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Food poisoning risks
Information
To avoid food poisoning when cooking:
- Keep the refrigerator set to around 40 degrees Fahrenheit and your freezer at or below 0 degrees Fahrenheit.
- Use a thermometer when cooking beef (to at least 160 degrees Fahrenheit), poultry (to at least 180 degrees Fahrenheit), or fish (to at least 140 degrees Fahrenheit).
- Don't keep raw ground beef, chicken, or fish in the refrigerator more than a couple of days.
- Don't place cooked meat or fish back onto the same plate or container that held the raw meat, unless the container has been thoroughly washed.
For more detailed information please see Food - hygiene and sanitation or see the United States Department of Agriculture (USDA) Food Safety and Inspection Service website.
Review Date:
2/19/2005
Reviewed By: William D. Whetstone M.D., Division of Emergency Medicine, University of California San Francisco, San Francisco, CA. Review provided by VeriMed Healthcare Network.
Reviewed By: William D. Whetstone M.D., Division of Emergency Medicine, University of California San Francisco, San Francisco, CA. Review provided by VeriMed Healthcare Network.
The information provided herein should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. A licensed medical professional should be consulted for diagnosis and treatment of any and all medical conditions. Call 911 for all medical emergencies. Links to other sites are provided for information only -- they do not constitute endorsements of those other sites. © 1997-
A.D.A.M., Inc. Any duplication or distribution of the information contained herein is strictly prohibited.
