Keep foods out of the temperature danger zone to help avoid sickness

See the incubation periods for certain food poisoning-causing organisms

Read this chart that lists common food sources of different foodborne illness-causing pathogens and typical times between exposure and symptom onset.

Just because leftovers look and smell okay doesn’t mean they’re safe to eat

Despite what the sniff test is telling you, older leftovers should probably be trashed. Pathogens that cause illness don’t usually affect the taste, smell, or appearance of food (though if they look bad, you should chuck them as well). Scientists recommend tossing leftovers within a few days even if they appear to be fine.

Foods shouldn't be defrosted on the counter, but microwaving to defrost is okay

This wide-ranging video from the US Food and Drug Administration explains causes of food poisoning and tips for consumers. The agency's advice includes that we should separate meat and eggs from our veggies and fruits in our shopping carts, during food prep, and in the fridge (with meat located below veggies in the refrigerator in case it drips).

One in six Americans contracts food poisoning each year.

Explore these images to better understand why food poisoning makes you feel nauseous.

A brief explainer on food expiration dates and what they really mean

Roughly 20% of food items in the US are thrown out because consumers don't understand how to interpret expiration labels. Over time, when supermarkets began carrying processed foods, grocers use packaging codes to track how long foods had been on...

We can get food poisoning from spending time in swimming pools, lakes, rivers, and ponds

Some of the same pathogens that may sicken us in food or water may also sicken us in recreational swimming environments. Bacteria can rub off of people’s (or animal’s) bodies or contaminate the water through a diarrheal episode. Washing your hands for at least 20 seconds before eating food if you are at the beach, pool, or other similar environments and being sure not to swallow the water are ways to help keep safe.

Cantaloupe’s textured skin boosts the risk of food poisoning

Food safety expert Darin Wetwiler says he prefers to stay clear of this fruit altogether since it’s so hard to keep the textured skin pathogen-free. He advises trying to avoid pre-cut cantaloupe in particular, since consumers won’t know when the fruit was sliced and pathogens on the outside could have been spread to the part we consume during slicing and multiplied.

Eating street food while traveling isn’t recommended, but there are ways to do it more safely

The US Centers for Disease Control and Prevention urge people to stay away from street food while traveling. But if you still want to eat it, the agency recommends making sure it’s cooked food and that it’s served steaming hot. Also, avoid eating any raw vegetables as they may be more likely to harbor pathogens.

Fevers are an immune response to create hurdles for pathogens

Substances called pyrogens prompt the brain to raise the body temperature to levels where bacteria and viruses struggle to survive. The higher temps also support immune cells fighting off the invaders.

Lengthy incubation periods are why it's tough to link foodborne illness to specific foods.

Freezer burn is the result of moisture leaving ice cream, something that's easily avoidable.

Pooping or puking out pathogens is sometimes recommended with food poisoning

Sometimes stopping food poisoning-linked diarrhea with over-the-counter medications is a bad idea because it may prolong illness. Doctors can advise you if your diarrhea or vomiting is severe about what medications to take and when, but generally doctors recommend trying to stay hydrated during a bout of food poisoning and letting the body naturally remove pathogens from the body via vomiting or diarrhea, as needed.

Climate shifts are projected to cause more cases of food poisoning

Research published in 2024 suggests that with more severe heatwaves and natural disasters, scientists expect there to be a rise in foodborne disease, especially in Africa and Asia. Already, there are an estimated 600 million food poisoning cases and 420,000 deaths annually. Diarrhea is the most common cause of those deaths.

Most fungal pathogens can't survive the heat of our bodies.

Food poisoning can sometimes cause serious long-term health issues

Although foodborne illness can be relatively mild and cause short-term discomfort, more rarely it can also cause long-term severe health consequences, depending on your individual risk factors, the severity of your sickness, and the care you receive. Kidney failure is one serious complication associated with certain types of food poisoning. Meningitis, hepatitis, arthritis, and pancreatitis are also rare and serious foodborne illness complications. If a pregnant person gets food poisoning, it can cause health issues for the fetus.

Cutting mold off your food does not make it safe to eat

Mold is a type of fungus, but not all fungi are molds. This video explains the value of mold, mold anatomy, health concerns around encountering and eating mold, and why mold is found all around us.

