Jun 14 2011

Four Steps to Reduce Food Poisoning

Published by at 10:05 pm under Safety

Keep work surfaces clean

A recent outbreak in Europe of deaths linked to raw vegetables is cause for concern. The risk of illness due to food contaminated with harmful bacteria is not new. The Centers for Disease Control and Prevention (CDC) recently released estimates that there are around 48 millioncases of  foodborne illness each year in the U.S. That means one in six of us could become sick .

There are four basic and effective steps you can take to reduce the risk of getting sick from what we eat:

Keep things Clean- wash you hands, any surface that comes in contact with food, and wash vegetables and fruits. Wash fruit even if you plan to peel it, because germs on the outside skin can easily transfer in the cutting and peeling process.

Separate raw, cooked, and ready-to-eat foods while shopping, storing and preparing foods.

Cook foods to a safe temperature. 

Make sure those meats on the grill are cooked to the right temperature- an instant read thermometer is a perfect grill accessory.

Chill( refrigerate) perishable foods quickly.

In addition, some foods pose high risk of foodborne illness. These include raw (unpasteurized) milk, cheeses, and juices; raw or undercooked animal foods , such as seafood, meat, poultry and eggs; and raw sprouts.

At summer picnics, barbecues, or while taking car trips be sure to keep cold food cold- use a cooler in the car and put prepared food on the table just before you are ready to eat.

No responses yet

Trackback URI | Comments RSS

Leave a Reply