TIPS : to avoid contamination Bacteria and food poisoning. (prevention)

  • Do not drink water from streams and wells that are treated.
  • Only drink water that has been chlorinated.
  • When travelling where contamination is more likely, eat only hot, freshly cooked food and drink water only if it has been boiled.
  • Do not eat raw vegetables or unpeeled fruits. 
  • Wash your hands often and dispose diapers carefully so that the bacteria can't spread to other surfaces or people.
  • Do not feed honey to children to age one.
  • do eat wild mushrooms.
    To prevent food poisoning follow the steps when preparing the 

  1. Before contact with raw meat, poultry and fish you should wash your hands before cooking then and also wash the meat,poultry and fish.
  2. Do not eat meat, poultry and fish that has been refrigerated uncooked for longer tan one or two days.
  3. cook beef to 160-170 F (73 - 75 C), poultry 165- 175 F (73 - 78 C), and fish minimum 140 F (62 - 63 C) to get ride of parasites.
Can lead to cross contamination by the following.

  1. SPROUTS : Sprouts can be contaminated with bacteria such as E.Coli, Listeria Salmonella (Parasites) Tom produce sprouts, seeds are soaked and then kept moist for several days. The conditions for sprouting a seed are ideal for bacteria growth. So if the seeds are contaminated with bacteria, it is risky. Cooking sprouts largely decreases the risk.
               2. CHICKEN : These birds can carry Salmonella and Compylobactor. The risk                      from bacteria is completely if the meat is cooked properly. cook at least 73 -                     75 C. But when you wash your meat, you can easily splash Salmonella                             (Bacteria) on to other items that are boiled, so they become cross                                        contaminated. This bacteria causes diarrhoea and vomiting 
                       3. EGGS : Eggs also carry Salmonella, Cooking eggs kills bacteria, but be careful to                                thoroughly clean utensils and wipe down bench tops if they come into contact of                                  the raw eggs.  food made with raw and lightly cooked eggs can also pose big risk,                                including homemade mayonnaise, bearnaise sauce, home made ice cream etc.

                      4. Raw vegetables : These carry the risk of Salmonella & E-Coli, which can cause                                  vomiting, diarrhoea and stomach crams.

                     5. GREEN Vegetables : These can contain E-Coli from the soil. Tomatoes and other                                  vegetables can also get contaminated when touched by unclean hands.

                    6. FRUITS : Listeria can grow on the skin of rock melons, which are grown on the                                   ground. When people touch the skin and then cut the fruit, it can lead to cross                                       contamination.


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About G A Moinuddin

Ahmed Moinuddin retired from his position as HR Manager in a top Indian Public Sector Organization. He holds Masters in Sciences and has versatile experience in managing people and departments. His passion is to share knowledge from the bucket of experiences he had over these years at personal and professional front.
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