Most people don’t think about food poisoning until they’re dealing with painful cramps and nausea. Yet many cases are preventable with safe food handling. Harmful bacteria, viruses, and parasites can contaminate food during storage, preparation, or cooking. Pregnant women, young children, older adults, and people with weakened immune systems face the highest risk. And it’s not just street food—your own kitchen can be the source.
Unwashed fruits and vegetables may carry pathogens like E. coli, salmonella, and listeria, picked up through soil, water, or handling. Rinse produce thoroughly, especially if eating it raw. Raw sprouts are also risky because warm, humid growing conditions encourage bacterial growth, and washing doesn’t remove internal contamination. High-risk individuals should avoid them unless fully cooked.
Raw or undercooked eggs, poultry, beef, fish, and shellfish can harbor dangerous bacteria or toxins. Cook these foods to safe internal temperatures, avoid cross-contamination, and buy seafood from reliable suppliers. Don’t wash raw chicken, as it spreads bacteria.
Cooked rice left at room temperature can grow toxin-producing bacteria, so refrigerate it promptly. Unpasteurized milk and some deli meats may also carry harmful pathogens.
Safe storage, thorough cooking, and clean preparation practices greatly reduce your risk. In food safety, prevention is always better than regret.
