Thursday, September 23

The 10 mistakes the CDC says you should never make with food

The 10 mistakes the CDC says you should never make with food

Avoid putting cooked meat on a plate or table that contained raw meat.

Siwon Lee / Pixabay

Food poisoning is a foodborne illness that is contaminated with bacteria, viruses, parasites, toxins, or other substances. Every year, 1 in 6 people in the United States gets sick from eating contaminated food, according to data from the Centers for Disease Control and Prevention (CDC).

The CDC warns of mistakes in handling or preparing food that can make you or someone in the family sick. Foodborne illness can require hospitalization and can also cause death.

10 mistakes you should not make

1. Eating dangerous foods when you are the person most at risk of poisoning

Anyone can get food poisoning. There are people that are more likely to get sick or that his illness is germandbls. These include:

  • Older adults 65 years
  • Children under 5 years
  • Women pregnant
  • People with weakened immune systems. With diabetes, liver or kidney disease, alcoholism and HIV / AIDS; or receiving chemotherapy or radiation therapy.

People at higher risk of poisoning should avoid eating raw or undercooked animal products; raw or lightly cooked sprouts; unpasteurized milk and juices and soft cheese unless made from pasteurized milk.

2. Don’t wash your hands

Germs on your hands can contaminate food. Before, during and after preparing food; as well as before eating; and after going to the bathroom or changing a child’s diaper you should wash your hands for 20 seconds with soap and running water.

3. Wash the meat

Do not wash the meat, be it red, chicken or turkey, nor the eggs. By doing so you can spread germs to the sink, countertops, and other kitchen surfaces. These germs then contaminate other foods and can make you sick. Cooking meat and eggs thoroughly is the way to kill pathogens.

4. Peel fruits and vegetables without first washing them

Fruits and vegetables can transfer germs like Salmonella from their skins to the inside of fruits and vegetables when you cut or peel them.

Wash fruits and vegetables before eating them, even if they will peel. Some, such as melons, watermelons or cucumbers, can be scrubbed with a brush to remove dirt stuck to the skin.

5. Put cooked meat on a plate or table that contained raw meat

Germs in raw meat, chicken, or fish can spread to cooked meat. Use separate plates.

6. Not cooking meat, chicken, turkey, shellfish, or eggs well.

Red meat, poultry, fish, shellfish, and eggs are safe after they have been cooked long enough to kill germs.

7. Eat raw dough or pasta made with raw eggs or flour

Don’t eat foods that contain raw or undercooked eggs, or raw dough. Raw flour and eggs may contain E. coli, Salmonella, or other harmful bacteria.

8. Taste food to see if it is still good

The Pathogenic bacteria, those that make you sick, they cannot be seen or smelled in food. Trying just a small amount can make you very sick.

9. Defrost or marinate food outside the refrigerator

The bacteria and other germs they can multiply quickly into the “Danger Zone” ?? temperatures between 40 and 140 ° F.

Thaw your food safely in the refrigerator or in cold water. Marine in refrigeration.

10. Leave food for many hours without refrigeration

Germs that make you sick can grow on perishable foods if you leave them out of the refrigerator for 2 hours or more. Not just meat, it includes cut fruit, rice, and leftovers. Always refrigerate food within first 2 hours or within 1 hour if it is a warm climate or has been in a temperature above 90 ° F on a hot day or in the car.

Divide the food into small portions to cool quickly. There is no problem putting warm or hot food in the refrigerator.

Taking these recommendations into account can make the difference between a safe food and a contaminated one that can make you seriously ill.

It may interest you:

Leave a Reply

Your email address will not be published. Required fields are marked *