Wednesday, 10 July 2013

Star Light



Food poisoning can happen anytime, but it’s far more common in the summer. There are several things you can do to reduce your chances of becoming a victim. When shopping, pick up refrigerated and frozen items last. Hurry home and stow these promptly so they don’t get a chance to come to room temperature. Wash produce even if you’re going to peel it. While you’re at it, scrub your cutting boards and your hands. Use one cutting board for raw meats and a different one for ready-to-eat things like sandwiches. Bacteria thrive between 40 and 140 degrees Fahrenheit, so keep cold food cold and hot food hot. Not sure whether something is safe to eat? You’re better off tossing it than tasting it. And here’s a tip for eating out: before you place your order, check out the restrooms. If a restaurant’s bathroom is filthy, there’s a good chance the kitchen is, too.    

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