Food Poisoning: Tips To Keep Your Household Safe ? Articles ...

A century ago, meals-borne illnesses reminiscent of typhoid fever and cholera had been common. Though improvements in meals safety have conquered these sicknesses, many meals-borne ailments are still causing harm today.

Based on the Centers for Disease Control and Prevention, roughly 76 million instances of meals-borne illness occur each year in the U.S. The most generally acknowledged meals-borne illnesses are those caused by salmonella and campylobacter. Collectively, these bacteria cause 80 % of the illnesses and 75 percent of the deaths related to meat and poultry products. Seafood is a leading reason behind meals-borne illness.

?With properly handled seafood and poultry, and slightly meals safety know-how, shoppers can greatly decrease their chances of harmful food contamination,? mentioned Aaron Ormond, a microbiologist and director of research at World Meals Applied sciences, an organization that produces technology instrumental to food safety.

Ormond affords the next tricks to keep your family secure from doubtlessly fatal meals-borne diseases:

* Test coloration, odor and texture. When purchasing hen, its coloring must be pink, not grey or yellow. Fish meat must be shiny and firm, not easily separated from the bone and have a recent, gentle smell.

* Inspect the package. Purchase meat and seafood that has acquired an anti-pathogen remedy that does not alter the food?s coloration, smell, taste or look, comparable to those supplied by International Meals Technologies. Be sure you keep away from products which have outlived their ?sell-by? dates or have dents or tears in their packaging.

* Keep away from cross-contamination. Use separate reducing boards ? one for raw meats and one other for vegetables and fruit ? to decrease the likelihood of cross-contamination. Also, wash your fingers completely with antibacterial cleaning soap before and after dealing with uncooked meat and seafood.

* Retailer on the proper temperature. Contemporary seafood and poultry needs to be stored at 40 levels or beneath to make sure freshness. When cooking poultry, breasts should be cooked at one hundred seventy degrees, complete chicken or turkey at one hundred eighty levels and ground poultry at 165 degrees.

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Source: http://articlescontentonline.com/food-poisoning-tips-to-keep-your-household-safe/

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