Since the beginning of mankind, providing sustenance has been risky, if not downright dangerous. Our ancient ancestors fought off the elements and wild beasts during the hunt, while our not-so-distant relatives faced famine on their farms.
Nowadays we are faced with the risks of food-borne pathogens and the all-too-common kitchen fire. But with some simple measures, we can continue to eat well and safe.
Preventing food-borne illnesses
These precautions can help you avoid illness from the most common food-borne pathogens:
- • Sign up for free food recall updates or see recent recalls.
- • Wash your produce and meat thoroughly before consumption.
- • Cook proteins to the following internal temperatures, recommended by the FDA:
- • Finfish: 145° F
- • Beef, veal, and lamb roasts and steaks: 145° F
- • Ground beef, veal, lamb, and pork: 160° F
- • Ground poultry: 165° F
- • Pork: 145° F with a three-minute rest time
- • Separate raw meets from ready-to eat foods in the grocery cart and at home.
- • Use separate cutting boards for meat and produce during food preparation.
- • Keep your meat fresh by storing in a refrigerator that is colder than 40° F and a freezer colder than 0° F.
- • For more information, visit www.fda.gov.
Kitchen fire safety
- • Always check your oven before pre-heating.
- • Never leave a stove burner unattended.
- • Keep a working smoke detector and fire extinguisher in your kitchen.
- • Always follow the recommended cleaning guides provided in your oven manual.
- • Never try to put out a fire with water.
- • Don’t put metal dishes or utensils (or foil) in the microwave.
- • Keep all appliances unplugged when you’re not using them. You’ll save electricity, too!
- • Don’t keep dish towels or potholders on your stovetop; you never know when you’ve left a burner on accidentally.