This summer food borne illness to prevent safety tips

Is a picnic and grilling season we enjoy a lot of our focus is on weather and outdoor dining. But is a good time now also update memories of the ill treatment of our food safety and food borne illness. Can take two approaches to protect us from our health food illness: kitchen cleanliness and proper food storage and food preparation.

Kitchen cleanliness: cross-contamination, in the kitchen and clean to occur. Cleaning private contact with raw meat using rags soon to come to do something in good cleaning chores of dedicated equipment, raw meat and poultry contact surface to clean up. Some restaurants in the pink dish rag's to use raw meat processing, and the white cloth cooked food for work in the field in the field of processing. Limits, and small areas as much as possible, such as raw meat processing, sink meat prepared thoroughly wipe, but is a good idea.

Sterilizes the surface of diluted mixture of warm water and chlorine bleach, an effective disinfectant raw meat is being processed is. Lysol kills 99% of the convenience of keeping hands of bacteria or vanguard of the disinfecting wipes. Using wipes, counters and tools clean and bacteria and other surfaces to pollution from the cloth spread to avoid discards. Wipe paper toweling dry I sprayed surfaces by hand, and 2 / 3-1 in water 3-spray bottle will keep part of chlorine. A mixture of surface chlorine clean can wipe, to set some minutes ago this paper toweling.

At the time of purchase: food handling start with safe food handling. Best if meat or poultry purchase immediately should are used immediately after meat no refrigerator compartment 32F-28 floor conference room to store. Non-permeable plastic wrap to use meat in two days, until the freezers save 6-12 months or more should be. Meat refrigerator at room temperature, bacteria, yeasts, fungi and viruses develop, only need to unzip.

E. coli bacteria solid food of the best known and with meat and vegetables can live. Be able to pollute all the food is actually: dirty apples fell hamburgers, roast beef, unpasteurized milk, sick cattle feces by soil contamination from processing pasteurized cider undercooked, vegetable cultivation on soil fertilization cow compost. Can the way farmers, but careful, conscientious, knowing that contaminated beef is?. So, to properly handle them to prepare the offer food guide, food safety, is to cook.

List of United States Agriculture Ministry degrees Fahrenheit, meat, poultry, and egg food bacteria strain to kill offers cooking temperature. Temperature measure, clean insert instant-read thermometer in the thickest part of the meat. Refer to the following table.

Beef fresh ground beef meat, veal, lamb, pork: 160 F

Beef, veal, lamb: roast, steak, chops: 145 F (medium rare); 160 F (medium). F. 170 (very well)

Fresh pork: roast, steak, chops: 160 F (medium). F. 170 (very well)

Before eating dishes: ham: 160 F

Ham: reheat perfectly cooked: 140 F

Poultry: chicken, Turkey: 165 F

Poultry: whole chicken, Turkey: 180 F

Poultry breasts, roast: 170 F

Bird: thighs & run-up clear wings: the Cook juice

Stuffing: (alone or bird food): 165 F

Egg dishes, casseroles: 160 F

Leftovers: 165 F

For more information, contact United States USDA meat and poultry hotline at 1-800-535-4555.

Raw foods such as fruits and vegetables: ingredients that must be thoroughly cleaning from pollution from preparing raw meat space free cool water under. Used to avoid cross-contamination of different tools and cutting board production and meat.

Vegetables are stored most commonly chilled slow deterioration. Fruits and vegetables in chilling to breathing, including all the metabolic activities. In conditions of high temperature and oxygen are stored in most fruits and vegetables. Store unwashed vegetables using time up to refrigerator crisper compartment.