an estimated 7 million Americans suffer from cases of foodborne
in death. This is commonly known as 'food poisoning. Food that has dangerously high levels of bacteria due
to improper cooking or handling are the danger here.
tend to take food safety for granted, but history has taught
us a few lessons like food poisoning
involving some meat that was undercooked. It
was determined that the problem never would have happened if the
meat had been cooked properly. E.Coli
0157.H7 is a potent virus, but it can be completely destroyed when
the meat is fully cooked.
is important that we take an
all-around safety approach to purchasing, storing and
preparing meat and poultry products. We are in the end
responsible for keeping
food safe once it leaves the store.
About 85 percent of
foodborne illness cases could be avoided each year if consumers
would handle food properly. A combination of
bacteria naturally present in the environment and food handling
mistakes are the most common food related poisonings.
these are also the easiest types of food poisoning to
prevent. Proper preparing and cooking of raw meat and poultry
kill bacteria that
can cause food poisoning.
go shopping, do the groceries last so that it can remain at
it's freshest from the shop to the fridge. Make
sure that your fridge is set to rather to cold than to
warm. A perfect
temperature will be that point just before the milk
freezes. Make sure that the food holder lids fits tight.
Take food out of cans immediately after opened and put it in
keep the kitchen surfaces very clean. Wash hands
regularly while preparing the food. Bacteria can live in your kitchen towels, sponges and
dish cloths. They
must be washed regulary and the dish cloths and sponges you use
can be replaced regularly every few weeks.
eperate the meats, fish and poultry from other food. For
example, always wash your hands, your cutting board and knife in hot
soapy water after cutting up the meat, and before dicing salad
ingredients. Use a plastic cutting board instead of a
wooden one, because it limits the risk of bacteria that can
hide in grooves. Don't take your food out
of the freezer and leave it on the kitchen counter to unfreeze. This
will result into bacteria that can grow in the outer
layers of the food before the inside unfreezes. It
is wise to
do your marinating in the refrigerator too.
leave food in a hot car because the heat can help bacteria to grow.