Forty-eight million or one out of six Americans get sick from food poisoning each year and128, 000 of these get hospitalized while 3,000 die, according to Centers for Disease Control and Prevention.
However, the actual count is higher as most of the food poisoning victims prefer to suffer in silence with diarrhea instead of seeing a doctor, according to CNN.
But there are some simple ways to avoid food poisoning effectively. These are the proper ways of food preparation and food handling.
Foods should not be left out at room temperature for long hours. This temperature is the best for the bacteria to release spores and toxins and multiply.
"[The spores] thrive in the 'danger zone' of 40-140 degrees Fahrenheit (5 to 60 degrees Celsius)," says Gabrielle Judd, a registered dietician with the University of Maryland Medical Center. Judd works with transplant patients who are at greater risk of infection due to reduced immunity, and eating wisely is important.
Clostridium perfringens are spore-producing bacteria that cause common food poisoning in the country. Another species of toxin-producing bacteria are the Bacillus, which are commonly found in sauces, soups, rice and leftovers.
Aside from the bacteria that grow after leaving the food, cross contamination is also one of the main reasons why the food becomes poisonous.
Hands should be washed thoroughly with soap and warm water and dried before and after handling any raw foods.
Worktops should be cleaned as well especially after preparing any kinds of raw meat. Do not use antibacterial sprays on surfaces where food is being prepared, an article from NHS said.
Use separate chopping boards for raw meat, vegetables, and ready-to-eat foods. Raw foods have harmful bacteria that spread easily on any surface. This also applies to food storage especially in the fridge.
Fridge temperature should be kept at five degrees Celsius to keep the bacteria from growing, and always check the expiration dates before eating processed food and can goods.
