Preventing food contamination and illness

Keeping a clean cooking environment is the first step to keeping food safe.

Food safety professionals are aware of the dangers of foodborne illnesses that can occur from food that has become contaminated. These professionals are committed to reducing foodborne illnesses in the United States by improving food safety-related behaviors and practices. Michigan State University Extension and the Food Safety Inspection Services (FSIS) recommend that consumers learn about the challenges and how they can be prevented.

There are three basic contaminants that can present danger within the system; these are physical, chemical and biological. Food service managers and employees are aware of these contaminants and take precautions so that food doesn’t become adulterated with any of these contaminants. A physical contaminant could be a fish bone, a cherry pit; it may be a natural object but it could harm or cause injury to a person. Caution is observed when preparing all types of food. A chemical contaminant, for example, could be the use of sanitizers or cleaners around food.  Food service managers and personnel must take precautions when using any of these products around food by covering or removing food from the area. Lastly, a biological contaminant is defined as a bacteria, virus, fungi or enzyme that cause harm to food. For example, a potential biological contaminant is salmonella. Foods that naturally have this bacterium are eggs and poultry. It is recommended to cook these foods to a correct internal temperature of 165 degrees Fahrenehit to kill the bacteria. When food reaches the correct internal temperature, called the kill step, it is then safe to eat.

Just as food service personnel strive to keep food safe, there are practices that consumers can follow at home. Remember to do your part to help in combatting foodborne illnesses. Clean your hands for 20 seconds, washing with warm water and soap, remembering to clean under the nails. Separate raw meats and fresh fruits and vegetables to avoid cross contamination. Chill foods promptly within 2 hours of eating to 40 F. and cook foods to the correct internal temperature. Follow these tips to do your part to keep you and your family safe from foodborne illnesses.

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