According to foodsafety.gov, one in six Americans may get food poisoning this year. That translates to nearly 48 million people. And food poisoning sends more than 100,000 Americans to the hospital every year.
But it doesn’t stop there.
Food poisoning can affect your health in the long run. That’s because the long-term consequences can include: kidney failure, chronic arthritis, brain and nerve damage, and even death.
So just what can you do to protect yourself from food poisoning at home? Check out these six important tips.
Dairy on the Door
Most of us store milk in the door of the refrigerator. And why wouldn’t we? Our refrigerators come with handy little compartments made for just this.
But did you know that this simple mistake could actually make you sick?
According to EatRight.org, it’s essential to refrain from storing milk in the refrigerator door. That’s because opening and closing the door itself allows warmer air to penetrate the area.
If the seal of your refrigerator door is compromised and the door doesn’t shut properly, it exposes your milk to warmer air for a longer period of time. The consequences of this can lead to food poisoning.
And that’s not the only mistake you may make unknowingly.
We often assume that the expiration date on milk is the go-to source for when to throw it out. But experts say that milk should be discarded one week after it’s opened – regardless of the expiration date on the carton.
Further, experts advise against purchasing translucent jugs of milk. That’s because clear containers allow light to enter. This can speed up the process of milk spoiling.
Instead, purchase milk in cardboard containers or opaque jugs. It protects you from this hazard and prolongs the life of your milk.
This storage rule applies to eggs as well. We all love those neat little containers made just for eggs. But refrain from using them because they usually are housed in one of the warmest areas of the fridge. Instead, store eggs in the coolest area of your refrigerator. And never keep them more than three weeks.
Meat on Top Shelf
It’s often convenient to store meat on the top shelf of the refrigerator. But this can be a hazard in itself.
Store meat on the lowest shelf of the refrigerator to prevent leaking. Plus, this area is cooler.
Storing meats in separate containers prevents cross-contamination when the containers are properly sealed.
Further, it’s a good rule of thumb to use fresh meat and fish within two days. And keep an eye out for smells associated with aging or an off appearance to the meat or fish itself to decrease the chance of getting sick.
Expired Foods
It’s easy to forget that foods expire, particularly when it's difficult to tell if food has gone bad, but this can be harmful to our health. Throwing out expired foods should be a priority. Make it a point to go through your refrigerator once a week to see what has expired.
Try to pick the same day each week to get in the habit. A great day to go through your fridge is the same night you take out your garbage. This keeps garbage stench to a minimum. And remember -- when in doubt, throw it out.
Further, experts say it’s important to know the difference between “use by” and “expiration” when it comes to making these determinations. According to eatright.org, "’use by or best if used by…is not a safety-related date. It's the last date recommended for use of the product at optimal quality. Expiration date means don't consume the product after this date.”
Dirty Shelves
We’re quick to clean kitchen counters and floors. But we often forget about the shelves in the refrigerator. Overlooking this area can cause illness.
According to eatright.org, “Mold, bacteria and spills in the refrigerator can put you at risk for food poisoning.” To counter this, you need to make cleaning the inside of your refrigerator a habit, even if it doesn’t look dirty.
Clean up any spills that occur promptly. This particularly applies to leakage from raw meats. Raw meat spills are bacteria havens.
To counter this, experts say to defrost all meats on the bottom shelf and always cover meats while defrosting.
It’s important to remember to clean the inside of the refrigerator just like you would a counter or stove top. Thoroughly wash and scrub shelves, drawers and walls of the refrigerator with warm, soapy water, then rinse and dry. And take heed when using hazardous chemicals.
Plus, don’t forget to disinfect the handle of your refrigerator door. Every time it's touched, the handle spreads bacteria. Never forget this step – particularly if you’ve just touched raw meats.
Vegetables Stored Improperly
Many people wash produce right after they get home from the store. However, this is not the best practice when it comes to keeping produce fresh.
According to eatright.org, fresh fruits and vegetables should not be washed until you’re ready to use them. Store them in bags or appropriate containers as opposed to the bag you brought them home in -- you just never know how dirty bags from the grocery store may be.
Prior to use, fruits and vegetables are best when kept in the crisper drawers. Keep them in separate bins if space allows. This lengthens produce life.
Leftovers
Our grandparents often taught us to cool leftovers to room temperature before storing them. However, this advice is anything but correct.
Experts say that leftovers should be placed in the refrigerator, even if they’re still warm. This is “to ensure they don't enter the danger zone, between 40°F and 140°F,” according to eatright.org.
To get leftovers to cool more quickly, break them down into multiple storage containers. Don’t forget to add the date that items were cooked. This helps when going through old and expired food. And get rid of leftovers after four days.