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Bacteria And Foodborne Illness
How can Bacteria and Foodborne Illness be prevented?
Most cases of foodborne illness can be prevented through proper cooking or processing of food, which kills bacteria. In addition, because bacteria multiply rapidly between 40°F and 140°F, food must be kept out of this "danger zone."
To prevent harmful bacteria from growing in food, always
• Refrigerate foods promptly. If you let prepared food stand at room temperature for more than 2 hours, it may not be safe to eat. Set your refrigerator at 40°F or lower and your freezer at 0°F.
• Cook food to the appropriate temperature (145°F for roasts, steaks, and chops of beef, veal, and lamb; 160°F for pork, ground veal, and ground beef; 165°F for ground poultry; and 180°F for whole poultry). Use a thermometer to be sure! Foods are properly cooked only when they are heated long enough and at a high enough temperature to kill the harmful bacteria that cause illness.
• Prevent cross-contamination. Bacteria can spread from one food product to another throughout the kitchen and can get onto cutting boards, knives, sponges, and countertops. Keep raw meat, poultry, seafood, and their juices away from other foods that are ready to eat.
• Handle food properly. Always wash your hands before touching food and after using the bathroom, changing diapers, or handling pets, as well as after handling raw meat, poultry, fish, shellfish, or eggs. Clean surfaces well before preparing food on them.
• Keep cold food cold and hot food hot.
• Maintain hot cooked food at 140°F or higher.
• Reheat cooked food to at least 165°F.
• Refrigerate or freeze perishables, prepared food, and leftovers within 2 hours.
• Never defrost food on the kitchen counter. Use the refrigerator, cold running water, or the microwave oven.
• Never let food marinate at room temperature; refrigerate it.
• Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator.
• Remove the stuffing from poultry and other meats immediately and refrigerate it in a separate container.
• Do not pack the refrigerator. Cool air must circulate to keep food safe.
Food Irradiation
Food irradiation is the treatment of food with high energy such as gamma rays, electron beams, or x rays as a means of cold pasteurization, which destroys living bacteria, to control foodborne disease. The United States relies exclusively on the use of gamma rays, which are similar to ultraviolet light and microwaves and pass through the food leaving no residue or "radioactivity." Food irradiation is currently approved for wheat, potatoes, spices, seasonings, pork, poultry, red meats, whole fresh fruits, and dry or dehydrated products. Although irradiation destroys many bacteria, it does not sterilize food. Even if you're using food that has been irradiated by the manufacturer, you must continue to take precautions against foodborne illness, through proper refrigeration and handling, to safeguard against any surviving organisms.
Links to Other Disorders
Scientists suspect that foodborne pathogens are linked to chronic disorders and can even cause permanent tissue or organ destruction. Research suggests that when some people are infected by foodborne pathogens, the activation of their immune system can trigger an inappropriate autoimmune response, which means the immune system attacks the body's own cells. In some people, an autoimmune response leads to a chronic health condition.
Chronic disorders that may be triggered by foodborne pathogens are
* arthritis
* inflammatory bowel disease
* kidney failure
* Guillain-Barré syndrome
* autoimmune disorders
What are the causes of Bacteria and Foodborne Illness?
What are the Symptoms of Bacteria and Foodborne Illness?
What are the complications that can arise in Bacteria and Foodborne Illness?
How is Bacteria and Foodborne Illness Diagnosed?
Whatis the treatment of Bacteria and Foodborne Illness?
what are the Common Sources of Foodborne Illness?
Where can i get more information regarding Bacteria and Foodborne Illness?
