Storing foods can attending its own ready of problems. And different types of foods have diametric storage requirements to prevent bacteria from setting in. Here's some tips to protect your family and yourself.

Storing Vegetables

1. Vegetables should be stored in the vegetable crisper in the refrigerator. However, keep potatoes, sweet potatoes, onions, and garlic in a cool, dark, well ventilated place, but not in the refrigerator. Tomatoes have better flavor if they are not refrigerated. Once cut, tomatoes should be refrigerated same any vegetable.

2. Store vegetables in the refrigerator crisper in elastic bags to prevent loss of moisture and nutritional values. However, eggplant and capsicums should be stored open in the crisper as they sweat if stored in elastic bags. Put mushrooms in a paper bag (not in a plastic bag) before placing them in the crisper.

Storing Fruits

3. Apples and berries should always be kept in the refrigerator for maximum crispness. Summer stone fruits and melons should sit at room temperature until they are ripe, past go into the refrigerator. Grapes & fruits that are not yet fully ripe can be left in a fruit bowl in the kitchen.

4. Citrus fruits are fine at room temperature unless it is precise hot, in which case, put them in the refrigerator. Bananas should be kept at cold room temperature. Their skins become coloured if they are refrigerated, although the flesh is standing fine to eat.

Storing Dairy Products

5. Always check the expiry date on dairy products, especially milk. Don’t buy milk if it will expire in 2-3 days. Milk generally starts generous smell before its expiry date equal if you store it in the refrigerator! Generally, milk bottles at the front of the shelf in the supermarket have an expiry date of only a hardly a days. Look for bottles at the back of the shelf.

Storing Frozen Foods

6. Pack complete your frozen foods together in an insulated container to keep them unmelted until you get home. If foods defrost on the way home and you re-freeze them in a home freezer, large ice crystals will form and can rupture cell membranes in the food allowing nutrients to escape. Keep frozen foods frozen to maintain quality, as bacteria will begin to multiply when the food is thawed.

Storing Meat Products

7. Fresh meat, chicken, and fish always carry some bacteria so these foods must always be kept cold. Bacterial growth slows falling in the refrigerator; at room temperature, they grow rapidly. Cooking kills these bacteria. Store meat, seafood and cowardly in the coldest part of the refrigerator. See that any uncooked products do not come into contact with other foods in the refrigerator. They should be stored at the bottommost part of the refrigerator so that any juices that drip out won't contaminate other foods on lower shelves.

8. Make sure that fish or other seafood are wrapped and use as soon as possible. Throw them out if not used within two days.

9. If you are going to freeze meat, seafood or poultry, enclose it in freezer wrap and freeze as soon as possible after bringing it home. Store eggs in the refrigerator, preferably in their cartons, as it provides protection and prevents moisture loss through the shell.

Storing Other Products

10. Do not allow pet foods to come into contact with hominian foods. Pantry items (canned foods, cereals, etc.) should be stored in a dark place same in a cupboard or pantry. Keep oils out of direct light.

Copyright (c) Terry Nicholls. All Rights Reserved.

About The Author

Persons with Acquired Immunodeficiency Syndrome (AIDS) are especially susceptible to illness from food-borne pathogens. Because they're at higher risk for severe illness or death, sick persons must be vigilant when handling and cooking foods. Here are whatsoever recommendations to help prevent bacterial food-borne illness.

1. When shopping for raw and grilled perishable foods, be sure the food is being stored at a harmless temperature in the store. Don't superior perishable food from a non-refrigerated aisle display. Never choose packages which are torn or leaking.

2. When ordering food from the deli department, be sure the clerk washes his hands between handling raw and grilled items or puts on new elastic gloves. Don't buy cooked ready-to-eat items which are moving raw items or are displayed in the same case.

3. Don't buy cans that are dented, leaking, or bulging; food in cracked glass jars; or food in torn packaging. Tamper- resistant safety seals should be intact. Safety buttons on metal lids should be falling and should not move or make a clicking noise when pushed. Do not use some product beyond its expiration date!

