Subject to deal with the danger of the top ten

Subject to deal with the danger of the top ten common food before dinner – - Food Pack

When people repeat “hazardous food” means the fulfilment of a large number every second in the treatment of 76 million Americans are cultivated mushrooms and blower of fish, but due to food poisoning poisoning, most of them is a problem using immoral eat fruit, vegetables or salad. “” It common food on the menu, but in illicit processing”"poison.”" MSN sites listing before that the United States contains the object types food reported 10, the risk factors arise, I like the first deposit be treated properly.

1 Cabbage beans “if broad bean watercress outside the question must be a flooded problem, then we must firstly in the food guide dangerous.” Objective of University of Georgia USA for Food Safety Dr Michael Road, oral, “cabbage bean expand environment bad daughter harmful fertile ground for bacteria.” that cultivate sprouts of sale was underground in thin and remained dampish – this is the best environment for the growth of bacteria (salmonellosis is manage more often bacteria sprouts).

The solution: oral peaks McDowell, some researchers have tried to moisture and dirt, determine if contaminated, but not completely trusted bean sprouts detect the book. People eating beans cabbage side of the disease or applicants. If in their homes, bean sprouts sort, but should also not stand by and watch and relaxation – pay attention to like you, broad sector of environmentally harmful bacteria rather than the equivalent type of spring plants in your time of sprouts in height. Rinse beans cabbage are not to extract harmful bacteria, is a plan to use the carbonization research or speculation.

2 Eggs, we can a sigh of relief truncated from if same students even half – baked eggs will make the sick. Eggs around 10,000 will be managing a salmonella. Although this time seems low pure, but who can guarantee that the eggs are forasmuch as in so safe? Salmonella in the media of eggs, would be better, undifferentiated as eggs are cooked bright eyes and consequently for eating.

Solution: to avoid eating raw eggs or less heat. Salad polished half life will be eggs, with particular attention to the. Cookies consume uncooked first, because in cooked egg noodles. Eggs are not too soft is still part of the danger of hidden solidify. For security reasons, must wait for eggs liquid cover solid after consumption, and then cooked eggs on. If you want to eat eggs half, then choose after pasteurisation (a high – temperature sterilization process) – processed egg bar, which will normally be eggs of sterile shell or packaging are posted signs.

3 Half beef – five minutes to eat meat raw or cooked usually to have to take some risks, because they can carry salmonella and e. coli. Although the beef and veal production process there is no trace of vulnerability or the existence of any of the carrier. This is the best way to choose a guarantee that the sterile beef products. Better strangulation beef more precarious block because it is more with more vulnerable to the bacterial contamination.

Solution: the temperature is below 140 ° C and generally achieve five cooked meat. And that cooked meats, 160 degrees of high temperature needed to kill bacteria. Cook meat inside Brown was instead of pink.

4 Vegetables leafy green good packaging including lettuce and spinach and other green vegetables leafy, has been in recent years, many diseases are the “guilty” devastation. I most recent serious cases in 2006, the US market collected accounting spinach e. coli, resulting 199 people fall ill, 3 persons were killed. Salmonella and e. coli such harmful bacteria will be contaminated by means of channels different, as faecal pollution animal carrier soil and water, or click a point and exposure to the bodies of vegetables packaging processes.

The solution: “packaging and vegetables were more vulnerable to pollution, if you want to reduce risks, and then click a whole tree of fresh vegetables rather than have the type of packaging”. McDowell, said. If you buy a cabbage, it would be preferable for magazines outside, because there is more easily contaminated. Removed the leaves, washing and hand washing again deal with other parties. However, if these cowardly spinach leafy vegetables, sheets out the possibility of being contaminated are the same. The only way to heat sterilization.

5 Sushi pests – Spirometra, dishes and pwn insects are the main problem with the sushi as raw fish are likely to contain these parasites (often there will be raw sushi fish). Eating to be assured that the better go formal restaurant Japanese, where leaders know not only how do you choose the best fish also know what kind of fish can have parasites and sushi in the production of their process of withdrawal. Even if the raw fish cannot ensure complete security, but when diving sauce mustard or green dining room can play a role in a number of sterilization.

