| 10 Deadly Bacteria That Can Get In Your
| |
| | If you have a health problem, especially
|
| Food (And How To Stop Them From Getting
| |
| | one that may have impaired your immune
|
| There)
| |
| | system, don't eat raw shellfish and use
|
|
| |
| | only pasteurized milk and cheese, and
|
| Thousands of types of bacteria are
| |
| | pasteurized or concentrated ciders and
|
| naturally present in our environment. Not
| |
| | juices.
|
| all bacteria cause disease in humans (for
| |
| | Keep It Clean
|
| example, some bacteria are used
| |
| | The cardinal rule of safe food
|
| beneficially in making cheese and
| |
| | preparation in the home is: Keep
|
| yogurt). However, the prime causes of
| |
| | everything clean.
|
| food-borne illness include parasites,
| |
| | The cleanliness rule applies to the areas
|
| viruses, and bacteria such as:
| |
| | where food is prepared and, most
|
| 1. E. coli O157:H7
| |
| | importantly, to the cook. Wash hands with
|
| 2. Campylobacter jejuni
| |
| | warm water and soap for at least 20
|
| 3. Salmonella
| |
| | seconds before starting to prepare a meal
|
| 4. Staphylococcus aureus
| |
| | and after handling raw meat or poultry.
|
| 5. Listeria monocytogenes
| |
| | Cover long hair with a net or scarf, and
|
| 6. Clostridium perfringens
| |
| | be sure that any open sores or cuts on
|
| 7. Vibrio parahaemolyticus
| |
| | the hands are completely covered. If the
|
| 8. Vibrio vulnificus
| |
| | sore or cut is infected, stay out of the
|
| 9. Hepatitis A virus, and
| |
| | kitchen.
|
| 10. Norwalk and Norwalk-like virus
| |
| | Keep your work area clean and
|
| Bacteria that cause disease are called
| |
| | uncluttered. Be sure to wash the
|
| pathogens. These organisms can become
| |
| | countertops with a solution of 1 teaspoon
|
| unwelcome guests at the dinner table.
| |
| | chlorine bleach to about 1 quart of water
|
| When certain pathogens enter the food
| |
| | or with a commercial kitchen-cleaning
|
| supply, they can cause food-borne
| |
| | agent diluted according to product
|
| illness. They're in a wide range of
| |
| | directions. They're the most effective at
|
| foods, including meat, milk and other
| |
| | getting rid of bacteria.
|
| dairy products, spices, chocolate,
| |
| | Also, be sure to keep dishcloths and
|
| seafood, and even water. Millions of
| |
| | sponges clean because, when wet, these
|
| cases of food-borne illness occur each
| |
| | materials harbor bacteria and may promote
|
| year.
| |
| | their growth. Wash dishcloths and sponges
|
| Most cases of food-borne illness can be
| |
| | weekly in the washing machine in hot
|
| prevented. Careless food handling sets
| |
| | water.
|
| the stage for the growth of disease-
| |
| | While you're at it, sanitize the kitchen
|
| causing "bugs." For example, hot or cold
| |
| | sink drain periodically by pouring down
|
| foods left standing too long at room
| |
| | the sink a solution of one teaspoon
|
| temperature provide an ideal climate for
| |
| | bleach to one quart of water or a
|
| bacteria to grow. Proper cooking or
| |
| | commercial cleaning agent. Food particles
|
| processing of food destroys bacteria.
| |
| | get trapped in the drain and disposal
|
| Fresh does not always mean safe. The
| |
| | and, along with moistness, create an
|
| organisms that cause food poisoning
| |
| | ideal environment for bacterial growth.
|
| aren't the ones that cause spoilage. Wax
| |
| | Use smooth cutting boards made of hard
|
| often coats certain kinds of produce,
| |
| | maple or plastic and free of cracks and
|
| such as apples and cucumbers, and may
| |
| | crevices. Avoid boards made of soft,
|
| trap pesticides. To remove the wax, wash
| |
| | porous materials. Wash cutting boards
|
| with very diluted dish detergent and a
| |
| | with hot water, soap, and a scrub brush.
