Sometimes we can get over-sensitive to home food hygiene. You see mothers all the time, spraying what are effectively chemicals on kitchen surfaces where it can get into the food. What effect will this have we wonder? Ironically if you don't get exposed to bacteria or germs, your immune system doesn't know how to fight them when you meet it outside the home.
However, you need to operate a good clean system when you are dealing with different types of food so you can stay healthy without the over-use of chemicals. Here are the key points to remember:
– Wash and dry your hands well before and after handling food.
– All meat, poultry and eggs should be cooked through to kill any bacteria.
– If you are cooking a chicken, don't wash it as you may spread bacteria – the heat will kill everything when you cook it.
– Don't use the same utensils and surfaces to cut or prepare raw meat and vegetables. Change the knife!
– Clean counters and boards well with anti-bacterial cleaner or put them in the dishwasher after they have been in contact with raw meat. Never cut something else on a board that you have been using to cut raw meat or poultry.
– Wash fruits and vegetables under running tap water and scrub well to remove pesticides and any bacteria.
– Don't leave produce at room temperature for long periods as bacteria can flourish.
– If you have leftovers, cool them completely, then cover well and store in the fridge. If the food has been lying around in kitchen heat for a long time, throw it away, don't put it in the fridge. You will be storing up trouble.
– When you open the fridge, close it as soon as possible as the temperature drops to match room temperature and the food goes off.
– Empty your fridge and clean shelves and walls frequently.
Anne Kennedy is managing editor of http://www.greatfood.ie, irelands biggest and best recipe, food and wine website.
Source: www.articlesbase.com
