There has been some buzz about salmonella. Over 800 people across America have become sick from it. The reports are that raw tomatoes are to blame. In a previously posted article entitled “Food Poisoning“, the causes and effects of food poisoning were addressed thoroughly, but what everyone needs to be aware of now is prevention.
While the investigations among tomatoes have yielded negative results up to this point, the investigators still believed tomatoes are at the root of this problem. Regarding the current situation, it would, of course, be wise to avoid raw tomatoes. Don’t forget that products containing raw tomatoes also might put you at risk. (This would include salsas, salads, and even guacamole.)
Most of you know that raw eggs can potentially contain salmonella. I know it’s tempting, but keep away from the uncooked brownie and cookie batter! If you absolutely love eating cookie dough there are actually egg-free recipes available online. I tried one recipe I found, and I thought it was just like the real thing!
One reminder is to keep your raw meats separate from your vegetables. Using designated cutting boards for both is ideal to avoid cross-contamination. Always wash your vegetables (and your hands!), even if you plan on removing the peel. Furthermore, when picking out vegetables, avoid those that seem discolored, damaged, or simply different than the usual.
Another reminder is that even cooked foods can be contaminated if left unrefrigerated. Cooked food left at room temperature for over 2 hours actually should be thrown out because it is no longer safe to eat. In higher temperatures, this timeframe becomes even smaller. You may want to double-check your freezer to see that it is at or below 0 F to keep the bacteria from growing. Your fridge should range between 32 and 40 F.
Keep those simple things in mind, and you can make your food preparations as safe as possible for you and your family.
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