Foodborne agents like bacteria and viruses can wreak havoc. Symptoms like nausea, vomiting, and cramps signal foodborne foes. Salmonella, E. coli, and Rotavirus are common culprits.

Defense Strategies 1. Wash hands often, especially before and after handling food. Keep utensils and surfaces clean.

    2. Keep raw meat, poultry, and seafood away from other foods to prevent cross-contamination. Use separate cutting boards and utensils.

    3. Cook food to the proper internal temperature to eliminate harmful bacteria. Use a food thermometer!

    4. Refrigerate or freeze leftovers promptly. Do not leave food in the “danger zone” (40°F to 140°F) for more than 2 hours.

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