Infectious diseases specialists diagnose and treat infections from bacteria, viruses, fungi, and parasites, focusing on fevers, antibiotics, and vaccines.
Send us all your questions or requests, and our expert team will assist you.
Preventing food poisoning requires a multi-layered defense strategy that spans from the agricultural field to the dining table. This concept, often termed “farm-to-fork” safety, recognizes that contamination can occur at any point in the food production chain: from production through processing, distribution, and preparation. Control measures are divided into regulatory/industrial standards and consumer behaviors.
At the macro level, food safety is enforced through rigorous systems like Hazard Analysis and Critical Control Points (HACCP). This is a systematic preventive approach to food safety that addresses hazards through analysis and control of biological, chemical, and physical hazards.
For consumers, prevention revolves around four core principles promoted by food safety agencies worldwide: Clean, Separate, Cook, and Chill.
“Traveler’s Diarrhea” is a common form of food poisoning acquired when visiting regions with different sanitation standards. Prevention involves the mantra: “Boil it, cook it, peel it, or forget it.”
Modern prevention acknowledges the “One Health” concept—that the health of people is connected to the health of animals and the environment. Reducing the prophylactic use of antibiotics in livestock is a key strategy in preventing the emergence of antibiotic-resistant strains of Salmonella and Campylobacter. Ensuring the health of herd animals reduces the pathogen load entering the slaughterhouse, thereby lowering the risk to the consumer.
Science is advancing prevention methods. Bacteriophages (viruses that kill specific bacteria) are being approved for use on ready-to-eat meats to target Listeria. Innovative packaging technologies that change color when food is spoiled or kept at unsafe temperatures are in development. Blockchain technology is being used to create immutable records of the food supply chain, enabling rapid identification and recall of contaminated batches during an outbreak and minimizing the number of people exposed.
Send us all your questions or requests, and our expert team will assist you.
No. Bacteria can transfer from a surface to food almost instantaneously upon contact. If food drops on a contaminated surface, it will pick up bacteria regardless of how quickly you pick it up. The texture of the food and the floor matter more than the time; wet food picks up more bacteria than dry food.
No. Washing raw poultry does not effectively remove bacteria; instead, splashing water can spread pathogens like Campylobacter and Salmonella onto your hands, clothes, countertops, and nearby utensils. This aerosolization creates a significant cross-contamination hazard. Cooking is the only way to kill the bacteria.
Generally, leftovers should be consumed within 3 to 4 days. After this period, the risk of spoilage bacteria and pathogen growth increases, even at refrigerator temperatures. Some pathogens, like Listeria, can grow (albeit slowly) in the fridge. When in doubt, throw it out.
Freezing renders bacteria dormant (inactive), preventing them from growing, but it does not necessarily kill them. When the food is thawed, the bacteria can “wake up” and begin multiplying again. Thorough cooking is still required after thawing frozen raw foods.
The safest way is to refrigerate it, as it keeps the meat out of the “Danger Zone” temperatures. You can also thaw it in cold water (changing water every 30 minutes) or the microwave if you plan to cook it immediately. Never thaw meat on the kitchen counter at room temperature.
Your Comparison List (you must select at least 2 packages)