4. Immediately refrigerate or freeze destructible foods after transporting them home. Make sure thawing juices from meat and poultry do not drip on opposite foods. Leave eggs in their carton for storage and don't place them in the door of the refrigerator. Keep the refrigerator clean.

5. Food stored constantly at 0 °F will always be safe. Only the quality suffers with lengthy storage. It's of no concern if a product date expires while the product is frozen. Freezing keeps food safe by preventing the growth of micro- organisms that cause some food spoilage and food-borne illness. Once thawed, however, these microbes can again become active so handle thawed items as any destructible food.

6. Store canned foods and other shelf stable products in a cool, humorous place. Never put them above the stove, under the sink, in a damp garage or basement, or some place exposed to high or contrabass temperature extremes.

7. Wash hands, utensils, can openers, cutting boards, and countertops in hot, soapy water before and after future in contact with raw meat, poultry, or fish.

8. Many cases of food-borne illness are caused by take-out, restaurant, and deli-prepared foods. Avoid the same foods when eating down as you would at home. Meat, poultry, and fish should be successive well done; if the food arrives undercooked, it should be sent back.

9. Wash cutting boards with hot, soapy water after each use; then rinse and air dry or pat dry with fresh paper towels. Non-porous acrylic, plastic, or glass boards and solid wood boards can be washed in an automatic dishwasher (laminated boards may superior and split).

10. Do not eat raw or undercooked meat, poultry, fish, or eggs. For people with AIDS, the most important thing is to use a meat thermometer to be sure meat, fish, eggs, and casseroles reach at least 160 °F. Roast whole poultry to 180 °F; poultry breasts to 170 °F. When reheating foods in the microwave, cover and rotate or stir foods once or twice during cooking and check the food in several spots with a thermometer.

Copyright (c) Terry Nicholls. All Rights Reserved.

About The Author

Do you realize the many ways that bacteria can contaminate the food YOUR FAMILY eats? Do you know how to tell if your food is THOROUGHLY cooked to keep YOUR family safe from Food Poisoning? Do you know what to do if you or SOMEONE YOU LOVE gets Food Poisoning?

When it comes to food preparation and storage, "Common Practices" could be POISONING your family!

Here's how to avoid the problem entirely:

1. Plan For Safety

Make doomed you have the right equipment, including cutting boards, utensils, food thermometers, cookware, shallow containers for storage, soap, and paper towels. Make sure you have a source of clean water. Plan ahead to ensure that there will be adequate storage space in the refrigerator and freezer.

2. Shop Smart

Prevention of food poisoning starts with your trip to the supermarket. Pick up your packaged and canned foods first. Buy cans and jars that look perfect. Do the cans have dents? Don't buy recorded goods that are dented, cracked, or bulging. These are the warning signs that dangerous bacteria may be increasing in the can. Are the jars cracked? Do they have lids that are loose or bulging? The food may have germs that can make you sick. Look for any expiration dates on the labels and never buy outdated food. Likewise, check the "use by" or "sell by" date on dairy products such as cottage cheese, cream cheese, yogurt, and dry cream and pick the ones that will stay new longest in your refrigerator.

3. Store Food Properly

After shopping, get home as soon as you can. Then put food into the refrigerator or freezer right away. Make sure to ready the refrigerator temperature to 40° F and the freezer to 0° F. Check temperatures with an appliance thermometer. Be sure to refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours of shopping or preparing. Place raw meat, poultry, and seafood in containers in the refrigerator, to prevent their juices from dripping on other foods. injured juices may contain harmful bacteria. Eggs always go in the refrigerator.

