Food Poisoning: Tips to Keep Your Family Safe
A century ago, food-borne diseases resembling infectious disease and Indian cholera were common. albeit enhancements in food safety have conquered these diseases, several food-borne diseases are still inflicting hurt today.
in step with the Centers for sickness management and Prevention, some seventy six million cases of food-borne disease occur every year within the U.S. the foremost ordinarily recognized food-borne diseases are those caused by enteric bacteria and campylobacter. Together, these bacteria cause eighty p.c of the illnesses and seventy five percent of the deaths related to meat and poultry products. food may be a leading explanation for food-borne illness.
“With properly treated food and poultry, and a bit food safety know-how, shoppers will greatly decrease their possibilities of dangerous food contamination,” aforementioned Aaron Ormond, a life scientist and director of analysis at international Food Technologies, a corporation that produces technology instrumental to food safety.
Ormond offers the subsequent tips to stay your family safe from doubtless fatal food-borne illnesses:
Check color, odor and texture. once getting chicken, its coloring ought to be pink, not grey or yellow. Fish meat should be shiny and firm, not simply separated from the bone and have a fresh, gentle smell.
examine the package. Purchase meat ANd food that has received an anti-pathogen treatment that doesn’t alter the food’s color, smell, style or appearance, resembling those offered by international Food Technologies. make sure to avoid product that have outlived their “sell-by” dates or have dents or tears in their packaging.
Avoid cross-contamination. Use separate cutting boards – one for meats and another for fruits and vegetables – to diminish the probability of cross-contamination. Also, wash your hands totally with medicine soap before and once handling raw meat and seafood.
Store at the correct temperature. recent food and poultry ought to be keep at forty degrees or below to confirm freshness. once preparation poultry, breasts should be done at one hundred seventy degrees, whole chicken or turkey at a hundred and eighty degrees and ground poultry at a hundred sixty five degrees
