Home / Blog / Defective Food Product / How to avoid food poisoning this summer

How to avoid food poisoning this summer

Posted on July 28, 2016 5:27 pm under Defective Food Product

About one-sixth estimated Americans fall ill due to foodborne pathogens every year, according to the U.S. Centers for Disease Control and Prevention. These illnesses result in almost 128,000 hospitalizations and around 3,000 deaths. People are more susceptible to foodborne bacteria during the summer, where bacteria thrives on warm temperatures.

To prevent food from becoming bad, here are some recommendations from the USDA:

  • Perishable food should not be left out of a refrigerator or left after cooking for more than two hours if the temperature is below 90 ⁰F. If it is above 90 ⁰F, then that time is reduced to one hour.
  • All food should be kept as close to its appropriate temperature as possible, i.e. cool foods should be kept cold and warm foods should be kept hot.
  • Marinades should be done in the fridge, not at room temperature. If you use the marinade for a second item, boil it first to kill bacteria.
  • Warm leftovers should be put in a flat container so they can cool quickly and immediately refrigerated.

If you believe you became ill after consuming undercooked or otherwise improperly prepared food at a restaurant or due to another person’s negligence, contact the lawyers of Habush Habush & Rottier S.C. ® at (414) 271-0900 as soon as possible to discuss your options.