@Redmountainspa
By Dale Van Sky, Executive Chef
It sounds scary doesn’t it? Well it is. We must know the proper ways to handle and prepare our foods for our own safety. These bacteria can make you very sick, and they can even be deadly.
Cold foods should be kept at or below 40 degrees while hot foods should be held above 140 degrees. Bacteria grow the fastest when food temperatures are between these extremes. Freezing does not kill bacteria but only slows the growth.
The most common food borne illnesses in our country are salmonella followed by E.coli and botulism. Salmonella is destroyed when cooked above 165 degrees. E.coli is destroyed above 185 degrees or with chemical sanitizers such as bleach, soap and hot water. Always use some type of sanitizer solution to clean work surfaces, utensils and equipment. Nothing destroys botulism.
Salmonella is most common from under cooking chicken and turkey (internal temperature below 165 degrees) and from cross contamination. E.coli is most commonly found in ground meats and manure (natural) fertilizers. Botulism is usually from unsanitary canning or damaged can products.
For more information on food safety visit www.recalls.gov/food.html or www.fsis.usda.gov/factsheets.
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