E-Coli and Salmonella Poisoning Prevention

A bacteria is a single celled prokaryote microorganism that does not contain a nucleus. They often attach themselves to a surface forming a dense aggregation called a biofilm or bacterial mat. Considering that we carry E-Coli bacteria in our intestines to aid in food digestion or that chickens carry Salmonella in their digestive system, I guess you could say that bacteria is as common as the air we breathe. We could not survive without certain strains of these bacteria, believe it or not! Their are many strains of bacteria, some harmless whereas others potentially fatal. Knowledge and illness prevention are keys in reducing the likeliness of contacting a food borne illness from one or more of these bacteria.

E-Coli was recently linked to a Nebraska plant that produced and supplied ground beef to Whole Foods supermarket chain. How about the Salmonella outbreak in Mexico regarding many of their exported produce such as cilantro, tomatoes, peppers and spinach. The truth of the matter is, you never know if and when you may be plagued by an outbreak of prokaryote microorganisms, but they are everywhere!

Developing and maintaining proper hygiene skills and cooking procedures can drastically reduce the likelihood of contracting these bacteria. From minor cases employing nothing more than a mild stomach ache and diarrhea, to severe pain, vomiting, bloody diarrhea and even death I assure you that their are many risks that we endure when it comes to food and personal hygiene since Salmonella and E-Coli represent a small part of our world in which we live.

Organic foods, water, fresh produce, local markets all can come with substantial risk of contacting bacteria. Organic fertilizers and homemade composts may contain animal waste. What is in human and animal waste? E-Coli and Salmonella bacteria! Water, necessary to grow produce and for human and animal consumption comes with the same risks. If water is not chlorinated substantially, is stagnant or has to travel far from a treatment facility, the chances of contacting E-Coli or Salmonella increases dramatically. You then need to consider the fact that meat, processed foods, produce and fish needs to be handled, shipped and prepared. The human element is involved here where farmers, butchers, employees and you and I will handle what ultimately ends up in our mouth.

Lets talk about proper personal hygiene. How often do we see commercials for products that promote the reduction of flu viruses, E- Coli and Salmonella bacteria, or signs posted in every bathroom from restaurant to supermarket to Walmart stating "all employees wash hands before returning to work!" or the likeliness of encountering an alcohol based water free antibacterial hand sanitizer in a car, pocketbook, bathroom and supermarket for simply wiping the handle of your shopping cart. How about the concept of hands free devices in bathrooms and I am not talking about Ceil phones either. Sinks and hand dryers now employ the ability for you to use these without actually coming in contact with them. This allows you to reduce your chance of contacting bacteria from the person or persons that have used these facilities before you.

How about the cold hard fact and reality that not everyone employs proper hygiene skills. Not to gross you out or be inappropriate, however, many people are unclean, don't wash their hands after going to the bathroom, put their hands in their hair, noses, ears and mouths and then handle the foods we eat, shopping carts or products we handle and touch right down to the door knobs and handles in bathrooms, restaurants and our own homes.

Taking the extra seconds to wipe down counter tops doors and handles, use separate cutting boards for produce and meats, not allowing meats or produce to contact one another, washing hands more so than not and carrying hand sanitizer around with you much as you would a wallet or pocketbook when your out should represent a common practice and ultimately instill proper hygiene practices to reduce contracting E-Coli or Salmonella poisoning.

The other key component to warding off possible health risks associated with E-Coli and Salmonella is the thorough cooking and washing of foods. Thorough cooking of meats, especially is critical in killing bacteria. You always hear that certain cuts of meat should be cooked to an internal temperature of 160 degrees, or foods containing eggs and shellfish should be fully cooked. Both forms of bacteria cannot survive once food is cooked! I know, not everything we consume is going to be cooked. When it comes to fresh produce for instance, proper and thorough washing can help to reduce coming in contact with these microbes.

When you break it all down and sum it up, common sense should be left out of the equation. One persons idea of common sense can be totally different from the next. However, proper hygiene and cooking practices should be very similar like reading a stop sign at an intersection. If you neglect to read the sign by simply being careless, you run the risk of getting into an accident. The same holds true If you neglect to incorporate good personal hygiene and cooking skills into your mindset, you may succumb to sickness, other health issues or worse.

Better to be safe than sorry, so take the time and become educated and minimize the risks associated with contracting E-Coli and Salmonella! You will be glad you did!