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Submitted by: Janette Mae Phillips
There s no getting around safety in the kitchen. There are certain safety guidelines that are sacrosanct; compromising on these ground rules puts your whole family s health at risk.
Before we get to the guidelines regarding certain types of foods, here are the 3 main rules that apply across the board to all types of foods:
1. Shop Wisely: Only purchase those foods that look and smell good.
2. Keep Meats & Veggies Separate: Blood and fluids that drip from the meats onto the veggies can spoil the vegetables and cause food poisoning.
3. Store Perishable Food Immediately: If you are planning on buying perishables such as dairy products, frozen foods or meats, plan on going home directly from the store or remember to carry a cooler bag to prevent spoilage.
Now on to the specifics:
Safety Guidelines For Meats
Salmonella and E.coli are the primary concern for all meats including beef, lamb and poultry. The danger zone where growth is rampant is between 40 F and 140 F. The growth of the bacteria is slowed by refrigeration and freezing- the lower the temperature the slower the growth of bacteria. Interestingly, these bacterial live only on the surface of the meat- they do not live inside the muscle fibers. This means, as long as you cook the exterior of a whole cut of meat such as a steak or a chicken breast, it is safe to eat.
It is best to avoid roasting meats at very low oven temperatures. This is because when meat is cooked at such low temperatures, it lingers on too long in the danger zone.
Safety Guidelines For Vegetables
It does not really cross our mind but vegetables and fruits can also be contaminated with bacteria such as salmonella and E.coli when waste from nearby animal farms gets washed by the rain onto the plants. While cooking is the best way to kill any bacteria that may be present on some of the vegetables, for fruits and vegetables that are eaten raw, washing thoroughly is very important. Hard skinned fruit should be lightly scrubbed to remove surface dirt and bacteria. For leafy vegetables, it is best to remove the outer layers before washing. To maintain freshness and retain the nutrients, it is best to wash fruits and vegetables only just before you use them. Throw out any uncooked, peeled or cut produce that is left out at room temperature for over 2 hours.
Dairy
Milk, which is pasteurized and refrigerated is generally safe. Refrigeration is not necessary for hard cheeses such as Swiss Cheese , Cheddar, Monterey Jack and Parmesan but soft cheeses are best kept refrigerated to prevent growth of bacteria.
Eggs
Salmonella rears its ugly head with eggs too and the only way to get rid of it is by cooking the egg completely, till it is firm. Unfortunately, there are several everyday egg dishes that are not cooked enough to kill the salmonella. While it is estimated that only 1 in 20,000 eggs contain salmonella, it is not worth the risk especially for people whose immune systems are more fragile such as young kids, pregnant woman and the elderly.
About the Author: Janette likes to fix up her kitchen and making use of
outdoor kitchen
and / or
small kitchen remodeling
is something she without a doubt advises for that new look.
Source:
isnare.com
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