It is important to cook foods well and at a safe temperature to prevent food poisoning. Here are a few tips.
Use a clean meat thermometer.
It can show whether meat, poultry, or egg dishes are cooked to a safe temperature.
Bring liquids to a boil when reheating.
Bring sauces, gravies, and soups to a boil when reheating. Reheat other leftovers to at least 165°F (74°C).
Heat food well in the microwave.
When using a microwave, cover the food container, and turn or stir the food to make sure it is heated evenly throughout. If the microwave does not have a turntable, rotate the dish by hand once or twice during cooking.
Cook eggs well.
Cook eggs until whites and yolks are firm.
Avoid eating raw or undercooked foods.
Do not eat raw or partially cooked eggs (including cookie dough), raw (unpasteurized) milk, cheeses made with raw milk, or unpasteurized juices.
Cook meat to a safe temperature.
Do not eat undercooked hamburger, the main source of E. coli infection. Cook fish and shellfish until it is opaque and flakes easily with a fork. Be aware of the risk of food poisoning from raw fish (including sushi), clams, and oysters.
Be careful when eating out.
Make sure foods are thoroughly cooked and are served hot.
Author: Healthwise Staff Clinical Review Board All Healthwise education is reviewed by a team that includes physicians, nurses, advanced practitioners, registered dieticians, and other healthcare professionals.
NOTICE: This health information was not created by Columbia University Irving Medical Center and may not necessarily reflect specific CUIMC practices. For medical advice relating to your personal condition, please consult your doctor. Medical advice disclaimer.