Safety tips to prevent food borne diseases in summer

Picnic and BBQ season is us great part of our focus is on the warmer weather and outdoor restaurant. But now is also a good time to refresh our memories on food security and the prevention of illness from food-borne diseases. We can take two approaches to protect our health from food illness: kitchen cleanliness and proper storage of food and food preparation.

The purity of the kitchen: in clean kitchen may be cross-contamination. Good practice means household immediately washing nothing that comes into contact with raw meat, using, cleaning up the rag is dedicated exclusively to the cleaning of tools and surfaces that come into contact with raw meat or poultry. Some restaurants use to work in areas where raw meat is processed and White tablecloths in areas where it is processed or cooked food pink clothes. Is it wise to confine the processing of raw meat such as small area as far as possible, such as a sink, and thoroughly wipe after preparing the meat.

Dilute the mixture of hot water and chlorine bleach is an effective disinfectant for the sterilization of surfaces, where raw meat is treated. Keep on-hand inventory for the practical disinfection wipes or Lysol made from chlorine, of which 99% of bacteria. Use a towel to clean counters and tools, and then cancel to avoid the spread of bacteria and contamination substance to other surfaces. I spray bottles with 1/2/3cást of chlorine on 3díly water hand surfaces and wipe the pycnometer dry with paper towels. Allow the mixture to set on the surface of chlorine a few minutes before wiping clean and discarding of paper towels.

Food handling: safe food processing begins at the time of purchase. In the best case of the meat or poultry will be used shortly after purchase, but if not, should be stored between 28F and 32F in space meat refrigerator. If the meat is not used within two days, it should be wrapped in plastic and permeable-the stored in the freezer to use, but no more than 6 to 12 months. The meat should be thawed in the refrigerator only, never at room temperature, which could develop bacteria, yeasts, fungi or viruses.

E. coli is the most famous food borne bacteria, and can live in the meat and vegetables. Food can be contaminated with it, in fact: undercooked hamburger and roast beef, unpasteurized milk, unpasteurized cider processed from unwashed apples, which fell on the soils of contaminated manure sick cows, vegetables in soils fertilization with the cow's manure. There is no way how a farmer, but careful and conscientious, cannot know which cow is contaminated and who is not. It is therefore the Cook prepare foods are used properly and in accordance with safe food handling guidelines.

The Ministry of agriculture has prepared a list of Fahrenheit temperatures, which should be cooked meat, poultry and eggs to kill food borne bacteria. The temperature shall be measured NET, instant-read thermometer inserted in the thickest part of the meat. Reference the table below:

Fresh beef, lamb, pork: 160F

Beef, veal and lamb: roasts, steaks, chops: 145F (medium rare); 160F (medium); 170F (very good)

Fresh pork: roasts, steaks, chops: 160F (medium); 170F (very good)

Ham: Cook before eating: 160F

Ham: fully cooked to heat: 140F

Ground poultry: chicken, Turkey: 165F

Poultry: a whole chicken, Turkey: 180F

Poultry: breasts, roasts: 170F

Poultry: thighs & wings: Cook until clear juices

Stuffing (cooked alone or in bird): 165F

Egg dishes, baked: 160F

Residues: 165F

For more information, call the USDA meat and poultry hotline at 1-800-535-4555.

Fruit and vegetables: raw food, such as, for example, the products should be cleaned thoroughly under cool running water in the area free from pollution of raw meat preparation. Separate dishes and cutting boards should be used for products and meat to avoid cross-contamination.

Vegetables are best stored chilled slow deterioration. Refrigeration of fruit and vegetables causes all the metabolic activities, including breathing, slow down. Most of the fruit and vegetables are best stored in a refrigerator temperatures and in conditions where oxygen is limited. Save the vegetables in the refrigerator crisper, were unwashed, until use.