There is no such thing as the "24 Hour Flu"!
Brief bouts of symptoms like upset stomach, nausa or diarrhea are not caused by the '24 Hour Flu'. More likely, the symptoms are caused by eating food containing harmful pathogens. Because it typically takes 24 to 72 hours for contaminated food to make us sick, we often don't associate those flu-like symptoms with something we ate. By developing your awareness of the causes of foodborne illness, and learning to follow a few simple rules, you can help to reduce the risk of foodborne illness in your home.
Clean:
- Wash your hands thoroughly before and after handling food, using the bathroom, handling pets, collecting trash, smoking, changing diapers, etc.
- Use warm water and plain soap (antibacterial soap can lead to antibiotic resistance);
- Rub your hands together vigorously for 30 seconds paying special attention to the spaces between your fingers, your fingernails and around rings;
- Rinse your hands for at least 10 seconds; dry with a clean towel or paper towel.
- Clean and sanitize your work surfaces and utensils (cutting boards, counter tops, knives, spoons, etc.) with hot water and soap after each food item is prepared. For added safety, use a mild bleach solution ( 15ml bleach to 4L of water).
- Disposable paper towels are the safest way to wipe kitchen surfaces. If you are using dishclothes or sponges, wash them often in your washing machine and store them in a sanitizing solution when not in use.
Separate
Cross-contamination, a leading cause of foodborne illness, is the transfer of harmful bacteria from food to food or from surface to food. Separating foods—especially potentially hazardous foods such as raw meat, poultry and seafood—can reduce the risk of foodborne illness through cross-contamination.
An example of cross-contamination : Getting ready to make his special Chicken Piquant for a dinner party, Josh accidently spills some of the raw poultry juice onto the kitchen counter. After putting the chicken into the refrigerator to marinate, Josh wipes up the spilled poultry juice with the damp dishcloth hanging from his kitchen faucet. He then gets out a head of lettuce and begins to prepare a salad on the counter. Josh is running the risk of making his dinner guests sick! Even though the counter looked clean, bacteria from the poultry was still present and may have transferred to the lettuce! |
- Separate raw meats, poultry and seafood from other foods in your grocery cart.
- Store raw meat, poultry and seafood on the bottom shelf of your refrigerator to prevent raw juices from dripping onto other foods.
- If raw juices accidently spill into the refrigerator, clean and sanitize all of the affected areas using a mild bleach solution ( 15ml bleach to 4L of water)
- If possible, use a different cutting board for raw meat, poultry and seafood than the one that you use for salads and other ready to eat foods
- Always wash cutting boards, knives and other utensils with hot, soapy water and then sanitize with a mild bleach solution after they have come into contact with raw meat products
- Never put cooked food onto an unwashed plate that has held raw meat
Cook
Foods are properly cooked when they are heated for a long enough time, at a high enough temperature, to kill the harmful bacteria that can cause foodborne illness.
- Use a meat thermometer to ensure that meat is cooked all the way through
| Food Product | Internal Temperature |
| Pork | 71°C or 160°F |
| Poultry | 74°C or 165°F |
| Beef Roasts & Steaks | 62°C or 145°F |
| Ground Beef | 71°C or 160°F |
- Cook eggs until the yolk and white are firm, not runny. Do not use recipes in which eggs are left raw or only partially cooked
- When cooking in a microwave oven, make sure there are no cold spots left in the food. For best microwaving results, cover the food while it is cooking and stir and rotate at least twice during the cycle
- Bring gravy and sauces to a full boil when reheating
- Leftovers should be reheated to an internal temperature of at least 74°C
Chill
Bacteria multiply rapidly between 4°C (40°F) and 60°C (140°F), so refrigerate promptly! Your refrigerator should be set at or below and 4°C (40°F) and the freezer set at or below -18°C (0°F). Check temperatures frequently using an appliance thermometer or a thermal strip. Check temperatures of your freezer and refrigerator occasionally using an appliance thermometer or a thermal strip.
- Refrigerate or freeze perishables, prepared foods and leftovers within two hours.
- Do not defrost food on the kitchen counter. Always defrost in the refrigerator or, if you are in a hurry, under cold running water or in the microwave.
- Always marinate food in the refrigerator--not on the counter.
- Divide large amounts of leftovers into smaller portions and refrigerate in shallow containers for quick cooling
- Remove the stuffing from stuffed meats or poultry and refrigerate in a separate container
- Cool air needs to circulate to keep foods fresh. Don't pack the refrigerator and make it a weekly routine to clean out old leftovers.