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If you have ever had gastroenteritis (vomiting and diarrhea) you would probably like to prevent ever getting it again! To avoid getting sick one has to take precautions with the food that we buy, prepare and eat. You can take some more precautions to avoid infections in your kitchen. Wash your hands properly before touching food. Even during food preparation keep your hands clean. The utensils and surfaces that come in contact regularly with food should be kept clean. Food should be protected from mice, insects and other animals. While one particular individual may safely eat a particular food, someone with a weaker immune system could become susceptible to food poisoning illness. Children, older individuals, pregnant women and persons with an illness are more vulnerable and are likely to be affected by food poisoning.
At times you may have taken a particular food a couple of hours ago and never felt anything wrong so you may feel that it should be safe to eat. Although you may feel all right a few hours after eating a food, the food may have become unsafe for you during that period. A food-borne illness may develop within half an hour to a few days. Some may take as long as 2 weeks or even more to show its result after the food is eaten. If sickness occurs 24 hours or longer after a food is eaten - which is often the case - it is frequently blamed on other causes. It is not always true that the way you have always handled your food and nothing has ever happened, it is the right way. Your past experience may not be the best way to predict whether a food is safe or not.
Never leave perishable foods at room temperature for longer than 2 hours. Perishable foods include raw and cooked meat, poultry, and seafood products. If perishable food is left at room temperature for longer than 2 hours, bacteria can grow to harmful levels and the food may no longer be safe. The 2-hour limit includes preparation time as well as serving time. Once fruits and vegetables are cut, it is safest to limit their time at room temperature as well. On a hot day the "safe use time" decreases to 1 hour. One of the most common causes of food poisoning is improper cooling of cooked foods. Bacteria is everywhere. Even after food is cooked to a safe temperature, bacteria can be reintroduced in the cooked food from many sources and then can reproduce. Leftovers should be put in the refrigerator or freezer promptly after eating. As far as possible refrigerate perishable foods within 2 hours. Put foods in shallow containers so they cool faster. For thicker foods - such as stews, hot puddings, and layers of meat slices - limit food depth to 2 inches.
Lastly always remember that when in doubt leave it out. If you are not sure about the freshness of a food or its quality, throw it out. Still many people do not change their concepts about food safety and become sick. This is something like saying, "I'll buy insurance after my house burns down." An extra minute or two to wash hands, a clean cutting board, food cooked to a recommended temperature is a small price to pay to help ensure that you, your family members, and friends avoid food-borne illness! Courtesy: www.safetyforeveryone.com More Articles
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People generally tend to assume that food poisoning occurs from food eaten outside the home. But this is not correct. There are many ways in which you can catch an infection from home food too. Food poisoning generally spreads from person to person through the food we eat.
Many people believe that a food is safe to eat if it tastes, smells, or looks all right. Nothing can be farther from truth. Don't always rely on your sense of taste, smell, or sight to determine if a food is safe. It is not always the correct way.
Cross-contamination can occur when bacteria is transferred from one food to another through a shared surface. Don't let raw food come in contact with already cooked foods or foods that will be eaten raw.
Perishable foods should always be cooked thoroughly. Harmful bacteria is destroyed only through thorough cooking. Freezing or rinsing of food in cold water is not enough to destroy bacteria.
