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Friday, April 8, 2011

Tips to Reduce Risk of Food Poison

Follow these tips to reduce the risk of food poisoning in the home:

1. Wash your hands thoroughly with soap and warm water and dry them before handling food and after handling raw meat, go to the bathroom to blow your nose or handling animals (including pets).

2. Wash work surfaces before and after preparing food, especially after they were touched by the flesh, including poultry or eggs. No need to use anti-bacterial spray. Warm water and soap is fine.

3. Rags and washcloths regularly and dry thoroughly before reuse. Dirty, wet cloth is the perfect place for bacteria to breed.

4. Use separate cutting boards for eating raw meat and ready meals. Raw meat contains harmful bacteria that can spread very easily to anything it touches, including other food, work surfaces, cutting boards and knives.
5. It is especially important to keep raw meat from ready to eat foods such as salads, fruit and bread. This is because these foods are cooked before consumption, so that any bacteria that is in contact with food are not killed.

6. Always cover raw meat and store it in the bottom shelf of the refrigerator where you can not touch other foods or they drop.

7. Cook food thoroughly and check if it is hot all the way through. Make poultry, pork, burgers, sausages and kebabs are cooked until hot, no pink meat inside.

8. Keep your refrigerator temperature between 0 ° C and 5C. By eating cold to stop growing food poisoning bugs.

9. If you have any food that you eat immediately, cool as quickly as possible (max. 90 minutes) and cooked in the refrigerator or freezer. Use the leftovers from the refrigerator within two days.

10. Do not eat foods past their "use" date label. These are based on scientific evidence, how quickly pests in packaged foods are aligned.

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