Summer Food Prep 101

Getting sick is no laughing matter, whether you have a cough and congestion or whether you have the flu for days on end. Many of the most common sicknesses and ailments are air borne and viral, however, one of the bigger ailments that inflicts many Americans each year is more bacterial and can be deadly if not treated correctly.

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The CDC estimates that 76 million Americans get sick from foodborne disease each year, of which around 5,000 die. With barbeque season gearing up to be in full swing, the summer months call for more foods that take little to no time to prepare. With this ease, also comes the increased risk of under cooking and poor preparation. These poor, but all too common practices in making food can lead to food poisoning and other highly dangerous foodborne diseases. Keep yourself and your family safe by following these simple rules and guidelines when preparing food.

Use safe water and food that is clearly marked when it is fully cooked. Some foods remain the same color when coked and can be hard to tell if they are ready to be eaten. Certain foods are more frequently associated with foodborne illness, so making sure you have food that is not expired or damaged is key in staying healthy.

Cleaning and preparing food properly is arguably one of the most important ways to prevent foodborne pathogens. Cleaning the food, also means cleaning all surfaces for preparation and eating, as well as hands, plates, utensils and the like. Also, separation helps prevent cross-contamination. so carefully separating raw foods, especially meat and poultry, from other items when preparing them is essential. This is how illnesses like salmonella are prevented.

Cooking food at the correct temperatrue, as well as for the correct amount of time is key in preparing food that is free of any potential bacteria or illness carrying infestation. Stay away from raw eggs, meat and poultry. Investing in a thermometer for all foods is wise when preparing anything that was once raw.

Bacteria typically love warm temperatures and can grow rapidly at room temperature, so properly refrigerating raw and perishable foods within two hours or within one hour in very hot weather is optimal in keeping it fresh for preparation further down the line.

 

Consult your primary care physician or chiropractor for any medical related advice.

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Used under Creative Commons Licensing courtesy of Jakob Montrasio

 

This article is made available for general, entertainment and educational purposes only. The opinions expressed herein do not necessarily reflect those of The Joint Corp (or its franchisees and affiliates). You should always seek the advice of a licensed healthcare professional.