Food poisoning-protect your family

Food poisoning is a serious risk to health. Although U.S. food supplies continue to be one of the world's best regulated and safer, each year 76 million Americans suffer from illnesses of the food they eat. The federal Centers for Disease Control, which monitors episodes of food borne illness, also reports that 300 thousand people per year require hospitalization for food borne illness, and each year, five thousand Americans die from food borne illness. Prevention of illness and death is a significant challenge for the departments of federal and State public health.

Food safety is also an area where their individual actions can significantly reduce the risk to his family. Procedures for handling and storage of safe foods can decrease the chances of bacterial and viral contamination. The following safety tips carry the endorsement of US Department of Agriculture, Food and Drug Administration and public health.

It begins with the store. Buy your food only stores and suppliers that you are assured good sanitation practice. If you have questions about sanitation practices from a vendor or from the shop, don't hesitate to ask. Food handlers and vendors who are responsible care as much as you do about food security and will be happy to discuss their practice.

Seems to count. If the food looks discolored or age, or if your packaging is cracked, or a Tin is bulging cans do not buy it. Any of these signs may indicate bacterial contamination.

Keep it cold. Refrigerate milk products, fish, meat and poultry, and fruit and vegetables, so you can. Cooling greatly retards the growth of dangerous viruses and bacteria that cause diseases.

Keep them separated. Be sure to store raw and cooked food separately. Store in covered containers.

Keep it short. Foods cooked or meat should not stay in the fridge for more than three days.

Not too full. Don't let your refrigerator stay pretty full. Air-cooled needs to be able to move around all in the fridge so that it can efficiently cool.

Clean hands. It is more the basic rule of food handling: always wash your hands before you handle food. Make sure that all work more in their kitchen, washes, too. Most food borne diseases in homes are transmitted by unwashed hands.

Wash when you switch. When you are dealing with various types of food not cooked in its own kitchen, such as seafood, poultry, raw meat or vegetables, wash your hands in warm water and SOAP before you move from one food to another.

Keep your tools safe. Wash cooking utensils, trays, chopping, pots, pans and anything else that affects food carefully as your washing your hands.

In doubt, throw it away. Any food that smells bad, or "off" is suspect. Don't eat it.

If you are worried about a food you bought, don't eat it. Throw it out. Back to where you boughtand tell them about the problem, so they can verify it. You can also report your concern with your local City Department responsible for food safety. Your report can allow others in the community to be protected against the same problem. These simple procedures below will give you greater peace of mind and keep you and those you love more secure.

Food poisoning-what is it and how to avoid it

Food poisoning is no joke. After you have taken it, will do what is necessary to avoid getting it again. So what exactly is food poisoning Simply put, food poisoning is a food borne illness, people get from eating food contaminated with toxins or bad bacteria. Sometimes foods will look a little funny or smell a bit funny; but often, you won't know what food you are about to eat is contaminated with bad bacteria that could be harmful to your health.

What makes the food poisoning your body Well, that depends on what kind of food poisoning that you have and if you have a compromised immune system due to their age or underlying medical condition. There are more than one type of food poisoning. So let's look at some of the types and how they may affect you.

Shigella: Shigella is a bad bacteria that cause severe diarrhea; It is spread from human to human through fecal matter and lack of hygiene. The symptoms of this disease are very similar to salmonella in that it causes fever, cramps, nausea and diarrhea that is often bloody. A doctor is able to test the stool of a person suspected of having Shigella know with certainty whether this bacterial infection is present in the patient.

Prevent Shigella is easy if you practice consistent personal hygiene by washing hands carefully and keep the bathroom and kitchen free from fecal matter. This can be done by practicing good methods of common household cleaning with disinfectants.

Botulism: there are three types of botulism bacteria: infant botulism wound, and food. Wound botulism is caused by a toxin of rare bacterium that infects a wound. Infant botulism is caused by bacteria that live inside the intestines of a baby. One culprit can be raw honey. It is very important to infants are never given raw honey as it can have serious side effects. Improperly processed and canned foods are the main cause of food-borne of botulism.

Botulism can cause dry mouth, muscle weakness, blurred vision, slurred speech and difficulty swallowing. Also can, in severe cases, cause paralysis and respiratory failure.

The way to eliminate many cases of botulism is continually educate food handlers as can correctly, cooking and preparing food. It can be avoided in infants, is simply not giving them honey. Most food borne diseases or cases of food poisoning can be prevented by taking a few simple precautions, such as hand consistent and thorough washing procedures, sanitary practices for surfaces in bathroom and kitchen, in addition to taking the time to make sure meat are fully cooked and raw materials from animals are handled health form.

Salmonella is an infection that can be passed to the human body, both wild and domesticated animals through meat, eggs or milk produced from animals. You can get salmonella from eating undercooked meat that is, unpasteurized milk or eggs is raw or boiled. You can also get it from surfaces that are touched by any of these items. Some people may carry salmonella and don't show any symptoms, although they can be transferred to other humans for food handlers.

How do you know if you have salmonella poisoning Some of the symptoms of salmonella food poisoning are nausea, diarrhea, abdominal pain, fever and vomiting. Symptoms may last 5-7 days. Fortunately for most with Salmonella, they just have to take care to not get dehydrated. However, the very young children, the elderly or people with a chronic illness could be more seriously threatened. In these situations, there are times when a doctor will prescribe antibiotics to help fight the bacterial infection.

To help avoid getting Salmonella one shouldn't eat raw eggs, raw milk drink in and always make sure you eat meat is fully cooked. You must also keep all in the fridge and kitchen surfaces cleaner and wiped down with disinfectant if they come into contact with uncooked meat products, juices, eggs or milk.

E. coli is a bacterial infection that contaminates food, milk and even swimming unhealthy water. It causes the same type of symptoms, such as bacterial infections, however, sometimes sanguinolenta is present and sometimes not. A stool sample must be submitted to the doctor to know with certainty whether Escherichia coli is a bacterium responsible for causing the disease in a patient complaining of these symptoms.

In some patients, e. coli can cause serious complications for their red blood cells that can result in renal failure. It is recommended that if a person suddenly having sanguinolenta, they should immediately seek medical help to determine which bacteria is the cause. It is essential to avoid new complications for overall health and well-being of infected person. This type of bacterial infection can be avoided by simply taking the precaution of cooking meat until there is a question that is done and take great care to wash hands and surfaces with caution when using a bathroom, changing diapersperforming personal care to elderly or after handling raw meat when preparing them for a meal.

Listeria is a bit different from other bacteria because of the way it enters the food supply. It is mainly spread through soil and water. The soil or water can be contaminated through the fertilizer used in the process of growth. Foods contaminated with Listeria must be heated or pasteurized to kill bacteria. There are many cases per year from people who were infected with Listeria through sandwich meat that were infected with the bacteria through the manufacturing process.

Food poisoning, Listeria is very serious and can cause death. Symptoms may include headache, diarrhea, fever, nausea and muscular. Other symptoms such as confusion, convulsions and a lack of balance can occur if bacteria travel to the nervous system

In addition, if a pregnant woman must be infected with Listeria he might cause her prematurely delivered your baby. It is very likely that the baby could be infected or Listeria can even cause a baby being killed. A diagnosis of Listeria is done by blood or spinal fluid tests and often is treated with antibiotics.

Again, the majority of food borne diseases or cases of food poisoning can be prevented by taking a few simple precautions, such as hand consistent and thorough washing procedures, sanitary practices for surfaces in bathroom and kitchenIn addition to taking the time to make sure meat are fully cooked and raw materials from animals are treated. Food security is really very simple. but not followed, the results can be deadly.

Food security-how to avoid food-induced diseases

Food safety is an important part of the kitchen because know and understand how food security plays a role in food-borne bacteria is the key to the prevention of food-induced diseases. If you follow some simple rules you can prevent your family and friends of getting sick from food that you serve.

Simple SOAP and water are valuable tools. Wash all utensils before you use them for cooking or serving. If you use a utensil for cooking, wash it before you use it to serve. Raw food bacteria can contaminate the utensils used while cooking. Make sure you wash your hands before and after you deal with raw foods.

If you're cooking outdoors using antibacterial wipes for cleaning the hands and the area you're steaming are a great option. Making sure everything you use to cook and server remains clean is important is prevention of disease.

Maintain separate meat and vegetables. Do not use the same Board for cutting meat and vegetables. Cutting boards can harbor bacteria in raw meat, which then transfer to everything that is placed on them. Be sure to use a cut of meat that can be sanitized. Put cutting boards in the dishwasher or washing the hottest possible water using a good SOAP. Cross-contamination is a common problem. Therefore, make sure all cutting boards are kept clean.

Temperature of food is an important factor in food safety. Raw food should be maintained at approximately 40 degrees to prevent growth of bacteria. Keep raw food in the refrigerator or a cooler until ready to cook. Foods left out can grow quickly bacteria so be sure and refrigerate leftovers as soon as possible. Foods left out more than 2 hours should be discarded. Serve food cooked as hot as possible.

Use chafing dishes or clay pots to maintain the temperature. Cooked food at temperatures below 140 degrees will begin to grow bacteria. On the other hand, make sure cold foods stay cold. Nestlé dishes cold on a bed of ice if they will remain for a prolonged period.

If the food is served at a party or buffet style, encourage your guests to wash their hands. Provide hand sanitizer and display it where everyone will see it. Be sure and serving utensils in all the dishes to encourage guests not to use your hands to serve. Properly cooked food can become contaminated by guests who are not aware of food safety.

Food safety is important as the weather becomes warmer. Parties and grills are popular activities in the spring and summer. Following these few simple rules you can prevent your family and friends to get sick and his party.

