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Saturday, May 25, 2013
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Prevent Food-borne Illnesses
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bacteria eggs food poisoning food safety foodborne illness illness mayonnaise meat meat thermometer pathogen sanitize
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bacteria eggs food poisoning food safety foodborne illness illness mayonnaise meat meat thermometer pathogen sanitize
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Truth: The important thing to remember when cooking eggs is that the egg whites must be cooked. An over-easy egg is fine. If you make sure the egg white on either side is completely cooked and the yolk is just starting to gel, you are safe. However, a sunny-side up egg is not safe because you have uncooked egg white and yolk, which can cause food poisoning.
Myth: You can eye your meat to tell when it's done.
Truth: Never rely on your eye to tell if meat is done. A meat thermometer is the safest way to check that you have properly cooked your meat.
Myth: Food can be left out for any period of time.Truth: Bacteria grow in temperatures between 40 and 140 degrees F, so that means food left out of refrigeration poses a risk. At room temperature, food should not be left out for more than two hours. If you are outside and the weather is hot, it shouldn't be out more than an hour.
Preventing Food-borne Illnesses
Preventing food-borne illnesses is always the main goal of food safety. Sometimes, it's more about what you do rather than what you don't do. Here are some tips on preventing food-borne illnesses:
- Never thaw raw meat at room temperature - When it comes to poultry, it will usually come to you harboring harmful bacteria. That bacteria can multiply when it's in temperatures between 40 and 140 degrees F. Leaving raw meat out to thaw is only giving the bacteria more opportunity to grow. Temperatures that are below 40 degrees F are safest.
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