Avoiding Food Poisoning By Types of Foods

Some foods are more frequently associated with food poisoning or foodborne illness. With these foods, it is especially important to:

CLEAN: Wash hands and food preparation surfaces often. And wash fresh fruits and vegetables carefully.

SEPARATE: Don’t cross-contaminate! When handling raw meat, poultry, seafood and eggs, keep these foods and their juices away from ready-to-eat foods.

COOK: Cook to proper temperature. See the Minimum Cooking Temperatures chart for details on cooking meats, poultry, eggs, leftovers, and casseroles.

CHILL: At room temperature, bacteria in food can double every 20 minutes. The more bacteria there are, the greater the chance you could become sick. So, refrigerate foods quickly because cold temperatures keep most harmful bacteria from multiplying.

Get the latest tips and techniques to keep these foods safe and prevent food poisoning.

Meat

Raw meat may contain bacteria, such as E. coli, salmonella, and listeria, or parasites. Thorough cooking destroys these harmful organisms, but meat can become contaminated again if it is not handled and stored properly.

Turkey

Turkey is often associated with holidays and parties. But, turkey can also be associated with foodborne illness if it is not thawed, prepared, cooked, and stored properly.

Chicken and Other Poultry

Poultry may contain harmful bacteria such as salmonella, listeria, and campylobacter. Washing chicken and other poultry does not remove bacteria. You can kill these bacteria only by cooking chicken to the proper temperature.

Seafood

Like raw meat, raw seafood may contain bacteria that can be destroyed only by cooking. Some seafood may also contain toxins such as mercury which may be harmful for young children or an unborn baby.

Eggs and Egg Products

Fresh eggs must be handled carefully. Even eggs with clean, uncracked shells may occasionally contain salmonella. To prevent food poisoning, keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.

Milk, Cheese, and Dairy Products

Raw milk, as well as cheeses made with raw milk, may contain E. coli, salmonella, and listeria. That’s why it’s important to make sure that milk has been pasteurized, which kills harmful bacteria.

Fresh Fruits, Vegetables, and Juices

Fresh produce may come in contact with harmful bacteria from many sources, from contaminated soil and water in the fields to a contaminated cutting board in the kitchen. Fruit and vegetable juices must be treated to kill bacteria.

Nuts, Grains, and Beans

Nuts, grains, beans, and other legumes, and their by-products, are found in a wide variety of foods. Since these foods are ingredients in so many food products, contamination or mislabeling of allergens can pose a widespread risk.

Baby Food and Infant Formula

Infants and young children are particularly vulnerable to foodborne illness because their immune systems are not developed enough to fight off infections. That’s why extra care should be taken when handling and preparing their food and formula.

Pet Food

Like human food, pet food may contain harmful bacteria (such as salmonella) or toxins (such as melamine). If pet food is not handled properly, both pets and humans may be at risk for foodborne illness.