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Tips To Avoid Food-Related Illness



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Author Topic: Tips To Avoid Food-Related Illness  (Read 996 times)
Michael Erow

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do unto others as they do unto you

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« on: March 01, 2007, 05:53:32 pm »

Even though odds are pretty good that bad food will make you sick at some point this year, it doesn't mean people are completely defenseless when it comes to food-borne illness.

According to experts, there is a 25 percent chance that something you eat will make you sick, NBC 4's Marshall McPeek reported.

Earlier this year, Taco Bell restaurants on the East Coast were accused of serving contaminated produce after dozens of customers were diagnosed with e. Coli related illnesses.

In another case, bagged spinach was blamed for making hundreds of people sick at restaurants and in their own homes. It was even blamed for a Ross County woman's death, McPeek reported.

Despite sporadic issues regarding food and sickness, experts at the Ohio Department of Agriculture said the United States' food is among the safest in the world.

"I truly feel that our food in this county in the safest there is," said microbiology supervisor James Hagan. "We have the safest food supply in the world, probably."

A huge national distribution system gives the country its varied food supply, but in some cases, is can also spread problems quickly.

The food experts at The Ohio State University said every year there are more than 76 million food poisoning cases -- including 5,000 deaths.

"It's a fact of life that we share our environment with microorganisms," said Dr. Ken Lee of OSU's Department of Food Sciences and Technology.

At OSU, technicians are constantly testing the food supply, obtaining random samples from manufacturers and distribution sites.

According to state officials, most of the food operations in Ohio comply with regulations and standards that are set by the government, McPeek reported. Officials also said they can handle increasing demands on food safety inspectors.

Over the past three years, the budget for food safety inspections has steadily risen, McPeek reported. In 2006, the budget was nearly $1 million.

Even though the state is committed to monitoring both food and distribution, there are common mistakes that can be avoided when preparing and keeping food in the home.

Before preparing any food, experts advise hands to be washed for at least 20 seconds. Refrigerators should always be set at 40 degrees or colder to keep food fresh and freezers should stay below zero.

To avoid cross-contamination, the same cutting board and knife should never be used for meats and vegetables. When cooking meats, the temperature should reach 145 degrees to ensure that bacteria won't become a factor.

Leftovers should be put the refrigerator immediately and used within four days. Any food that's been left at room temperature for two hours or more should be thrown out.

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Please help our kids who are very ill.Lets gave them there dream a computer all money go's towards computers for ill kids thank you...

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« Reply #1 on: March 01, 2007, 07:15:08 pm »

 Angry  the biggest tip I can give ya on this is dont **** someone off where you are going to eat......

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« Reply #2 on: May 31, 2008, 01:14:07 pm »

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