Tips on Preventing Food Related Illness

In recent light of all the food recalls many people are wondering what is safe to eat, and what can they do to protect their food once its home to keep their families from getting any food related illnesses.

Here are some tips on handling food and keeping them safe.

1 Start in the grocery store, make sure the foods are in the right places such as if something requires it to be frozen make sure its in the freezer compartment and that it is froze, I have been to stores where the freezer was hardly cool, let alone cold enough to freeze something. Look at your meat carefully before you buy it, this is where a major percent of food related illnesses come from. Make sure it looks fresh and check the dates on the packaging. When the bagger is packing your groceries make sure they keep the meat and seafood away from other food, ask to have them placed in a bag by themselves. You do not want liquid from the raw meat dripping onto any of your other foods. This could cause several food related illnesses. Buy meat and frozen foods last when shopping, this will keep them at the right temp for a longer time. Consider carrying a freezer bag with you, this can protect the food on warmer days. This can prevent food related illnesses by keeping the food at the right temperature.

2. Once you get the groceries home put them right away. It doesn't take long for a food item sitting out to start breeding bacteria. Bacteria are what cause food related illness.

3.Make sure to wash anything that comes into contact with raw meat, this includes your hands, counter tops, cutting boards, and utensils. Wash the counters with soap and use a paper towels or use cloth dishrags that get washed frequently. Don't use a sponge unless you are going to take the proper steps to disinfect it. Kitchen sponges have been found to contain more germs then the trashcan or toilet bowl. Some simple ways to keep your sponge germ free are to replace it once a week. Wash the sponge in hot water and soap and allow the sponge to completely air dry before using again, or you can place it in the dishwasher and dry on high heat. Another alternative is to place a dry sponge in the microwave for 30 seconds, or damp one can be kept in the microwave for one minute. These steps will only kill 97% of the germs but its better then nothing. Be sure to not leave the sponge in the microwave longer then the stated time .You can also boil the sponge for a few minutes and leave it air dry. When it comes to cutting boards I would recommend having two. One for raw meat and then one for veggies and other things like that. Plastic and non-wooden cutting boards can be placed in the dishwasher to disinfect. Wooden cutting boards can allow the germs and bacteria to sink into the wood and are almost impossible to disinfect. By following these tips you can prevent food related illness.

4.Wash fresh fruits and vegetables under running water. Don't allow them to soak in a sink full of water, this allows them to lay in the germs and bacteria. You can also use distilled water, this is a good choice because it has already been filtered and any contaminants have been removed. For tough skin veggies and fruits use a vegetable brush to scrub them. For ones that are delicate you can place in a colander and spray with distilled water. There have been several studies done to determine if vegetable washes they sell in the store are actually doing anything. Most tests have determined that distilled water actually works better in removing bacteria and germs. Make sure to wash the counter or any area the unwashed fruits and vegetables came in contact with. Make sure to wash your hands in soap and water for at least 20 seconds to stop the spread of food related illness.

5.Cook foods to the correct temperature, use a meat thermometer to be certain .The only way to kill the bacteria is by cooking at a high enough temp for a long enough period of time. Ground beef, pork, or veal need to be cooked to an internal temp of 160 degrees. While ground turkey or chicken need to be cooked to 165 degrees internally. Whole chickens or turkeys need to be cooked until they reach 180 degrees internally. Roasted chicken or turkey breasts need to be cooked so they reach 170 degrees. When reheating leftovers or casseroles they need to reach an internal temp of 165 degrees. If you do not have a thermometer cook red meats until they are no longer pink on the inside, and cook poultry until the juices run clear when you stick it with a fork or knife. When using the microwave to cook make sure to stir the dish to avoid having any cold spots, where the bacteria might not have been killed and could lead to a food related illness.

5.Keep food at the right temperature. Cold foods need to stay cold. Put leftovers away as soon as possible, leaving them sit out for no longer then 2 hours.1 Hour if the temp is above 90 degrees. When defrosting food do not leave it sit out at room temperature. Defrost using the microwave or in the refrigerator. You can also defrost using a bowl of very cold water, changing it frequently to ensure it stays cold. When marinating meat or vegetables do so in the refrigerator.

6.If you are in doubt about the way a food has been stored or prepared throw it out. You don't want to risk you or your family becoming ill from wrongly handled food.

By following a few simple safety precautions you can help ensure that you and your family will not have any food related illnesses.