Protecting Your Kitchen: Essential Food Safety Practices During Regulatory Shifts
We don’t often think about food safety until something goes wrong—like getting sick after a backyard barbecue or noticing a product recall in the news. With recent changes in how food inspections are conducted at the federal level, more consumers are asking: Is my food really safe?
The good news is that you can take meaningful steps at home to lower your risk of foodborne illness. In this blog, we’ll walk through what you need to know about common foodborne pathogens, signs of contamination, who’s most at risk, and how to practice smart food safety habits in your own kitchen.
Here are some of the top offenders in foodborne illness:
Salmonella – Found in raw or undercooked poultry, eggs, and sometimes produce.
E. coli (Shiga toxin–producing) – Found in undercooked ground beef, raw milk, and contaminated produce.
Clostridium perfringens – Often found in large batches of food left out too long, like casseroles or buffet trays.
Listeria monocytogenes – Found in soft cheeses, deli meats, smoked seafood, and unpasteurized dairy. Can be especially dangerous during pregnancy.
Norovirus – A highly contagious virus that spreads through contaminated food, water, or surfaces.
Campylobacter – Commonly found in raw or undercooked poultry and unpasteurized milk.
Signs and Symptoms of Food Poisoning
Symptoms can start within hours or take days to show up, depending on the pathogen. Common signs include:
Nausea or vomiting
Diarrhea (sometimes bloody)
Stomach cramps
Fever
Fatigue or weakness
Most cases resolve within a few days, but severe symptoms—such as dehydration, high fever, or persistent vomiting—warrant medical attention.
Who’s Most at Risk?
While anyone can get food poisoning, certain groups are more vulnerable to severe outcomes:
Pregnant people – Listeria, in particular, can lead to miscarriage or preterm labor.
Infants and young children – Their immune systems aren’t fully developed.
Older adults – Immunity weakens with age.
People with weakened immune systems – Due to conditions like cancer, diabetes, or HIV, or from medications that suppress immune response.
Food Safety at Home: What You Can Do
You don’t need to be a professional chef to practice food safety. A few basic habits go a long way:
1. Clean
Wash hands with soap and water for at least 20 seconds before and after handling food.
Clean cutting boards, utensils, and countertops with hot soapy water.
Rinse fresh produce under running water—even if you plan to peel it.
Try a vinegar wash for produce: A solution of 1 part white vinegar to 3 parts water can help reduce bacteria like E. coli and Salmonella on fruits and vegetables. While it won’t sterilize food or remove all pesticide residues, it may offer an extra layer of protection—especially for items like leafy greens, apples, and berries. Just rinse with clean water after soaking to remove any vinegar taste.
2. Separate
Use separate cutting boards for raw meat and vegetables.
Keep raw meat and seafood away from ready-to-eat foods in the fridge.
3. Cook
Use a food thermometer. The “eyeball” test isn’t enough. Key temperatures:
Poultry: 165°F (74°C)
Ground meats: 160°F (71°C)
Fish: 145°F (63°C)
Reheat leftovers to 165°F to kill bacteria.
4. Chill
Refrigerate leftovers within 2 hours (or within 1 hour if it’s over 90°F/32°C).
Keep your fridge below 40°F and freezer at or below 0°F.
Thaw meat in the fridge—not on the counter.
Leftovers typically stay safe in the fridge for up to 3–4 days. After that, the risk of bacterial growth increases—even if it still smells okay.
Frozen cooked meats and leftovers can stay safe for 2–6 months, depending on the food and how it’s packaged. While freezing keeps food safe indefinitely, quality (like texture and taste) starts to decline after several months.
Do Eggs Need to Be Refrigerated?
It depends on where your eggs come from. In the U.S., commercial eggs must be refrigerated, but backyard or farm-fresh eggs may be safe to store at room temperature—if they haven’t been washed.
Here’s why:
Commercial eggs are washed and sanitized to remove contaminants like Salmonella. But this process also removes the egg’s natural protective coating (called the “bloom”), making the shell more porous. Without this barrier, refrigeration is essential to prevent bacteria from entering the egg.
Backyard or farm-fresh eggs that haven't been washed still have that natural bloom intact. This protective layer helps block bacteria, which means these eggs can be safely stored at room temperature for up to 2–3 weeks. However, once they’re washed—or if you’re unsure—it’s safest to refrigerate them right away.
Bottom line:
If it came from the grocery store, refrigerate it.
If it came from your backyard or a local farm and hasn’t been washed, the counter is fine—until you wash it.
5. Be Mindful of “High-Risk” Foods
Some foods are more likely to carry harmful bacteria. If you're pregnant, elderly, or immunocompromised, consider avoiding:
Unpasteurized milk or cheeses
Raw sprouts
Deli meats (unless reheated to steaming)
Raw or undercooked eggs (like homemade mayo or raw cookie dough)
Final Thoughts
Food safety doesn’t have to be intimidating. By following a few simple steps, you can drastically reduce your risk of foodborne illness while still enjoying your favorite meals. Whether you’re grilling in the summer, prepping school lunches, or just whipping up dinner on a weeknight, a little extra care in the kitchen can go a long way toward keeping everyone healthy.