In my last post I wrote about what kind of food contamination you can expect when you buy your foods at the grocery store. In this post I’m going to write about what you should do and should not do to make  sure you don’t create contamination at home.

First take a look at your cutting board. The best idea is to use one cutting board for fresh produce and bread, and another for raw meat, poultry and seafood. This will prevent bacteria from raw meet contaminating food that requires no cooking.

To keep them clean, wash them with hot, soapy water after each use, rinse and air dry or pat dry with clean paper towels. Acrylic, plastic or glass can be cleaned in the dishwasher. Wood and plastic cutting boards can be sanitized with a solution of 1 tablespoon of unscented chlorine bleach per gallon of water. Be sure to replace worn cutting boards because they develop hard to clean grooves.

Here are other precautions to take

  • Wash your hands, utensils and food surfaces often;
  • Keep raw foods separate from toady to eat foods. Keep raw meet, poultry or fish away from other foods.
  • Refrigerate or freeze perishable foods.  Harmful bacteria reproduce quickly if foods aren’t properly cooled.
  • Refrigerate  or freeze perishable foods within 2 hours of preparing them.
  • Defrost food safely by keeping them separate in the frig.

Leftovers

  • Refrigerate or freeze leftovers within 2 hours of cooking. Otherwise throw them away.
  • Use leftovers from the refrigerator within 4 days; stuffing and gravy within 2 days.
  • And throw it out when in doubt.
  • Discard the outer leaves of heads of leafy vegetables like cabbage and lettuce.
  • Don’t eat sprouts unless they are thoroughly cooked.
  • Scrub firm produce like melons and cucumbers with a clean produce brush. Let them air dry before cutting.

Hope you find these recommendations useful.  Take caution and stay healthy.

I welcome your suggestions. Just type them in the comment box.

To your heatlhy aging.

Ruthan Brodsky

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Filed under: Conditions and Diseases

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