What is the best way for home health nursing assistants to prevent foodborne illnesses?

Using disinfectants on surfaces after preparing meats is the most effective way to prevent foodborne illnesses. Raw meats can carry harmful bacteria that can contaminate countertops, utensils, and other food items if not properly cleaned. Disinfecting ensures that any bacteria present are eliminated, significantly reducing the risk of cross-contamination and subsequent illness.

While cooking meats at low temperatures, storing leftovers for several days, and using separate cutting boards for vegetables are all practices that can contribute to food safety, they may not directly address the immediate hazards that come from raw meat preparation. For instance, cooking meats at low temperatures could lead to undercooked meat, which might harbor pathogens. Similarly, storing leftovers for too long can lead to spoilage, and using separate cutting boards for vegetables is important but does not cover the need for proper surface sanitation after handling raw meats. Hence, disinfecting surfaces stands out as the critical preventive measure against foodborne illnesses.