Perfect Cooking Articles

10 Deadly Bacteria That Can Get In Your Food (And How To Stop Them From Getting There)

Thousands of types of bacteria are naturally present in our

environment. Not all bacteria cause disease in humans (for

example, some bacteria are used beneficially in making

cheese and yogurt). However, the prime causes of food-borne

illness include parasites, viruses, and bacteria such as:

1. E. coli O157:H7

2. Campylobacter jejuni

3. Salmonella

4. Staphylococcus aureus

5. Listeria monocytogenes

6. Clostridium perfringens

7. Vibrio parahaemolyticus

8. Vibrio vulnificus

9. Hepatitis A virus, and

10. Norwalk and Norwalk-like virus

Bacteria that cause disease are called pathogens. These

organisms can become unwelcome guests at the dinner table.

When certain pathogens enter the food supply, they can cause

food-borne illness. They're in a wide range of foods,

including meat, milk and other dairy products, spices,

chocolate, seafood, and even water. Millions of cases of

food-borne illness occur each year.

Most cases of food-borne illness can be prevented. Careless

food handling sets the stage for the growth of disease-

causing "bugs." For example, hot or cold foods left standing

too long at room temperature provide an ideal climate for

bacteria to grow. Proper cooking or processing of food

destroys bacteria.

Fresh does not always mean safe. The organisms that cause

food poisoning aren't the ones that cause spoilage. Wax

often coats certain kinds of produce, such as apples and

cucumbers, and may trap pesticides. To remove the wax, wash

with very diluted dish detergent and a soft scrub brush, or

peel (the best nutrients are often in the peel, however).

Foods may be cross contaminated when cutting boards and

kitchen tools that have been used to prepare a contaminated

food, such as raw chicken, aren't cleaned before being used

for another food, such as vegetables.

How Bacteria Get In Food

Bacteria may be present on products when you buy them.

Plastic-wrapped boneless chicken and ground meat, for

example, were once part of live chicken or cattle. Raw meat,

poultry, seafood, and eggs aren't sterile. Neither is fresh

produce such as lettuce, tomatoes, sprouts, and melons.

Foods, including safely cooked, ready-to-eat foods, can

become cross contaminated with bacteria transferred from raw

products, meat juices or other contaminated products, or

from food handlers with poor personal hygiene.

Unpasteurized fruit and vegetable juices and ciders, foods

made with raw or undercooked eggs, chicken, tuna, potato and

macaroni salads, and cream-filled pastries harboring these

pathogens have also been implicated in food-borne illnesses,

as has fresh produce.

Poultry is the food most often contaminated with disease-

causing organisms. It's been estimated that 60 percent or

more of raw poultry sold at retail probably carries some

disease-causing bacteria.

Bacteria such as Listeria monocytogenes, Vibrio vulnificus,

Vibrio parahaemolyticus and Salmonella have been found in

raw seafood. Oysters, clams, mussels, scallops, and cockles

may be contaminated with hepatitis A virus.

If you have a health problem, especially one that may have

impaired your immune system, don't eat raw shellfish and use

only pasteurized milk and cheese, and pasteurized or

concentrated ciders and juices.

Keep It Clean

The cardinal rule of safe food preparation in the home is:

Keep everything clean.

The cleanliness rule applies to the areas where food is

prepared and, most importantly, to the cook. Wash hands with

warm water and soap for at least 20 seconds before starting

to prepare a meal and after handling raw meat or poultry.

Cover long hair with a net or scarf, and be sure that any

open sores or cuts on the hands are completely covered. If

the sore or cut is infected, stay out of the kitchen.

Keep your work area clean and uncluttered. Be sure to wash

the countertops with a solution of 1 teaspoon chlorine

bleach to about 1 quart of water or with a commercial

kitchen-cleaning agent diluted according to product

directions. They're the most effective at getting rid of

bacteria.

Also, be sure to keep dishcloths and sponges clean because,

when wet, these materials harbor bacteria and may promote

their growth. Wash dishcloths and sponges weekly in the

washing machine in hot water.

While you're at it, sanitize the kitchen sink drain

periodically by pouring down the sink a solution of one

teaspoon bleach to one quart of water or a commercial

cleaning agent. Food particles get trapped in the drain and

disposal and, along with moistness, create an ideal

environment for bacterial growth.

Use smooth cutting boards made of hard maple or plastic and

free of cracks and crevices. Avoid boards made of soft,

porous materials. Wash cutting boards with hot water, soap,

and a scrub brush. Then, sanitize them in an automatic

dishwasher or by rinsing with a solution of 1 teaspoon

chlorine bleach to about 1 quart of water.

Always wash and sanitize cutting boards after using them for

raw foods, such as seafood or chicken, and before using them

for other foods. Consider using one cutting board only for

foods that will be cooked, such as raw fish, and another

only for ready-to-eat foods, such as bread, fresh fruit, and

cooked fish. Visit The Cutting Board Factory for a great

selection of food-safe cutting boards.

Always use clean utensils and wash them between cutting

different foods.

Wash the lids of canned foods before opening to keep dirt

from getting into the food. Also, clean the blade of the can

opener after each use. Food processors and meat grinders

should be taken apart and cleaned as soon as possible after

they're used.

Don't put cooked meat on an unwashed plate or platter that

has held raw meat.

Wash fresh fruits and vegetables thoroughly, rinsing in warm

water. Don't use soap or other detergents. If necessary (and

appropriate) use a small scrub brush to remove surface dirt.

Keep your kitchen clean and bacteria-free. Clean kitchen

surfaces with hot soapy water using antibacterial sponges

and soaps.

The sponges themselves should be bacteria-free. Microwave

them for about a minute to keep them clean and dry.

Keep benches, cutting boards, knives, pans or other utensils

clean.

Terry Nicholls

My Home-Based Business Advisor

www.my-home-based-business-advisor.com

Copyright © by Terry Nicholls. All Rights Reserved.

About The Author

Terry Nicholls is the author of the eBook "Food Safety: Protecting Your Family From Food Poisoning". In addition, he writes from his own experiences in trying to start his own home-based business. To benefit from his success, visit My Home-Based Business Advisor - Helping YOUR Home Business Start and Succeed for free help for YOUR home business, including ideas, startup, and expansion advice.