Gas station sushi is actually pretty safe to eat, experts say

Vending machine food, in general, gets a bad rap for its seeming lack of freshness, but whether the food you eat is safe usually depends on the quality of the cold chain supply logistics that brought it to the point of sale. Most prepackaged sushi fish has been flash frozen, and the rice has been mixed with vinegar to inhibit bacteria.

Climate change is influencing the spread of disease

Rising temperatures and water levels are forcing animals and pathogens beyond their typical boundaries. This article and its data visualizations explore the proliferation of climate-driven diseases.

Scientists have found that kitchen sponges that don't appear dirty or greasy may still harbor bacteria that can cause foodborne illness, and the cleaning items should be discarded regularly, including after wiping surfaces that have come into contact with raw meat.

How to survive hypothermia

Hypothermia is a deadly risk for those living in cold areas, causing around 1,500 deaths a year in the United States. Stay safe with tips from this article, which cites research papers to help prevent and treat the condition. Take note of the best fabric to wear when cold weather hits—not cotton but wool.

Tips for reducing the risk of antimicrobial resistance

Antimicrobial resistance is bad news. But there are lots of things you can do to both protect yourself from superbugs and help keep the problem of antimicrobial resistance from getting worse. This page from the CDC offers clear, straightforward guidelines that can help keep you—and your loved ones—healthy.

With Americans increasingly concerned about high grocery prices, experts suggest meal planning and using apps like TooGoodToGo to keep household food costs down.

In the 19th century, ice-cream-related illnesses were somewhat regular in America thanks to vendors' poor hygienic practices.

Extreme weather conditions heighten cholera risks in settings like refugee camps

Runoff from sewage—exacerbated by situations like flooding or extreme rains—heightens this threat. Increasing temperatures also create the ideal conditions for the bacteria to reproduce, increasing transmission risks.

Reporting food poisoning aids in limiting outbreaks

If you suspect you were sickened by meat or poultry or by other food products (or your pet was sickened), the US has different voluntary online reporting forms and hotlines you can call. There’s even one for concerns about potentially contaminated pet food products. If you were potentially sickened at a restaurant, however, you report that directly to state and local health departments, not the federal government.

Food companies usually issue recalls voluntarily and you can be automatically notified about them

Protecting yourself from food poisoning means staying on top of food recall announcements. Notices about these from the US government, which you can automatically receive after signing up at this link, note what products have been recalled by food companies. Companies alert the US Food and Drug Administration or the US Department of Agriculture when they issue recalls so the public can stay informed.

Heatstroke occurs when the body reaches 104°F or higher and can't cool itself

Untreated, this medical emergency can result in permanent disability or death. Someone suffering from heatstroke—defined as a core temperature of 104 degrees Fahrenheit but sometimes as high as 106 degrees Fahrenheit—may appear confused and require immediate cooling, ideally with an ice bath.

Schizophrenia increases heat death risks in several complex ways

Evidence shows that people with schizophrenia have an inherently harder time regulating internal body temperatures. They may also struggle to find safe shelter during extreme heat, and their prescribed antipsychotic medications often have dehydrating effects, collectively elevating the risk of heat-related illness and death, as illustrated by this article that focuses on the final days of Stephan Goodwin's life in 2022. (Some users may encounter a paywall.)

Health workers may cool body temperatures with convection cooling

That's spraying a patient with water and putting fans over them. Cooling the body by removing clothing and placing cold water and ice packs—and not blocking evaporation—are essential cooling steps.

Restaurants are where most of us contract food poisoning in the US.

Natural toxins produced on plants or consumed by animals may cause food poisoning

When humans eat plants with certain natural toxins on them—including a family of toxins called aflatoxins that fungi produce on crops like peanuts and corn— they can become ill with food poisoning. Toxins can still harm humans even if animals or plants appear fine to the human eye. The World Health Organization advises that we should throw away moldy or discolored foods, refrain from eating wild plants or mushrooms that aren’t definitively nonpoisonous, and remember that just because something is “natural” it’s not always safe to eat.

Foodborne illnesses cost our country an estimated $74.7 billion in 2023

A US government estimate puts the cost of all foodborne illness in 2023 at almost $75 billion dollars. In a report published by the US Department of Agriculture’s Economic Research Service, government analysts detailed how the burden of foodborne illness includes medical costs, but also more hidden costs like lost wages. The analysis also breaks down estimated costs by pathogen.

