What is the most important thing I can do to prevent foodborne illness at home?
Wash your hands. Do it frequently and especially after using the toilet, changing a diaper or petting an animal and before handling or eating food. Take your time when washing, at least 20 seconds, use plenty of water and soap and dry your hands with a paper or clean towel. The soap doesn’t have to be labeled antibacterial to be effective. Q: What measures can I take in the kitchen to keep foods safe to eat? A: Foodborne pathogens are killed by heat and almost all succumb if heated to 160 degrees for a few seconds; lower temperatures for longer periods also kill pathogens. The best way to know for sure is to use a thermometer, preferable digital for accuracy. Food that should be cooked to at least 160 degrees include ground meats (including beef, turkey and chicken), pork and game meats, poultry, eggs (yolks and whites should be firm) and casseroles or other dishes containing eggs or raw meat. Q: What is cross-contamination? A: Cross-contamination, moving of pathogens from one food to
