Safer food choices for people at greater risk of food poisoning: Information sheet

Crustaceans and molluscs

Cook shellfish to a safe temperature of 74°C (165°F). Shellfish includes:

• crustaceans, like shrimp, lobster and crab
• molluscs, like oysters, clams, scallops, mussels and cockles
  • throw away any that don't open

Avoid raw or undercooked shellfish

Fish

Cook fish to a safe temperature of 70°C (158°F)

Avoid raw or undercooked fish, like fish tartare and sushi

Smoked fish and seafood

Select smoked fish and seafood that don't need to be refrigerated until the containers are open, like those in cans or retort pouches^{Footnote 1}

Select any refrigerated hot- and cold-smoked fish and seafood that are cooked, like in a casserole

Avoid refrigerated hot- and cold-smoked fish and seafood

Select any of the following uncooked cheeses made from pasteurized milk:

• hard cheese, like Parmesan and Romano
• firm cheese, like Cheddar, Colby, Swiss and cheese curds
• fresh cheese, like cottage cheese
• processed cheese, like individually wrapped cheese slices
• spreadable cheese, like cream cheese

Avoid all of the following uncooked cheese even if they are made from pasteurized milk:

• soft cheese, like Brie, Camembert and feta
• semi-soft cheese, like Havarti
• blue-veined cheese, like Gorgonzola and Roquefort

Milk

Select pasteurized milk

Avoid raw or unpasteurized milk

Other dairy products

Select any other dairy products made from pasteurized milk

Avoid any other dairy products made from raw or unpasteurized milk

Eggs

Cook eggs until the yolks are firm

Avoid raw or undercooked eggs

Egg products

Cook egg-based food, like frittata, omelette and quiche to a safe temperature of 74°C (165°F)

Tip: Use pasteurized liquid eggs when preparing foods that contain raw eggs and will not be cooked

Avoid egg-based foods made of raw or undercooked eggs, like homemade:

• cake batter
• cookie dough
• ice cream
• mayonnaise

Cook non-dried deli meats until steaming hot

Avoid non-dried deli meats, sold refrigerated, either sliced to order at the deli or prepackaged, for example:

• bologna
• ham
• roast beef
• turkey breast

Hot dogs

Cook hot dogs to a safe temperature of 74°C (165°F)

Tip: Avoid spreading juice from hot dog packages to other foods, counters, cutting boards, dishes and utensils. Wash your hands after touching raw hot dogs.

Avoid hot dogs eaten as is, meaning, straight from the package, without cooking

Meat, poultry and game

Cook meat, poultry and game to safe temperatures

• check the cooking temperature chart for information on each one

Avoid raw or undercooked meat, poultry and game, like steak tartare

Pâté and meat spreads

Select pâtés and meat spreads that don't need to be refrigerated until the containers are open, like those in cans

Avoid refrigerated pâtés and meat spreads

Select vegetables and fruit that are undamaged

Avoid bruised or damaged vegetables and fruit

Rinse delicate vegetables and fruit, like cucumbers, apples and pears, gently under cool running water

Avoid unrinsed delicate vegetables and fruit

Scrub firm vegetables and fruit, like potatoes and cantaloupes, with a clean vegetable brush under cool running water

Avoid unscrubbed firm vegetables and fruit

Select pre-cut or ready-to-eat vegetables and fruit from refrigerated display counter

Avoid pre-cut or ready-to-eat vegetables and fruit sitting on top of ice

Frozen vegetables

Cook frozen vegetables, according to the package directions, before eating them or using them in other dishes

Avoid uncooked frozen vegetables unless specified by the manufacturer

Juice and cider

Drink pasteurized juice and cider

Avoid unpasteurized juice and cider

Bring unpasteurized juice and cider to a rolling boil; cool before drinking

Sprouts

Cook sprouts on high heat

Avoid raw or undercooked sprouts, like mung bean, alfalfa and clover

Select canned sprouts

Use homemade vegetables and herbs in oil right away:

• if storing, put a date on it and refrigerate

Avoid homemade vegetables and herbs in oil stored at room temperature

Keep homemade vegetables and herbs in oil in the fridge all the time:

• throw it out after one week

Avoid homemade vegetables and herbs in oil stored in the fridge for longer than one week

Check that commercially prepared vegetables and herbs in oil have been preserved:

• look for salt or acids, like vinegar, in the list of ingredients; store according to the manufacturer's directions

Avoid commercially prepared vegetable and herbs in oil that have not been preserved or stored according to the manufacturer's directions

Flour

Bake or cook food made with raw flour before eating it

Avoid raw dough unless it is specified as "safe to eat raw" by manufacturer

Avoid any other food containing raw flour like homemade:

• ice cream mixes
• milkshakes

Honey

Wait until a child is over 1 year old to introduce pasteurized or unpasteurized honey

Avoid pasteurized and unpasteurized honey for children less than 1 year old, for example, honey given on a spoon