Safe Food Handling to Keep Kitchen Culprits at Bay
Proper food handling of raw meat, fish and poultry can stop most germs associated with them from multiplying to levels that can make you and your family ill.
And of course, none of us want to deal with a tummy-ache we could have easily prevented.Knowledge is our best preventative weapon here.
While most pathogens that occur naturally in uncooked foods are killed by proper cooking - to an internal temperature of at least 145 degrees F for roasts or chops of beef, veal or lamb, 160 degrees F for ground meats; and 180 degrees F for poultry - many germs can spread long before you pop the entree into the oven.
E. coli, hepatitis A, and salmonella
These most common contaminants can find their way onto a sponge or dishcloth; you, in turn, can spread the bacteria all over your kitchen unless you make an effort to stop them.
The single most important thing you can do to ensure your family's health and safety is to wash your hands with warm, soapy water for at least 20 seconds before and after preparing raw items.
This will prevent you from spreading meat-, poultry- or fish-borne bacteria onto refrigerator doors, cabinet handles, and countertops, where they'll be lying in wait next time you reach for a leftover slice of pizza.
In addition to washing your hands, you can help prevent cross-contamination by washing in hot, soapy water the utensils used to prepare raw items.
That includes knives, cutting boards, and serving platters that have held raw meat, fish or poultry.
-- When grilling, don't serve meat on the same platter that you used to carry it outside before cooking.
If your kitchen counter comes in contact with even a drop of juice from uncooked meat, poultry or fish, clean up the area with hot, soapy water and paper towels - not the sponge you use daily.
-- To kill all the germs, however, you'll need to clean the surface with a mild bleach solution (one part bleach to nine parts water) or use a commercial disinfectant.
-- Keep all kitchen surfaces dry; bacteria survive no more than a few hours when moisture is eliminated.
-- Even your kitchen sponges and dishcloths - the very items that are supposed to help you get rid of lurking germs - can be part of the problem unless you clean them regularly.
-- Replace your sponges every two weeks. Regularly throw dishcloths in the washing machine - and always use hot water and bleach.
-- lastic cutting boards (not wood) are a better choice for raw meats as it is less likely to harbor bacteria. Wash it in hot, soapy water after each use.
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