St. Luke's Hospital
Main Number: 314-434-1500 Emergency Dept: 314-205-6990 Patient Billing: 888-924-9200
Find a Physician Payment Options Locations & Directions
Follow us on: facebook twitter Mobile Email Page Email Page Print Page Print Page Increase Font Size Decrease Font Size Font Size
America's 50 Best Hospitals
Meet the Doctor
Spirit of Women
Community Health Needs Assessment
Home > Health Information

Multimedia Encyclopedia

    Print-Friendly
    Bookmarks

    Food poisoning prevention

    Information

    To avoid food poisoning --

    TIPS FOR COOKING OR PREPARING FOOD:

    • Carefully wash your hands before preparing or serving food
    • Cook eggs until they are solid, not runny
    • DO NOT eat raw ground beef, chicken, eggs, or fish
    • Heat all casseroles to 165 degrees Fahrenheit
    • Hotdogs and luncheon meats should be heated to steaming
    • If you care for young children, wash your hands often and dispose of diapers carefully so bacteria don't spread to food surfaces
    • Use only clean dishes and utensils
    • Use a thermometer when cooking beef (to at least 160 degrees Fahrenheit), poultry (to at least 180 degrees Fahrenheit), or fish (to at least 140 degrees Fahrenheit)

    TIPS FOR STORING FOOD:

    • DO NOT use foods that have an unusual odor or spoiled taste
    • DO NOT place cooked meat or fish back onto the same plate or container that held the raw meat, unless the container has been thoroughly washed
    • DO NOT use outdated foods, packaged foods with a broken seals, or cans that are bulging or dented
    • If you can your own foods at home, be sure to follow proper canning techniques to prevent botulism
    • Keep the refrigerator set to 40 degrees Fahrenheit and your freezer at or below 0 degrees Fahrenheit
    • Promptly refrigerate any food you will not be eating

    ADDITIONAL TIPS FOR PREVENTING FOOD POISONING:

    • All milk, yogurt, cheese and other dairy products should have the word "Pasteurized" on the container
    • DO NOT eat foods that may contain raw eggs (such as Caesar salad dressing, raw cookie dough, egg nog, and hollandaise sauce)
    • DO NOT eat raw honey, only honey that has been heat treated
    • NEVER give honey to children under 1 year of age
    • DO NOT eat soft cheeses (such as queso blanco fresco)
    • DO NOT eat raw vegetable sprouts (such as alfalfa)
    • DO NOT eat shellfish that has been exposed to red tides
    • Wash all raw fruits, vegetables, and herbs with cold, running water

    TIPS FOR EATING OUT SAFELY:

    • Ask if all fruit juices have been pasteurized
    • Be careful at salad bars, buffets, sidewalk vendors, potluck meals, and delicatessens
    • Use only salad dressings, sauces, and salsas that come in single-serving packaging

    TIPS FOR TRAVELING WHERE CONTAMINATION IS COMMON:

    • DO NOT eat raw vegetables or unpeeled fruit
    • Drink only boiled water
    • Eat only hot, freshly cooked food

    If you become sick after eating and other people may have eaten the same food, let them know. If you think the food was contaminated when you bought it from a store or restaurant, tell the store or restaurant and your local health department.

    For more detailed information please see Food - hygiene and sanitation or see the United States Department of Agriculture (USDA) Food Safety and Inspection Service website.

    References

    DuPont HL. Approach to the patient with suspected enteric infection. In: Goldman L, Schafer AI, eds. Cecil Medicine. 24th ed. Philadelphia, Pa: Saunders Elsevier; 2011:chap 291.

    Semrad CE. Approach to the patient with diarrhea and malabsorption.In: Goldman L, Schafer AI, eds. Cecil Medicine. 24th ed. Philadelphia, Pa:Saunders Elsevier; 2011:chap142.

    Giannella RA. Infectious enteritis and proctocolitis andbacterial food poisoning. In: Feldman M, Friedman LS, Brandt LJ, eds. Sleisenger & Fordtran’s Gastrointestinal and Liver Disease. 9th ed. Philadelphia, Pa:Saunders Elsevier; 2010:chap 107.

    BACK TO TOP

          A Closer Look

          Self Care

          Tests for Food poisoning prevention

            Review Date: 5/31/2012

            Reviewed By: Linda J. Vorvick, MD, Medical Director and Director of Didactic Curriculum, MEDEX Northwest Division of Physician Assistant Studies, Department of Family Medicine, UW Medicine, School of Medicine, University of Washington. Jatin M. Vyas, MD, PhD, Assistant Professor in Medicine, Harvard Medical School; Assistant in Medicine, Division of Infectious Disease, Department of Medicine, Massachusetts General Hospital. Also reviewed by David Zieve, MD, MHA, Medical Director, A.D.A.M. Health Solutions, Ebix, Inc.

            The information provided herein should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. A licensed medical professional should be consulted for diagnosis and treatment of any and all medical conditions. Links to other sites are provided for information only -- they do not constitute endorsements of those other sites. © 1997- A.D.A.M., Inc. Any duplication or distribution of the information contained herein is strictly prohibited.
            adam.com

            A.D.A.M. content is best viewed in IE9 or above, Fire Fox and chrome browser.


            Back  |  Top
            About Us
            Contact Us
            History
            Mission
            Locations & Directions
            Quality Reports
            Annual Reports
            Honors & Awards
            Community Health Needs
            Assessment

            Newsroom
            Services
            Brain & Spine
            Cancer
            Heart
            Maternity
            Orthopedics
            Pulmonary
            Sleep Medicine
            Urgent Care
            Women's Services
            All Services
            Patients & Visitors
            Locations & Directions
            Find a Physician
            Tour St. Luke's
            Patient & Visitor Information
            Contact Us
            Payment Options
            Financial Assistance
            Send a Card
            Mammogram Appointments
            Health Tools
            My Personal Health
            mystlukes
            Spirit of Women
            Health Information & Tools
            Clinical Trials
            Health Risk Assessments
            Employer Programs -
            Passport to Wellness

            Classes & Events
            Classes & Events
            Spirit of Women
            Donate & Volunteer
            Giving Opportunities
            Volunteer
            Physicians & Employees
            For Physicians
            Remote Access
            Medical Residency Information
            Pharmacy Residency Information
            Physician CPOE Training
            Careers
            Careers
            St. Luke's Hospital - 232 South Woods Mill Road - Chesterfield, MO 63017 Main Number: 314-434-1500 Emergency Dept: 314-205-6990 Patient Billing: 888-924-9200
            Copyright © St. Luke's Hospital Website Terms and Conditions  |  Privacy Policy  |  Patient Notice of Privacy Policies PDF Sitemap St. Luke's Mobile