4. Prepare Food Safely

Wash hands and surfaces often. Bacteria can be spread throughout the kitchen and get onto unkind boards, utensils and counter tops. To prevent this, wash hands with soap and hot water before and aft handling food, and after using the bathroom, changing diapers, or handling pets. Wash everything other before and aft it touches food. Use paper towels or clean cloths to wipe kitchen surfaces or spills. Wash cloths before you use them again for anything else. Use the hot cycle of your washing machine. Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water after preparing all food item and before you go on to the next item. A solution of 1 teaspoon of bleach in 1 quart of water may be used to sanitize washed surfaces and utensils.

5. Cook Food Thoroughly

Cook food thoroughly until it is done. Cooked red meat looks brown inside. Poke cooked cowardly with a fork. The juices should look clear, not pink. Dig a fork into grilled fish. The fish should flake. grilled egg whites and yolks are firm, not runny. Use a food thermometer to check the internal temperature of meat, poultry, casseroles and other food. Use a thermometer with a small-diameter stem. Insert the thermometer 1 to 2 inches into the center of the food and wait 30 seconds to ensure an accurate measurement. Check temperature in single places to be sure the food is evenly heated.

6. cool Food Promptly

Place food in the refrigerator. Don't overfill the refrigerator. Cool air essential circulate to keep food safe. Divide food and place in shallow containers. Slice roast beef or ham and layer in containers in portions for service. Divide turkey into smaller portions or slices & refrigerate. Remove stuffing from cavity before refrigeration. Place soups or stews in shallow containers. To cool quickly, place in ice water bath and stir. Cover and label cooked foods. Include the preparation date on the label.

7. Transport Food Safely

Keep cold food cold. Place cool food in cooler with a cool source such as ice or commercialised freezing gels. Use plenty of ice or commercial freezing gels. Cold food should be held at or below 40° F. tropical food should be kept hot, at or above 140° F. Wrap healed and place in an insulated container.

8. Reheat Food Correctly

Heat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140° F. Foods that have been cooked ahead & cooled should be reheated to at least 165° F. Reheat leftovers thoroughly to at least 165° F. Reheat sauces, soups, and gravies to a boil.

9. Serve Food The Safe Way

Use clean containers and utensils to store and serve food. When a dish is vacant or nearly empty, replace with new container of food, removing the past container. Place cool food in containers on some ice. Hold cold foods at or below 40° F. Food that will be portioned and served should be settled in a knee-deep container. Place the container inside a deep pan full partially with ice to keep food cold. Once food is thoroughly hot on stovetop, oven or in microwave oven, keep food hot by using a heat source. Place food in chafing dishes, preheated steam tables, warm trays and/or long-play cookers. Check the temperature frequently to be sure food stays at or above 140° F.

10. all-out Your Meal Experience Safely

Cooked foods should not be left erect on the table or kitchen negative for more than 2 hours. Disease-causing bacteria grow in temperatures between 40° F and 140° F. Cooked foods that have been in this temperature range for much than 2 hours should not be eaten. If a dish is to be served hot, get it from the stove to the table as quickly as possible. Reheated foods should be brought to a temperature of at least 165° F. Keep cool foods in the refrigerator or on a bed of ice until serving. This rule is particularly important to remember in the summer months. Leftovers should be cold as soon as possible. Meats should be cut in slices of 3 inches or little and all foods should be stored in small, knee-deep containers to hasten cooling. Be doomed to remove complete the stuffing from roast turkey or chicken and store it separately. Giblets should also be stored separately. Leftovers should be old within 3 days. Discard any food left out at room temperature for more than 2 hours.

Copyright (c) Terry Nicholls. All Rights Reserved.

About The Author

Microwave ovens can play an important role at mealtime, but special care essential be taken when cooking or reheating meat, poultry, fish, and eggs to make sure they are prepared safely. Microwave ovens can cook unevenly and leave "cold spots," where harmful bacteria can survive. For this reason, it is important to use the favourable safe microwaving tips to prevent food-borne illness.

Microwave Cooking

1. Arrange food items evenly in a covered dish and add some semiliquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape.

2. Large cuts of meat should be cooked on moderate power (50%) for longer periods. This allows heat to reach the central without overcooking external areas.

