Proper Cooking of Meat:
Ensure that pork is cooked to an internal temperature of 145°F (63°C).
Beef should reach an internal temperature of 160°F (71°C) to kill any parasites present.
Fish should be cooked to an internal temperature of 145°F (63°C), or until the flesh is opaque and flakes easily with a fork.
Cooking Shellfish Thoroughly:
Shellfish should be cooked at a high temperature to kill parasites. Methods like steaming, boiling, or grilling ensure thorough cooking. Always discard any shellfish that does not open during cooking.
Washing Produce:
Wash fruits and vegetables thoroughly under running water before eating, cutting, or cooking. Use a vegetable brush for produce with thicker skins, such as potatoes or cucumbers. Whenever possible, peel the outer layers of produce to further reduce contamination risks.
Avoiding Raw Dairy Products:
Opt for pasteurized dairy products to ensure they are free from harmful microorganisms. Always check labels to confirm that the product has been pasteurized before purchasing.