That is why we have encouraged programs to combat diseases caused by contaminated food and thus give consumers the tools to combat them. Summarizing them in four major steps:
- Clean: Wash hands and surfaces continuously
- Separate: Avoid cross-contamination
- Kitchen: Cooking to proper temperatures
- Freeze: refrigerate immediately
Bacteria can spread throughout the kitchen through the hands and utensils. To fight bacteria should always:
- Wash your gentle soap and warm water for 20 seconds before handling food and after using the bathroom, changing diapers, or handling pets.
- Wash all the utensils you use to cook.
- Consider using paper towels to clean surfaces in the kitchen and if you use cloth towels sure to wash them in the hot cycle.
Cross contamination is the way in which bacteria are transferred from one food to another when a raw food juices are mixed with cooked food. When you're handling raw meat, poultry, seafood and eggs, you should keep them separate from each other and always remember to work on a clean surface.
The Partnership for Food Safety Education and its government of the United States Department of Agriculture and the Food and Drug Administration of theUnited States, conducted a national survey on food security and indicated that 64% of adults know the importance follow the procedures on food safety. But very few people understand and follow the procedures for the proper handling of food. Only 15% of the population uses the food thermometer to know if the food is perfectly cooked.
The food is properly cooked when the internal temperature reaches needed to kill bacteria that can cause disease. Use thermometers temperature is the best way to kill these bacteria.
By measuring the internal temperature of the foods that can be considered high risk should follow the following table of temperatures:
|Ground meat and meat mixtures|
|Beef, pork, veal, lamb||160 ° F|
|Turkey and bench||165 ° F|
|Fresh meat, veal, lamb and pork|
|Medium rare||145 ° F with 3 minutes rest|
|Medium||160 ° F|
|Well done||170 ° F|
|Chicken and Turkey||165 ° F|
|Poultry cuts||165 ° F|
|Turkeys and Geese||165 ° F|
|Stuffing (cooked alone or in bird)||165 ° F|
|Egg and egg dishes|
|Eggs||Cook until yolk and white are firm|
|Egg dishes||160 ° F|
|Fins||145 ° F The flesh is opaque|
|Shrimp, lobster and crabs||The meat looks pearly and opaque|
|Clams, oysters and mussels||Open deposits during cooking|
|Scallops||Appearance milky white or opaque firm|
|Leftovers and Casseroles||165 ° F|
Then rapidly cools food cooler temperatures and slow down growth of harmful bacteria. But remember not to saturate the refrigerator because cold air must circulate to keep food safe.
Be sure to keep the refrigerator temperature at 40 ° F or less and use a thermometer to make a constant check. The freezer temperature should be 0 ° F or less.
Consumers show a growing interest in learning more about the food they eat and how they should be treated to prevent diseases. Constantly seeking to know how they can implement food safety instructions for the purchase of food, conservation, preparation and cooking, as well as many others related to the handling of specific foods like eggs for vulnerable groups such as children, pregnant women and seniors.
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