kitchen Safety

kitchen Safety

Kitchen Safety

Safety in the kitchen can help reduce your risk of food poisoning. Twenty-five Americans will die today, and another 16,000 will become ill from something they ate. Food poisoning usually involves nausea, vomiting, or diarrhea. Most cases will clear themselves within a day or two with out medical care. Prevention can go a long way to avoid this potentially severe medical emergency. The following is a list of things to prevent yourself from becoming one of the statistics.

Handle raw meat, poultry, seafood, and eggs as if they are contaminated. Even if they are relatively clean, mishandling them can lead to further contamination.

Never eat shell fish like oysters, clams, or mussels unless they’ve been thoroughly cooked.

Marinate raw meat and poultry in the refrigerator, not on the counter.

Stuff raw poultry just before cooking.

Cook meats thoroughly.

Don’t eat runny eggs.

Microwave sponges on high for 30 to 60 seconds.

Antibacterial sponges, soaps, and sprays will help but are not a substitute for proper food preparation.

Information on this site is not a substitute for physician directed care.

Please consult your personal physician for more detailed information

concerning specific injuries or illnesses.

Last Update for AthleticAdvisor.com: 06/04/2006 12:01:52 PM