U of A experts explain how food-borne illness happens, what you can do to avoid it and what to do if you’re hit with it.
You’re sick, woozy and deeply regretting that second helping of potato salad from yesterday’s picnic, because you’re now one of the four million Canadians hit with a case of food poisoning every year.
Even harder to swallow is the fact that it’s almost completely avoidable.Kitchen tips to avoid food poisoning
U of A experts Lee Green and Norman Neumann offer these kitchen rules to avoid food poisoning:Use a plastic—not wooden—cutting board for meat and fish and clean it in the dishwasher. Don’t use it to cut other foods. Don’t leave perishable food sitting at room temperature for more than 20 or 30 minutes. Use warm, soapy water to wash kitchen countertops. Use a scrub brush to wash dishes, because dishcloths and sponges breed bacteria. If you use dishcloths, change them daily. Sponges should be allowed to ...