Sir: Food-borne illnesses happen because of eating food that contains harmful bacteria, viruses or parasites. After having eaten the food, these microorganisms or germs continue to grow and reproduce in our body, causing infection. Food can also cause illness if it contains toxins or poisonous substances produced by bacteria germinating in the food. We can prevent food-borne illnesses by following a healthy lifestyle such as: practice good personal hygiene; wash hands with soap and warm running water before handling food, especially after using the toilet, changing a baby’s diaper, or touching animals. Properly bandage glove cuts and burns on hands before handling food. Cook food adequately. Make sure meat and poultry (including ground) are cooked to safe temperatures. Cook shellfish until the shell opens and the flesh is fully cooked. Cook fish until flesh gets opaque and flakes come off easily with a fork. Make sure leftovers are reheated to 165°F. Cook eggs until both yolk and white are firm. Keep foods at safe temperatures. Keep cold food at or below 40°F. Do not prepare food too far in advance of serving without plans for proper cooling and reheating. Keep hot food at or above 140°F. Refrigerate food in shallow containers within two hours of preparation. Store all perishable foods at or below 40°F. When going on picnics, take only those foods that can be kept at a safe temperature that is between 35 and 40°F. Thaw perishable foods in the refrigerator, microwave oven, or under cold running water. Avoid foods and water from unsafe sources. When drinking milk and fruit juices, make sure they are pasteurised. Use water from a safe water supply for drinking and rinsing fresh produce. Thoroughly rinse fresh fruits and vegetables under running water before eating. Avoid serving soft unpasteurised cheeses, smoked seafood, or cold deli salads to those who are pregnant, very young, or to elderly people. Avoid eating foods containing raw eggs. TASRA ANJUM Pathologist, University of Animal Sciences Lahore