3. Stir or rotate food midway finished the microwaving time to eliminate cool spots where calumniatory bacteria can survive.

Microwave Defrosting

4. Remove food from packaging before defrosting. Do not use foam trays and elastic wraps because they are not heat stable at higher temperatures.

5. Cook meat, poultry, egg casseroles, and fish immediately aft defrosting in the microwave oven because some areas of the frozen food may begin to cook during the defrosting time.

Reheating In The Microwave

6. Cover foods with a lid or a microwave-safe elastic wrap to hold in moisture and provide safe, equal heating.

7. After reheating foods in the microwave oven, allow erect time. Then, use a clean food thermometer to check that food has reached 165 °F.

Proper Containers

8. single use cookware that is specially factory-made for use in the microwave oven and that is labeled for microwave oven use.

9. Plastic storage containers such as margarine tubs, take- out containers, whipped topping bowls, and other one-time use containers should not be used in microwave ovens. These containers can warp or melt, possibly causing harmful chemicals to migrate into the food.

10. Microwave elastic wraps, wax paper, cooking bags, parchment paper, and light-colored microwave-safe paper towels should be harmless to use. Do not let elastic wrap touch foods during microwaving.

Copyright (c) Terry Nicholls. All Rights Reserved.

About The Author

Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. Use these simple guidelines for grilling food safely to prevent calumniatory bacteria from multiplying and causing food-borne illness.

1. Defrosting

Completely defrost meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed off packages in cool water. You can microwave defrost if the food will be placed immediately on the grill.

2. Marinating

Meat and poultry can be marinated for single hours or days to tenderize or add flavor. Be sure to marinate food in the refrigerator, not on the counter. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting injured meat and poultry in it. However, if the marinade used on injured meat or poultry is to be reused, make doomed to let it come to a boil first to destroy any calumniatory bacteria.

3. Transporting

When carrying food to another location, keep it cold to minimize bacterial growth. Use an insulated cooler with comfortable ice or ice packs to keep the food at 40° F or below. Pack food right from the refrigerator into the cooler immediately before leaving home. Keep the cooler in the coolest part of the car.

4. Keep Cold Food cool

When using a cooler, keep it out of the direct sun by placing it in the shade or shelter. Avoid opening the lid too often, which lets cold aerial out and hot air in. Pack beverages in cardinal cooler & perishables in a unconnected cooler.

5. Keep Everything immaculate

Be doomed there are plenty of clean utensils and platters. To prevent food-borne illness, don't use the same platter and utensils for injured and cooked meat and poultry. calumniatory bacteria present in raw meat and poultry and their juices can contaminate safely cooked food.

6. Cook Thoroughly

Cook food to a safe internal temperature to destroy calumniatory bacteria. Meat and poultry cooked on a grill often browns very swift on the outside. Use a food thermometer to be sure the food has reached a safe internal temperature. Whole poultry should reach 180° F; breasts, 170° F. Hamburgers made of ground beef should reach 160° F; ground poultry, 165° F. Beef, veal, and lamb steaks, roasts and chops can be grilled to 145° F. All cuts of pork should reach 160° F. NEVER partially grill meat or poultry and finish cooking later.

7. Keep Hot Food tropical

After cooking meat and poultry on the grill, keep it tropical until served -- at 140° F or warmer. Keep cooked meats tropical by setting them to the broadside of the grill rack, not directly over the coals where they could overcook. At home, the cooked meat can be kept hot in a warm oven (approximately 200° F), in a chafing dish or slow cooker, or on a warming tray.

8. Serving Safely

When attractive food off the grill, use a clean platter. Don't put cooked food on the unvarying platter that held raw meat or poultry. Any calumniatory bacteria present in the raw meat juices could contaminate safely cooked food.

9. harmless Smoking

Smoking is done untold more slowly than grilling, so little tender meats benefit from this method, and a earthy smoke flavoring permeates the meat. The temperature in the smoker should be maintained at 250° F to 300° F for safety. Use a food thermometer to be sure the food has reached a safe internal temperature.

