How To Avoid Food Poisoning: Bacteria

Step 1: Stopping E. Coli

E. coli bacteria is found primarily in beef, fruits, vegetables and dairy products. The bacteria lives in most warm-blooded animals, including humans, and spreads through fecal matter or contaminated water. E. coli symptoms can be moderate to severe and include diarrhea, vomiting, excessive sweating, fever and in rare cases, bloody stool.

The best way to prevent e. coli poisoning is to use hot heat. Cook all beef products at an internal temperature of at least 160 F (70 C). Use a meat thermometer to ensure that your meat is cooked all the way through. Never put cooked beef back onto a plate that held raw meat. Scrub all fruits and vegetables thoroughly under running water to remove any dirt or manure.

Step 2: Stopping Salmonella

Salmonella is most commonly found on chicken and poultry products. In fact, 1 in every 4 chickens and 1 in every 20,000 eggs in the U.S. is contaminated with Salmonella. Salmonella symptoms can be moderate to severe and include diarrhea, abdominal pain, chills, fever and vomiting.

The best way to prevent Salmonella poisoning is to use hot heat. Be sure to cook chicken at an internal temperature of at least 165 F (74 C). Use a meat thermometer to ensure the poultry is cooked all the way through and never place cooked chicken back onto a plate that held raw chicken.