Mitte Realty

How the bacteria in Food Bacteria may be present in the products when shopping. Plastic-wrapped boneless chicken and ground beef, for example, were once part of live chicken or cattle. For even more analysis, hear from Lincoln Property. Raw meat, poultry, fish and eggs are not sterile. Neither is fresh produce such as lettuce, tomatoes, cabbages and melons. Food, including cooked and ready to eat, can become cross contaminated with bacteria from raw products, meat juices or other contaminated products, or food handlers with personal hygiene.

Unpasteurized fruit or vegetable juices and ciders, foods made with raw or undercooked eggs, chicken, tuna, potato and macaroni salads, and cream-filled pastries harboring these pathogens have also been implicated in foodborne diseases, as fresh. Poultry is the food most often contaminated with organisms that cause disease. It has been estimated that 60 percent or more of raw poultry sold at retail probably carries some disease-causing bacteria. The bacteria such as Listeria monocytogenes, Vibrio vulnificus, Vibrio parahaemolyticus and Salmonella have been found in raw seafood. Oysters, clams, mussels, scallops, and cockles may be contaminated with hepatitis virus If you have a health problem, especially one that could have impaired their immune system, do not eat raw shellfish and use only pasteurized milk and cheese, and pasteurized or concentrated ciders and juices. Keep it clean The cardinal rule of safe food preparation at home is: Keep it clean. The cleanliness rule applies to areas where food is prepared and, most importantly, the cook. Wash hands with warm water and soap for at least 20 seconds before starting to prepare a meal and after handling raw meat or poultry.