How to Avoid Food Poisoning

If you have ever had food poisoning, you know that it is something that you want to avoid at all costs. Food poisoning can bring mild discomfort or debilitating illness . Severe food poisoning can even result in death. According to statistics published in Everyday Health (everydayhealth.com) food poisoning results in 300,000 hospitalizations and 5,000 deaths annually.

Food poisoning is common and can be easily prevented with proper food handling. Food poisoning usually a reaction to food or water that is contaminated by improper storage, handling or cooking. Common contaminants are bacteria, particularly the salmonella. Other contaminates are viruses, parasites and toxins.

Symptoms of food poisoning include nausea, abdominal pain, cramps, vomiting, diarrhea, fever, weakness and exhaustion.

According to Everyday Health, 80% of food poisoning cases are related to eating restaurant, institutional foods. Symptoms can appear in less that six hours or more than twelve hours, depending upon the bacteria or toxin ingested.

There are some commonsense steps that you can take at home to prevent food poisoning. Following are suggestions.

1. Examine all foods before buying. Check the expiration date and make sure that cans are in good condition, without bulges. Make sure jars are tightly sealed.

2 Be especially vigilant when purchases shellfish, dairy products and eggs. Check their expiration dates and make sure they are properly sealed. Make sure eggs are not cracked.

3. Know who you are purchasing your food from. Buy from reliable stores. Avoid foods at roadside markets and street vendors.

4. Avoid foods with raw eggs, including mayonnaise.

5. Purchase mushrooms only from reliable sources. Unless you are a mushroom expert, don't pick your own mushrooms for consumption.

6. Store food properly, according to instructions. Food that needs to be refrigerated of frozen should be stored immediately.

7. Thaw frozen food in the refrigerator. It will take longer than by thawing on the counter, but there is less likelihood of bacterial growth.