Tag Archives: foodborne illness

Tips to prevent foodborne illness

Junk Food

Junk Food

What food makes you sick ?

There are two main ways in which food can poison you and make you sick. Food contaminated by bacteria such as Salmonella, Listeria, E. coli and can wreak havoc on your digestive system. Then there are foods that contain toxic substances, either naturally or because of germs such as staphylococcus or botulism. Both types can cause serious problems and even death.

Please seek medical help if you have diarrhea for more than three days, difficulty breathing or swallowing, bloody stools, double vision, palpitations or dizziness, or fever lasting more a day or two.

Here are some tips to help prevent foodborne illness.

Wash, rinse, wash

Wash hands with warm water and soap before eating.

Wash hands frequently when preparing food.

Wash hands after using the toilet.

Often to wash cloths and sponges kitchen.

Wash and disinfect the sink, counters and cutting boards.

Wash the vegetables with the vegetable washing food quality.

Temperature, temperature, temperature

Keep hot foods hot and cold foods cold.

Cook the meat at high enough temperatures to kill pathogens.

Cool food immediately after eating.

Do not eat raw meat.

Keep raw foods cold until ready to serve.

Thaw frozen foods in the refrigerator, not on the counter to.p

Keep the refrigerator temperature below 40 ° C.

Keep freezer at 0 ° C. or less.

The remains of heat to complete at least 160 ° C.

Marinate foods in the refrigerator instead of at the top.

Keep frozen foods frozen.

Do not buy frozen foods that are soft or obviously thawed and refrozen.

Avoid cross-contamination.

Separate cutting boards and utensils for meat and vegetables.

Store packages of meat on the bottom shelf or on a plate to prevent dripping onto other foods.

Avoid dishes containing raw eggs (including cookie dough raw!).

Raw eggs may be contaminated with Salmonella. If a recipe calls for beaten egg white forms or other raw eggs, you might consider the possibility of salmonella contamination, especially when serving the dish to children, elderly, people with health problems in behind it.