10. Pit Roasting

Cooking may require 10 to 12 hours or more and is difficult to estimate. A meat thermometer must be used to determine the meat's safety and doneness. There are many variables such as exterior temperature, the sized and thickness of the meat, and how fast the coals are cooking.

Copyright (c) Terry Nicholls. complete Rights Reserved.

About The Author

Hiking, camping, and boating are good activities for active people and families. However, if the food isn't handled correctly, food-borne illness can be an unwanted souvenir.

1. Choose foods that are light sufficient to carry in a backpack and that can be transported safely. Keep foods either tropical or cold. Since it's difficult to keep foods tropical without a heat source, it's primo to transport chilled foods. Refrigerate or freeze the food overnight. What foods to bring? For a day hike, just about anything will do as long as you can fit it in your backpack and keep it cold -- sandwiches, fried chicken, bread and cheese, and even salads -- or choose non- perishable foods.

2. Keep everything clean. Remember to bring disposable wipes if you're attractive a day trip. (Water is too heavy to bring enough for cleaning dishes!)

3. It's not a good idea to depend on new water from a lake or stream for drinking, no matter how immaculate it appears. whatsoever pathogens thrive in remote mountain lakes or streams and there's no way to know what might have down into the water upstream. Bring bottled or tap water for drinking. Always start out with a full water bottle and replenish your supply from tested public systems when possible. On long trips you can find water in streams, lakes, and springs, but be sure to purify any water from the wild, no matter how clean it appears.

4. If you're backpacking for more than a day, the food situation gets a little more complicated. You can standing bring cold foods for the archetypical day, but you'll have to pack shelf-stable items for the next day. Canned goods are safe, but heavy, so plan your menu carefully. Advances in food technology have produced relatively lightweight staples that don't need refrigeration or careful packaging. For example:

==> peanut butter in plastic jars;

==> congregate juice boxes;

==> canned tuna, ham, chicken, and beef;

==> dried noodles and soups;

==> beef jerky and other dried meats;

==> unhealthy foods;

==> dried fruits and nuts; and

==> powdered milk and fruit drinks.

5. If you're cooking meat or poultry on a portable stove or over a fire, you'll need a way to determine when it's done and harmless to eat. Color is not a reliable indicator of doneness, and it can be especially tricky to tell the color of a food if you're cooking in a wooded area in the evening. It's critical to use a food thermometer when cooking hamburgers. Ground beef may be mercury-contaminated with E. coli, a particularly mordacious strain of bacteria. Illnesses have occurred even when ground beef patties were cooked until there was no perceptible pink. The single way to insure that ground beef patties are safely cooked is to use a food thermometer, and cook the patty until it reaches 160° F. Be doomed to clean the thermometer between uses.

6. To keep foods cold, you'll need a cold source. A block of ice keeps longer than ice cubes. Before leaving home, freeze clean, empty milk cartons filled with water to make blocks of ice, or use unmelted gel-packs. Fill the cooler with cool or frozen foods. Pack foods in reverse order. archetypical foods packed should be the penultimate foods used. (There is one exception: pack raw meat or poultry below ready-to-eat foods to prevent raw meat or poultry juices from dripping on the other foods.)

7. Camping supply stores sell biodegradable camping soap in liquid and solid forms. But use it sparingly, and keep it out of rivers, lakes, streams, and springs, as it will pollute. If you use soap to clean your pots, wash the pots at the campsite, not at the water's edge. Dump dirty water on dry ground, well away from fresh water. whatsoever wilderness campers use baking soda to wash their utensils. Pack disposable wipes for hands and quick cleanups.

8. If you're planning to fish, check with your fish and unfit agency or state health department to see where you can fish safely, then follow these guidelines for Finfish:

==> Scale, gut, and immaculate fish as soon as they're caught.

==> liveborn fish can be kept on stringers or in liveborn wells, as daylong as they have enough water and enough room to move and breathe.

