Keep food safe to eat.
Food safety should be practiced in everyone’s kitchen. The Center for Disease Control estimates that between 6 million and 33 million are affected by foodborne illnesses each year with at least 9 thousand dying of such illnesses. The reason the numbers vary so much is that many cases are never reported as foodborne.
What are the symptoms of a food-borne illness?

What kinds of foods are most likely to make me sick?

I think I ate something at a restaurant that made me sick. What should I do?

Some things you can do to prevent food borne illnesses in your home:

bulletWash hands and surfaces often
bulletKeep meats and fish separate from produce, etc.
bulletMake sure that food is kept in the refrigerator and freezer at the correct temperature (under 40 degrees Fahrenheit in the refrigerator, under 32 degrees F in freezer, preferably at 0 degrees F), and
bulletCook everything to a proper temperature as listed below.
bulletPoultry, boneless: 165 degrees F for 15 seconds or more
bullet Poultry pieces, with bone: 170 degrees F
bullet Whole birds: 180 degrees F
bullet Ground beef or pork: 155 degrees F for at least 15 seconds
bullet Pork, ham, sausage, bacon: 155 degrees F for at least 15 seconds
bullet Beef roasts (rare): 140 Degrees F for at least 12 minutes
bullet All other potentially hazardous foods: 145 degrees F for at least 15 seconds
bullet Many more foodborne illnesses exist besides salmonella (one of the most talked about). For more information on the types of illnesses that contaminated food can generate as well as other food safety facts:

http://vm.cfsan.fda.gov/~lrd/advice.htm

http://www.cdc.gov/ncidod/dbmd/foodborne/index.htm

 

 
Copyright 2000-2006 NutritionClassroom.com.