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Written by
Rebecca Faulkner, MS, RD
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Do you know how to prevent bacteria from growing in your kitchen?
Today, I have some food safety tips from the American Dietetic Association on
how to make your kitchen, “a main line of defense” against food borne illnesses.
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Wash your hands often
– front and back, between fingers, under fingernails – in warm soapy water
for at least 20 seconds, before and after preparing or eating foods.
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Clean all work surfaces
often to remove food particles and spills. Use hot soapy water. Keep nonfood
items, such as mail, newspapers, purses – off counters and away from food
and utensils. Wash the counter carefully before and after food preparation.
Wash dishes and cookware in hot soapy water,
and always rinse them well. Remember chipped plates and china can collect
bacteria.
Change towels and dishcloths often
and wash them in the hot cycle of your washing machine. Allow them to try
dry out between each use. If they are damp, they’re the perfect breeding
ground for bacteria. Throw out dirty sponges or sterilize them by rinsing
the sponge and microwaving it for about
two
minutes while still wet. Be careful, the sponge will be hot.
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Pay close
attention to the refrigerator and the freezer – shelves, sides and door – where foods are stored. Pack
perishables in coolers while you clean or defrost your refrigerator
or freezer. Splatters inside your microwave can also collect
bacteria, so keep it clean.
Remember these four words from US Department of Agriculture, to keep food borne
illness out of your kitchen and away from your loved ones: wash (hands
and utensils), separate (raw from cooked), cook (until well done
with the help of a thermometer), and chill in your fridge.
So, remember
to wash, separate, cook, and chill.
Additional articles by Rebecca Faulkner, MS, RD, and Others.
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