Fuelling Longevity: Simple kitchen habits that can help you avoid food poisoning

Always rinse fresh vegetables and fruit under cool running water before eating to help avoid food poisoning. louis hansel/Unsplash

Article content

Did you know that about one in eight Canadians gets food poisoning each year? While anyone can be affected by food-borne illness, older adults are at greater risk because their immune systems become less effective with age. Even mild food-borne illness can have a serious effect. The good news is that a few simple food safety habits can go a long way toward protecting your health and enjoying meals with confidence.

Article content

Article content

Here are five easy ways to reduce your risk of food-borne illness.

Article content

Article content

1. Clean

Article content

A clean kitchen is one of your best defences against food-borne illness.

Article content

Wash your hands with soap and warm water for at least 20 seconds before and after handling food.

Article content

Wash countertops, cutting boards and utensils with hot, soapy water.

Article content

Rinse fresh vegetables and fruit under cool running water before eating or preparing them.

Article content

Prepare food in good lighting and if you wear glasses use them to help spot spills, mould, or spoilage.

Article content

2. Keep hot foods hot and cold foods cold

Article content

Bacteria grow quickly between 4 degrees Celsius (40 F) and 60 C (140 F) — often called the danger zone.

Article content

Keep hot foods at or above 60 C (140 F) and your refrigerator at 4 C (40 F) or colder.

Article content

Thaw meat, poultry, fish and seafood in the refrigerator — not on the kitchen counter. If you use the microwave to thaw food, cook it immediately afterward.

Article content

Refrigerate leftovers within two hours of cooking and label them with the date prepared.

Article content

Enjoy refrigerated leftovers within two to four days or freeze them for later.

Article content

3. Cook — and reheat — foods safely

Article content

Article content

You can’t tell if food is safely cooked just by looking at it. An instant-read digital food thermometer is one of the most useful tools you can have in your kitchen.

Article content

Cook fish, meat and poultry and reheat leftovers until they reach an internal temperature of 74 C (165 F).

Article content

Reheat only the portion you plan to eat and avoid reheating the same leftovers more than once.

Article content

4. Choose lower-risk foods

Article content

Avoid raw or undercooked eggs, meat and seafood.

Article content

Keep raw foods separate from cooked and ready-to-eat foods. Use separate cutting boards, plates and utensils for raw and cooked foods.

Article content

Choose pasteurized milk, cheese and juices.

Article content

5. When in doubt, throw it out

Article content

You can’t always tell whether food is safe by its smell, taste or appearance. If you’re unsure, it’s safest to throw it out.

Article content

Small steps, such as storing leftovers promptly, eating them within 2 days or freezing them, and using a food thermometer, can help protect your health while reducing food waste.

Article content

For more tips on safe food handling for adults aged 60 and over visit Health Canada’s website or connect with a Registered Dietitian.