Foodborne illness can cause diarrhea, vomiting, stomach cramps, and fever. Some infections can become serious, particularly in young children, older adults, pregnant people, and individuals with weakened immune systems.
To reduce the risk, cook foods to safe internal temperatures, prevent raw meat juices from contaminating ready-to-eat foods, wash hands and utensils, and refrigerate perishable items promptly.
Do not rely on appearance alone to determine whether meat or poultry is fully cooked. A food thermometer is more reliable.
Unpasteurized milk and certain raw dairy products also carry risks that pasteurization is designed to reduce. Choosing pasteurized products is an important precaution, particularly for people at higher risk of severe foodborne illness.
- Spoiled Food Is Not Always Obvious
Another common mistake is assuming that food is safe if it smells normal.
Spoilage can sometimes be detected through changes in smell, texture, or appearance, but harmful pathogens may be present without obvious signs.
