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Articles How To Minimize Microbial Food Safety Hazards
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How To Minimize Microbial Food Safety Hazards

Principal Author / Publisher:Safetyhow Admin
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When harmful microorganisms--viruses and bacteria--come into contact with food and we ingest them, they can lead to illness. Signs of food-borne illness are diarrhea, vomiting, fever (with or without a sore throat) and yellowing of the skin. Common sources of food-borne viruses are water and ice, salads and shellfish. Moist proteins like meats, milks, seafood and vegetables are the most common sources of bacteria. While viruses don't grow in food, bacteria do; eating foods containing either of these microorganisms may make you sick.

Instructions

Avoiding Viruses

1.Use a clean knife to cut different foods. Never reuse a knife that has been used to cut uncooked meat without first washing it with hot water and soap.
2.Wipe the counter, where uncooked meat has been, with an antibacterial wipe or hot water and soap.

3.Wash your hands after handling uncooked meat but before touching anything else, and dry your hands on a clean towel. Do not dry your hands on a towel on which you have already wiped your dirty hands--microorganisms can spread from the towel and to your hands.
4.Place a serving utensil in each food dish. Do not use the same serving spoon in both a hot and a cold dish.
5.Avoid drinking or using water that may be contaminated, such as from a stream or creek. If you do not know the source of the water, do not drink it or use it for cooking.

Avoiding Bacteria

6.Avoid leaving food out in the open for extended periods of time. Food should be refrigerated within two hours of cooking.
7.Avoid using unpasteurized milk and dairy products. Milk or dairy products left at room temperatures above 40 degrees for longer than two hours should be discarded.
8.Wash raw vegetables before eating them by scrubbing them with a vegetable brush under cool, running water.
9.Avoid eating raw or partially cooked eggs and oysters. Uncooked eggs are a risk for salmonella; even organic eggs that claim they are salmonella-free can cause illness if not cooked all the way through. Cook oysters to destroy marine bacteria. This bacteria is highest during the summer months, but may be present in fresh oysters even in winter months.
10.Store cold foods at the proper temperatures. Make sure your refrigerator is set no higher than 40 degrees Fahrenheit.
11.Cook meat using a meat thermometer until it is beyond the point at which bacteria can live. Smoked ham should be heated to 130 degrees; rare beef should reach 140 degrees; medium beef, lamb and ham should reach 160 degrees; well done beef, pork and veal are done at 170 degrees; and poultry is ready at 180 degrees.

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