Roughly 48 million Americans suffer from foodborne illnesses annually, leading to 128,000 hospitalizations and 3,000 deaths, caused by bacteria (E. coli, Salmonella), viruses, toxins or parasites. Experts emphasize cleanliness, safe cooking, proper chilling and avoiding high-risk foods (raw dairy, undercooked meats, sprouts). Wash hands for 20 seconds with soap, sanitize surfaces with bleach solution, rinse produce thoroughly and avoid washing raw meat (spreads bacteria). Use separate cutting boards for meats/produce and store raw meat on the lower fridge shelves to prevent cross-contamination. Cook meats to USDA-recommended temps (165 F for poultry, 160 F for ground meat). Thaw meat safely in the fridge, cold…
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