Tag: Avoiding food poisoning

According to the U.S. Department of Agriculture (USDA), harmful bacteria can multiply rapidly in perishable foods left between 40°F and 140°F. While a refrigerator slows this growth, it doesn't stop it entirely, meaning that most leftover foods should be consumed or frozen long before they reach the one-week mark.

According to food safety experts, a strong, unpleasant odor is one of the most reliable indicators of food spoilage, even if the color seems okay. This is critical when questioning, "is it okay to eat broccoli if it smells bad but is green?".

According to the Centers for Disease Control and Prevention (CDC), contaminated food or drinks are the primary cause of traveler's diarrhea and other foodborne illnesses. Knowing what to avoid eating when traveling is essential for enjoying your trip without an unwanted trip to the restroom. This guide will help you navigate food choices to minimize your risk of getting sick while abroad.