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