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How to Avoid Food Poisoning at Home and in Restaurants, According to Experts

  //food-wine.news-articles.net/content/2025/09/12 .. ome-and-in-restaurants-according-to-experts.html
  Published in Food and Wine on Friday, September 12th 2025 at 6:04 GMT by CNET
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How to Keep Your Plate Safe: Expert‑Backed Rules for Home and Restaurant Food Safety

Food poisoning can ruin a weekend, a vacation, or even an entire year. According to the latest advice from health authorities and food‑safety specialists, the key to staying healthy is the same: prevent contamination, cook to the right temperature, and keep food cold or hot enough to keep bacteria at bay. The CNET article “How to avoid food poisoning at home and in restaurants, according to experts” distills this science into a practical playbook that you can use whether you’re a seasoned cook or a casual eater.

1. Know the Bacteria: Where It Lives and How It Spreads

The Centers for Disease Control and Prevention (CDC) identifies the top culprits of foodborne illness: Salmonella, Campylobacter, E. coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus. These organisms thrive in warm, moist environments—exactly the conditions that develop on a cutting board, in a refrigerator that’s too warm, or on a plate left out on the counter.

Expert tip: Use a thermometer, not a timer. A thermometer gives you an objective measure of temperature, while a clock only tells you how long something has been cooking, not whether it’s reached a safe level.

2. The Six Steps of Safe Home Food Handling

2.1. Wash, Wash, Wash

The CDC’s “Hand Hygiene” guide stresses that washing with soap for at least 20 seconds, especially after handling raw poultry, fish, or eggs, is the single most effective way to stop a foodborne outbreak. This is why many restaurants now put a hand‑washing station right in front of the kitchen entrance.

2.2. Separate to Prevent Cross‑Contamination

Use different cutting boards for raw meats and produce. If you’re a fan of reusable silicone boards, label them clearly or color‑code them. A quick visual cue can save you from accidentally lacing your salad with salmonella.

2.3. Cook to the Right Temperature

The USDA Food Safety and Inspection Service (FSIS) publishes a handy chart:

• Poultry (whole or ground): 165 °F (74 °C)
• Ground meats: 160 °F (71 °C)
• Fish and shellfish: 145 °F (63 °C)
• Eggs: Cook until yolk and white are firm or use pasteurized eggs for raw recipes
• Leftovers: Re‑heat to 165 °F

If you’re using a thermometer, a “probe” thermometer inserted into the thickest part of the meat will give you an accurate reading. A “flame” or “instant‑read” thermometer is handy for fish or poultry where the meat is thinner.

2.4. Chill Fast

Bacteria grow rapidly between 40 °F and 140 °F (the “danger zone”). To keep food safe, aim to refrigerate within two hours, or within one hour if the ambient temperature is above 90 °F (32 °C). If you’re in a hurry, use an ice‑filled cooler or a bag of ice to keep the temperature down while you’re on the go.

2.5. Thaw Safely

The safest methods are:

• Refrigerator: Slow, consistent thawing (e.g., overnight for a pound of steak, 24 hrs per 5 lb)
• Cold water: Submerge in a sealed bag; change the water every 30 min
• Microwave: Use the defrost setting and cook immediately after

Never thaw on the counter; the surface can reach 140 °F while the inside remains frozen, creating a breeding ground for bacteria.

2.6. Re‑heat Thoroughly

Leftovers can harbor bacteria that were not killed during the first cooking cycle. When you re‑heat, ensure the internal temperature hits 165 °F. A microwave may give you a false reading if it’s uneven, so using a thermometer is a good safety net.

3. Avoiding Food Poisoning When You’re Out

Restaurants can be a source of foodborne illness if they don’t follow the same hygiene standards you do at home. The article highlights three practical ways to guard against risk when dining out.

3.1. Check the Inspection Score

Most U.S. municipalities publish restaurant inspection results online. Look for a score that reflects no “critical” violations—these are the most serious infractions such as improper food storage or employee hygiene issues. A quick search of your local health department’s website will reveal a restaurant’s rating and detailed comments.

3.2. Watch for Good Practices

Even if a restaurant passes inspection, you can still assess the environment:

• Employees wearing gloves or hair nets
• Clean, well‑lit kitchens visible to diners
• Separate refrigerators for raw meats and cooked foods
• Properly labeled and dated food items

If you notice raw meat on a counter or a dish that looks undercooked, consider asking your server for clarification.

3.3. Avoid High‑Risk Foods

Certain dishes are more prone to contamination. Be wary of:

• Raw or undercooked eggs (homemade mayonnaise, raw desserts)
• Unpasteurized dairy (some artisanal cheeses, raw milk)
• Under‑cooked seafood (especially shellfish like oysters or clams)

If you’re on a diet that relies on raw or lightly cooked foods, it may be worth ordering from a restaurant that specifically advertises “raw bar” or “sushi bar” and follows strict hygiene protocols.

4. Recognizing Symptoms and When to Seek Help

Even with perfect precautions, foodborne illnesses can still happen. Symptoms typically appear between 6 hrs and 6 days after ingestion and include:

• Nausea, vomiting
• Diarrhea (sometimes bloody)
• Abdominal cramps
• Fever

If you suspect you’ve had a contaminated meal, contact a healthcare provider and consider reporting the incident to your local health department—this helps authorities trace and contain outbreaks.

5. Quick‑Reference Resources

6. Bottom Line

Food poisoning is largely preventable. By washing, separating, cooking to the right temperatures, chilling promptly, and re‑heating carefully, you can keep your meals safe at home. When dining out, use inspection scores as a guide, watch for clear hygiene practices, and stay mindful of high‑risk foods. With these steps, you’ll enjoy your food—no matter where it comes from—without the unwanted after‑taste of illness.