Tuesday, June 10, 2008

Tips: Thwarting food contamination - Sun-Sentinel.com

Scrub or vigorously rinse fresh green goods with a mild soap. Throw out green goods with broken skin. Caution: lavation may not take all pathogens.

Cook meat and veggies to at least 165 grades to kill E. coli, salmonella and other bacteria. Caution: Undercooking may not kill bacteria.

Wash custody with soap before handling food, especially if in contact with a kid in diapers, a pet Oregon natural meat.

Prevent natural meat or juices from touching other food, especially if it will be eaten without cooking.

Refrigerate remnants within two hours.

More information on food-borne unwellnesses at www.fda.gov or 888-463-6332, or www.cdc.gov and hunt for "food-related."

Locations from which tomatoes declared by the Food and Drug Administration to be safe from salmonella:
Alabama, Arkansas, California, Florida, Georgia, Hawaii, Louisiana, Maine, Maryland, Minnesota, Mississippi, New York, Nebraska, North Carolina, Ohio, Pennsylvania, South Carolina, Tennessee, Texas, Occident Virginia, Belgium, Canada, Black Friar Republic, Guatemala, Israel, The Netherlands and Puerto Rico.

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