The power pack solution: fish at least 145 ° C below to high temperature and cook 1 minute, this can kill the parasite. However, it is not the sushi. Health and fish can also be the only guarantee for transporting the parasites methods are used to eating sushi frozen fish. Recommended for the power of the United States and Drug Administration (FDA), fish believed to 31 degrees below zero temperatures, frozen 15 hours to kill parasites.

6 Stock RAW chicken chicken is “odious” vectors of salmonella and Campylobacter. The main risk factor is not to eat chicken (until has cooked chicken in full the part on the pink line), but for a chicken and other foods cross – contamination.

Solution: processing raw chicken must pay particular attention. Cut the chicken clean immediately after the knife, cut the body governing, cooking benches and hands in order to prevent the spread of bacteria in chicken to other foods. It will be after the chicken on the grid used to wash the dishes or modification of a new plate of chicken cooked Sheng.

Salad of salsa salad dressing 7 Nothing it is dangerous in General, the us Food and Drug Administration for the sale of the market value of salad dressings and acidity pH has expressly provided in the dressing is acid, it has a certain degree of efficiency bactericidal. However, since many people ate salad vegetables and sandwich plate after patients dressings, have always included in the dressing is a classification of food risk. Because even if France sterilization, maintained the bad or degenerate cases. Only because of the single dressing slightly acid smell and taste, many people do not know is interrupted.

Solution: Mark and dressing on the refrigerator, cold not use shelf-life of dress. If you make dressing at home, we must ensure that all raw materials and the costs are not contaminated, the production of containers must be clean.

Cantaloupe 8 March 2006 imported Honduras U.s. of salmonella cantaloupe transported to invoke here so that people begin to pay attention to the existence of a result of these security issues. Cantaloupe skin because many cracks, easy washing pollutants and breeding bacteria. Once the cup of melon, these bacteria will go for the melon dough.

Solution: fresh cantaloupe purchase completed leather carefully cleaned before food melon, reduce the melon impasto was the risk of contamination bacterial, but not sufficient. It must carefully cut cantaloupe kept at room temperature, because a large number of bacteria. Therefore to cut cantaloupe in the refrigerator.

9 Unpasteurized cheese that is not the body to drink fresh cow’s milk there are multiple processing of milk pasteurisation. Most people know that it should be the consumption of milk after a high – temperature sterilization. But you thought perhaps eat cheese do not undergo this treatment. Many soft cheeses – including French brie cheese and white goat cheese are without a high – temperature sterilization. Although the requirements of domestic production of the United States and imports of high – temperature sterilization without cheese can be kept for at least 60 days, but are always the risk of disease. Therefore, we recommend that pregnant women, children, poor people and aged immunity that step person to eat cheese.

Solution: to see cheese before purchase, description of the packaging, General outside will clearly in that the composition of the cheese is used in the treatment of raw milk or pasteurized milk. Although the soft cheese taste better, but still edible when a reminder: you use a risk to health.

Salad buffet restaurant or West Hall 10 often see here filled with a variety of fruit and vegetables and salsa salad bar is select and some salad pendulum makes a good job of a chef salad. You might think that it is very useful as the election will be able to recover the ready to eat salad selection. Pascolasse but also has a certain risk, because we do not know if these ingredients fresh and have not clean some materials fires first Marquis cooking does not have healthy restaurant staff… communicable diseases is underway, salad, in contrast to other foods are also high temperature sterilization almost all students, a maximum security risk.

Solution: you must identify themselves to the salad is allow food maintain a safe temperature (too cold in the cold, that should be enough hot Marquis Fire). The restaurant hygiene, cooks and the fee for doing eligibility conditions does not have a cold or other infectious diseases. To insert local food products or are covered to prevent that people coughing or sneezing when contamination of the feed. If you cannot determine more safely return to house them or eat their practice.

Posted on November 11th, 2009 by Food Pack
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