Always Read Food Labels and Cooking Instructions

Taking the handling instructions on food labels seriously can go a long way toward keeping you and your family healthy.

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Ignoring the labels can lead to very serious illnesses. Here are some recent examples.

Unrefrigerated Soup Tied to Botulism Cases

Recently, a consumer in the South bought a plastic container of soup from a salad bar in a supermarket. It was sold cold and clearly labeled: HEAT & SERVE / KEEP REFRIGERATED

The soup sat unrefrigerated for a day or two before it was heated. The consumer tasted it and threw it out because it was "sour." Despite having eaten very little of the soup, the consumer ended up in the hospital with botulism.

A similar case occurred in the Midwest last February. The consumer bought soup in a pack of two-plastic containers. It also was sold cold, and the labels also said to keep it refrigerated. One container was consumed immediately, with no ill effects. But, the consumer left the other container unrefrigerated for a week. Again, the consumer heated it, tasted it, and threw it out. And, again, that consumer also was hospitalized with botulism.

Botulism is as serious as food poisoning gets. It can result in respiratory failure and death. Even when patients survive, they may be hospitalized and on a ventilator for months, and they may suffer permanent neurological damage. So when a label says KEEP REFRIGERATED, keep the product refrigerated!

Follow the Label to Defeat Bacteria

While botulism is one of the most menacing foodborne illnesses, others are potentially quite serious as well, and product labels can help you avoid them. For example, if you pick up a package of hamburger in the grocery store, you'll find a label with "Safe Handling Instructions" which say to cook ground beef thoroughly. Don't trust the color of the meat - use a food thermometer to be sure that the internal temperature is 160 degrees Fahrenheit.

"Cook thoroughly" means that you need to cook to a safe minimum cooking temperature - 160 degrees Fahrenheit for hamburger. Don't trust the color of the meat - use a food thermometer to be sure.

What if you don't follow the label and the food is undercooked? Then you and your family are at risk of food poisoning from bacteria like E. coli. The worst type of E. coli can lead to kidney failure and even death. Children age four and under are particularly susceptible.

Microwave Labels Protect You, Too

Always read and follow the cooking instructions on frozen microwave dinners to kill any dangerous bacteria that may be in the food.

• Cook it thoroughly: Many companies include cooking times for two wattage levels of microwave ovens. Or, they may explain that the cooking time on the package is for 1100-watt ovens, so you must adjust the time for lower wattage ovens. To be safe, use a food thermometer to check the dinner, especially if your microwave oven is less than 1100 watts.
• Don't skip the standing time: The label may also recommend letting the food stand for a minute or two after cooking. This "standing time" is important to complete the cooking process throughout the food.

Similar Articles of Interest

• Freezer Storage Times for Frozen and Refrigerated Food: Freezer storage chart for preventing refrigerated and frozen foods from spoiling or becoming unsafe to eat.
• Food Safety As Part of a Healthy Eating Plan: Dietary Guidelines emphasis on importance of food safety and role individuals in keeping foodborne illness out of homes.
• List of Vegetables That Can Be Frozen: Table shows a list of vegetables that you can freeze and includes the recommended maximum freezer times for veggies.
• How to Get Rid of Refrigerator and Freezer Odors: Tips and information on getting rid of fridge and freezer smells and how to dispose of old refrigerator units.
• Cooking Barbecue Food - Safety Tips: Barbecue cooking safety tips to avoid foodborne illness caused by bacteria such as E. coli and Salmonella.
• Safety Tips When Microwaving Food: Information and tips on the importance of food safety while using microwave ovens to cook and defrost food.

Author Credentials: Ian is the founder and Editor-in-Chief of Disabled World, a leading resource for news and information on disability issues. With a global perspective shaped by years of travel and lived experience, Ian is a committed proponent of the Social Model of Disability-a transformative framework developed by disabled activists in the 1970s that emphasizes dismantling societal barriers rather than focusing solely on individual impairments. His work reflects a deep commitment to disability rights, accessibility, and social inclusion. To learn more about Ian's background, expertise, and accomplishments, visit his full biography.