Making healthy baby food isn’t just about using nutritious ingredients; it’s also important to be mindful that the food you prepare is safe to eat. Babies are still developing their immune systems so they are more susceptible than adults to food poisoning.
Food poisoning occurs when you eat food that has been contaminated by bacteria, parasites, or toxins. You can get it from unclean kitchen surfaces and utensils, unwashed fruits and vegetables, produce with a high concentration of pesticides, contaminated meats or produce, improper food storage, and more.11
As adults, we might not get sick at all from these things, or we might feel uncomfortable or have an upset stomach. Babies may have more severe symptoms than adults since their immune systems are so new. Call your pediatrician if you notice any symptoms of food poisoning in your infant, such as high fever, inability to keep fluids or food down, or bloody stool.
By keeping a clean kitchen, you can significantly reduce the risk for food contamination. Take special care to make sure your utensils are clean before you use them, and do your best to disinfect counters after you cook.
Food contamination can also result from unclean fruits and vegetables. To be sure your produce is clean, wash all fruits and vegetables thoroughly under cold water before cutting them. To be extra cautious, spray with a natural produce cleaner, or make your own by mixing 1 cup vinegar and 3 cups water together in a spray bottle. Spray the produce, then wash thoroughly.
Washing your hands regularly is another practical way to prevent foodborne illness. Hand washing strips away the bacteria, germs, and viruses that accumulate on your hands throughout the day.
Right before you start cooking, get in the habit of washing your hands with soap and hot water for 20–30 seconds. Then dry them with a clean towel. If you pick up uncooked meat, cough into your hand, touch a pet, wipe a runny nose, send a text, or just get your hands dirty somehow, give them another wash.
Keeping food stored properly can also help prevent food poisoning. Refrigerate all foods that can spoil, store meats separately from fruits and vegetables, and marinate foods in the refrigerator, not at room temperature.
Check that your refrigerator is set at 40° Fahrenheit (4° Celsius), and your freezer at 0° Fahrenheit (-18° Celsius). Go through your refrigerator at least once a week and throw out any food that has mold, smells off, or has expired. Wash meat and vegetable bins periodically to keep them clean.
Make sure to cover leftovers before putting them in the refrigerator, and eat them within 2–3 days. A handy rule of thumb for leftovers: If you can’t remember when you cooked it, don’t eat it!