Foodborne Bacillus Cereus

Bacillus cereus is an aerobic bacteria, spores found in soil and the environment throughout the world. He usually found in low levels in raw foods, dried and processed.

A common and well recognized cause of food poisoning, Bacillus cereus produces two types of toxins: a type of diarrhea and vomiting type.

The type of food borne diarrheal disease is usually associated with meat, milk and vegetables. The onset of the disease is 8 to 16 hours and lasts 12 to 14 hours.

The type of vomit this food poisoning is due to rice, grains, cereals and other foods rich in starch. The beginning is quite fast (30 minutes to 6 hours) and usually lasts a day or so. This type is often associated with outbreaks due to boiled rice kept at ambient temperature.

This type of food borne disease is rarely fatal and cannot be transmitted from person to person.

Improper storage of food products is the problem. Spores of Bacillus cereus can survive boiling and food, e.g. rice is stored at room temperature, the spores can germinate on toxin-producing bacteria. Then the person eats rice contaminated with preformed toxin that causes the disease.

The type of toxin vomit is also resistant to heat, much like the enterotoxin that causes food poisoning Staphylococcus aureus and cooking will destroy the toxin.

To avoid food poisoning of b. cereus, the key is completely cooking food and if you don't eat it immediately, hold it to 140 ° F or refrigerate immediately. Don't let the fresh food slowly.

Food-poisoning symptoms and causes

Often you'll hear people being stricken by food poisoning. This type of infection can be a mild disease or it can even cause death. Food poisoning, as the title indicates, is received from eating or drinking contaminated food. And there are about 250 cases of known pathogens that may be in foodstuffs. The CDC also estimates that about eighty-one percent of unknown pathogens cause food borne illness.

If you have suffered from food borne illness a restaurant can be responsible for his contracting this disease. Often, restaurants preparing food properly enough for safe consumption. If you have been affected by food poisoning, then you may have grounds for a personal injury claim.

Causes

It is estimated that, in the United States, seventy-two million illnesses are caused by food poisoning. The following symptoms are common indicators of a food borne illness:

Nausea
Vomiting
Diarrhea
Dehydration
Bloody stool
The plague
Chills

These are just some of the general symptoms of experience most people. Some symptoms may be very serious and include fever, or abdominal pain. If symptoms persist for more than two days, it is best to seek medical attention.

As mentioned earlier, food poisoning usually comes from preparation of food poor and unsanitary conditions. For example, chefs and waiters who wash hands frequently while working can transmit infections that contaminate the food they are serving to you. Also save incorrect temperature foods can cause bacteria accumulate in food.

Take care of yourself

If you have been afflicted by food poisoning, taking care of yourself at home is a good option. If you want to get better, faster, try to rest, drink plenty of clear liquids and not eating solid foods. It is also a good idea to avoid anything too sugary, very salty and nothing alcoholic. Foods that you should try to eat at first should be simple and lightweight. The following foods would be good after fighting off an attack of food borne illness:

Wheat
Bread
Potatoes
Rice
Crackers
Lean meat

Foods that cause symptoms of food poisoning

Is a strange contradiction that a food good for you too can be the source of infections or toxins and creating symptoms of food poisoning, but that's exactly the conclusion of a report recently issued by the Center for Science in the public interest (CSPI).

Foods like green leaves. berries, eggs and tuna can also be carrying some very unpleasant diseases within those packages healthy.

"We do not recommend that consumers change their eating habits," said Caroline Smith DeWaal, CSPI's food safety programs. The Group hopes instead to point out the weaknesses in our food safety system.

Food recalls are nothing new, so we need to find points of conflict and get rid of them. There are several bills before Congress that would improve food security by requiring all food producers keep written security plans, giving also the FDA more power to check these plans and apply the rules.

The authors of the report looked at data centers for disease control in food outbreaks of disease, going back as far as 1990. The number one food-related disease? Green leaves like lettuce, iceberg lettuce and spinach (among others) were the culprits in 363 outbreaks-causing the 13.568 people to get sick. Most of these were caused by norovirus, e. coli and salmonella.

In addition to these good-for-you-green, here are other foods that may pose a danger:

1) Eggs, involved in 352 outbreaks-11.163 reported cases of the disease.

2) Tuna, involved in 268 outbreaks-2.341 reported cases of the disease.

3) oysters, involved in 132 outbreaks-3.409 reported cases of the disease.

4) potatoes, involved in 108 outbreaks-3.659 reported cases of the disease.

5) cheese, , involved in 83 Protector-2.761 reported cases of the disease.

6) ice involved in outbreaks of 74-2.594 reported cases of the disease.

7) tomatoes, involved in 31 protector-3.292 reported cases of the disease.

8) Sprouts, involved in 31 Protector-2.022 reported cases of the disease.

9) Berries, involved in outbreaks of 25-3.397 reported cases of the disease.

Before you clean your closet and fridge, understand that the CDC database used for research can tell us if tomatoes or other ingredient in a salad was responsible for the disease.

And since foods such as potatoes are usually consumed cooked, is probably not the veggie itself that causes the focus, but something in their treatment (manure, contaminated irrigation water) or poor procedures that may be guilty of manipulation.

Also data from CDC only include foods that are regulated by the U.S. Food and Drug Administration. This leaves out some likely culprits-meat, poultry, pork and even some egg products, which are the responsibility of the United States Department of agriculture.

It is also important to understand that not all food-borne disease outbreaks are reported to the authorities. This can be, as the author of the report DeWaal Smith "the tip of the iceberg."

According to figures from the CDC, 76 million Americans get a food borne illness each year. To keep from being part of this number there are some simple steps you can take to protect you and your family.

While the food supply in the United States is very safe, you should still make every effort to keep the food cold and cook it thoroughly. Store leftovers immediately. Avoid raw oysters and if you go, keep oysters chilled. Stay away from raw eggs, this includes eating uncooked dough.

Fresh produce have been touched by many hands and should be washed with SOAP and water, to remove any bacteria that may remain on the skin which could make you sick.

Handling healthy foods (or all foods for that matter) correctly can help you get all the nutritional benefits without being effected by the symptoms of food poisoning or food borne illness.

Foods to avoid during pregnancy-advice on avoiding food born bacteria while pregnant

When you're pregnant you are more vulnerable to food-born bacteria. Some bacteria found in food products may cause serious infection, then you need to be extra specially careful when it comes to what you eat.

What I put below is a summary of some of the nasties along with what foods to cut out so that you avoid them.

Listeria can cause a mild flu-like symptoms during pregnancy, but can result in miscarriage, still-birth or a serious disease in a newborn baby. It is best to avoid blue cheese such as Stilton and soft ripened cheeses such as Brie and Camembert, even though they made with pasteurized milk.

Salmonella can cause nausea, vomiting and diarrhea. This will not affect your baby directly unless you become dehydrated as a result of it. Foods to avoid raw or partially cooked are eggs as homemade mayonnaise, mousses and ice cream.

Campylobacter can cause you have stomach cramps and diarrhea. You can avoid this by clear guidance under cooked meat and unpasteurised milk.

To conclude this brief list, there are also other bacteria that can cause food poisoning and affect you and your baby. Generally, you will find these in seafood raw or cold then give it a wide berth.

All things being said, I don't want you to be too scared. The risk of diseases above is rare. For example, Listeria affects only 1 pregnant woman around 20000 and wife very few catch toxoplasmosis. However it is useful to know that the parasite can be found in vegetables dirty, soil and cat feces. Therefore, make sure to wear gloves if you are planning on doing any gardening or changing cat litter tray.

Holiday food safety: essential Guidelines to protect your family

The holidays are in bringing with them familiar, fun and food The last thing we want to do is to spend our holidays patients, so if you're making gravy, storing leftovers, or baking up treats candy, get knowledge about food safety.

According to the American Dietetic Association, the world's largest organization of food and nutrition professionals, there are some essential things to be aware of when preparing and storing food.

Preparing

The first rule of food preparation is to keep things clean. It may seem like common sense, however, tend to attract ambitious cooks closet, relatives and eager children. The more help in the kitchen, the more risk for food borne diseases such as salmonella and E-coli. Sure hands and work areas are washed not just before, during and after food preparation to prevent cross contamination. Another tip is to use separate utensils when stirring, sampling and serving food.

When it comes to cooking of delicious Turkey or roast Beast "for your gathering, always use a meat thermometer to be sure meats are cooked safely. Also, bring your constant boiling sauce before serving to kill harmful bacteria. Food temperatures are:

Burgers-160 F
Roasts, steaks, chops-160 F
Ground poultry-165 F
Parts of poultry-170 F
Pork-160 F
Hot dogs/leftovers-165 F

The holidays are not complete without cookies, pies and cakes. Unfortunately, these may represent some real dangers for those who like to have a spoonful (or three) of uncooked dough or batter. If the recipe contains eggs, resist that temptation because it can lead to severe food poisoning. If you're one of those who like cookie dough, more than the actual cookies, try these recipes mass "secure" cookie.

Store

Nothing compares very full plate of leftovers after the festivities are over, but how long is it safe to keep goods around First, be careful to refrigerate leftovers as soon as the meal is over. Two hours is the maximum that perishable foods should be left out to avoid the growth of bacteria. Turkey (with the exception of the wings and legs) should be removed from the bone and stored separately from the stuffing and gravy. All other leftovers should be stored in airtight containers, superficial. Things that are best eaten within three to four days include Turkey, casseroles and vegetables. within a day or two, stuffing, gravy and fresh fruit and cream pies. A safe temperature for re-heating food is 165 (F) and remember to re-boil the sauce before re-serving! And if you're traveling to or from a meeting with food, be sure to perishable foods are packed in ice if you're on the road for more than two hours.

