To avoid food poisoning when cooking:
- Keep the refrigerator set to around 40 degrees Fahrenheit and your freezer at or below 0 degrees Fahrenheit.
- Use a thermometer when cooking beef (to at least 160 degrees Fahrenheit), poultry (to at least 180 degrees Fahrenheit), or fish (to at least 140 degrees Fahrenheit).
- Don’t keep raw ground beef, chicken, or fish in the refrigerator more than a couple of days.
- Don’t place cooked meat or fish back onto the same plate or container that held the raw meat, unless the container has been thoroughly washed.
For more detailed information please see Food - hygiene and sanitation or see the United States Department of Agriculture (USDA) Food Safety and Inspection Service website.
by Arthur A. Poghosian, M.D.
All ArmMed Media material is provided for information only and is neither advice nor a substitute for proper medical care. Consult a qualified healthcare professional who understands your particular history for individual concerns.