Use a clean vegetable brush for firm produce like melons and cucumbers.

Keeping food in the fridge too long also attracts foodborne illness. For example, raw chicken should only stay in the fridge for 1 to 2 days. Cooked chicken is safe for 3 to 4 days. Steak and fresh beef, veal, lamb and pork chops stay fresh for 3 to 5 days. Milk, cheese, yogurt, eggs, fruits, vegetables, butter and margarine should always be refrigerated. Ask a Community healthcare provider if you have any food refrigeration and safety questions.

3 Key Temperatures

Community reminds anyone cooking at home or grilling out to remember these numbers to stay safe: 165, 160 and 145. Poultry and fowl must be cooked to 165°F; eggs and all ground meats to 160°F; and fresh meat steaks, chops and roasts to 145°F.

Remember the 2-hour Rule

Community and AskUSDA say it’s as simple as remembering the 2-hour Rule. Never leave food unrefrigerated for more than 2 hours. Also, If the temperature is above 90º F, don't leave food out for more than 1 hour.

If you’re experiencing emergency symptoms related to severe food poisoning or food allergies, call 9-1-1. Community emergency departments are open 24/7 for severe food poisoning, allergies, foodborne illness or gastrointestinal virus. Community also provides immediate medical services through MedChecks, Community Clinic at Walgreens and Virtual Care.