Health Briefs

Health Briefs

Health Briefs TV Recounts Food Poisoning Prevention Tips

health-rbeifs-television-show

(image:healthtravelblog)

Nothing can ruin a perfectly good evening like food poisoning. Bacteria can grow in most foods we consume from grains to meet. Health Briefs TV recounts food poisoning prevention tips so we can enjoy the meal and the rest of the night too.

 

The U.S. Centers for Disease Control and Prevention states that 48 million Americans get sick from food-borne illnesses each year. That is 1 in 6 people. More than 120,000 people are hospitalized and 3,000 die from it. This is a preventable health and medical issue. Below are some tips to implement when preparing, serving and consuming food.

 

Don’t leave food out in room temperature settings for more than two hours. In fact, don’t set food out until it’s time for guests to eat. The spores and toxins released by bacteria found most often on food flourish at room temperature. The most common forms of bacteria — Clostridium perfringens and Bacillus produce toxins at room temperature.


Cook poultry thoroughly. Wash hands and kitchen prep surfaces thoroughly after handling raw poultry such as chicken, turkey and duck. At least half of all raw chicken carcasses carry high levels of campylobacter, one of the most common forms of bacteria.

 

Minced, or ground meats made into loafs or burgers should be thoroughly cooked. Raw steaks, on the other hand, contain bacteria on the outside only. Cook all meat thoroughly and use a meat thermometer if needed.

 

Produce also carries its own bacteria. Health Briefs TV reminds people to wash it well before prepping for consumption. E. coli can hide in lettuce leaves. Further to that, the CDC found that 46% of food-borne illnesses in the US are caused by fruits, vegetables and nuts.

 

Prevention is the key in avoiding an unpleasant bout of the runs and nausea caused by bacteria in affected food. Take the extra time to clean and cook food well, and wash hands and kitchen surfaces.

Posted in: Blog

Leave a Comment: (0) →