Food poisoning is much more common than it should be. True, it can sometimes be difficult to avoid. However, for the most part, simple caution and attention are all that is needed to minimize the chances of any unpleasant results.
One of the top food poisoning culprits is seafood. Make sure you keep your seafood refrigerated or frozen at all times. If seafood is kept at room temperature for even a few hours, it can already begin growing bacteria. Most seafood should be cooked to about 145 degrees Fahrenheit. Make sure it is cooked thoroughly: raw seafood is extremely dangerous.
The mishandling of meat products can result in E. coli or Salmonella poisoning. Whether it is chicken, turkey, or steak, make sure you thoroughly rinse your meat products before cooking. Obviously, it is impossible to rinse ground meats. Therefore, be careful to cook them properly. Most poultry and beef products should be cooked to 145-165 degrees Fahrenheit. Be very careful if you are cooking for a rare meat lover. Since the meat might not be cooked thoroughly, potentially harmful bacteria may still be active. In fact, many restaurants, in an attempt to avoid lawsuits, refuse to cook meat rare.
Also, Salmonella is often present in raw eggs. Do not taste that cookie-dough batter, no matter how tempting it looks. One moment of pleasure is not worth several agonizing hours of food poisoning.
E. coli is present in nearly all raw fruits and vegetables. The bacterium usually comes from fertilizers in the soil. Consequently, only the outside of the fruits and vegetables are affected. The danger comes in only when a bacterium from the outside is brought in contact with the edible inside.
The best way to avoid trouble is to rinse everything before cooking and/or eating. All soft fruits and lettuce should be thoroughly rinsed with cold water. Harder food such as potatoes, melons, and squash should be gently scrubbed and then rinsed. Produce that is washed properly is perfectly safe to eat raw.
However, before rinsing, make sure that your sink is clean! If you have just rinsed your Thanksgiving turkey, do not immediately scrub your potatoes. Bacteria from previously handled foods can sometimes attach to other foods and objects. Make sure to scour your sink with a sanitizing solution.
Sanitation of your cooking space and utensils is also very important. Never use the same knife for meat that you use for produce. The mixing of bacteria, good or bad, from two separate food products can result in food poisoning. In fact, you can buy color-coordinated knife sets that will help you avoid this problem. However, your best bet it to thoroughly wash your knives after every use.
You should wash your counters and cutting boards with a sanitizing solution such as hot water and diluted bleach. You can buy premixed solutions or sanitizing wipes; however, it is much more cost effective to make your own. Read the instructions on the label of each unique sanitizer.
These are some potential tips to help avoid food poisoning however, I am not a medical practitioner, so you should always consult a medical practitioner for health related advice to be sure you are doing the right thing. Avoiding food poisoning should be the number one priority of every cook. A little extra time and attention can save everyone a lot of unpleasant trouble.