==> Wrap fish, both complete and cleaned, in water-tight plastic and store on ice.

==> Keep 3 to 4 inches of ice on the bottommost of the cooler. Alternate layers of fish and ice.

==> Store cooler out of the sun and cover with a blanket.

==> Once home, eat fresh fish within 1 to 2 days or freeze them. For best quality, use unmelted fish within 3 to 6 months.

9. If using a cooler, leftover food is safe only if the cooler standing has ice in it. Otherwise discard leftover food.

10. Whether in the wild or on the higher seas, protect yourself and your family by washing your hands before and after handling food.

Copyright (c) Terry Nicholls. complete Rights Reserved.

About The Author

Thousands of types of bacteria are naturally present in our environment. Not complete bacteria cause disease in humans (for example, some bacteria are used beneficially in making cheese and yogurt). However, the prime causes of food-borne illness include parasites, viruses, and bacteria much as:

1. E. coli O157:H7

2. Campylobacter jejuni

3. Salmonella

4. Staphylococcus aureus

5. Listeria monocytogenes

6. Clostridium perfringens

7. Vibrio parahaemolyticus

8. Vibrio vulnificus

9. Hepatitis A virus, and

10. Norwalk and Norwalk-like virus

Bacteria that cause disease are called pathogens. These organisms can become unwelcome guests at the dinner table. When certain pathogens enter the food supply, they can cause food-borne illness. They're in a wide range of foods, including meat, milk and opposite dairy products, spices, chocolate, seafood, and even water. Millions of cases of food-borne illness occur each year.

Most cases of food-borne illness can be prevented. superficial food handling sets the stage for the growth of disease- causing "bugs." For example, tropical or cold foods left standing too long at room temperature provide an ideal climate for bacteria to grow. Proper cooking or processing of food destroys bacteria.

Fresh does not always mean safe. The organisms that cause food poisoning aren't the ones that cause spoilage. Wax often coats certain kinds of produce, such as apples and cucumbers, and may trap pesticides. To remove the wax, wash with very thinned dish detergent and a soft unimproved brush, or peel (the best nutrients are often in the peel, however).

Foods may be cross mercury-contaminated when cutting boards and kitchen tools that have been used to prepare a contaminated food, such as injured chicken, aren't clean before being old for another food, such as vegetables.

How Bacteria Get In Food

Bacteria may be present on products when you buy them. Plastic-wrapped boneless chicken and ground meat, for example, were once part of liveborn chicken or cattle. Raw meat, poultry, seafood, and eggs aren't sterile. Neither is fresh produce such as lettuce, tomatoes, sprouts, and melons. Foods, including safely cooked, ready-made foods, can become cross contaminated with bacteria transferred from raw products, meat juices or opposite contaminated products, or from food handlers with poor own hygiene.

Unpasteurized fruit and moss-like juices and ciders, foods made with raw or undercooked eggs, chicken, tuna, potato and macaroni salads, and cream-filled pastries harboring these pathogens have also been implicated in food-borne illnesses, as has fresh produce.

Poultry is the food most often contaminated with disease- causing organisms. It's been estimated that 60 percent or more of raw poultry oversubscribed at retail probably carries some disease-causing bacteria.

Bacteria such as Listeria monocytogenes, Vibrio vulnificus, Vibrio parahaemolyticus and Salmonella have been found in injured seafood. Oysters, clams, mussels, scallops, and cockles may be contaminated with hepatitis A virus.

If you have a health problem, especially one that may have damaged your immune system, don't eat injured shellfish and use only pasteurized milk and cheese, and pasteurized or congregate ciders and juices.

Keep It Clean

The cardinal rule of safe food preparation in the domestic is: Keep everything clean.

The cleanliness rule applies to the areas where food is prepared and, most importantly, to the cook. Wash hands with warm water and soap for at least 20 seconds before protrusive to prepare a meal and aft handling raw meat or poultry. Cover long hair with a net or scarf, and be sure that some open sores or cuts on the hands are completely covered. If the sore or punctured is infected, stay out of the kitchen.

