Food Spoilage & Contamination

Seemingly every week a new foodborne illness outbreak occurs. Unfortunately, we can't do much to protect ourselves from food contamination and spoilage outside the home. Inside the home, however, food can be kept safe.

Food Spoilage

• Though most people will not eat spoiled food, the spoilage bacteria that ruined your food will not necessarily make you sick, says the Centers for Disease Control and Prevention. Spoilage bacteria affects the quality of food, causing the food to take on a foul odor and become slimy.

Food Contamination

• Food contamination occurs when foreign material becomes mixed with the food. Several types of contamination may occur, according to the National Sanitation Foundation. This includes physical, chemical and microbiological contamination. In the home, pathogenic bacteria are the most common cause of food contamination.

Preventing Spoilage

• The Food Safety and Inspection Service recommends keeping foods refrigerated at temperatures below 40 degrees F. The FSIS also recommends taking one day a week to remove perishable foods from the refrigerator. As a rule of thumb, meats can last one to two days, eggs in the shell can last up to five weeks and leftovers can last four days in the refrigerator.

Preventing Contamination

• According to the Minnesota Department of Health, people should wash fruits and vegetables thoroughly. Seal meat and poultry in tight containers to prevent them from contaminating other foods with dangerous bacteria. During food preparation, wash hands and surfaces after touching meat, handling pets, changing diapers and attending to bathroom needs.