Typical symptoms of foodborne illness, also known as food poisoning, are vomiting, diarrhea, and flu-like symptoms, which can start anywhere from hours to days after contaminated food or drinks are consumed.
The symptoms usually are not long-lasting in healthy people — a few hours or a few days — and usually go away without medical treatment. But foodborne illness can be severe and even life-threatening to anyone.
Combating bacteria, viruses, parasites, and other contaminants in our food supply is a high priority for the U.S. Food and Drug Administration. And you play an important role in safe food-handling practices at home.
The good news is that practicing four basic food safety measures can help prevent foodborne illness.
1. Clean: The first rule of safe food preparation in the home is to keep everything clean.
2. Separate: Don't give bacteria the opportunity to spread from one food to another (cross-contamination).
3. Cook: Food is safely cooked when it reaches a high enough internal temperature to kill harmful bacteria.
4. Chill: Refrigerate foods quickly because harmful bacteria grow rapidly at room temperature.
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