Food poisoning is more common in the United States than many people realize.
According to the U.S. Food and Drug Administration, federal estimates indicate that roughly 48 million Americans experience foodborne illness each year. About 128,000 are hospitalized and approximately 3,000 die.
During National Food Safety Education Month this September, the FDA is reminding families about four basic practices that can help reduce the risk:
Wash — Keep hands, kitchen surfaces and utensils clean.
Separate — Keep raw meat, poultry, seafood and eggs away from foods that are ready to eat.
Cook — Cook foods thoroughly and use appropriate food-safety practices rather than judging doneness only by appearance.
Chill — Refrigerate perishable foods promptly. The FDA recommends discarding perishables left at room temperature for more than two hours unless they are being kept properly hot or cold.
Foodborne illness can be particularly serious for pregnant women, young children, older adults and people with certain medical conditions or weakened immune systems.
Small habits in the kitchen can make a meaningful difference in keeping meals safe.