Tips to Reduce the Risk of Foodborne Disease

Assorted_plateFood-related illnesses have been on the rise over the last several years. There are a number of safety measures that can be helpful in minimizing the skyrocketing rate of such illnesses. Following some of the tips below may help avoid this problem.

Cleaning

It is essential to wash hands with water and a mild soap prior to preparing a meal. The dishes, cutting boards, counter tops, and utensils should be washed with hot water and soap after cooking each food product and prior to preparing the next food. Another tip is to wash fresh produces. Fresh vegetables and fruits should be rinsed in running water to remove visible grime and dirt. The outermost leaves of lettuce or cabbage heads should be removed and discarded. When slicing vegetables or fruits, one should be careful not to contaminate them because bacteria are viable on them. A person with diarrheal illness should avoid preparing or cooking food for others.

Separating

One food item should not be contaminated with another. To avoid cross-contamination, it is recommended to wash utensils, hands, and cutting boards after they have come into contact with raw poultry or meat. Cooked meat should be put on clean platters instead of the platters that contained raw meat.

Cooking

Poultry, eggs and meat should be cooked thoroughly. A good way to be sure that such meals are cooked sufficiently to get rid of bacteria is using a thermometer to measure the meat’s internal temperature. For instance, the recommended temperature for cooking ground beef is 160 degrees Fahrenheit. Eggs on the other hand, are sufficiently cooked when the yolk is firm. Following these tips is a starting point to minimizing the risk of food-borne diseases.

 

 

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