Here's wishing you and yours a safe and happy Christmas and a safe to eat all year

How to implement a program of HACCP food safety in your restaurant-principle 1

The hazard analysis and critical control points (HACCP) is not a requirement for the food service industry. Developed 30 years ago by NASA to manage food safety, HACCP has become since the definitive programme of FDA to control food-borne diseases. HACCP is effective because it requires the commercial kitchen to identify and then track the points where the food is exposed to agents that may cause illness. Many local health councils promote the use of HACCP because it is so effective in the control of epidemics and diseases, but again, there is a mandatory program.

So why use HACCP if it is not necessary Why do even a customer ill can spell lawsuits and financial ruin for your business. Large institutions that serve thousands of meals per day like prisons and universities practicing HACCP religiously precisely why. Small independent operators and small, medium and large chains do not face any less amount of risk of food-borne diseases, and many still do not use a HACCP program to control the risks. The purpose of the HACCP system is to give him active managerial control over the most critical points regarding food safety in your establishment.

Principle 1-understanding of hazards and risk factors

This step is also the first part of the acronym HACCP: hazard analysis. The second part, critical control points, did not do very well if you don't know which endangers the control. Foodborne diseases come from three main groups of dangers:

Biological agents: viruses, bacteria and toxins produced by bacteria and parasites.

Physical objects: jewels, stones, glass, bone and metal fragments and packaging materials.

Chemical contamination: allergens, cleaning compounds, food additives, insecticides

Food-borne diseases may result from all three of these groups, although the most common and most worrying for restaurants, biological contamination. All three groups can be controlled using an effective HACCP program. So, how these dangers really get transmitted to the food being prepared and served in restaurants?

Here are the main risk factors:

Food from unsafe sources. The restaurant is just a link in a long chain that brings local food that was taken at the dinner table. Unfortunately for restaurants, they are the last link in this chain. This means that they are to take the blame for food-borne diseases.

Inadequate cooking. Unlike unsecured sources, restaurants absolutely can and should control how the food is cooked.

Improper holding temperatures. Raw food and cooked food both need to be stored in appropriate temperatures (below 32 degrees Fahrenheit) in order to prevent the spread of biological agents.

Contaminated equipment. Equipment used in a commercial kitchen can easily download any one of three groups of the dangers listed above for food just before it is served to a client.

Poor personal hygiene. Similarly, employees of the restaurant can easily download any one of three risk groups to feed the most critical moment.

The most common ways of addressing the risks above are:

Only buy food products from a trusted source and approved. Also make sure appropriate and safe treatment after food arrives at his restaurant.

Always cook food thoroughly. Make certain uncooked products you purchase as pasteurized milk and juice were or heat-treated.

Make sure food is at an appropriate temperature when you're hot, cold, holding or freezing it cooking. Brand food product also date and follow a strategy of first in, first Out (FIFO) which ensures that the oldest product is used for the first time.

Each restaurant is these risk factors. To perform a risk analysis in his establishment, carefully evaluate where, when, why and how each one of the factors above occurs, and which of the three types of risks are involved. Once you have a complete list of hazards and risks, you can begin to develop a process to addressing and minimizing the problems.

How to keep what you eat to make you sick

The familiar moan, "Must be something I ate", are often people give explanation to a stomachache, diarrhea or abdominal cramps. And, unfortunately, your meal is often the source of these symptoms, usually caused by food-borne diseases.

In fact, approximately 30% of all food-borne diseases are caused by improper handling of food at home. These food-borne diseases are caused by a variety of bacteria that can infect the food that you eat every day. Common symptoms of foodborne illness include stomach pain, abdominal cramps, diarrhea, vomiting, headache, fever, fatigue, and sometimes blood or pus in the stool. Victims often refer to their disease as "stomach flu", but the flu virus has nothing to do with most of these cases.

Symptoms can occur soon after 30 minutes you eat, or they cannot show until days or weeks after having eaten contaminated food. Symptoms usually last for a day or two, but sometimes they can last up to 10 days.

For most healthy people, these food-borne diseases are not fatal. However, they can be very dangerous in children, the elderly or those who are already sick or that have weak immune system. People who experience serious symptoms should consult your doctor immediately.

However, the best way to combat such incident or illness is prevented from occurring. And you don't need to prepare your food in a sterile lab to prevent the spread of bacteria. You only need to follow a few safety tips.

1. Always take your packaged foods and canned in the first place and never buy food in cans bulging or dented, or in jars that are cracked or have loose or bulging lids.

2. look for expiration dates on food you buy and never purchase outdated foods, especially among dairy products like milk and cheese. Instead, choose those that will stay fresh for longer.

3. buy eggs that are class a or better and always open the package to make sure none of egg is cracked and leaking.

4. pick up frozen foods and meat last, just before the gong at the checkout counter. And always put these foods in separate plastic bags to keep them from dripping onto other foods in your shopping cart.

5. check for cleaning at your supermarket. If the place is dirty, especially around the meat and fish counters, it would not be the best place to shop.

6. Finally, bring food straight home and store properly. If it will take you over an hour to get home, take an ice chest to help keep frozen and perishable foods cool.

Now, these are basic tips that you need to follow to keep your food make you sick.

How to protect your family against the most common types of food poison

Food poisoning is one of the most common types of poisoning that affect thousands of people every year worldwide. Ironically, in most cases, it can be avoided by following some basic rules that everyone can develop as second nature. Have some of these steps will greatly reduce the chances of food poisoning ever happening to you or your family.

Wash cooking and eating utensils carefully. Modern dishwashers today have sterilization cycles should be used, however, even without a dishwasher; most of the cooking and eating utensils can be made safe.

Food and wash your hands before and after preparing them. Most bacteria is brought home from the grocery store. Washing food before preparing it will greatly reduce any chance of taking something that is bad for you.

Discard any food that you won't eat within 24 hours. Always keep leftovers in a container or break in the refrigerator and make sure the refrigerator is set cool enough to keep the food fresh. Advised a temperature of 39 degrees.

Always thoroughly cook meat and eggs. Keep a food thermometer by hand is a good way to avoid undercooking and keep your family safe. As a basic rule, Cook meat at an internal temperature of 160 degrees, 180 for poultry.

Food for food

Cross-contamination is a way in which food spreads disease and bacteria. An error note is put cooked foods contaminated surfaces. If you execute raw meat for the grid on a plate, do not place cooked meat back to the same Board to bring back inside. Not dealing with a type of food and then another without washing hands and surfaces. Maintain separate food including cooked foods. A bacterium grows rapidly at room temperature so refrigerate leftovers as soon as possible. A good rule of thumb is if it has been left out for four hours-toss it.

Observe and report

People do their part in the capture of bad food supplies before outbreaks occur. Most food-related illness is reported. Without your help, other people can get sick. If you get sick and suspect is a food borne disease, report it so that the Department of health can trace the problem back to its source. It is unfortunate, but children, the elderly and pregnant women are more susceptible to bacteria. Keep each other safe by washing your hands frequently.

First aid

If you or someone you know becomes sick and you suspect food poisoning as the possible culprit, don't panic. In most cases, the symptoms will in 24 to 48 hours. Is usually four hours before the start of the disease. Diarrhea with dehydration, fever and nausea are the three main symptoms. Follow this advice if you get sick.

Diarrhea can be treated with medication counter if you are not on a diuretic. If you're on a diuretic or for children, consult your family physician before treatment.

Solid food to avoid if you have diarrhea, as it will only get worse. Drink plenty of fluids, preferably with electrolytes to prevent dehydration.

When a person has diarrhea, temporarily become lactose intolerant, so avoid milk. Caffeine just adds dehydration. If stool is black or Brown, this indicates that there is blood in your stool, contact your doctor or go to the emergency room.

If you got sick of crustaceans and mushrooms, go to the emergency room. Could be a toxin or botulism and should be treated immediately.

Critical symptoms

If you have any other symptoms beyond those described above, including a fever of 103 degrees or higher, arthritic type pain or a heartbeat racing, go to the emergency room or call 911. These symptoms often indicate a very worst case of food poisoning and will have to be carefully monitored.

Infrared thermometers to prevent food borne diseases

Infrared thermometers are very useful to monitor the quality of food in different situations. In this article, you would get information about how to use this temperature Calibrating tool to maintain appropriate temperature to avoid all kinds of food borne diseases.

Things of different foods require different temperatures to serve or sell, as well as infrared thermometers for storage and help in maintaining it. Foods such as fresh buffets displays or cold meat or fish should be maintained at a temperature of 4 C and not more than that. This is as per the FDA food code 2000.

Similarly, you can use infrared thermometers for measuring the temperature required for holding hot preparations. Is to be mentioned here that the temperature in this case should stay at 140 F (60 C) or above. This is especially applicable for soups, sauces and other liquid foods.

If you are planning to refrigerate foods flour precooked (including leftovers) so for adequate cooling is highly recommended that you check the temperature reading which should be maintained at 60 for 21 1 C in two hours and then down to below 4 C in the next four hours. Take care to keep this because it was found that inadequate cooling is the number one breeding ground of food borne illness.

Reheating is an important part of food preparation, as it kills all harmful bacteria that may occur due to improper refrigeration or storage. Infrared thermometers can be used to maintain the correct temperature for reheating of food. According to the prevailing patterns, temperature should be maintained at least 165 F (73.9 C) to destroy bacteria caused by cooling techniques or improper storage.

Apart from this, you can also use infrared thermometers to maintain the temperature that is needed for the preparation of certain recipes requiring special temperature. In addition to helping maintain the right temperature, this also helps avoid the confusion that is created by using a conventional contact thermometer.

Hence, infrared thermometers are becoming indispensable in the preparation and production of food, to maintain quality.

Leptospirosis-bacterial food borne steal dogs!

