A couple of weeks ago, I had the pleasure of joining a twitter chat on food safety hosted by the CDC. Since I have Crohn's Disease, I am very particular about food safety. With a compromised immune system, I am more at risk for certain illnesses and when I do contract them, it is more difficult for my immune system to fight it off (i.e. if I get the flu, it can take me twice as long to get better than a healthy person).
I am pretty meticulous when it comes to keeping my kitchen clean and I always wash my hands before preparing food, but I learned a lot during the chat (especially regarding washing poultry), so I am sharing what I learned with you!
- Don't wash your poultry; the heat from the cooking process kills any bacteria present.
- Perishable and prepared foods should not stay out of the refrigerator for more than 2 hours.
- Keep raw meats on the bottom shelves of your refrigerator so that any liquids don't drip on to food below.
- Keep raw meats separate from other foods in your grocery cart to prevent cross contamination.
- Avoid foods like soft cheese, unpasteurized milk, cookie dough, and raw eggs, which can carry food-borne illnesses.
- Use bleach when cleaning surfaces in the kitchen to effective kill bacteria.
- Use a clean towel when cleaning surfaces, sponges and wash clothes spread germs.
- Transport food in a cooler with ice to keep food below 40 degrees Fahrenheit.
- Have separate cutting boards for meat and produce to prevent cross contamination.
- Always wash hands before preparing and eating food.
Learned something new? Let me know in the comments. And have a happy and safe holiday!
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