How to Avoid Getting Sick from Homemade Foods
Lauren Coin
| 3 min read
Cooking at home can have countless health benefits. In fact, homemade meals are associated with better nutrition, lower calorie intake and reduced risk of Type 2 diabetes and other chronic conditions, according to a 2020 American Journal of Lifestyle Medicine study.
While enjoying nutritious homemade meals, it’s important to practice proper food handling practices to stay safe and healthy in the kitchen. Follow these helpful tips to avoid getting sick from homemade foods:
Identify risk level
Foodborne illnesses affect approximately 48 million people each year, the Centers for Disease Control and Prevention (CDC) estimates. While anyone can get food poisoning, there are certain demographics that are more likely to get sick from foodborne germs, such as Salmonella, listeria and E. Coli. Those at risk include:
- People 65 and older
- Children under 5 years old
- Pregnant women
- People with weakened immune systems
Certain foods are more likely to contain harmful germs and pathogens than others, according to the CDC. Risker foods include:
- Raw or undercooked poultry, meat, seafood and eggs
- Raw or undercooked sprouts
- Unwashed produce
- Raw dough or raw batter made with uncooked flour
Cook foods to safe temperatures
To decrease the risk of illness when preparing homemade meals, be sure to cook food to the safe minimum internal cooking temperatures. Follow the Department of Health and Human Service’s guide to safely cooking meat, eggs, seafood and leftovers.
Always use a food thermometer to check if internal temperatures are hot enough to kill harmful germs.
Can foods securely
Foodborne botulism can come from homemade foods that have been improperly canned, fermented or preserved, per the CDC.
Low-acid foods, such as home-canned vegetables, are the most common cause of botulism outbreaks in the U.S. Garlic in oil can also cause botulism if not stored correctly because the low-acid, oxygen-free environment created by the oil allows the bacteria to grow and produce a dangerous toxin.
To prevent the spread of botulism toxins, carefully follow the USDA’s Complete Guide to Home Canning and utilize proper canning equipment.
Wash hands and surfaces often
You can avoid getting sick in the kitchen by washing your hands for at least 20 seconds before, during and after food preparation. The CDC recommends always washing your hands after handling uncooked meat, poultry, seafood, flour or eggs.
Do not wash or rinse raw chicken before cooking, as it can spread bacteria to your countertops. Fresh fruits and vegetables, on the other hand, should always be rinsed under running water.
Regularly sanitize utensils, cutting boards and countertops with soap and water after preparing each food item.
Avoid cross-contamination
Separate riskier foods, such as raw meat and eggs, from other foods to avoid cross-contamination.
Use one cutting board for raw foods and a separate one for foods that won’t be cooked.
Refrigerate and thaw properly
Refrigerate perishable foods within two hours of cooking to prevent bacteria from growing. If they’re left out for longer, they may reach the “danger zone,” or temperatures from 40 to 140 degrees Fahrenheit.
Putting warm or hot food directly into the fridge or freezer can also result in danger zone temperatures. Allow prepared foods to cool and then store them in small, shallow containers.
Avoid thawing meat on the counter, in hot water or anywhere at room temperature. Instead, thaw meat in cold water or in the refrigerator overnight to reduce the spread of bacteria.
Symptoms of food poisoning
It’s important to recognize the symptoms of food poisoning which can include:
- Nausea
- Diarrhea
- Headache
- Stomach pain or cramps
- Vomiting
According to the American College of Emergency Physicians, these symptoms typically begin two hours to two days after eating the tainted food. Seek medical attention if symptoms continue for more than 24 hours or you’re unable to tolerate fluids.
Photo credit: Getty Images
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