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What increases my risk for food poisoning?

Nearly 1 out of every 5 cases of diarrhea is due to food poisoning. And the average US person will have some type of food poisoning about every three to four years. People with weak immune systems are especially at risk. Children, the elderly, and pregnant women are also at heightened risk for contracting foodborne illness and suffering complications from it. Other things that raise your risk include:
  • Not cooking food (especially meat and eggs) thoroughly
  • Leaving food out for more than two hours after cooking
  • Cutting vegetables and raw meat with the same knife or on the same cutting board
  • Not washing your hands well when preparing food, or eating food prepared by someone who didn't wash their hands
Eating food before its "best by" or "use by" date is helpful, but does not guarantee the food is safe. Always make sure your food is stored properly, cooked properly and looks and smells as it ought to.

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.