LOVELOCK - Should the food industry give more attention to educating consumers on the safe handling of their products? Kristal Guier, Meat & Seafood Merchandising Magazine, has collected the following statistics about this food safety issue.
• More than 30 percent of consumers eat leftovers that have been in the refrigerator for seven to 10 days.
• Over 60 percent of consumers store raw meat on the middle or top shelf of the refrigerator versus the recommended bottom shelf so it does not drip on other foods.
• After contacting raw meat, 76 percent of utensils (cutting boards, knives, forks) are not properly cleaned.
• More than 70 percent of food preparation surfaces are not sufficiently cleaned.
• Only 7 percent of adults know the correct temperatures for food storage and preparation.
Some studies have illustrated the seriousness of the problem and help explain why food-borne pathogens are estimated to cause 76 million illnesses, 325,000 hospitalizations and 5,000 deaths in the United State each year.
Therefore, it is very important that consumers hold fast to careful handling and preparation of food. This article provides information that will aid you in protecting yourself and others from harmful foodborne illness.
At the market: Avoid bruised, shriveled or any produce that looks or smells bad. Buy only what you can use in a few days. However, citrus fruits, apples and potatoes can be bought in larger quantities because they can be stored for longer periods.
Cleaning: All food preparation surfaces should be cleaned, and hands should be washed with soap for a minimum of 20 seconds prior to preparing food.
Separating: Utensils should be cleaned, and raw meats should be separated from other food ingredients during preparation to prevent cross-contamination.
Cooking: A recent study showed that chicken was the most frequently undercooked entree, over 95 percent of the consumers checked doneness by visual appearance or taste, not a thermometer.
Chilling: The standard refrigerator should be 40 degrees F. Studies show that over 36 percent of refrigerator temperatures exceed 40 degrees F. and 30 percent are overcrowded, preventing proper air circulation.
Although all parties within the food chain are responsible for assuring a safe food supply, the consumer is the final defense against bacterial contamination and foodborne illness.
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