by winston » Thu Jan 04, 2018 8:18 pm
How To Prevent Food-Poisoning
#1 Never dare to order "rare": Undercooked beef presents a big risk of E. coli. Not only do you never want to order that steak rare, but if a burger is showing any pink, send it back. Hamburgers should be cooked to an internal temperature of at least 160˚ F. So, if you make a lot of burgers at home, invest in a meat thermometer.
#2 Go hot or cold, but never in between: Especially when eating out, you want to be sure that your food has been cooked -- or kept chilled -- properly. Hot means hot, not warm, and cold items should be ice cold. When food is left out and reaches room temperature, that's a flashing billboard inviting pathogens to set up shop.
#3 Say no to risky foods: It's no secret that some foods are simply riskier than others when it comes to foodborne dangers and should be off your menu, especially if you're pregnant or suffer from a chronic illness. These include soft cheeses, such as feta, brie, and Camembert, any dish or drink made with raw eggs, raw shellfish, sushi, deli meats, smoked fish, and any kind of raw sprouts.
#4 Wash it anyway!: One of the big kitchen conveniences are those bagged salads that say "no rinsing required." Well, guess what? If you want to steer clear of getting sick with a nasty bug, you still need to wash them.
#5 Practice safe kitchen habits: Despite all your best efforts, a mere drop of juice from raw meat or poultry can cross-contaminate your cutting board, sink, and utensils. So, be sure to carefully handle those raw items... put anything they touched into the dishwasher... and never rinse a whole chicken or turkey off in your sink. It's not necessary, and it can be an invitation for disaster.
Source: HSI
It's all about "how much you made when you were right" & "how little you lost when you were wrong"