It is a bacterial infection that can affect a dog's liver, kidneys and blood. The bacterium that causes this disease is carried by rodents, especially rats, but dogs that are infected with this disease can also infect other dogs also. Ingestion of infected urine of a dog is a very common transmission medium, but these bacteria can get through thin skin and damaged as well.

Odd is a disease that often can never show signs or symptoms. In these cases the bacteria are defeated by the forces of the animal's natural defense. Other times, and especially, the disease can be a fatal illness to the infected animal. The three main forms of these disorders are bleeding (blood infection, causes bleeding), renal (kidney infection) and icteric (liver disease).

Hemorrhagic leptospirosis begins with high fever, general lethargy, loss of appetite. Small bleeding begins to occur from the eyes and mouth and the dog may develop bloody diarrhea and vomiting. This form is often fatal.

Leptospirosis ictérica often can start similar haemorrhagic form. Having lethargy, loss of appetite, and fever. The whites in the eyes and mouth will look yellow, as victims of jaundice. In very few cases skin of the animal may also appear yellowish and jaundice.

Renal also begins with the loss of appetite, depression lethargic and victims, but eventually leads to renal failure.

All three forms of this disease is curable and all 3 forms can also be fatal. Often the animals that survive leptospirosis has chronic kidney disease to kidney for his remaining life.

Treatment will be carried out, making use of antibiotics, also if the disorder is detected early, it is usually very successful. Cases having leptospirosis in North America are very rare, thanks to the development of vaccines. The Cubs would be inoculated for the disorder in 6 weeks old and they will receive an annual renewal shot to maintain immunity.

Vaccination, clean and hygienic conditions are the best way to prevent this disease in dogs. If the dog is not able to get in contact with the disease carrying urine, the dog will not be infected, even if it has not been vaccinated. This vaccine of leptospirosis cause an adverse reaction, unlike others, the dog. The reaction is usually very light and often include loss of appetite, depression and lethargy. These effects last only for a few days and then the dog are thin, importantly, it is protected against the disorder.

Leptospirosis is the worst disease which can get a dog and nobody would want to watch his your pet to suffer with this type of disease. Fortunately, we have a very good vaccine in existence; Some animals have this life threatening disease at the age of today.

Mayonnaise Gets such a bad Rap when it comes to food poisoning, it is justified?

Remember that my mother warning me as a kid I could get food poisoning from a sandwich that was left out of the refrigerator which had mayonnaise in it. This is a legitimate concern on the part of my mother

The answer is no. In fact, mayonnaise is not very conducive to bacterial growth. This is due to the following factors; the ingredients in mayonnaise prepared commercially include pasteurized eggs, salt and an acid like vinegar (acetic acid) citric acid or something.

Mayonnaise manufactured in the United States is very acidic, with a pH of 3. 6-4. 0. not only this, but the organic acids used in commercially prepared mayonnaise has other antimicrobial properties.

Studies have shown that the lethal effect of mayonnaise on foodborne pathogens has been well documented. According to Michael p. Doyle, Ph.d., Professor and Director of the center of the University of Georgia food safety and quality improvement, more harmful bacteria, including e. coli O157: H7, Salmonella and Listeria monocytogenes, die within hours in the presence of mayonnaisedue to its acidity.

This is true for traditional mayonnaise, low-cal and mayonnaise-based salads.

Antimicrobial protection also extends to potato and macaroni salads containing Mayo.

The issue of food safety is related to food such as ham, chicken and potatoes that are often prepared with mayonnaise that are susceptible to bacterial growth.

If mayonnaise is left at room temperature after opening is a matter of food safety The problem is more related to the quality of taste of mayonnaise can deteriorate if not kept refrigerated. This is the reason why the labels on bottles of mayonnaise suggest refrigeration after opening.

It is believed that the reputation of "dangers of mayonnaise" began when people would prepare homemade mayonnaise. Not using standardized values of salt and vinegar and the use of unpasteurized eggs surely contributed to the problem with the growth of pathogenic bacteria.

So go ahead and enjoy this salad sandwich or pasta, if he has mayonnaise, safety is, in fact, increased.

Observe these food handling tips and avoid food borne illness hitting his party

At the height of summer, we need to capture very good weather and warm sunshine as possible, taking our meals outside. Mountain camping or soirees sunset beach, casual picnics in the park for barbecue extravaganzas with family and friends, there's something appealing and liberating about outdoor eating. Without the convenience of modern appliances, however, could be at risk for food borne illness if food is not handled properly. Let's look at these tips for safe food handling and enjoy your meal outdoors without worrying that a food borne illness will crash your party.

Keep it clean. Sand between the toes may be the epitome of summer, but when it comes to a meal outdoors the number one rule is to keep the food and cleaning tools. Start by washing hands in hot soapy water before handling any food. Make certain all working surfaces, cutting boards, knives and other kitchen utensils were cleaned in hot water and SOAP. After handling raw foods, clean hands and utensils with SOAP and hot water. Take the event to eat outdoors on a supply of trash bags, paper towels, antibacterial moist towelettes soap that do not require water and two bottles of spray, with SOAP and water and another with pure water.

Avoid Cross-contamination. Mixture of raw meat or poultry with food that will be eaten raw is one of the main causes of food borne illness. To prevent this contamination of foods do not allow Raw juices meats, poultry and fish to come into contact with other foods. Reusing a Board, Bowl, tray, dish, knife or other utensil that came in contact with raw meat without first washing it thoroughly in SOAP and hot water will surely Cross-contaminate food. Never reuse the package material, such as foam meat trays or plastic, meat, poultry and fish. Take the cookout two sets each of cutting boards, utensils and Grill dishes: one for uncooked foods and cooked foods to serve.

Hot Hot foods: food cold cold. This seems simple enough, but many food borne illness are the result of storing hot food with cold food in a refrigerator or picnic basket. Avoid this by having two coolers: one for the food warm or hot, a refrigerated food cold. Pre-chill the cooler cold with ice blocks and make sure raw food, stored in the refrigerator cold is placed in airtight plastic containers or plastic bags to avoid leaks and spills of raw meat juices. If possible keep drinks on a refrigerator separated from all other food items. At the party to maintain both coolers in shade from direct sunlight and avoid constantly open them to preserve the ice and keep food chilled. If possible to reconstitute the ice in the cooler as it melts.

Poor personal hygiene practices in a restaurant and how to prevent food poisoning

The kitchen staff and food handlers of a restaurant, deli, cafeteria, meat market, bar etc. are a common source for bacteria and viral contamination in your food, that can very readily cause you be become ill. What can you do then to protect yourself and determine if the business is practicing good health and safety, and the staff good personal hygiene?

There are a number of subtle and obvious signs, practices etc. that the consumer can and should look for in a restaurant related to the personal hygiene of the food handlers. The following list of practices or requirements (by law) are designed to prevent or minimize contamination of food, either directly from the food handler, or from cross-contamination from other sources. Review each one and make a mental note to remember to look for these the next time you are patronizing your favorite restaurant or market:

Look for clean clothing and aprons and hair restraints, either a hat or hairnet to hold all the hair in place for anyone handling or processing open, exposed foods. Clothing must be sufficient to cover the entire body including arms if necessary to block body hair from getting into the food. Fingernails of food handlers must be kept clean, cut or trimmed and well manicured. Hair, skin, and fingernails are common sources of bacteria that if given the right conditions for growth in food, very readily and commonly do cause illness.

Food handlers should be wearing clean aprons and should not wipe their hands on their aprons (paper or single-use disposable towels is the requirement). Aprons must be changed frequently as they become soiled or contaminated.

If the food handlers are wearing gloves, do not automatically consider this a good sign. Gloves are generally not required and at most establishments you will not see cooks or kitchen staff wearing gloves. Gloves are not a guarantee against food contamination. They can become contaminated just as easily as bare hands and the person wearing the gloves may not even realize their hands have been contaminated, whereas they would normally feel a splash or liquid contact on bare hands. Gloves are also not a substitute for washing hands. Hand washing is still required or recommended both before donning gloves for working with food, and between replacing gloves.

Gloves are still required when contacting food or food contact services if the food handler has cuts, sores, rashes, artificial nails, nail polish, rings (other than a plain ring such as a wedding band), orthopedic support devices, or fingernails that are not clean, smooth or neatly trimmed.

Utensils are also either required or recommended when processing or handling food. A utensil, instead of the hands, should be used as much as possible during processing.

Employees serving or placing ready-to-eat food on tableware or containers, or assembling ready-to-eat food should always use tongs, forks, spoons, paper rappers or gloves rather than bare hands. Bare hands, under the law in many areas, can be used if they have been just previously washed. Although as a customer, seeing bare hand contact with any ready-to-eat food would likely cause me to look for, or order something else.

Makeup, perfume and jewelry can also contaminate your food and should be kept to a minimum on all food handlers.

Bad habits to look for while checking out the food handlers (which includes servers, as well) are any use of tobacco, spitting, rubbing or picking the nose, ears, pimples or boils, licking their fingers, or eating while working or just eating or chewing gum in the kitchen area. All of these habits can potentially contaminate your food with hazardous germs (bacteria or viruses.)

Smoking, or any form of tobacco use, by employees is definitely not allowed in any area where food is prepared, served, or stored, or utensils are cleaned or stored, for two important reasons. (1) A person smoking can easily pick up saliva on his or her hands by touching his or her mouth or touching the cigarette that just came from their mouth. This saliva is then passed on to your food as soon as this food handler touches it; (2) The ashes and cigarette butts left behind may be dropped or spilled and thereby mixed into and contaminate your food.

Obviously ill employees cannot work in any way with exposed food, clean equipment, utensils or linens or unwrapped single-use utensils. Symptoms to look out for are persistent sneezing, coughing, or runny nose, or discharges from the eyes, nose, or mouth.

