| Thousands of types of bacteria are
| |
| | raw shellfish and use
|
| naturally present in our
| |
| | only pasteurized milk and cheese, and
|
| environment. Not all bacteria cause
| |
| | pasteurized or
|
| disease in humans (for
| |
| | concentrated ciders and juices.Keep It
|
| example, some bacteria are used
| |
| | CleanThe cardinal rule of safe food
|
| beneficially in making
| |
| | preparation in the home is:
|
| cheese and yogurt). However, the prime
| |
| | Keep everything clean.The cleanliness
|
| causes of food-borne
| |
| | rule applies to the areas where food is
|
| illness include parasites, viruses, and
| |
| | prepared and, most importantly, to the
|
| bacteria such as:1. E. coli O157:H72.
| |
| | cook. Wash hands with
|
| Campylobacter jejuni3. Salmonella4.
| |
| | warm water and soap for at least 20
|
| Staphylococcus aureus5. Listeria
| |
| | seconds before starting
|
| monocytogenes6. Clostridium perfringens7.
| |
| | to prepare a meal and after handling raw
|
| Vibrio parahaemolyticus8. Vibrio
| |
| | meat or poultry.
|
| vulnificus9. Hepatitis A virus, and10.
| |
| | Cover long hair with a net or scarf, and
|
| Norwalk and Norwalk-like virusBacteria
| |
| | be sure that any
|
| that cause disease are called pathogens.
| |
| | open sores or cuts on the hands are
|
| These
| |
| | completely covered. If
|
| organisms can become unwelcome guests at
| |
| | the sore or cut is infected, stay out of
|
| the dinner table.
| |
| | the kitchen.Keep your work area clean and
|
| When certain pathogens enter the food
| |
| | uncluttered. Be sure to wash
|
| supply, they can cause
| |
| | the countertops with a solution of 1
|
| food-borne illness. They're in a wide
| |
| | teaspoon chlorine
|
| range of foods,
| |
| | bleach to about 1 quart of water or with
|
| including meat, milk and other dairy
| |
| | a commercial
|
| products, spices,
| |
| | kitchen-cleaning agent diluted according
|
| chocolate, seafood, and even water.
| |
| | to product
|
| Millions of cases of
| |
| | directions. They're the most effective
|
| food-borne illness occur each year.Most
| |
| | at getting rid of
|
| cases of food-borne illness can be
| |
| | bacteria.Also, be sure to keep
|
| prevented. Careless
| |
| | dishcloths and sponges clean because,
|
| food handling sets the stage for the
| |
| | when wet, these materials harbor
|
| growth of disease-
| |
| | bacteria and may promote
|
| causing "bugs." For example, hot or cold
| |
| | their growth. Wash dishcloths and
|
| foods left standing
| |
| | sponges weekly in the
|
| too long at room temperature provide an
| |
| | washing machine in hot water.While
|
| ideal climate for
| |
| | you're at it, sanitize the kitchen sink
|
| bacteria to grow. Proper cooking or
| |
| | drain
|
| processing of food
| |
| | periodically by pouring down the sink a
|
| destroys bacteria.Fresh does not always
| |
| | solution of one
|
| mean safe. The organisms that cause
| |
| | teaspoon bleach to one quart of water or
|
| food poisoning aren't the ones that
| |
| | a commercial
|
| cause spoilage. Wax
| |
| | cleaning agent. Food particles get
|
| often coats certain kinds of produce,
| |
| | trapped in the drain and
|
| such as apples and
| |
| | disposal and, along with moistness,
|
| cucumbers, and may trap pesticides. To
| |
| | create an ideal
|
| remove the wax, wash
| |
| | environment for bacterial growth.Use
|
| with very diluted dish detergent and a
| |
| | smooth cutting boards made of hard maple
|
| soft scrub brush, or
| |
| | or plastic and
|
| peel (the best nutrients are often in
| |
| | free of cracks and crevices. Avoid
|
| the peel, however).Foods may be cross
| |
| | boards made of soft,
|
| contaminated when cutting boards and
| |
| | porous materials. Wash cutting boards
|
| kitchen tools that have been used to
| |
| | with hot water, soap,
|
| prepare a contaminated
| |
| | and a scrub brush. Then, sanitize them
|
| food, such as raw chicken, aren't
| |
| | in an automatic
|
| cleaned before being used
| |
| | dishwasher or by rinsing with a solution
|
| for another food, such as vegetables.How
| |
| | of 1 teaspoon
|
| Bacteria Get In FoodBacteria may be
| |
| | chlorine bleach to about 1 quart of
|
| present on products when you buy them.