Heatstroke is when the body's core temperature becomes dangerously high—and needs to cool

Warning signs that the body is overheating include rapid breathing, cramps, heavy sweating, nausea, and feeling lightheaded. Drinking plenty of fluids, seeking shade, and cooling the body down as quickly as possible with icepacks can help reduce the risk of heatstroke.

How understanding a balanced diet can help you make good food choices

Eating a balanced diet—which includes a variety of foods from all food groups—is important for optimal health. It is also recommended to avoid ultra-processed foods, such as frozen meals, fast foods, soda, and flavored yogurt. The simplest way...

Heatstroke—from overexertion or extreme heat—drives core body temperature to 104 degrees Fahrenheit or higher, setting off a cascade of problems in the body.

The fish in sushi is usually frozen to eliminate parasites

Most raw fish contain parasites, but sushi restaurants and fish markets use “super freezers” to make the food safe for consumption. The United States Food and Drug Administration warns that frozen raw seafood can still contain parasites, depending on the type of fish and the conditions of the “super freezer.”

More extreme heat days are putting human health at risk in both the short and long term

America is generally experiencing more frequent extreme heat days, over a longer period, in certain parts of the country. The heat-related death toll is rising, and beyond those direct deaths, extreme heat can also have troubling ripple effects including elevated violence and decreased productivity.

HFMD can survive on surfaces for days at a time

That's why the virus can be transmitted via fomites—surfaces that have virus on them like doorknobs, kids toys, etc. These viruses are resilient—they are often even resistant to freezing (and are frequently stored at freezing temperatures in lab settings).

View an illustrative guide to climate change for kids

While climates have changed throughout Earth's history, they are now changing faster than usual, driven by the burning of fossil fuels and the release of greenhouse gases, which trap more of the sun's radiation.

Understanding the 1.5 degree Celsius climate benchmark

As more parts of the world are facing extreme weather, from high temperatures to increased natural disasters, there is much debate about what can be done. MIT News explores and explains the 1.5-degree benchmark for limiting the effects of climate change. Read to understand where the planet stands in relation to this threshold and what can be done at the global, regional, and personal levels to “keep 1.5 alive.”

Explore this interactive visualization of illnesses known to jump from animals to people, and learn how these zoonotic diseases spread.

The benefits of sous vide: cooking food in bags immersed in water

Through this technique, food can be prepared to precise temperatures lower than those of open flames, without the risk of overcooking, with less oil, fat, and salt, and without requiring ongoing attention. By allowing for long cooking times, tougher cuts of meat can also be prepared at lower temperatures.

Normal body temperature varies from one person to another; it's not uniformly 98.6 F, as physician Carl Wunderlich determined in the 1800s.

Explore the chemistry of undesired body odors

This graphic highlights some of the main compounds in different body odors, including halitosis (bad breath), flatulence, and foot odor.

Ultra-processed foods are made to maximize cravings and encourage overeating

Often disguised as healthy options like granola bars and low-fat yogurt, these foods silently fuel chronic diseases, despite dominating diets. Reviewing labels for ingredients like stabilizers and emulsifiers can serve as indicators to help identify these products.

Understanding the biochemistry of ingredients and taste can improve flavor and texture

Keeping eggs at room temperature produces smoother batters when baking, and doing the same with tomatoes helps prevent a mealy, granular mouthfeel. Salting meat a day before gives more time for proteins to break down, improving flavor and tenderness, while cooking vegetables in well-salted water can lock in nutrients and color.

When it's good for your food to stick in the pan

Non-stick cookware has wired us to think any sticking in the pan is bad. While that's true for cleaning purposes, some foods—like thin smash burgers or sauces—require that stickiness to achieve the right taste or shape.

View thermophiles found in Hot Springs National Park, including nanobacteria and ostracods

Most organisms in this subset of extremophiles live at temperatures between 60 and 80 degrees Celsius (140 to 176 degrees Fahrenheit), which is hot enough to unfold proteins needed for most biochemical reactions. In thermophiles, these molecules, including those needed to replicate DNA during cellular division, are tightly packed and held by stronger bonds to resist changes in shape.

Food poisoning investigations have led to more than 1 billion pounds of food recalls

PulseNet is the US government’s real-time foodborne illness tracking system for leading causes of food poisoning. There, a network of labs and scientists share DNA sequences for pathogens collected from contaminated food and also from sickened individuals, looking for patterns in the pathogens’ genome sequences that will help them hopefully finger a certain food, warehouse, producer, or restaurant.