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Wednesday, February 27, 2013


Salmonella poisoning affects thousands of individuals each year. The good news is that it can be prevented. It is only a matter of proper hygiene and the practice of food safety in the kitchen. Here is a list of ways to prevent it:

Wash hands frequently

Dirty hands can bring about cross contamination. In which case, it is extremely important to thoroughly and frequently wash hands. Washing with hot and soapy water is recommended. This should be done before handling eggs, poultry and raw meat.

Use clean towels to wipe hands clean

Some who work in the kitchen ignore this simple rule. Often, the ends of the shirt or the sear of pants serve as an instant towel. And this completely defeats the purpose of washing the hands as germs and bacteria probably reside in these worn clothes, too.

Maintain short and clean nails

Long nails can encourage the growth of bacteria which can easily transfer to the food being handled. Painted nails are even worse. Anyone who is expected to work in the kitchen quite a lot should make it a habit to keep nails short and clean.

Cook food completely

This especially applies to poultry and egg products. You do not have to overcook it. The rule of thumb is that poultry should be cooked in 165 degrees temperature while eggs should be kept at a 150 degrees temperature.

Leftovers should be kept safe

There is a range of temperature that is considered a danger zone for food. That is because it tends to encourage bacterial growth. It is set in the range of 45 to 140 degrees. Individuals are advised against keeping leftovers on the counter. Instead, they should be kept safe inside the refrigerator within two hours after cooking.

Thaw frozen meat inside the refrigerator

It is common practice to thaw meat at a room temperature by the counter or the sink using running water. Such is ineffective and will only encourage the growth of bacteria. Frozen meat should be thawed using cold water in the refrigerator or better yet placed in the microwave.

Use separate boards for vegetables and raw meat

This should be observed for the sake of food safety. Wooden boards are preferred for the vegetables while plastics should be used for raw meat. Bacteria and mold can come from the blood draining out of the raw meat and no one wants those to get into the vegetables as well. Otherwise, it may count as another case of salmonella poisoning.

Separate the bags

When doing the groceries, it is also important to be mindful of how the food items are being packed. Vegetables are separated from the raw meat for a reason.

Clean meat with salt

The antibacterial characteristics of salt can help clean the meat before placing it inside the refrigerator. This may be considered an old fashion technique but it does work effectively in keeping salmonella and bacteria at bay.

Finally, refrigerate food without delay. Otherwise, it will encourage bacterial growth in the food and may cause salmonella poisoning. These are simple yet effective preventive ways to keep salmonella away.

About the author:
Sandeep is an avid rock climber, Mountaineer, runner, and fitness coach. He shares his tips for staying in shape and eating healthy on several fitness sites.
Learn more: http://www.naturalnews.com/039255_salmonella_bacteria_prevention_tips.html#ixzz2M4CN5GrO

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