Look for cross-contamination. If you can see into the kitchen or processing area, you can observe how the employees handle raw products, especially meat, chicken and seafood products in relation to cooked or ready-to-eat products, such as salads. They should never use the same utensils, cutting boards, plates, platters or their hands for handling raw product and then turn around and use the same utensil or equipment or hand for handling cooked or ready-to-eat products (known as cross-contamination) without both washing and sanitizing in between. I have witnessed this both as a customer and while working as an inspector. The instances as a customer were observed at various barbeque restaurants where the employee used the same set of prongs and fork for putting the raw chicken on the grill as for taking off and processing the cooked chicken. Cross contamination is a very common and serious hazard and is a leading cause of food-borne illness.

Lastly, in California it is now state law that if the facility prepares, handles or serves non-prepackaged potentially hazardous foods (ready-to-eat foods), there must be an owner or employee who has successfully passed an approved and accredited food safety certification examination. Unfortunately the law in California does not require the certified owner, manager or employee to be present during all hours of operation. Check with your local Environmental Health Food Inspection Program.

This certificate with the individuals name is usually posted (though not required to be) on a wall near the entrance or where the consumers can view it. Look for it and even inquire if this person on the certificate is present. If they state that this person is no longer working for them then it's time to make inquiries to the manager and even to the Environmental Health program. I have seen both restaurants where everyone working was certified and all their certificates were posted on the wall, and the other extreme, where no one was certified.

When I do see a certificate on the wall, while as a customer, I take note of the name on the certificate and then just ask the waiter, waitress or server if this person is working today. If they are, then I take this as at least a positive sign (no guarantee of course) of improved safety. If they aren't, I might be a little more cautious or alert that before; or even worse if they say something to the effect that this person no longer works here, I would then bring it to the attention of the manager or owner stating that that they need to replace him or her and take down this certificate. I would also contact the local Environmental Health Food Inspection Program for further investigation.

If you observe any of these hazards or potential violations you have really 3 actions you can take:

1. Immediately notify the manager and request the problem be remedied at once (washing hands, discarding the contaminated food, providing a utensil, etc.) and then determine whether to stay depending of the how well the manager reacts.
2. Say nothing and leave without ordering anything.
3. Say nothing, and proceed as if nothing had happened and hope for the best. I would hope that most of us who have experienced the pain and symptoms of a food poisoning, would not take this approach.

Regardless of how you immediately act, I would recommend you still get on the phone or internet and contact your local Environmental Health Food Inspection Program and make a complaint. Believe it or not, one main function and responsibility of the local food inspection and enforcement agency is to respond to and address complaints received by the public. These local government enforcement agencies depend on you to be a second set of eyes and ears as to what is happening in your neighborhood. Most facilities are inspected perhaps on average, and at best, twice per year, and the inspector is only there for an hour or so at most. Therefore, you, being a regular or even occasional customer, may very likely see and experience things that the inspector will never see.

Leave your name and phone number so they can contact you with their findings after the inspection. (Most departments have a strict policy of maintaining complainants information confidential.) They may not observe what you observed but they will bring the complaint to the attention of the manager or owner and will be alert to it at future inspections.

Requirements of the code of health & a Salad Bar or Buffet and how to avoid food poisoning

With the exception of high-end establishments, just about every type of restaurant today has some form of customer self-service buffet and salad bar that serves food ready for consumption. Even El Pollo Loco and other Mexican style restaurants allow you to choose and fill a choice of salsas. Asian style buffet restaurants are another great with many appearing in most major cities. Then of course there are restaurants that focus exclusively on buffets and salad bars.

The safety and health laws governing these views have developed over the years to deal with the uniqueness of this type of set up and some of the unique dangers or risks to consumers. Below are most of these requirements, as well as my recommendations from years of experience inspecting restaurant buffets and salad bars:

An obvious requirement is that all open exposed ready to eat foods must be shielded to block a direct line between the mouth of the client and the food on display. This shield is generally known as a sneeze to displays of food and is usually made of glass or clear plastic, the largest angle above the food enough to block the possible contamination from the mouth of the client (sneezing, coughing, sputum, falandoetc). The shield can also take the form of a container with tight fitting lid firmly connected, usually with hinges. If there is no evidence of a shield or cover view is probably not approved and must be avoided.

A separate utensil with a handle is required for each food displayed for self-service. Any customer can touch any food exposed with hands.

Must be clean plates and other crockery at or adjacent to the salad bar or buffet and customers should be remembered or notified if need be, that just clears the table should be used to return to the buffet.

The proper temperature should be maintained. The food is generally displayed on ice (and really should be buried in the ice), or containers are sitting in a refrigerated unit or hotter, or food is sitting under a heat lamp. Browse by steam from the heater or steam table and even feed themselves. don't rely on a chafing dish for long term holding (over 2 hours). You usually only see chafing dishes in a temporary buffet setting. They are large plates of metal surface with one or two canned gas lit flame below, trying to keep the food hot. Perhaps they are good for short periods of time only and should not be trusted or definitely not approved for a more permanent configuration of buffet. Heat lamps usually fall into this same category. They are also not the best way to keep hot holding temperatures over a long period of times.

Employees must constantly monitor and maintain your buffet or salad bar. They should be doing everything refueling for cleaning and checking temperatures frequently.

No sulfites or sulfating agents. Sulphites used to be an agent of common especially on fruit preservation, keeping a fresh appearance. Most if not all Member States shall prohibit any food enforcement agents sulfating for fresh fruits and vegetables to raw consumption, or for all potentially hazardous foods. Sulphites are still allowed on fruits and vegetables not sold in raw state, such as dried fruits and grapes used for wine.

Absolutely no flies or other types of parasites (cockroaches, rodents) may be present. Contrary to what you may have heard, there is no acceptable number or amount of worms allowed in a food. Parasites are strictly illegal in all areas of the establishment. They harbor and can transmit dangerous microorganisms like dirt for your food and should not be tolerated.

No leaking and grouping of wastewater in the soil surface, the melting of ice, or cooling or warmer unit.

Most food must have a label identifying the common name of the food, sauce, dressing, seasonings, etc.

Learn the requirements and potential risks of a buffet or salad bar is the only good consumer awareness and can give you the advantage of preventing a serious food borne illness.

Safe foods

Food preparation

The term "cooking" encompasses a wide range of methods, tools and combinations of ingredients to improve the flavor or digestibility of food. Cooking technique, known as culinary art, generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools, and the ability of the individual cooking.

Cooking requires applying heat to a food which usually, though not always, chemically transforms it, thus changing its flavor, texture, appearance and nutritional properties

It's no coincidence that "health comes first. As the doctors say, you are what you eat. However. Today, most people spend their lives in search of health, wealth and happiness, many people take efforts to buy nutritious food, good for you and your loved ones, only to undo your efforts through cooking unhealthy

Food borne illness are usually caused by improper handling, preparation or storage of food.Good hygiene practices before during and after can reduce the chances of disease. It can reduce, but not always prevent because it might be someday be other reasons for the contamination.

Food poisoning can lead to serious health problems and even death, especially for babies, children, pregnant women, elderly patients and people with weak immune system.

Bacteria and viruses need to be thought of as hitchhikers that can be carried around and deposited wherever the contact is made. A dirty knife in cooked meat will deposit bacteria at the time. Dirty hands in Sandwich next deposit bacteria that you do. A dirty Board, which had only chicken will transfer the bacteria in meat cooked on the spot.

Dirty hands in Sandwich next deposit bacteria that you do. A dirty Board, which had only chicken will transfer these bacteria to your lettuce if you choose to use it without washing and cleaning for the first time.

How can I make sure my food is safe? 1. temperature controls bacteria that commonly cause food poisoning bacteria grow rapidly between 5oC and 60oC, this is known as the "temperature danger zone".

To keep food safe:

Don't let the perishable foods in the danger zone temperature for more than 2 hours
Keep cold food in a refrigerator, freezer below 5oC until ready to cook or serve, e.g. If you keep salads serving them in the refrigerator until ready to serve.

Keep hot food in a furnace or hot box above 60oC until you are ready to serve, refrigerate leftovers as soon as possible, within 2 hours. If reheating leftovers, reheat steam hot never defrost food on top of the stove. Foods should be thawed in the refrigerator overnight or in the microwave.

Preparation:

Always check your food ingredients for health before starting. The use by date, look and smell are excellent indicators that the item hasn't spoiled. Do not defrost food at room temperature. Thaw frozen foods in the fridge, completely or in a microwave if cooked immediately.

Keep food clean, avoiding cross-contamination. Keep dirty preparation activities and away from food cleaned or cooked. Do not share utensils, plates and chopping boards between dirty and clean operations of cooked foods. Between handling raw foods and cooked, wash utensils such as tongs, knives and chopping boards with hot water and SOAP. Make sure that the utensils and equipment are always clean.

Wash hands thoroughly before preparing, after going to the bathroom and after treatment of pets and raw foods. Use SOAP and warm water, rubbing at least 30 seconds because of the risk of serious illness

Safety tips for preventing food-borne disease this summer

As picnic and grilling season is upon us so much of our focus is on enjoying warmer and Alfresco dining. But now is also a good time to refresh our memory on food handling safety and prevention of diseases, food borne illness. We can take two approaches to protect our health food illness: cleaning of the kitchen and food storage and preparation of food.

Cleaning kitchen: even in a kitchen immaculate contamination can occur. Media practice good practice immediately flush anything that comes into contact with raw meat using a cleaning rag is dedicated exclusively to the cleaning of instruments and surfaces that have come into contact with raw meat or poultry. Some restaurants use dish cloths pink to work in areas where raw meat is treated and white cloths in areas where the cooked food is handled. It is advisable to confine the handling raw meat for so small area as possible, as the collector and clean thoroughly after the preparation of meat.

