Tips to Avoid for Food Poisoning
Greetings, here you can read some more writing from me on my favorite topic. As I get time, I hope to be posting additional articles to the site over the days that follow, so if you enjoy this document please bookmark my site and come again. I see my site as a good way to note down my thinking and get some of my ideas published where I can find them easily, I hope they are useful to everyone else.
I am writing this as I believe it should benefit you while you endeavor to do it as well.
A century ago, food-borne diseases such as typhoid fever and cholera were common. Even though improvements in food safety have conquered these illnesses, many food-borne diseases are still causing harm today.
These thoughts may possibly look a little apparent, but for certain people I know it is clearly not apparent.
According to the Centers for Disease Control and Prevention, approximately 76 million cases of food-borne disease occur each year in the U.S. The most commonly recognized food-borne diseases are those caused by salmonella and campylobacter. Together, these bacteria cause 80 percent of the illnesses and 75 percent of the deaths associated with meat and poultry products. Seafood is a leading cause of food-borne illness.
"With properly treated seafood and poultry, and a little food safety know-how, consumers can greatly decrease their chances of dangerous food contamination," said Aaron Ormond, a microbiologist and director of research at Global Food Technologies, a company that produces technology instrumental to food safety.
I hope that I am not being obtuse here, as it is a concept I really enjoy sharing.
I hope I am communicating well in these matters, English is not my first language and every so often I may well convey things in a somewhat ungainly way, but the opinions are very comprehensible in my own language.
Ormond offers the following tips to keep your family safe from potentially fatal food-borne illnesses:
There are maybe loads of people i know who dispute with my views as expressed here, but I can only say what I believe in and
trust it is of interest.
* Check color, odor and texture. When purchasing chicken, its coloring should be pink, not gray or yellow. Fish meat should be shiny and firm, not easily separated from the bone and have a fresh, mild smell.
There are in all probability a lot of ways to deal with this, and my standpoint is maybe just as effective as someone elses view, but, one thing is for sure, it is the only opinion I can talk about with certainty.
* Inspect the package. Purchase meat and seafood that has received an anti-pathogen treatment that doesn't alter the food's color, smell, taste or appearance, such as those offered by Global Food Technologies. Be sure to avoid products that have outlived their "sell-by" dates or have dents or tears in their packaging.
* Avoid cross-contamination. Use separate cutting boards - one for raw meats and another for fruits and vegetables - to diminish the likelihood of cross-contamination. Also, wash your hands thoroughly with antibacterial soap before and after handling raw meat and seafood.
* Store at the right temperature. Fresh seafood and poultry should be stored at 40 degrees or below to ensure freshness. When cooking poultry, breasts should be cooked at 170 degrees, whole chicken or turkey at 180 degrees and ground poultry at 165 degrees.
I recognize most people will think differently, but I can only talk from my own experience at this time.
Neat, we have finished another document, I trust you found it useful and that you get the chance to practice anything that you found here in your everyday life. Thanks for reading.