Food poisoning can happen anytime, but it’s far more common
in the summer. There are several things you can do to reduce your chances of
becoming a victim. When shopping, pick up refrigerated and frozen items last.
Hurry home and stow these promptly so they don’t get a chance to come to room
temperature. Wash produce even if you’re going to peel it. While you’re at it,
scrub your cutting boards and your hands. Use one cutting board for raw meats
and a different one for ready-to-eat things like sandwiches. Bacteria thrive
between 40 and 140 degrees Fahrenheit, so keep cold food cold and hot food hot.
Not sure whether something is safe to eat? You’re better off tossing it than
tasting it. And here’s a tip for eating out: before you place your order, check
out the restrooms. If a restaurant’s bathroom is filthy, there’s a good chance
the kitchen is, too.
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