How to Kill Foodborne Bacteria

According to the Centers for Disease Control and Prevention, up to 76 million illnesses and 5000 deaths per year occur in the United States because of foodborne illnesses. Salmonella, listeria and toxoplasma are the most serious of these and cause up to 75 percent of the fatalities. Symptoms such as diarrhea, cramps, vomiting and fever are common indicators of a foodborne illness that is caused when bacteria is transferred first onto food and then into humans. Avoid the unpleasant and sometimes dangerous effects of foodborne illnesses by killing bacteria and preventing their spread.

Things You'll Need

• Anti-bacterial kitchen wipes
• Anti-bacterial handwash
• Meat thermometer

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Instructions

• 1

  Clean your kitchen. Wash all cutting boards in hot, soapy water or in the dishwasher. Wipe surfaces with anti-bacterial wipes.

• 2

  Wash your hands thoroughly with anti-bacterial soap and hot water after handling raw food, using the toilet or changing diapers. This will prevent the spread of bacteria and kill any that remain on your hands.

• 3

  Rinse fresh fruit and vegetables under running water and scrub tough skins, such as potatoes, with a brush.

• 4

  Separate meat, poultry, seafood and eggs in your refrigerator. To avoid cross-contamination, ensure they cannot touch one another. Cover food well with kitchen film or foil, or use sealable containers or bags. Bacteria multiply quickly when different food types mix.

• 5

  Ensure that food is cooked to the correct temperature. Use a meat thermometer to check the internal temperature. This is especially important with large cuts of meat or poultry because, although the outside may appear cooked, the internal temperature may be significantly lower. Meat and egg dishes should have an internal temperature of 160 degrees F and poultry of 165 degrees F. Bacteria are killed by the high temperatures.

• 6

  Ensure reheated food is served at the correct temperature. Use the meat thermometer to check it is 165 degrees F.

• 7

  Refrigerate fresh food as soon as possible. Never leave fresh or cooked food at room temperature for longer than two hours. Always defrost food in the refrigerator. Bacteria cannot multiply when food is kept chilled.

• 8

  Check the temperature of your fridge and freezer. A refrigerator should be no more than 40 degrees F and a freezer less than 0 degrees F.