Safety advice for preventing disease of food, due this summer

Picnic and grilling season is upon us, many of us is the warmest weather and outdoor dining areas. But now is also a good time to refresh our memories of food processing safety and prevention of diseases from food borne illness. Consider two approaches for the protection of the health of food-borne diseases: kitchen cleanliness and proper food storage and preparation of foodstuffs.

Kitchen cleanliness: even in the black kitchen may occur cross-contamination. Preventive practice means, immediately wash everything that comes into contact with raw meat using the cleaning rag as i.e. dedicated exclusively for cleaning tools and surfaces that have been in contact with raw meat or poultry. Some restaurants use pink Dish rags for use in areas where fresh meat is handled, and white towels in areas where processed cooked foods. It is better to restrict the processing of raw meat for the area at least as much as possible, a receiver and wipe thoroughly after the preparation of the meat.

Diluted mixture of hot water and chlorine Bleach is an effective disinfectant for sterilizing surfaces, where the fresh meat has been handled. For convenience, the preservation of the stock of Lysol disinfectant wipes or Clorox, which killed 99% of bacteria. Use towels to counter and tools, and then cancel to avoid the spread of bacteria and pollution from cloth to other surfaces. Hold spray bottle with 1/3-part chlorine to 2/3 parts water to be sprayed surfaces and dry with paper toweling. Allow chlorine mixture to set on the surface of a few minutes before wiping it clean and accompanying catches toweling paper.

Food processing: processing of safe food begins at the time of purchase. In the best case, the meat or poultry will be used shortly after the purchase, but if you do not need to be held between 28 and 32 is in the meat of the refrigerator. If the meat is not to be used within two days it must fit in the not-permeable plastic and stored in the freezer to use, but not more than 6 to 12 months. Meat should be thawed in the refrigerator, never at room temperature, which could develop bacteria, yeasts, cast or viruses.

E. coli is the most well known of food borne bacteria and can live in the meat and vegetables. In fact, a food can be contaminated by it: undercooked Hamburger and roasted beef, unpasteurized milk, unpasteurized cider, processed from Unwashed apples, which fell on soil contaminated by manure of sick cows, vegetables grown in soils grown suckler cow manure. Is a farmer, however, carefully and conscience, there is no way to know which cow is contaminated, and which is not. so it is to Cook to prepare food, work correctly in accordance with safe food, guidelines for treatment.

The Ministry of Agriculture of the United States has prepared a list of Fahrenheit temperatures to which meat, poultry and eggs should be cooked to kill food-borne bacteria. Temperatures are measured with a clean instant read thermometer inserted into the transport part of the meat. Reference table below:

The land of fresh beef, veal, lamb, pork: 160F

Beef, veal, lamb roasts, washers from:, chops: 145F (medium rare); 160F (on average); 170F (well done)

Fresh pigmeat: roasts, chops, washers from: 160F (on average); 170F (well done)

Ham: cooking before eating: 160F

Ham: fully cooked, to again: 140F

Birds: Ground Chicken, Turkey: 165F

Poultry: whole chicken, Turkey: 180F

Birds: breasts, roasts: 170F

Birds: thighs, and wings: Cook until clear juices

Stuffing (cooked alone or in bird): 165F

Dishes, glinen of eggs: 160F

Remove: 165F

For more information, contact the U.s. meat and poultry hotline at 1-800-535-4555.

Fruit and vegetables: raw food production must be washed thoroughly under cold running water in a region free of contamination of fresh meat preparation. Separate utensils and cutting boards should be used for meat and to avoid cross-contamination.

Vegetables are best kept chilled to slow deterioration. Refrigeration of fruit and vegetables, causing all the metabolic activities, including breathing, to slow down. Most fruit and vegetables store best at temperatures, refrigerator and in conditions where oxygen is limited. Vegetables are stored in the crisper compartment of the refrigerator, Unwashed, until the time of use.