How to avoid food-borne illness – a nutritionist explains

how to avoid food borne illness a nutritionist explains

Sumary of How to avoid food-borne illness – a nutritionist explains:

  • Getty Images / Enrique Díaz / 7cero Cutting boards and kitchen thermometers Pathogenic microorganisms in foods are much more stealthy.
  • Otherwise, as the frozen meat sits at room temperature, its outer surfaces warm faster than the interior.
  • Don’t use the same cutting board for meat, fruits and vegetables.
  • Never rinse off raw meat or chicken in the sink, because that practice spreads bacteria on kitchen surfaces.
  • Getty Images / Jupiterimages Dealing with leftovers After the meal is over, don’t let the leftovers linger.
  • Baked goods like breads, cakes, pies and cookies made in your kitchen will have a shorter shelf life than store-purchased items because yours are without preservatives.
  • While it’s unlikely to cause severe illness, some bread molds produce toxins that might cause problems, particularly for children or the elderly.

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