Keep your work area clean and uncluttered. Be sure to wash the countertops with a solution of 1 teaspoon chlorine bleach to about 1 quart of water or with a commercialised kitchen-cleaning agent thinned according to product directions. They're the most effective at getting rid of bacteria.

Also, be sure to keep dishcloths and sponges clean because, when wet, these materials harbor bacteria and may promote their growth. Wash dishcloths and sponges weekly in the washing machine in hot water.

While you're at it, sanitize the kitchen sink drain periodically by running down the sink a solution of one teaspoon bleach to one quart of water or a commercial cleaning agent. Food particles get trapped in the drain and disposal and, along with moistness, create an ideal environment for bacterial growth.

Use silky cutting boards ready-made of hard maple or plastic and free of cracks and crevices. Avoid boards made of soft, porous materials. Wash cutting boards with hot water, soap, and a scrub brush. Then, sanitize them in an automatic dishwasher or by rinsing with a solution of 1 teaspoon chlorine bleach to about 1 quart of water.

Always wash and sanitize cutting boards after using them for raw foods, such as seafood or chicken, and before using them for other foods. Consider using cardinal cutting board single for foods that will be cooked, such as injured fish, and other only for ready-made foods, such as bread, fresh fruit, and cooked fish. Visit The unkind Board Factory for a great selection of food-safe unkind boards.

Always use clean utensils and wash them between cutting diametric foods.

Wash the lids of canned foods before opening to keep dirt from getting into the food. Also, clean the blade of the can opener aft each use. Food processors and meat grinders should be taken apart and cleaned as soon as possible aft they're used.

Don't put grilled meat on an unwashed plate or platter that has held raw meat.

Wash new fruits and vegetables thoroughly, rinsing in warm water. Don't use soap or other detergents. If necessary (and appropriate) use a miniscule scrub brush to remove surface dirt.

Keep your kitchen clean and bacteria-free. Clean kitchen surfaces with tropical soapy water using antibacterial sponges and soaps.

The sponges themselves should be bacteria-free. Microwave them for active a minute to keep them immaculate and dry.

Keep benches, unkind boards, knives, pans or other utensils clean.

Copyright (c) Terry Nicholls. All Rights Reserved.

About The Author

Food poisoning is incidental to to unsafe food, a dirty kitchen, and dirty kitchen appliances. If you follow some safety rules, food poisoning will never occur.

Your Refrigerator

1. Freezing does NOT kill bacteria; it single controls their growth. Common bacteria grow rapidly at 60° F to 120° F. Keep the temperature of the refrigerator below 50° F. Keep the freezer temperature at about 0° F.

2. Don’t take foods down of the refrigerator until you’re ripe to cook them.

Dishwashing

3. Clean healed with hot water to kill bacteria.

4. If washing dishes by hand, leave them to drain rather than using a tea towel. If you use a tea towel, change it often. Paper towels are a better option.

5. Dishcloths are a prime spot for bacteria to grow and multiply. Wash them regularly with hot water or in the washing machine using the hot cycle with antibacterial products.

Cooking

6. Cook thoroughly to kill bacteria but don’t overcook to the point of charring. It may form amine compounds that may cause cancer. Don’t cook food partially and leave it to cook later.

7. Wash your hands thoroughly with an antibacterial soap before and after cooking.

8. Wash vegetables thoroughly. Wash complete lentils, legumes, rice, etc. with lots of water. These are often dressed with powder, polish, and even colors, to make them attractive.

9. When you want to use leftovers, heat them to a high temperature so that some bacteria that may have multiplied in the refrigerator will be killed. Throw away any unexhausted food still left-handed after it has been reheated once.

10. Don't cook if you have a punctured on your hand as cuts and scratches harbor galore bacteria.

Copyright (c) Terry Nicholls. All Rights Reserved.

About The Author