
http://www.care2.com/greenliving/10-riskiest-foods-slideshow.html
Top 10 Riskiest Foods (slideshow)
What can consumers do to protect themselves from foodborne illness? Follow these precautions form the Centers for Disease Control and Prevention:
COOK meat, poultry and eggs thoroughly. Using a thermometer to measure the internal temperature of meat is a good way to be sure that it is cooked sufficiently to kill bacteria. For example, ground beef should be cooked to an internal temperature of 160F. Eggs should be cooked until the yolk is firm.
SEPARATE: Don’t cross-contaminate one food with another. Avoid cross-contaminating foods by washing hands, utensils, and cutting boards after they have been in contact with raw meat or poultry and before they touch another food. Put cooked meat on a clean platter, rather back on one that held the raw meat.
CHILL: Refrigerate leftovers promptly. Bacteria can grow quickly at room temperature, so refrigerate leftover foods if they are not going to be eaten within 4 hours. Large volumes of food will cool more quickly if they are divided into several shallow containers for refrigeration.
CLEAN: Wash produce. Rinse fresh fruits and vegetables in running tap water to remove visible dirt and grime. Remove and discard the outermost leaves of a head of lettuce or cabbage. Because bacteria can grow well on the cut surface of fruit or vegetable, be careful not to contaminate these foods while slicing them up on the cutting board, and avoid leaving cut produce at room temperature for many hours. Don’t be a source of foodborne illness yourself. Wash your hands with soap and water before preparing food. Avoid preparing food for others if you yourself have a diarrheal illness. Changing a baby’s diaper while preparing food is a bad idea that can easily spread illness.
REPORT: Report suspected foodborne illnesses to your local health department. The local public health department is an important part of the food safety system. Often calls from concerned citizens are how outbreaks are first detected. If a public health official contacts you to find our more about an illness you had, your cooperation is important. In public health investigations, it can be as important to talk to healthy people as to ill people. Your cooperation may be needed even if you are not ill.
SPEAK UP with Care2: The House of Representatives overwhelmingly passed bipartisan food safety reform legislation in July 2009 that would update the law and strengthen the system: Now the Senate must act. Your Senators have the opportunity to change course and help protect children, families, senior citizens and all others from foodborne illness. Tell your Senators it is time to pass strong food safety legislation now! You can also ask Prime Minister Harper to fix the food safety deficit in Canada (open to all).
Next: Printable version




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67 comments
add your comment »Interesting and helpful information, Thanks for sharing!
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good info! Thanks
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Good info.
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I think most of it is caused by run-off from dairy farms contaminating the crops. Going organic or better yet growing your own would reduce the risk surely
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potatoes, tomatoes, sprouts, and berries surprised me the most.
shellfish can also cause an rare illness known as amnesic shellfish poisoning; just thought i'd throw that out there.
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never think of it being connected to fruits and stuff but i guess it is
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surprised
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nice to know
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aw wow, there's so many issues with food. most of it isn't safe. organic for the win! hahah.
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not my leafy greens!
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