¿Cómo se pueden evitar las bacterias en el contenedor de alimentos?
Bacteria are everywhere. They’re in the air, on surfaces, and in water. Some types of bacteria are good for us and help us to digest food or produce vitamins. However, other types of bacteria can make us ill.
The bad bacteria that can cause food poisoning are usually found in raw meat, poultry, and seafood. They can also be found in unpasteurized milk and dairy products, fruits, and vegetables that have been contaminated by feces (poop). These bacteria can also spread from person to person if someone who is sick coughs or sneezes on you, or if you touch something that has been contaminated with bacteria and then touch your face.
You can’t see, smell, or taste bacteria, so the only way to know if food is contaminated is to cook it properly. Bacteria grow quickly at warm temperatures between 40°F and 140°F, so it’s important to keep food out of this “danger zone” as much as possible.
To avoid contaminating food with bacteria:
Wash your hands thoroughly with soap and water for 20 seconds before and after handling food.
Keep raw meat, poultry, seafood, and eggs separate from other foods when shopping, preparing meals, and storing food in the refrigerator.
Use separate cutting boards for raw meat, poultry, seafood, and eggs. If you only have one cutting board, wash it with hot soapy water after each use.
Wash fruits and vegetables under running water before eating them. Scrub firm produce with a clean brush.
Cook meat, poultry, seafood, and eggs thoroughly. Use a food thermometer to make sure that these foods reach a safe internal temperature:
Beef, pork, veal (steaks, roasts): 145°F
Ground beef, pork: 160°F
Eggs (fresh): 160°F
Fish: 145°F
Poultry (breasts, whole bird): 165°F
Leftovers: 165°F
Reheat leftovers until they reach 165°F as measured with a food thermometer.
Don’t taste food to see if it’s done—you could get sick!
Avoid cross contamination by using separate utensils and plates for raw meat, poultry, seafood, and eggs; never use these utensils or plates for ready-to-eat foods without first washing them thoroughly with hot soapy water.
Marinate raw meat, poultry, seafood, and eggs in the refrigerator—not on the countertop or outdoors where bacteria can multiply quickly in the warm temperatures.
Don’t leave cooked food out of the fridge for more than 2 hours—bacteria can start to grow quickly at room temperature. If the temperature is above 90°F, food should not be left out for more than 1 hour.
Never put cooked food back on the same plate or cutting board that held raw meat without first washing it thoroughly with hot soapy water.
