Canada has one of the safest and most plentiful food supplies in the world.

However, foodborne illnesses can occur if we eat food contaminated by pathogens that can make us ill.

Pathogens include bacteria, moulds, viruses and parasites which can produce symptoms ranging from upset stomach, to vomiting and diarrhea.

Consumers can do their part in reducing the risk of foodborne illness by using safe food handling practices when shopping for, storing and cooking food.

SAFE SHOPPING

• Buy all perishable foods last: These include refrigerated meats, fish and poultry, deli meats, eggs and milk as well as your frozen food; put it in your refrigerator or freezer as soon as possible.
• Buy food in good condition; cans should be free of dents, cracks or bulging sides or lids; seals on packages should not be broken; frozen foods should be solid; refrigerated food should feel cool to the touch.
• Buy fresh fruits and vegetables that are free of bruises or blemishes and not wilted.

SAFE FOOD STORAGE

• Freeze or refrigerate foods that are not shelf-stable as soon as you arrive home from your shopping trip. Shelf-stable foods are dried or in a can or container not requiring refrigeration for safety.
• Be sure your refrigerator is working properly and keeping food cold or frozen. The refrigerator should keep food at 4 degrees Celsius or 40 degrees Fahrenheit, but not so cold that milk or vegetables freeze. The freezer should be kept at -18 degrees Celsius or 40 Fahrenheit.
• Place packages of raw meat or poultry on a plate on the bottom of the refrigerator so the juices don’t run off and contaminate other foods in the refrigerator.
• Discard foods with signs of mould.
• Refrigerate leftover foods that are likely to cause illness (e.g, non-acidic, moist foods such as meat, poultry and fish dishes, soups and sauces) promptly; otherwise, discard after two hours at room temperature.

SAFE FOOD COOKING

• Use a digital food thermometer to verify that food has reached a safe temperature when cooking.
• Allow adequate cooking time if foods are frozen or partly frozen when put into the microwave or oven to cook.
• Cook to a safe internal temperature.
• Always reheat leftovers properly.

One way to fight bacteria or eliminate the harmful effects of pathogens when handling food and reduce the risk of food poisoning is to follow these four steps:

• Clean: Wash your hands before, during and after cooking; wash all surfaces that come into contact with food; wash well and often.
• Chill: Return foods to the refrigerator or freezer promptly after using.
• Separate: Keep raw meat, poultry and seafood and their juices separate from one another and from other foods. Don’t use tools or dishes that have touched raw meat or cooked meat or other ready-to-eat foods without thoroughly washing first.
• Cook: Cook foods adequately. Don’t rely on colour changes only.