Prevention of food borne illness begins at home with proper
food preparation technique.
• Foods should be cooked thoroughly. This
especially applies to eggs, poultry, and meat. A meat thermometer can be used
to measure the internal temperature of a meat dish.
• Leftovers should be refrigerated
immediately so bacteria and viruses do not have time to start growing.
• Wash fruits and vegetables well before
eating. This removes dirt, pesticides, chemicals, or other infectious
agents used on, or exposed to, the foods in the fields or storage facilities.
• Wash hands routinely before and after
handling food to help prevent the spread of infection.
• Thoroughly clean counters and other
areas that are used to clean, prepare, and assemble foods. Cross
contamination of food is common and can cause food poisonings. For example, a
cutting board and knife used to cut raw chicken should be washed thoroughly
before cutting up fruit and vegetables to prevent the spread of Salmonella.
• In
restaurants, meals are prepared by others. Health inspectors check restaurants
routinely and their reports on sanitary practices are usually available online.
Make certain the food ordered is
thoroughly cooked, especially meats such hamburger.
• Pregnant women and people who have
compromised immune systems, such as those undergoing chemotherapy or who
are taking medication such as prednisone, should avoid eating soft cheeses like
camembert, brie, blue, and feta because of the risk of contracting Listeria. Be
very sure all fruits and vegetables are cleaned thoroughly prior to eating, no
matter the source.
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