10 Ways to Avoid Food Poisoning - Eat Healthily
poisoning is rarely fatal and normally resolves within a week. Normally, you
can treat yourself or your child at home.
Examine your stomach to see whether
you have food poisoning.
- Feeling ill (nausea)
- Being sick (vomiting)
- Cramps in the stomach
- A high temperature of 38 degrees Celsius or higher
- Feeling generally poorly – such as tiredness or pains and chills
usually appear within a few days of ingesting the infected food.
How to Self-Treat Food Poisoning
you can treat yourself or your child at home.
normally subside within a week.
dehydration, the most important thing is to drink plenty of fluids, such as
water or squash.
begin after a few hours or may not begin for several weeks.
some tips to help you lower your chances of getting food poisoning at home.
Please wash your hands.
Wash and dry
your hands thoroughly with soap and water (warm or cold):
- Before to touching food
- After working with raw foods such as meat, fish, eggs, and veggies
- After touching the garbage can, going to the toilet, blowing your nose, or interacting with animals (including pets)
Work surfaces, knives, and utensils
should all be washed.
surfaces, knives, and utensils should be washed before and after food
preparation, especially if they have been handled by raw meat (including
chicken), raw eggs, fish, or vegetables.
There is no
need to use antibacterial sprays; hot, soapy water will suffice.
Dishcloths should be washed.
and tea towels should be washed and dried on a regular basis. Germs thrive in
filthy, moist textiles.
Separate chopping boards should be
foods, such as meat and fish, on a separate chopping board. This is done to
avoid contaminating ready-to-eat foods with potentially hazardous bacteria that
can be present in raw food before it is cooked.
Separate raw meat from cooked meat.
especially critical to keep raw meat separate from ready-to-eat meals like
salad, fruit, and bread.
these meals will not be cooked before consumption, any bacteria that may have
gotten onto them from raw meat will not be destroyed.
Raw meat should be kept on the bottom
raw meat covered and on the lowest shelf of the refrigerator, where it cannot
contact or drip on other foods.
Cook your food thoroughly.
poultry, pork, burgers, sausages, and kebabs are cooked until boiling hot and
no pink meat remains on the inside. Washing raw meat (including chicken and
turkey) before cooking might spread bacteria throughout your kitchen.
freezing raw chicken reduces the number of campylobacter germs, it does not
entirely remove them. Cooking chicken thoroughly is the safest technique to
eliminate all residues of campylobacter.
Keep your refrigerator at or below 5
Use a fridge
thermometer to keep your fridge temperature below 5 degrees Celsius. This keeps
hazardous bacteria from multiplying and proliferating.
overfilling your refrigerator; if it's too full, air can't circulate properly,
affecting the overall temperature.
the fridge door open unless absolutely necessary.
Quickly cool any
If you're not intending to eat cooked food right away, chill
it as soon as possible (within 90 minutes) and keep it in the fridge or
Use any leftovers from the fridge within 2 days and only
reheat food once.
Keep 'use-by dates in
Eat food that has passed its expiration date, even if it
appears and smells OK. Use-by dates are determined by scientific studies that
demonstrate how quickly hazardous germs can emerge in packaged food.
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