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Food Preparation Safety The Shocking Truth You Need to Know to Avoid Food Poisoning


Food safety is key to living a healthy life. Unsafe food can cause severe intestinal problems, and even long-term diarrheal issues. According to the World Health Organization (WHO), 582 million people worldwide were affected by foodborne illnesses in 2016. Knowing the risks of food contamination and what steps you can take to reduce them is important.

This guide will cover common sources of contamination, their symptoms, and how you can protect yourself. We'll also discuss how the food industry prevents contamination, plus ways to guarantee the safe storage, preparation, and handling of ingredients for cooking. Becoming aware of these measures will help you stay healthier – prevention is better than cure!

Causes of Food Poisoning

Everyone knows food safety is essential. But, they're taken aback when they find out the countless ways that food poisoning can happen. Unhygienic kitchens, incorrect storage – food poisoning can originate from many sources.

In this article, we'll learn about the potential causes of food poisoning, and how to stop them:


Bacteria can trigger food poisoning when they enter the body, due to eating contaminated food or even from other sources. These bacteria multiply quickly and produce toxins that harm cells, leading to digestive problems. Bacteria love warm, wet conditions, especially in food that is left at room temperature for ages or not cooked right.

Salmonella, Campylobacter jejuni, Pathogenic Escherichia coli and Staphylococcus aureus are some common bacteria that can cause food poisoning. Infections can occur from improper handling; like raw meat not cooked thoroughly or cross-contamination from raw ingredients, like eggs. Bad hygiene, such as not washing hands when dealing with food, and inadequate food preservation, like leaving food out overnight or preserving food in unclean containers, add to bacterial contamination.


Parasites can infect people and animals through contaminated food or water. There are two types: helminthes and protozoa. Helminthes live in the intestines and absorb nutrients, while protozoa enter the blood stream and cause infection.

To avoid food poisoning from parasites, it is important to:

  • Wash hands with soap after handling raw meat and fish
  • Cook seafood and meat thoroughly
  • Avoid potentially contaminated water
  • Store foods properly
  • Clean reusable containers before reuse
  • Avoid eating raw fish or shellfish
  • Eat cooked dishes made with hot ingredients heated within two hours
  • Check refrigerator temperatures frequently
  • Refrain from tasting raw ingredients during cooking
  • Avoid drinking untreated surface water
  • Avoid drinks served at room temperature


Viruses are the main cause of food poisoning around the world. These include norovirus, rotavirus, and astrovirus. They spread through direct contact. If someone has a virus, they can transfer it to food they handle if they don't wash their hands.

Viral infections happen when people eat food with fecal matter that has the virus. Examples are raw fruit and veg not washed, undercooked seafood, or unpasteurized milk, juice, or cider. You can also get a viral infection from eating food prepared in dirty conditions. Viruses are on surfaces, countertops, and utensils after they've touched contaminated food.

Symptoms of a viral infection can be nausea, vomiting, diarrhea, and dehydration. People may feel tired and need rest, and medication from a doctor for severe cases.

Symptoms of Food Poisoning

Food poisoning has various outcomes, based on the bacteria in the food. Common signs are: tummy aches, queasiness, heaving, the runs, fever, and fatigue. Be mindful of food poisoning symptoms to guard yourselves and your family.

Let's look into the different food poisoning varieties and their indicators:


Nausea is a telltale sign of food poisoning. Contaminated food can cause your stomach to produce too much acid, resulting in feeling sick.

Other symptoms include:

  • abdominal cramps
  • vomiting
  • diarrhea
  • a headache

Plus, you may have a fever and feel tired.

It's important to take action if symptoms are severe or last over four hours. Mild cases can be treated with medication you can buy without a prescription. For more serious cases, antibiotics from a doctor will help.

To avoid food poisoning, make sure you wash your hands and kitchen surfaces before you cook.


Vomiting is a sign of food poisoning. It happens when we eat contaminated or spoiled food and beverages. It is the body's way of getting rid of the toxins. After eating, it usually starts in a few hours. But, it can also begin in 30 minutes. Other signs of food poisoning are stomach cramps, nausea and diarrhoea.

If not treated, dehydration may happen due to vomiting and diarrhoea. Serious issues like infection of the digestive tract and electrolyte imbalances can arise from frequent vomiting due to food poisoning. These can even lead to death if not addressed fast. If vomiting continues for 6-8 hours, seek medical help as soon as possible. It could be a sign of severe dehydration or a more serious condition.

Abdominal cramps

Abdominal cramps are a typical symptom of food poisoning. They can feel like a severe stomachache or griping or twisting in the lower abdomen. The pain can range from mild to severe. Nausea, vomiting, and diarrhea can also come with abdominal cramps.

Unless accompanied by other signs of food poisoning, abdominal cramps aren't too worrisome. But, if you have other symptoms, you should get medical help right away.


Diarrhea is a sign of food poisoning. It may be mild or serious – frequent loose stools or watery bowel movements, with abdominal cramps, bloating, nausea, vomiting, etc. Dehydration is a danger, so drink fluids. If it's serious, rehydrating solutions or medical help may be needed.

Food poisoning usually clears up in a day or two, but if it doesn't, see a doctor.