A diluted mixture of bleach and warm water is an effective disinfectant chlorine sterilization of surfaces where raw meat has been treated. To maintain convenience hand disinfection wipes or Lysol for Clorox that kill 99% of bacteria. Use the wipes to wipe counters and tools, and then drop to avoid spreading bacteria and contamination of cloth to other surfaces. I keep a spray bottle with 1/3-part chlorine 2/3-parts water on hand for spray surfaces and wipe with paper toweling. Allow the mixing of chlorine set on the surface of a few minutes before clearing clears and discarding the toweling paper.

Food handling: handling food safety begins at the time of purchase. At best the meat or poultry will be used soon after purchase, but if not they must be stored between 28F and 32F on meat refrigerator compartment. If the meat is not used within two days should be wrapped in a plastic not permeable and stored in the freezer until use, but not more than 6 to 12 months. Meat should only be thawed in the refrigerator, never the temperature where bacteria, yeasts, moulds and viruses could develop.

E. coli is the most well-known food borne bacteria can live on meat and vegetables. In fact, any food can be contaminated with it: undercooked hamburger and roast beef, unpasteurized milk, raw unpasteurized cider apples unwashed that fell in soil contaminated by manure from sick cows, vegetables grown in soil fertilized with cow dung. There is no way a farmer, however careful and aware can know which cow is contaminated and what is not. so is the Cook to prepare the food they serve correctly according to handling food safety guidelines.

The US Department of Agriculture has prepared a list of Fahrenheit temperatures for meat, poultry and eggs should be cooked to kill food-borne bacteria. Temperatures shall be measured with a thermometer instant-read cleanup inserted in thickest part of beef. See the table below:

Fresh ground beef, veal, lamb, pork: 160fs

Beef, veal, lamb: roasted, steaks, chops: 145F (medium rare); 160fs (medium). 170F (well done)

Fresh pork roasts, steaks, chops: 160fs (medium). 170F (well done)

Ham: cooking before eating: 160fs

Ham: fully cooked, to reheat: 140F

Poultry: chicken, Ground Turkey: 165F

Whole poultry: chicken, Turkey: 180F

Poultry breasts, roasts: 170F

Poultry: thighs, and wings: Cook until juices run clear

Stuffing (cooked alone or in bird): 165F

Egg dishes, casseroles: 160fs

Leftovers: 165F

For more information contact the USDA meat and poultry Hotline at 1-800-535-4555.

Fruit and vegetables: raw foods, such products must be washed in cold water running in an area free of contamination from preparation of raw meat. Separate utensils and cutting boards should be used to produce and meat to avoid cross contamination.

Vegetables are best stored refrigerated to slow deterioration. Refrigeration of fruit and vegetables makes all the metabolic activities, including breathing, slow down. Most fruits and vegetables are best stored at refrigerator temperatures and under conditions where oxygen is limited. Store crisp vegetables in the refrigerator compartment, unwashed, until the time of use.

Simple food safety tips in the kitchen of each villa

Food safety is a guarantee that the food is free of any food borne illness. People who love cooking and those who get most of their time in the kitchen must know the ways of preparing food are clean and ensuring safe. Cleaning should start for the first time at home, especially the kitchen area. Bacteria grow fast in the kitchen, because this is where food is stored.

Read the items below to ensure food safety is followed.

clean the kitchen counters with anti-bacterial soap. Scrub any dirt in the kitchen area. Stoves must be cleaned daily. Spillage of food is common in stove counters.

create the habit of washing any tools used with raw meat. Using a knife in raw meat and use it to cut a piece of cake that is not good to eat. Living bacteria from uncooked meat will transfer directly to your mouth.

cutting board or cutting boards should be separated using. Use one cutting board for meat, fish and vegetables.

never mix raw meat with meat cooked as bacteria can transfer to the cooked meat and eat it could cause you to get sick.

o make sure that you use utensils are sterilized. The closet in your kitchen should always be cleaned without any dust.

the proper hygiene is important. Cover cut the toes with bandages and never touch food with their hands. Blood can mix with what we're doing and not hygienic.

Health is very important. Preventing the deterioration of foods or food poisoning that carries disease brings you away from any health problem. Cleanliness and hygiene are integral in every home and food.

The dangers of food-borne diseases-Salmonella

"Food poisoning" is a common term that people use to describe the disease that may occur after consumption of contaminated food. Salmonella is a type of bacteria that, if ingested, can cause serious illness. If you have never been seriously ill after eating at a restaurant or consume food cooked under, may have been exposed to Salmonella.

Salmonella is found in the intestinal tract of all animals, including humans. Food can become contaminated with this bacterium if it is inadequately processed, stored or manipulated, and a person can become ill whenever appropriate precautions have been taken to ensure that food preparation is fully cooked. For example, meat can become contaminated with traces of animal fecal matter in the business plan. If the meat is then served in preparation, the person may become sick. The bacteria most often is present in products of animal origin, but can also be found in vegetables and other food restaurant after a food handler not wash their hands after using the bathroom.

Symptoms of Salmonella

Bacterial infection symptoms usually begin within 72 hours after consumption of contaminated food. These symptoms may include:

Stomach cramps
Diarrhea
The plague
Chills
Headache
Nausea
Vomiting

A salmonella infection will resolve usually within five to seven days. Sick individuals should drink plenty of water to stay hydrated. However, if the infection spreads to the intestines, can worsen the condition of the person and he or she should seek medical assistance immediately.

Preventing food-borne diseases

Any person may suffer from complications of bacterial intake, but young children, the elderly, and those with immune system disorders are at higher risk of developing serious diseases. To avoid exposure to Salmonella and other food-borne diseases:

Always thoroughly cook all meat before consumption. Prepare burgers and steaks well done, never rare. Do not consume meat that appears to be under-cooked, especially products. Keep raw meat separate from other sources of food to avoid cross contamination and wash all cutting boards, knives and counters after exposure to raw meat.
Avoid all foods containing raw eggs. Learn about the ingredients of the foods traditionally homemade or repaired to ensure that they do not contain raw eggs.
Wash all production before consumption. Use separate cutting boards for vegetables and meat.
Always wash your hands after using the toilet or handling animals or their environment. Birds and reptiles are particularly likely to carry salmonella. Teach children about proper health habits.

To learn more about prevention of diseases and injuries, visit the website of the Chicago personal injury lawyers & Bonebrake Friedman, P.C.

The dangers of poorly cooked foods

Undercooked food is one of the most common ways that food-borne illnesses are spread. Most raw foods, particularly animal products should be cooked thoroughly to kill bacteria that may be present. Meat, for example, has an ideal temperature so they must be cooked to minimize the risk of disease. When bacteria in foods are not completely eliminated, there is a chance that they could infect and cause a serious illness. Restaurants and other places that prepare foods have the responsibility to serve clean, fully cooked food to their customers. When unable to cook foods to proper temperatures, may be liable for any resulting diseases.

Food borne illness and infection sources

The Center for Disease Control (CDC) estimates that about 76 million cases of food poisoning occur every year in the United States, affecting approximately 20-25% of the population annually. Of these cases, an estimated 5000 people die from food borne illness each year. Some of the most common sources of infection are products of animal origin, including Turkey, beef, chicken, pork, eggs and seafood. These products may be infected with bacteria while they are being processed. In the United States, two types of bacteria that often cause infection are e. coli and Salmonella. The whole process of cooking destroys the bacteria that may have colonized in food, making it safe to eat.

Recommended internal cooking temperatures

Each type of product has a different ideal temperature to kill bacteria dormant. The United States Department of agriculture (USDA) lists the following internal temperatures as the threshold to be safe to consume:

Chicken: 165 F Egg products: 160 F Fish: 145 F Ground beef: 160 F Pork: 160 F Steaks: 145 F
Effects of food poisoning

Food poisoning is incredibly unpleasant for most people, but usually lasts only 1-2 days. However, for some a more severe case of food poisoning can cause a serious illness or even death. Children, elderly and other people with weaker immune systems are more likely to develop serious food borne illness. Symptoms of food poisoning include nausea, vomiting, diarrhea, abdominal pain and fever. An individual who falls ill seriously can be overloaded with extensive treatment costs, hospital stays, rehabilitation, medication, lost wages of time off work and pain and suffering.

If you or someone you love has fallen ill or suffered a wrongful death of a food borne diseases caused by poorly cooked foods, a food establishment can be responsible and his family may be entitled to compensation for their injuries and damage.

For more information

To learn more about the risks associated with poorly cooked foods and poisoning by responsibility, visit the website of Waukesha experienced attorneys personal injury Habush, Habush & Rottier, S.C. today .

The importance of food safety in our lives

In General, security is important for each individual. It is a question that we must take into account different aspects of our life. For example to ensure our protection staff, we buy weapons that can bring us anywhere. In addition, using safety belts to keep us safe while we're driving. More importantly, we must ensure that the food we eat are safe. How the food is prepared is what everyone thought. When we eat in restaurants, when we can buy from a store and even when we're cooking our own food, we make sure it is clean and safe in replenishing the needs of our body.

Food security has become an issue of particular importance for the food retail industry. There are many examples of food contamination may occur between the process of production and consumption. Food can be contaminated on the farm, Ranch and orchard or at sea. Food contamination can occur even while being processed for the manufacture of large companies and while it is delivered to different retailers. Finally, the food may be contaminated during the last stages of production in retail establishments and by consumers in their homes.

