Even a single bite can be harmful: Here's how to protect yourself from foodborne parasites.
How to protect yourself: Guidelines for the safe handling of materials
Safety of meat and fish
-
Cook thoroughly:
-
Pork: 63 °C (145 °F) + 3 minutes resting time
-
Beef (ground beef): 160°F (71°C)
-
Fish: 63 °C (145 °F) or until it is opaque and flaky.
-
-
Freezing fish: For raw consumption (sushi), the fish should be frozen for 7 days at -4°F (-20°C) to kill parasites.
-
To avoid cross-contamination: Use separate cutting boards and utensils for raw meat/fish.
Product safety
-
Wash all products under running water – even if you want to peel them.
-
A vegetable brush is suitable for solid foods (cucumbers, potatoes) .
-
Dry with a clean cloth to remove any remaining pathogens.
-
For porous foods such as berries, commercially available vegetable detergents are suitable.
Shellfish & Dairy Products
-
Cook the shellfish until the shells have fully opened and the meat has reached a core temperature of 63 °C (145 °F).
-
Choose pasteurized dairy products and juices – pay attention to the labels.
-
Avoid raw sprouts (e.g., alfalfa, soy sprouts) unless they are thoroughly cooked.
Water safety
-
If in doubt, drink bottled water or boiled water (bring to a rolling boil for 1 minute).
-
Use clean water for washing fruits and vegetables, brushing your teeth, and making ice cubes .
Essential kitchen hygiene habits
-
Wash your hands with soap for 20 seconds before and after handling food.
-
Disinfect the surfaces with a bleach solution (1 tablespoon of bleach per gallon of water).
-
Refrigerate immediately: Do not leave perishable goods unrefrigerated for more than 2 hours (1 hour at temperatures above 32 °C).
-
Reheat leftover food to 74 °C (165 °F).
