Food safety refers to the conditions and practices that preserve the quality of food to prevent contamination and foodborne illnesses.

Food can be contaminated in many different ways. Some food products may already contain bacteria or parasites. The germs can be spread during the packaging process if the food products are not handled properly. Failure to cook or store the food properly can cause further contamination.

Therefore, proper handling and preparation of food greatly reduces the risks of getting foodborne illnesses.

All foods are subject to contamination. Higher risk foods include red meats and poultry; eggs; cheese and dairy products; raw sprouts; and raw fish or shellfish.

The main consequence of improper handling and inadequate food safety is infection (foodborne illness). Symptoms of foodborne illness vary but usually include gastrointestinal problems. Foodborne illness may be severe and life-threatening, especially in young children, older adults, pregnant women, and persons with weakened immune systems.

• Wash your hands thoroughly before and after handling any food.
• Wash your hands thoroughly after using the bathroom, changing diapers.
• Wash your hands after coming into contact with animals.
• Wash all cutting boards and utensils with hot water and soap after preparing each food item and prior to moving on to the next food item.
• Wear gloves or avoid preparation if your hands have any cuts or sores.
• Avoid cross-contaminating food items -- separate meat, poultry and seafood from other food and always wash hands, utensils and boards after coming into contact with these products.
• Cook to proper temperatures. Cook eggs until both the white and yolk are firm. Fish should be opaque and flake easily. Red meats and poultry should reach an internal temperature of 160 and 180 degrees, respectively. Leftovers must be reheated thoroughly to at least 165 degrees Fahrenheit.
• Refrigerate promptly -- some items such as meat and poultry must be frozen if not to be used within 1-2 days. Leftovers should be refrigerated within two hours. Keep frozen foods in the freezer until they are ready to be thawed and cooked.
• Foods can also be contaminated before they are purchased. Watch for and do not use outdated food, packaged food with the seal broken, and cans that have a bulge. Do not use foods that have an unusual odor or a spoiled taste.
• Prepare home-canned foods in nearly sterile conditions and with extreme caution. Home-canned food is the most common cause of botulism.

Medeiros LC, Hillers VN, Chen G, Bergmann V, Kendall P, Schroeder M. Design and development of food safety knowledge and attitude scales for consumer food safety education. J Am Diet Assoc. 2004 Nov;104(11):1671-7.

Anderson JB, Shuster TA, Hansen KE, Levy AS, Volk A. A camera's view of consumer food-handling behaviors. J Am Diet Assoc. 2004 Feb;104(2):186-91.

Redmond EC, Griffith CJ. Consumer food handling in the home: a review of food safety studies. J Food Prot. 2003 Jan;66(1):130-61.