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