| |
| | water.Always wash and sanitize cutting
|
| Plastic-wrapped boneless chicken and
| |
| | boards after using them for
|
| ground meat, for
| |
| | raw foods, such as seafood or chicken,
|
| example, were once part of live chicken
| |
| | and before using them
|
| or cattle. Raw meat,
| |
| | for other foods. Consider using one
|
| poultry, seafood, and eggs aren't
| |
| | cutting board only for
|
| sterile. Neither is fresh
| |
| | foods that will be cooked, such as raw
|
| produce such as lettuce, tomatoes,
| |
| | fish, and another
|
| sprouts, and melons.
| |
| | only for ready-to-eat foods, such as
|
| Foods, including safely cooked,
| |
| | bread, fresh fruit, and
|
| ready-to-eat foods, can
| |
| | cooked fish. Visit The Cutting Board
|
| become cross contaminated with bacteria
| |
| | Factory for a great
|
| transferred from raw
| |
| | selection of food-safe cutting
|
| products, meat juices or other
| |
| | boards.Always use clean utensils and wash
|
| contaminated products, or
| |
| | them between cutting
|
| from food handlers with poor personal
| |
| | different foods.Wash the lids of canned
|
| hygiene.Unpasteurized fruit and vegetable
| |
| | foods before opening to keep dirt
|
| juices and ciders, foods
| |
| | from getting into the food. Also, clean
|
| made with raw or undercooked eggs,
| |
| | the blade of the can
|
| chicken, tuna, potato and
| |
| | opener after each use. Food processors
|
| macaroni salads, and cream-filled
| |
| | and meat grinders
|
| pastries harboring these
| |
| | should be taken apart and cleaned as
|
| pathogens have also been implicated in
| |
| | soon as possible after
|
| food-borne illnesses,
| |
| | they're used.Don't put cooked meat on an
|
| as has fresh produce.Poultry is the food
| |
| | unwashed plate or platter that
|
| most often contaminated with disease-
| |
| | has held raw meat.Wash fresh fruits and
|
| causing organisms. It's been estimated
| |
| | vegetables thoroughly, rinsing in warm
|
| that 60 percent or
| |
| | water. Don't use soap or other
|
| more of raw poultry sold at retail
| |
| | detergents. If necessary (and
|
| probably carries some
| |
| | appropriate) use a small scrub brush to
|
| disease-causing bacteria.Bacteria such
| |
| | remove surface dirt.Keep your kitchen
|
| as Listeria monocytogenes, Vibrio
| |
| | clean and bacteria-free. Clean kitchen
|
| vulnificus,
| |
| | surfaces with hot soapy water using
|
| Vibrio parahaemolyticus and Salmonella
| |
| | antibacterial sponges
|
| have been found in
| |
| | and soaps.The sponges themselves should
|
| raw seafood. Oysters, clams, mussels,
| |
| | be bacteria-free. Microwave
|
| scallops, and cockles
| |
| | them for about a minute to keep them
|
| may be contaminated with hepatitis A
| |
| | clean and dry.Keep benches, cutting
|
| virus.If you have a health problem,
| |
| | boards, knives, pans or other utensils
|
| especially one that may have
| |
| | clean.
|
| impaired your immune system, don't eat
| |
| |
|