Food safety is especially critical in the establishment of retail food because this may be the last opportunity to control and eliminate the risks which may contaminate food and cause food borne illness. Even when purchased fonts already certified and inspected, ingredients can be contaminated when they arrive to the establishment of food. It is important to know how to deal safely with these ingredients and how to prepare foods so that reduces the risk of contaminated food being served.

Food borne illness happens and adversely affects the health of millions of people every year. It is an illness that some people experience when they eat contaminated food. Affect the performance and causes weakness of discomfort and body as his being hit with weapons streetwise. Food borne illness also has a great economic impact. It costs society billions of dollars annually. These costs occur in the form of medical expenses, lost work and reduce productivity by victims of the disease, legal fees, punitive, increased insurance premiums, loss of business and loss of reputation.

You may be wondering if all knowledge on food safety has something to do with you. The answer is definitely. Opinion polls show that cleaning and food quality are the top two reasons people use when choosing a place to eat and buy food. Consumers expect their food tastes good and doesn't make them sick. It is the responsibility of each food establishment owner, Manager and employee to prepare and serve foods safe and healthy and to preserve the confidence of its customers.

Food safety is extremely important. Achieve clean food in your dining table is a joint cooperation from those who manufacture foods, distributes it to retailers, sell food on the market and finally to the consumer who buys the food cooks and eats it. Therefore, all people will be free of any food borne diseases.

The lottery for food

Are you an average adult American If so, then you consume 70 pounds of beef, 60 pounds of pork, and 550 pounds of dairy (love that ice cream). Americans feel safe eating because they know the foods they eat have been monitored by the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA).

But, how safe is our food industry, really? Do the USDA and FDA really monitor our food for quality and safety? Is there anything to fear?

When I was contracted to write an article about foodborne illnesses (illnesses that come directly from eating food), I discovered that illness directly related to food come in all shapes and sizes. In 2005, the Centers for Disease Control and Prevention (CDC) estimated there are more than 200 foodborne illnesses, from allergies to "stomach flu" to vomiting; the CDC have identified 30 pathogens associated with these foodborne illnesses, classified as bacteria, virus, chemical, parasitic, prions, antibiotic residues, genetic modifications, or unknown. In fact, the CDC estimated the average adult American consumes 10 pounds of additives each year, pathogens included!

And any one of these pathogens could cause or lead to illness, disability or death.

Caroline Smith DeWaal, director of food safety at the Center for Science in the Public Interest stated "Consumers play a lottery every day they eat." But it isn't just E. coli and Salmonella that cause illnesses to occur. Sure, they cause the classical signs of stomach and digestive distress, but what about those illnesses that occur down the road from eating foods What about antibiotic resistance or allergies These too are now being considered foodborne illnesses.

The CDC stated that foodborne illnesses cause 9,000 American deaths annually, 81 million are sickened, and 325,000 require hospitalization. The long-term effects of some food-borne contaminants are still being studied by the CDC; these effects are cancer, paralysis, and disability.

As many illnesses are now being considered "food-borne" because they began with food, this article looks at the "traditional" foodborne illnesses (i.e. parasites, bacteria, viruses), genetically modified foods, hormones and irradiation. Each needs to be examined for its impact on health, as the building blocks to health begin with what we put in our mouths.

Food Poisoning (previously considered as "Foodborne Illnesses")

Foodborne illnesses used to be considered as illnesses caused by eating food contaminated with a bacteria, virus or parasite. The majority of the time the symptoms are digestive: diarrhea and vomiting are the two main symptoms. Each year, hundreds of millions become sickened worldwide.

The two most common pathogens (illness-causing substances) are E. coli and Salmonella, with Salmonella being the leader in causing deaths from foodborne illness. E. coli in itself is considered harmless because it exists in human and animal digestive tracts; however, when too much E. coli enters the body through ingesting it, illnesses can occur. Most cases of E. coli do not harm a person long-term; however there is one E. coli that can lead to disability and death: E. coli O157:H7. Approximately 3% of the deaths from foodborne illnesses occur from having this deadly form of E. coli.

Most cases of foodborne illnesses are mild, so people attribute the symptoms to being the "stomach flu." Plus, people rarely make the connection between their symptoms and food from two days prior. Most cases of foodborne illness do not occur shortly after eating.

The USDA states that foodborne illnesses are primarily caused by improper food handling, storage, and preparation. However, Robert A. Robinson, associate director of food and agricultural issues at the Resources, Community & Economic Development Division of the USDA, in a statement to the House of Representatives Subcommittee on Human Resources & Intergovernmental Relations on May 23rd, 1996, stated that experts agree that, in many cases, the pathogens were present at the processing stage, i.e. before the food reached the cook's hands. Despite the new methods of destroying bacteria, viruses and parasites, the incidences of foodborne illnesses have increased over the past 20 years, and the pathogens have become more deadly, as incidences of hospitalizations and deaths have also increased.

Over the past 20 years, genetic modifications, irradiation of foods, and the use of antibiotics and pesticides have not decreased the incidences of foodborne illnesses. Why

According to Mr. Robinson in his address to the House of Representatives, six reasons can be considered aside from undercooking or otherwise mishandling of food:

1. Food supply is changing in ways that promote foodborne illnesses: ex: large numbers of animals herded together; broad distribution, so contaminated food can reach more people in more locations.

2. Demographics: certain people are more at risk for foodborne illnesses: those with suppressed immune systems, children in group daycare, and the elderly.

3. Three of the four most common pathogens the CDC consider most important were unrecognized as causes of foodborne illnesses 20 years go: Camphylobacter, Listeria,and E. coli O157:H7.

4. Bacteria already recognized as sources of foodborne illnesses have found new modes of transmission: ex: E. coli O157:H7 previously found only in uncooked hamburger is now being found in other foods such as salami, raw milk, apple cider, and lettuce.

5. Some pathogens are far more resistant than expected with long-standing food-processing and storage techniques: ex: Yersinia and Listeria can continue to grow in food under refrigeration.

6. According to the CDC, virulent strains of well-known bacteria have continued to emerge: ex: E. coli O104:H21 is another new potentially deadly strain of E. coli.

The two government agencies that monitor food quality in the United States are the USDA (monitors meat, poultry and eggs) and the FDA (monitors everything else). Because of the vastness of the food processing industry, only 2% of the annually estimated 5 million shipments of food are inspected; but still, all commercialized food bears a label as being inspected by either the USDA or FDA. Unsurprisingly, perhaps, 2/3 of all outbreaks of foodborne illnesses are from FDA- or USDA-regulated foods.

The commercialized beef and poultry industries blame the organic farmers for the increased incidences of foodborne illnesses and the enhanced virulence of the pathogens, stating that organic farmers use cow manure as fertilization instead of chemical fertilizers, and they do not use antibiotics on their cows and chickens. Mr. Robinson believes the increase in incidences of illness was directly related to the commercialized slaughtering and processing of meats. In the larger commercialized farms, cows, for example, are cared for through automation. The milking is done by machine, the feeding is automated, and distribution of antibiotics is automated. When the cow reaches the factory for slaughter, it too is automated, and severely dirty with cow manure that finds its way into the meat that is processed. The meat from one "bad" or contaminated cow can be mixed into many pounds of meat, and distributed across the United States.

With organic farming, very little is automated. Mr. Robinson did not state any concern about the organic farming industry as being a contributor to foodborne illnesses. All fingers were pointed at commercialized industries.

Genetically-Modified Foods

Genetically-modified foods are called a variety of names: transgenic crops, hybrid crops, GE (Genetically Engineered), GMOs (Genetically Modified Organisms), Frankenfoods, or GM (Genetically Modified), to name several of the more common names. No matter the name, the premise behind them is the same: Genetic engineering makes it possible to mix genetic material from one species into another species, thereby giving the altered species traits it would normally not possess. For example, taking genetic material from a fish and inserting it into corn, thereby giving corn some of the characteristics of the fish.

At this time, more than 60 genetically modified crops have been approved by the United States for human consumption and feed for animals. Eighty percent of the GE crops are modified to resist pesticide and herbicides that would normally kill them and, to resist pests such as insects or worms; the balance are tailored to either increase or decrease growing/ripening time. As of 2005, the GE crops currently approved for planting and consumption in the US are varieties of alfalfa, canola, corn, cotton, flax, papaya, potatoes, radicchio, rice, soybean, sugar beets, tobacco, tomatoes, and yellow crookneck squash. Genetic modifying of crops was first introduced in 1997 as a way to increase farmer profit, decrease pesticide use, increase convenience, and support hunger throughout the world. In proposed estimates, or example, GE soy, corn and cotton would decrease insecticide and herbicide sprays by over 8 million pounds/year. They also were estimated to decrease the death of farmers who die from these sprays by 75%. Work hours, gas use, and water use are also estimated to decrease, along with the decrease in soil erosion due to the decrease in tillage.

Although the concept of genetic modified crops looks beneficial to the farmers as well as consumers, studies have concluded that the public does not support genetic engineering. Consumer polls by the USDA repeatedly show that 80-95% of Americans want GE foods to be labeled-so they could avoid buying them.

It isn't just the American population that is averse to GE foods. Aside from the U.S., Canada, China and Argentina, no other country allows GE foods, making it impossible for these four countries to export their GE crops and foods. Charles Margulis of The Center for Food Safety, and Michael Hansen, senior scientist of The Consumers Union, stated that some African nations have even refused GE crops in the form of food aid. As Margulis said, "Even people who are hungry don't want to be used as guinea pigs."

To date, the U.S. government does not make it mandatory to label foods that are genetically engineered, leaving consumers to wonder if their foods have GE ingredients. Surprisingly, lab tests and industry disclosures indicate that 60-75% of all non-organic supermarket foods now "test positive" for the presence of GE ingredients, with 60-70% of corn, soy, canola and/or cottonseed being genetically modified. Some products in themselves, such as corn and "vine ripened" tomatoes have been genetically modified.

