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.