Prevention of Food Poisoning

Food poisoning is a huge health hazard and people must be aware of it. It may occur through incorrect handling, storing or cooking of food. In this piece, we shall review the different methods to ensure food is managed and cooked safely, to prevent food poisoning. Being conscious of how to avoid food poisoning is the initial step in having secure and nutritious meals.

Cleaning and Sanitizing

Cleaning and sanitizing are two critical activities to prevent food poisoning. Cleaning is the process of taking away food and dirt from objects or surfaces. Sanitizing is a procedure to eliminate microorganisms on surfaces, reducing the danger of food contamination.

For avoiding food poisoning, soap and warm water should be used to clean all kitchen surfaces and objects. This includes utensils, countertops, cutting boards, dishes, and even hands. Sanitizing solutions should also be applied – by pouring or spraying them on kitchen surfaces – to kill germs and prevent cross-contamination between raw ingredients and unwashed foods. Utensils may need to be sanitized again after use and before being used for another task.

You must keep kitchen areas and equipment clean during meal preparation. To do this, use paper towels when dealing with raw foods like meat or eggs. Additionally, it is important to wash hands after touching any type of raw food item, such as chicken or fish before moving onto another task. This will stop cross-contamination between ingredients while you prepare meals and also avoid the spread of bacteria in the kitchen.

Temperature Control

Temperature control is a must to avoid food poisoning. Bacteria thrive when the temperature is between 40°F and 140°F (the temperature danger zone). If left in this range for over two hours, bacteria multiply, increasing the risk of foodborne illness.

To prevent food poisoning, ensure all perishable items stay either below 40°F or above 140°F. Use a food thermometer to check cold and hot foods.

Cold food safety steps:

  • Keep dairy and leftovers in the fridge;
  • Store meat, poultry, and fish on individual trays to avoid contamination;
  • Reheat cold pre-cooked items until steaming hot;
  • Don't overfill your fridge/freezer – enough air circulation is important.

Hot foods should reach these temperatures before serving:

  • Ground beef, pork, lamb, veal – 160°F;
  • Steaks/roasts, chops/roasts/hams – 145°F;
  • Whole poultry pieces – 165°F;
  • Fish – 145°F or easily separates with a fork/skewers.


Cross-contamination is the transfer of bad bacteria from one thing to another. This is a major cause of food poisoning, and can happen anywhere. To cut down the risk of cross-contamination in the home, being aware of the common practices that can lead to it, as well as how to prevent it, is key.

One way is when raw meat touches fresh fruits or vegetables being prepared for a meal. If these get cut/chopped/sliced on the same board or surface, bacteria can spread onto other food. This also happens if food prep utensils are used without being cleaned between uses.

To reduce the risk of sickness caused by cross-contamination:

  • Always wash hands with soap and warm water before and after handling raw meats, poultry, or seafood.
  • Use different cutting boards for raw meats/seafood and produce (veggies, fruits).
  • Never reuse marinades with raw meat without boiling them first or discarding them.
  • Do not leave cooked food out at room temperature for more than two hours; keep it in the fridge. This includes leftovers too!

Time and Temperature

Cooking to the right temperature and keeping food at the proper temp is key for preventing foodborne illnesses.

Internal temps for cooked meats, poultry, seafood and other foods must reach a minimum to destroy germs like salmonella, E. coli, and Campylobacter.

Uncooked food should be separate from cooked or ready-to-eat foods in your fridge, on counters, and other surfaces.

Use a digital thermometer to make sure meat is cooked to:

  • 155°F (68.3°C) for 15 seconds for beef, pork, veal, roasts, hamburgers, steaks, and chops.
  • 165°F (73.9°C) for poultry.
  • 145°F (62.8°C) for ground poultry and fish fillets/steaks, but add 3 minutes rest time for fish.
  • 160°F (71.1 °C) for shrimp, lobster, and shellfish.
  • 165 °F (74 °C) for leftovers.

Don't reheat more than once due to bacteria.

Hot foods should stay hot at 135 °F or higher until served or consumed within 4 hours. Refrigerate cooked meat if not eaten within 2 hours, or discard after 4 hours.


Avoid food poisoning? It's simple: practice proper food handling. Good hygiene and safe food practices are key. Get high-quality ingredients, clean and cook items correctly, and handle food safely. Eating healthy strengthens your immune system, and can protect you from unsafe foods.

If in doubt, check with a health care provider or the USDA Food Safety website for guidance. And don't forget: washing your hands before cooking is vital to keep pathogens away, and makes the experience of cooking and eating much more enjoyable!

Frequently Asked Questions

Q1: What are the main causes of food poisoning?

A1: The main causes of food poisoning are bacteria, viruses, and parasites that contaminate food. Cross-contamination, inadequate cooking temperatures, and improper food storage are the most common factors that lead to food poisoning.

Q2: What are the signs of food poisoning?

A2: Common signs of food poisoning include nausea, vomiting, abdominal pain, and diarrhea. Some people may also experience fever, chills, and headaches. If you experience any of these symptoms after eating, seek medical attention right away.

Q3: How can I prevent food poisoning?

A3: The best way to prevent food poisoning is to practice food safety. Be sure to wash your hands before and after handling food, as well as after using the restroom, touching animals, or any other activity that could potentially introduce bacteria to your food. Always follow the expiration dates on food items and be sure to store food in the refrigerator or freezer as soon as possible. Lastly, make sure food is cooked thoroughly to the appropriate temperature.

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