|
| soft scrub brush, or peel (the best
| |
| | Then, sanitize them in an automatic
|
| nutrients are often in the peel,
| |
| | dishwasher or by rinsing with a solution
|
| however).
| |
| | of 1 teaspoon chlorine bleach to about 1
|
| Foods may be cross contaminated when
| |
| | quart of water.
|
| cutting boards and kitchen tools that
| |
| | Always wash and sanitize cutting boards
|
| have been used to prepare a contaminated
| |
| | after using them for raw foods, such as
|
| food, such as raw chicken, aren't cleaned
| |
| | seafood or chicken, and before using them
|
| before being used for another food, such
| |
| | for other foods. Consider using one
|
| as vegetables.
| |
| | cutting board only for foods that will be
|
| How Bacteria Get In Food
| |
| | cooked, such as raw fish, and another
|
| Bacteria may be present on products when
| |
| | only for ready-to-eat foods, such as
|
| you buy them. Plastic-wrapped boneless
| |
| | bread, fresh fruit, and cooked fish.
|
| chicken and ground meat, for example,
| |
| | Visit The Cutting Board Factory for a
|
| were once part of live chicken or cattle.
| |
| | great selection of food-safe cutting
|
| Raw meat, poultry, seafood, and eggs
| |
| | boards.
|
| aren't sterile. Neither is fresh produce
| |
| | Always use clean utensils and wash them
|
| such as lettuce, tomatoes, sprouts, and
| |
| | between cutting different foods.
|
| melons. Foods, including safely cooked,
| |
| | Wash the lids of canned foods before
|
| ready-to-eat foods, can become cross
| |
| | opening to keep dirt from getting into
|
| contaminated with bacteria transferred
| |
| | the food. Also, clean the blade of the
|
| from raw products, meat juices or other
| |
| | can opener after each use. Food
|
| contaminated products, or from food
| |
| | processors and meat grinders should be
|
| handlers with poor personal hygiene.
| |
| | taken apart and cleaned as soon as
|
| Unpasteurized fruit and vegetable juices
| |
| | possible after they're used.
|
| and ciders, foods made with raw or
| |
| | Don't put cooked meat on an unwashed
|
| undercooked eggs, chicken, tuna, potato
| |
| | plate or platter that has held raw meat.
|
| and macaroni salads, and cream-filled
| |
| | Wash fresh fruits and vegetables
|
| pastries harboring these pathogens have
| |
| | thoroughly, rinsing in warm water. Don't
|
| also been implicated in food-borne
| |
| | use soap or other detergents. If
|
| illnesses, as has fresh produce.
| |
| | necessary (and appropriate) use a small
|
| Poultry is the food most often
| |
| | scrub brush to remove surface dirt.
|
| contaminated with disease- causing
| |
| | Keep your kitchen clean and
|
| organisms. It's been estimated that 60
| |
| | bacteria-free. Clean kitchen surfaces
|
| percent or more of raw poultry sold at
| |
| | with hot soapy water using antibacterial
|
| retail probably carries some
| |
| | sponges and soaps.
|
| disease-causing bacteria.
| |
| | The sponges themselves should be
|
| Bacteria such as Listeria monocytogenes,
| |
| | bacteria-free. Microwave them for about a
|
| Vibrio vulnificus, Vibrio
| |
| | minute to keep them clean and dry.
|
| parahaemolyticus and Salmonella have been
| |
| | Keep benches, cutting boards, knives,
|
| found in raw seafood. Oysters, clams,
| |
| | pans or other utensils clean.
|
| mussels, scallops, and cockles may be
| |
| | Copyright (c) Terry Nicholls. All Rights
|
| contaminated with hepatitis A virus.
| |
| | Reserved.
|
