foodborne

illness
PREVENTION
A step-by-step look on how to prevent
foodborne illness.

WASHING HANDS
Regular handwashing is one of the
best ways to remove germs, avoid
getting sick, and prevent the spread of
germs to others. Whether you are at
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home, at work, traveling, or out in the
community, find out how
handwashing with soap and water can
protect you and your family.

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SEPARATED FOODS
Electrons go through a chain of
electron transfer molecules in the
thylakoid membrane, moving further
from the primary electron acceptor
until it reaches the final electron
acceptor, which is usually NADP+. In
the transfer process of electrons, a
proton gradient develops as a result of
protons being pumped out of the
membrane.

USE MULTIPLE

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CUTTING BOARDS
Consistently use dedicated cutting
boards for different types of food.
Using one for raw beef, one for raw
poultry, one for produce and one
for dry goods prevents each food
group from coming in contact with
another food's bacteria. Wash each
board thoroughly after each use.

MULTIPLE TOWELS

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Do not use the same dish towel for
wiping hands and countertops if you
are working with foods that are
potentially hazardous. Bacteria on the
towel can be transferred again later
onto hands or around surfaces. Also be
careful when wearing an apron as they
can also collect and transfer bacteria
when you absentmindedly wipe hands
on it repeatedly.

CROSS CONTAMINATION
Raw foods can contain invisible
disease-causing microbes. These
can be transferred to ready-to-
eat foods by cross-
contamination either directly
(for example if raw meat comes
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into contact with cooked foods)
or indirectly (for example by
chopping salad vegetables with
a knife that was previously used
to chop raw meat).

INFORMATION SOURCE
https://www.eufic.org/en/food-safety/article/food-
hygiene-at-home-how-to-avoid-foodborne-illness