So where does this leave the consumer

There are several troubling things that have been discovered through the use of genetically engineered crops. Scientists have warned that GE foods may set off allergies, increase cancer risks, produce antibiotic-resistant pathogens, damage food quality, and produce dangerous toxins.

Consider the way the crops are modified: genetic material from one organism is taken and forcibly injected into a DNA strand of the crop seed. The new piece of code is tagged with an antibiotic-resistant code, which is used to test which seeds are viable and which are not. Once the procedure is done, antibiotics are used to see which seeds are viable (able to be used) and which are not (they die). The viable seeds are planted, and the plants that result have antibiotic-resistant DNA. The medical community is having difficulty treating infections due to the prevalence of antibiotic resistant bacteria.

Another problem that is now being seen is allergies to foods where a person hadn't been allergic before. When the strand of genetic code is inserted into a seed, the abilities, and contaminants, of the genetic strand go along with it. This includes viruses and allergens. Nut DNA inserted into tomatoes can now elicit an allergy in a person eating the tomato who is allergic to nuts. The British Medical Association has called for a global ban on GE foods, while the New England Journal of Medicine has warned, "the allergic potential of these newly introduced microbial proteins is uncertain, unpredictable, and untestable."

Also, as mentioned, viruses are transmitted through genetic engineering. Eating GE crops may transmit the virus to the consumer, and the virus may have new properties it didn't have before being genetically modified. The virus may now be more deadly.

As for the farmer, GE crops didn't help them as planned. Studies have found that herbicide use has increased because some of the GE crops themselves wouldn't die with herbicide use, so more toxic and stronger herbicides needed to be used to kill the GE crops. With the use of these more toxic and stronger herbicides, farmer profit has decreased, and the ingestion of more toxins has increased for animals and humans.

Also, field contamination can occur, where GE seeds are transferred to a non-GE farm by the wind or birds, and the farmer of the contaminated field is held responsible. One farmer in Canada is being sued for patent infringement for having GE crops growing in his field when a GE field contaminated his. For organic farmers, they would lose their organic status if this occurred. The farmer is responsible for his field, no matter what gets planted there by "others."

For consumers wanting to avoid GE foods, it is best to buy organic or buy local. Some products also bear the label "non-GE" or "non-GMO"; these are not supposed to have GE ingredients.

Hormones

One of the most common genetic modifications is recombinant Bovine Growth Hormone (rBGH), which is designed to increase milk production in dairy cows. Currently, 10-30% of cows are injected with rBGH.

Consumers protested the use of rBGH in their milk, causing the dairy industry to remove the labeling from milk cartons, but not to stop using the hormone. rBGH has been banned in every other industrialized nation of the world, leaving the United States as the largest producer of cattle injected with this growth hormone. Although the hormone is designed to increase milk production, millions of gallons of milk are destroyed daily as the purchasing of this modified milk is avoided by consumers, and other countries have banned importing.

Studies in Europe and Canada have determined that rBGH is linked to increased risk for cancer and antibiotic resistance. Approximately 79% of cows treated with rBGH develop udder infections, requiring additional antibiotics to be given. Antibiotics from cows treated with rBGH have also been found in milk, as has pus that went into the milk from infected utters. Plus, the CDC has recently warned that 16% of all U.S. meat contained potentially dangerous antibiotic resistant bacteria.

Since all commercially-raised cattle are given antibiotics, and the majority (90%) are given hormones of some form, consumers must look to organic sources for their beef, milk, and dairy products to avoid antibiotics and hormones from cow sources.

Irradiation

Irradiation of food was researched for the past three decades ever since it was discovered that radiation killed the parasite Trichonella in pork. Since that time, irradiation has been used in an effort to decrease the number of foodborne illnesses, increase shelf life, preserve food quality and make more food available at a more reasonable cost. Legally defined as an additive, irradiation has now been approved for use on more than 100 foods, and is being used in 52 countries throughout the world.

Irradiation involves treating food with high doses of ionizing gamma radiation. This radiation is different from microwaves, as it is not designed to heat food, but to destroy pathogens such as bacteria and parasites, destroy sprouting enzymes in potatoes, delay ripening, and kill infestations from insects.

The amount of radiation used depends upon the intention. For example, 15,000 rads are needed to kill the sprouting enzymes in potatoes whereas 3 million are needed to kill bacteria in meats. How does this compare to medical x-rays A chest x-ray, for example, requires 0.5 rads. This is considerably less than what is being used on food.

With hundreds of millions of people worldwide succumbing to a foodborne illness each year, the FDA felt that irradiating foods that contain the common sources of pathogens (such as beef and chicken) would decrease the number of foodborne illnesses. Irradiating food was shown to kill the number of illness-causing pathogens in meat, for example, and it was touted to not affect taste or nutritional value of the food.

However, several studies have indicated that radiation levels over 100,000 rads destroyed vitamin C, B1, B2, B6, A, E, and K, as well as amino acids (the building blocks of protein) within the food. At doses of 7.5 million rads, trace minerals in food (potassium, magnesium, nickel, etc) can become radioactive, according to the FDA. The FDA claims that the radioactivity is short-lived however.

Dr. Joseph Barna performed a study for the Hungarian Government in 1979; in his findings, irradiated foods produced 185 beneficial effects, and 1,414 harmful effects. Plus, irradiation of food did not ensure that the food was uncontaminated with foodborne pathogens; some parasites, bacteria and viruses survived.

Many other studies have been done to confirm that irradiated food is safe to eat. Animals fed irradiated food have shorter lifespans, have increased rate of infertility, lose weight quickly, and developed nervous system disorders, organ damage, cancer, tumors, and kidney disease.

Malnourished children developed abnormal blood cells called polyploids, which are linked to leukemia. Other tests involving humans led to human subjects developing internal bleeding, chromosomal disorders, cancer, organ damage, stillbirths, and fetal anomalies.

Today, there are many less-invasive ways to process and handle foods that can accomplish the same benefits for foods, and are considered less harmful to the public. For example, FDA Commissioner Lester Crawford, speaking to the International Congress on Meat Science and Technology on August 8, 2004, said that the risk of food-borne illnesses in shellfish can be substantially reduced by cutting the time from harvest to refrigeration or freezing and using high pressure or mild heating. Crawford said, "85 to 90 percent of illnesses in the United States could be eliminated if the product were iced within four hours or refrigerated within one hour of harvest."

The FDA does not require labeling of irradiated ingredients in foods, but does require it for whole foods that have been irradiated. The flower symbol "radura" is the labeling; it is a flower circled by a thick broken line. No words need to be written.

To avoid foods that have been irradiated, consider foods that are labeled stating the foods have not been irradiated. You may also want to consider buying organic or locally.

Late Addition

In the Green Bay Press-Gazette (Saturday, August 19, 2006) and the Shawano Leader (Monday, August 22, 2006), a brief article was printed announcing the FDA approval of using viruses to kill bacteria on poultry and ready-to-eat meats, such as hotdogs and cold cuts.

The virus spray contains 6 viruses that are designed to kill the foodborne pathogen Listeria. The meats would be sprayed with this new formulation before packaging in an effort to decrease the cases of foodborne illnesses caused by this pathogen.

The American Society for Microbiology stated that viruses tend to swap their genes with other viruses, opening the potential for this spray to cause different strains of viruses, as well as more deadly ones. Plus, the bacteria may develop a resistance to the viruses in the spray, making the bacteria more difficult to kill through conventional means.

There is also the concern that the viruses will mutate once ingested into the human body. As mentioned previously, E. coli exists naturally in the human digestive system, and is required for adequate nutrient absorption and food break-down. Although currently E. coli is not a target of this spray, if any of the viruses mutate, it could be. Also, a virus formulation to destroy E. coli is being developed, to be sprayed on beef, before it is ground for hamburger.

Although this formulation is classified by the FDA as an additive, it will not appear in food labeling.

Conclusion

Foodborne illnesses are on the rise despite efforts by the USDA and FDA, and the pathogens are becoming more deadly. Twenty years ago, a foodborne illness rarely caused more than a few days of diarrhea and vomiting; today, more people are being hospitalized and dying as a result of a pathogen in their food. The pathogens exist despite efforts to irradiate or modify the foods genetically; some of the interventions to destroy these pathogens are making more harmful bacteria, viruses and parasites, and adding dangerous toxins and by-products.

The only industry that does not irradiate, genetically-modify, or use hormones in the raising and preparation of foods is the organic industry. The beef industry, for example, has routinely tried to blame the organic industry on the increase in incidences of foodborne illnesses. However, Robert A. Robinson, in his report to the House of Representatives stated it was the current commercialized food industry that is causing the increase of foodborne illnesses, NOT the organic farming industry.

All farmers before World War I were "organic", using cow manure to fertilize their fields. It was only after WWI that farmers began using chemicals in their fields. Today, only farmers that do not use chemicals on their fields are considered organic. When looking for organic products, however, look for the seal that says "USDA Organic", as anyone can say they are organic (even if they are not), but only those certified by the USDA are considered to be truly organic.

No matter where you get your food, always prepare it as recommended by the Centers for Disease Control: cook meat thoroughly leaving no red meat; do not eat raw eggs; refrigerate all cooked food immediately after cooking; and wash cutting boards and work surfaces with warm, soapy water after cutting meats to decrease contamination.

If you suspect you have a foodborne illness, seek medical care for diagnosis and treatment.

(Research sources available by written request)

The information provided by Ronda Behnke ND, RN is for educational purposes only. It is not a substitute for medical advice and it is important that you not make medical decisions without first consulting with your personal physician or health care practitioner.