Food contamination can happen in a variety of ways. Often, contamination is caused by poor storage or handling of food and poor personal or utensil hygiene. Foodborne illness can cause serious intestinal problems, and certain bacteria such as Clostridium botulinum can cause death. Protecting yourself and your family from contamination on food is simple when you follow sanitary food handling and preparation procedures.

Food Handling

Preventing cross contamination when handling food is a primary key in food safety. Foods such as raw meats and vegetables should be kept separate when storing or preparing. In between handling these foods, you should wash your hands and all utensils used for preparation. Using the same knife to cut fat away from meat and then to slice tomatoes will definitely help harmful bacteria move from one food source to another. Juices from thawing foods should be kept contained and in areas away from other foods, as this is a primary vehicle for the movement of bacteria. When marinating meats, the meat should be immediately stored in the refrigerator rather than leaving it out at room temperature and near other food products. You should also wash all vegetables thoroughly in lukewarm water prior to preparation, and rinse off meat in cold running water. This will help to remove any harmful surface bacteria that may be present from pesticides, insects or other cross-contaminating factors. Cook all meats thoroughly to ensure that any bacteria present has been destroyed. Chicken or other poultry cooked at 165 degrees F for at least 15 seconds will destroy bacteria that cause salmonella, according to the Florida Department of Health.

Utensils

All of your utensils used for cooking and preparing food should be thoroughly washed before and after each use and in between preparing other foods. Worn utensils such as cutting boards or spatulas should be discarded, especially if made from wood. Wooden cutting boards should be avoided if at all possible, as they have grooves and cracks that can harbor harmful bacteria long after they've been used. Storing your utensils properly can greatly reduce the possibility of food contamination. Pots and pans as well as all utensils should be kept in a well-sealed cabinet. Roaches and other pests have a sneaky way of getting into utensil drawers and cabinets and can leave behind bacteria. You should always wash the utensils in warm, soapy water prior to preparing food.

Storage and Leftovers

Storing food properly will greatly reduce food contamination. Place your leftovers in air-tight containers immediately after you've had your meal, and then place them in the refrigerator. Avoid letting leftover dishes stay out at room temperature for long periods of time after preparation. This will easily attract roaches and pests to the area. Use only plastic containers for refrigeration, as pots or pans cannot be properly sealed. Before consuming leftovers, observe the texture of the food. Avoid eating leftovers that appear mushy or that have changed color. Notice the odor of the food in the container. If the odor is slightly disturbing or not appetizing, throw it away immediately. Date your food containers when you place them in the refrigerator to avoid the possibility of consuming any harmful bacteria. Simply following the "When in doubt, throw it out" philosophy will help you to avoid any food-borne illness that may be present in your food.

Source:

Florida Dept. of Health: Preventing Food Contamination

Thinkquest: Preventing Contamination

Minnesota Dept. of Health: Preventing Cross Contamination

More Information:

National Food Service Management Initiative: Preventing Contamination

Diet Health, Inc.: Food Contamination