Remember, too, that bacteria can live in your kitchen towels, sponges and dish cloths.
When you prepare food, keep everything clean and thaw out any frozen food you plan to prepare in your refrigerator. E. Always wash your hands in hot soapy water be_fore preparing and handling any food as well as after you use the bathroom, change diapers, handle pets, etc. Ironically, these are also the easiest types of food borne illnesses to prevent. It was determined that the problem never would have happened if the meat had been cooked properly. Ultimately, consumers and food handlers bear the responsibility for keeping food safe once it leaves the store. Wash them often and replace the dish cloths and sponges you use regularly every few weeks. Department of Agriculture, about 85 percent of food borne illness cases could be avoided each year if consumers would handle food properly. The culprit is food that has dangerously high levels of bacteria due to improper cooking or handling.
The performance and maintenance of your refrigerator is of the utmost importance.I LOVE food! In fact maybe a little too much. Generally, keep your refrigerator as cold as possible without freezing your milk or lettuce.
Be absolutely sure that you keep all raw meats, poultry and fish and their juices away from other food. It is best to use plastic cutting boards rather than wooden ones where bacteria can hide in grooves. The most common food borne illnesses are caused by a combination of bacteria, naturally present in the environment, and food handling mistakes.H7 is a potent virus, but it can be completely destroyed when the meat is fully cooked. Don t buy food in poor condition. Don t take your food out of the freezer and leave it on the kitchen counter to thaw.
According to the U. It is wise to do your marinating in the refrigerator, too. Some cases are violent and even result in death. Of course this is commonly known as food poisoning. This is extremely dangerous since the bacteria can grow in the outer layers of the food before the inside thaws. Take it out of the freezer in advance and place it in the refrigerated section of your refrigerator. Canned goods should be free of dents, cracks or bulging lids which can indicate a serious food poisoning threat.
. Proper cooking or processing of raw meat punching metal parts and poultry kills bacteria that can cause food borne illness. For instance, wash your hands, your cutting board and knife in hot soapy water after cutting up the chicken and before dicing salad ingredients. I like my Sushi cold, my Oysters raw and my Filet Mignon pink and cool, unlike my son who likes it just as it stops quivering!
With folks like us its no wonder that every year, an estimated 7 million Americans suffer from cases of food borne illness.
When you re out, grocery shop last, take food straight home to the refrigerator. Check the temperature of your refrigerator with an appliance thermometer. Frozen food should be rock solid. Make sure refrigerated food is cold to the touch. And never leave food in a hot car! Don t buy anything you won t use before the use by date. To keep bacteria in check, the refrigerator should run at 40 degrees F; the freezer unit at 0 degrees F.S.Coli 0157.
Food safety is usually taken for granted by the buying public but everyone s attention was recently directed to food poisoning involving some meat that was undercooked.
It is important for consumers to take an all around safety approach to purchasing, storing and preparing both traditional and new meat and poultry products