Microbiologist shares safe meal-prepping practices to prevent foodborne illness

A microbiologist explains that bulk-cooked meals are not inherently unsafe, but their safety depends on proper storage and handling. Key steps include washing hands, disinfecting surfaces and equipment, and cooking foods to safe temperatures to avoid pathogens such as E. coli, Salmonella and Listeria. People with stomach illness should avoid preparing food for others, especially if norovirus is involved.

Preparing several meals at once can cut costs and kitchen time, yet the article stresses that safety hinges on how food is handled afterward. Raw meat and produce may carry illness-causing microbes, so handwashing and sanitizing counters, boards, and tools help stop cross-contamination.

Cooking to 75°C (167°F) for at least two minutes and checking with a thermometer reduces risk. Leftovers should be cooled within two hours, split into smaller containers, and refrigerated covered; ice baths or cold water can speed cooling. People with stomach illness, especially norovirus, should avoid cooking for others.