Food safety is something that every cook needs to take seriously. With 81 million cases of food-borne sickness occurring every year in the United States, it's important to understand how food poisoning can be prevented.

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Thankfully, most people who get sick as a result of contaminated food recover quickly and without the need for medical intervention. But sometimes, the illnesses can become serious, even leading to death. Although it may be rare, food-borne illnesses are still an issue that needs to be taken into consideration.

The most common types of bacteria found in food are E coli, staph (staphylococcus aureus) and salmonella. If someone eats food contaminated with these bacteria, the end result is food poisoning. Even if the food is contaminated-such as by bacteria that is found in animal products-you usually can kill many of the pathogens that cause sickness by cooking the meat at a higher temperature.

Undercooked seafood, red meat or poultry can easily result in exposure to harmful bacteria. Cross-contamination of food can also result in spreading bacteria. The food itself is not always to blame, however. If you don't wash your hands after using the bathroom, you could be harboring E coli on your hands. Open wounds on your skin could also contain staph. Without proper hand washing and keeping open wounds covered, you could potentially be transferring those bacteria onto food that you touch.

Food-borne illnesses can also be prevented by keeping your utensils clean. If they are not washed properly, bacteria can remain on them. This is especially true if you use utensils on raw items, such as chicken or ground beef, and then use that same knife to cut up your lettuce and tomatoes.

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You also want to make sure that the area used for food preparation is thoroughly sanitized. Countertops and cutting boards can harbor lots of harmful bacteria, so keep them sanitized by cleaning them after every use.

There are some common myths associated with food poisoning, and by dispelling the fallacies and understanding the realities, you have a better chance to prevent food-borne illnesses.

Myth: Food dishes made with mayonnaise can make you sick.

Truth: Mayonnaise has often been blamed for making someone sick if it was used in a dish that was left out for a period of time, or in a dish brought to an outdoor event such as a picnic. The culprit is actually bacteria, and that bacterium grows more on foods that contain protein and are kept in temperatures higher than 40 degrees F. The risk of bacteria growth actually lies in the foods that mayonnaise is mixed with, such as potatoes, eggs, or chicken. Keeping a prepared dish at a temperature of 40 degrees F or below will ward off the bacteria.

Myth: As long as eggs are at least partially cooked, they are safe to eat.

Truth: The important thing to remember when cooking eggs is that the egg whites must be cooked. An over-easy egg is fine. If you make sure the egg white on either side is completely cooked and the yolk is just starting to gel, you are safe. However, a sunny-side up egg is not safe because you have uncooked egg white and yolk, which can cause food poisoning.

Myth: You can eye your meat to tell when it's done.

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Truth: Never rely on your eye to tell if meat is done. A meat thermometer is the safest way to check that you have properly cooked your meat.

Myth: Food can be left out for any period of time.

Truth: Bacteria grow in temperatures between 40 and 140 degrees F, so that means food left out of refrigeration poses a risk. At room temperature, food should not be left out for more than two hours. If you are outside and the weather is hot, it shouldn't be out more than an hour.

Preventing Food-borne Illnesses

Preventing food-borne illnesses is always the main goal of food safety. Sometimes, it's more about what you do rather than what you don't do. Here are some tips on preventing food-borne illnesses:

• Never thaw raw meat at room temperature - When it comes to poultry, it will usually come to you harboring harmful bacteria. That bacteria can multiply when it's in temperatures between 40 and 140 degrees F. Leaving raw meat out to thaw is only giving the bacteria more opportunity to grow. Temperatures that are below 40 degrees F are safest.
  

• Quickly cool leftover food - Many people mistakenly believe that putting hot food in the refrigerator leads to spoilage. However, bacteria growth is actually minimized when it's placed in cooler temperatures. {relatedarticles}

• Sanitize your kitchen counters - Cleaning your countertops with a washcloth or sponge may give the illusion of cleanliness but you may actually be spreading bacteria. Bacteria can also multiply inside washcloths and sponges, even after washing them, so it's important to use a disinfectant to wipe down your counters and not rely on water alone.

• Use clean serving platters - When you are cooking with raw meat, never put cooked meat back onto the plate that held the raw meat. Bacteria can be left behind from the raw meat's juices and will contaminate your cooked meat. Use clean plates and utensils when you have finished cooking your meat.

• Wash your meat thermometer - Although a meat thermometer can help you keep your food safe, it's just as important to remember that it needs to be washed after every use. Before reinserting the thermometer into another food item, wash the probe with hot, soapy water.

It can never be said enough that washing your hands will help greatly in preventing food-borne illnesses. You should wash before and after touching food, and scrub for at least 20 seconds.

Preventing food-borne illnesses can also be done by properly washing fruits and vegetables. Don't make the mistake of thinking that the misting done at the grocery store is enough. Bacteria can be present in the soil the vegetables are grown in and on the hands of those who harvest and distribute the food.

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Running vegetables and fruit under cold water isn't enough. Soaking them for 5 or 10 minutes in a container that you use for this purpose only will eliminate more bacteria. Soaking fruits and vegetables with a combination of water and food-safe cleaning products, such as apple cider vinegar or baking soda will also help. Mix three tablespoons of vinegar or baking soda for every gallon of water.

By following these simple food safety tips you'll help prevent food-borne illnesses and help keep your family safe.