Every year, 1 in 6 Americans becomes ill with foodborne diseases, according to the Centers for Disease Control and Prevention. These illnesses are caused by improper handling of foods, or foods that have been stored improperly in the temperature danger zone of 40 to 140 degrees Fahrenheit. It is vitally important to know the proper procedures for hand washing, hygiene and food safety if you prepare meals for yourself or anyone else
Food Borne Illnesses
Foodborne illnesses are caused by bacteria, viruses, worms, fungi and other pathogens. There are always small amounts of microbes on our skin and other surfaces, but certain environments are more conducive to their growth than others. For example, some microbes thrive in cold temperatures, while others prefer warmth, some love to grow in salty mixtures, while others prefer sugar, therefore, certain foods have somewhat predictable inhabitants.
Eggs and Dairy
Eggs and dairy are nutritious, high-protein foods, but both a susceptible to pathogens which can make you sick. Eggs may be infected by Salmonella bacteria, while dairy may be infected with Salmonella, E. coli or Listeria. The pasteurization process for eggs and milk kills many harmful pathogens, making them safe as long as you store them at the right temperature and consume them before the expiration date.
Fruits and Vegetables
Fruits and vegetables are important for good health. The vitamins, minerals and antioxidants that fruits and vegetables provide are unmatched by any other food group. Because these foods come from the ground, there are potential toxins and microbes on the surface. Clean your produce with a brush and water or vegetable wash. Dry with a clean paper towel to avoid recontaminating your produce.
Meat, Poultry and Fish
Meats, poultry and fish must be cooked completely before you eat them to kill all microbes present. All meat and poultry must be cooked to a minimum temperature of 165 F, with the exception of veal or lamb, which must be cooked to a temperature of 145 F, and pork which must reach 160 F before eating. Do not use the same utensils to handle your raw meat and cooked meat. Do not use the same utensils to handle raw meats and other foods, such as vegetables and salads. Always use different knives, forks and chopping boards when handling different foods during preparation, and wash your hand with soap and warm water after handling raw meat.
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