Saturday, July 5, 2008

Is the food you prepare safe?

"Hepatitis A is a very serious and highly contagious disease that can put you and your family in danger when you travel abroad. It is very rampant in many areas of the world. You can pick up the virus very easily from contaminated food, water or an infected waiter or chef, even at the best hotels and resorts."

To assure that our food is as safe as it tastes, follow these 5 tips:
  1. Cleanliness counts. Always wash your hands after handling uncooked meat because this is a big source of food contamination. Use paper towels. But if uncooked meat should touch touch your dishcloth, launder it in hot water and bleach.
  2. Keep it hot. Make sure that meats, eggs, and seafood all cooked sufficiently. Heat is the best way to kill bacteria.
  3. Defrost coolly. To keep bacteria at low level, thaw raw meats in the refrigerator, in the sink inside an airtight plastic container submerged in a very cold water, or in the microwave. Cook meat immediately after thawing, otherwise, put it back in the refrigerator.
  4. Separate the cooked from the raw. Utensils and surfaces that come in contact with raw meat, poultry, seafood must be cleaned before reusing them. Use separated cutting boards for vegetables and raw meats.
  5. Marinate in the fridge. Put meat and marinade in a sealed container on your refrigerator's bottom shelf so juices can not leak onto other foods. If you want to make use of the marinade as sauce, you should boil the liquid to kill any harmful bacteria.


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