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Avoid bacterial contamination |
Food |
 Food labels should always be checked. Make sure that juice, milk and cheese products are pasteurized (heat-treated to kill microscopic organisms). Check the "sell by" and "best used by" labels on all products. Avoid products that contain raw or undercooked (rare) meat or dairy products. When purchasing meat, poultry or fish, place them in a plastic bag before placing them into a shopping cart with other items, to reduce the risk of bacterial cross-contamination.
Avoid products that are displayed unsealed (e.g., cooked shrimp displayed on a bed of ice alongside other seafood), and do not purchase anything with damaged packaging. Delivery sections are potential hotbeds for bacteria, since raw and cooked foods are often prepared on the same counter and displayed together. Avoid cross-contamination between raw and cooked foods at home as well as at delis.
 After shopping, properly store chilled or frozen foods as soon as possible. Foods kept in a car or at room temperature for only an hour or two may begin to grow bacteria.
Most cases of food-related infection occur as a result of food handling or preparation at home. It is crucial to keep shelves, countertops, refrigerators, stoves, sinks, utensils, sponges, towels and brushes clean. Cutting boards, countertops and cookware/utensils (i.e., anything that comes into contact with raw or undercooked foods) can be sterilized using a highly diluted (1:100) bleach solution. Use plastic cutting boards, which are easier to sterilize, instead of wooden ones. Fresh fruits and vegetables can be cleaned in a mild bleach bath and should be peeled if possible. Always wash hands before and after handling food.
 Proper cooking is one of the main ways to avoid contamination, since heat kills bacteria. Consult cookbooks for proper cooking temperatures and times, and use a meat thermometer. Cook red meat until it is well done. Eggs should be thoroughly cooked, not runny.
Microwave cooking involves special requirements. Most microwave recipes require a "standing time" that ensures that the proper temperature spreads throughout the food. Consult a microwave cookbook for details on proper use.
 Another tactic is to avoid uncooked or undercooked foods by themselves or as components of other food preparations. Eggs should be assumed to be contaminated, and it is best to avoid anything containing raw or undercooked eggs, including raw cookie dough, cake batter, eggnog, Hollandaise sauce and Caesar salad or other dressings made with raw eggs. Eggshells should also be regarded as contaminated. They should be disposed of properly and hands should be washed after handling them. By the same token, do not prepare dishes that require raw or undercooked fish (sushi or sashimi) or meat (steak tartar).
Refrigerator temperature should be kept at or below 40 degrees Fahrenheit. Food stored in the refrigerator should be in covered containers. Thoroughly heat pre-cooked foods or leftovers.
(Based on Net resources)
Published on 5th May 2002
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