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The 2006 E-Coli outbreak in packaged spinach gave us all a wake-up call and brought the issue of food safety back into the forefront of the news media. The food industry goes to great lengths to ensure that supplies are inspected and free from potentially dangerous bacteria. But did you realize that what you do in your own kitchen might lead to food poisoning? It's impossible to keep the entire food supply completely free of potentially dangerous bacteria, but you can take precautions at home to prevent foodborne illness. "Most foods naturally contain small amounts of bacteria that pose no harm to people. But when food is poorly handled, improperly cooked or inadequately stored, bacteria can multiply quickly and cause food poisoning." Mayo Clinic Staff, June 6, 2006 (www.mayoclinic.com/health/food-poisoning). Given the right conditions, foodborne microorganisms are capable of doubling their population every twenty minutes and can quickly grow to levels high enough to make someone ill. The following steps can help reduce your chances of getting food poisoning in your own kitchen: - Wash your hands, utensils and food surfaces often. Hands should be washed for 10 to 15 seconds; one chorus of "Happy Birthday" takes about 10 seconds, so sing it twice. A 10:1 mixture of chlorine bleach and water makes a good sanitizer for your kitchen counters. Simply spray on and wipe off with a paper towel.
- Keep raw foods separate from ready-to-eat foods. Store raw meats on the bottom shelf of your refrigerator to prevent them from dripping onto other foods, causing cross-contamination.
- Cook your food thoroughly. The temperature danger zone is from 41 to 135-degrees. Use a food thermometer to make sure your meal is cooked to at least 140-degrees to kill most harmful organisms.
- Put perishable foods in the refrigerator or freezer as soon as possible. When running errands, do your grocery shopping last; consider taking a cooler with you to put your perishable foods into (with some ice) to keep them out of the temperature danger zone.
- Use caution when serving food. Keep hot foods hot and cold foods cold, especially during buffets and outdoor parties. Throw out any food that has been sitting at room temperature for more than two hours.
- When in doubt, throw it out! If you don't know how long it's been in the refrigerator or can't recall how long it's been sitting out, don't guess or try tasting it - just throw it away.
- Know when to avoid certain foods altogether. Certain potentially hazardous foods should not been eaten by the elderly, pregnant women, young children or those with weakened immune systems. These foods include shellfish, raw or undercooked meat or poultry, raw sprouts and unpasteurized milk or juices.
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