As a food microbiologist, I work closely with food manufacturers to help design safe food processes for meat and poultry, fresh cut produce and many other types of food products. Ideally, the risk of harmful bacteria is minimized or eliminated by food processors before food products are brought into your kitchen. Still, there are several things you can do at home to further reduce the risk of foodborne illness and also keep foods fresher for longer. Here are 10 easy steps that will make a difference:

1.   Be careful to use separate cutting boards, utensils and serving plates for raw meat and poultry. After using these items for raw products, rinse and place them in the dishwasher so they can’t accidentally be used for foods that are already cooked.

2.   Use the dishwasher as much as possible. Everything that can be washed in the dishwasher should be. Don’t try to protect the finish on knives and cookware by hand washing. Dishwashing minimizes potential contaminants.

3.   If you use a kitchen sponge, place it in the microwave at least once a day for about one to two minutes. This will sterilize the sponge and eliminate it as a source of contamination. Also, whenever possible, use disposable paper towels in lieu of cloth towels. Cloth towels may collect and grow bacteria between washings.   

4.   Wash your hands often. Always thoroughly wash your hands after handling raw food products.

5.   When you buy fresh berries, microwave them on high for 20-30 seconds before placing them in the refrigerator. It won’t cook the berries, but it will kill mold spores that are almost always present. You will find that berries (including raspberries, blueberries and strawberries) will last much longer and will not get moldy.

6.   Buy organic milk if it has a longer freshness date. Organic milk is often pasteurized more thoroughly and as a result, has a much longer shelf life. It also stays fresh for the entire shelf life period and almost never sours.

7.   Cook ground beef until the juices run clear. It is difficult to use a thermometer on ground beef patties. If you don’t use a thermometer, then thaw ground beef before cooking in the refrigerator and cook it until the juices are clear. This will make certain that the harmful E. coli bacteria are destroyed.*

8.   When buying sliced, processed meats, insist on products that have been pre-packaged and treated using High Hydrostatic Pressure. Because this will probably not be on the label, you may have to ask your retailer which brands are pasteurized using this type of treatment. This will assure that a type of harmful bacteria called “listeria” is eliminated from sliced processed meat products. Products sliced in a deli might seem fresher, but they actually have a greater chance of becoming contaminated.

9.   Use a disinfectant spray on kitchen countertops. Make sure the spray cleaner you use in the kitchen kills bacteria by checking the label.

10.   If you have leftovers, refrigerate or freeze them immediately.

These tips will help protect your family from the risk of foodborne disease and they will keep foods fresher for longer.

*EDB supports the FDA recommendation that ground beef should be cooked to 160 F.