E. coli usually makes the headlines, but it is estimated that there are more than 250 food-borne illnesses. And these cause 80 million cases of food poisonings a year. Food-borne illnesses can cause abdominal cramps, diarrhea and/or vomiting, and liver disease or neurologic complications. This then results in 5,000 deaths per year.

Food poisoning can result if meat is undercooked or if salads containing mayonnaise are left out too long. Another way food-borne illnesses are spread is by bacteria and viruses on unwashed hands.

Tips:

• Meats should be cooked so their juices run clear. Use a thermometer when cooking. Roasts and steaks should be cooked at a temperature of at least 145 degrees. Ground meat should be cooked at 160 degrees. Poultry should be cooked at 180 degrees. Fish should be cooked until it looks opaque and at a temperature of 145 degrees.
• When making summer-type salads, refrigerate after preparing, and keep them cold until serving them.
• Make salads first. Usually you want to prepare the meat before you start your salad, but uncooked beef, turkey and chicken are like to be contaminated.
• Scrub your cutting board. You should scrub it with detergent or run it through the hot water cycle of your dishwasher each time you use it.
• Clean with paper towels. Many people wipe their counters with the same towel after preparing a meal. Do your cleanup with a paper towel that can be thrown away. If you do use a cloth towel, throw it in the washer after each use.

Source: “Protect Yourself From Food-Borne Illness”, Intelihealth