Proper Handling of Food
Cooling hot foods at room temperature before putting them into the refrigerator allows harmful bacteria to grow on foods.  Put food in small, shallow containers and place them immediately in the refrigerator so they cool quickly.

Reheating refrigerated food may slow the growth of bacteria, but it does not kill them.  Re-heat leftover foods throughly before eating to destroy any harmful organisms.

Contamination of fresh produce
Foodborne illness outbreaks have been caused by a variety of fresh fruits and vegetables that were contaminated in the fields where they were grown or during processing before they were sold to consumers.  Outbreaks have been caused by melons, strawberries, lettuce, raspberries, alfalfa sprouts, pineapples, tomatoes, and other produce items.  Always wash fruits and vegetables well.  Unpasteurized juices, usually sold in the refrigerated section of the grocery store or at apple orchards, have also caused outbreaks.

Cross-contamination
Uncooked meat may contain harmful bacteria & contaminate cutting boards, knives, dishes, or dish towels.  After handling raw meat, wash all utensils and surfaces with soap and hot water before using them again. Do not cut salad items or other ready-to-eat foods with the same knife or on the same cutting board used to prepare raw meat.  When removing cooked foods from the grill, do not put them back on the same plate used to carry raw meat to the grill.

MDH Environmental Health Services            
651-215-0870       

Foodborne Illness Hotline
1-877-366-3455