Summer is a period of barbecue,outdoor living and hanging out with friends in the back yard. Preparing food in summer for such occasions can become dangerous for our health ,since the heat is damaging the prepared food and it can cause bacteria overgrowth which can lead to food poisoning.
Which Foods Are Under Such Risk?
We all have leftovers in our fridge and we usually try not to waste them unnecessarily. But,the leftovers should be handled properly as well. After every meal,put the food in refrigerator. Food left out on a hot air,becomes a problem because it enters the temperature danger zone. Pay attention of how many hours the food has been left out . If it’s close to or over three or four hours, throw it away. You don’t need the luxury of getting yourself food poisoned.
Tomatoes, red,juicy and healthy for us,but at some point they can become toxic when are infected with Salmonella.
Salmonella is found in the feces of animals or in some habitats including ponds as drainage ditches. Therefore it is important to wash your tomatoes thoroughly under running water,but it includes every veggie or fruit that you are consuming.
Watermelons and cantaloupes can also cause problems if infected with Listeria.Unlike other germs, Listeria can grow in refrigerator-level temperatures. It has no smell or taste and only heat can kill it. But if heated food cools, the Listeria may grow again.
Since the germs live on the outside peel, rinse thoroughly all melons under running water and scrub with a kitchen brush before eating or cutting the fruit, even if you peel it first. Cutting into the rind can spread bacteria from the outside of the fruit to the inside.
Both of these bacteria can cause diarrhea, vomiting, and abdominal pain in healthy people. For people with chronic diseases, like liver disease, cancer,diabetes,stomach disorders, or any other condition that affects the immune system, Vibrio vulnificus is extremely dangerous: it can invade the bloodstream, causing a life-threatening illness. Half of all Vibrio vulnificus bloodstream infections are fatal.
Leafy Green Salads
It is always important to rinse thoroughly green salads such as lettuce, endive, escarole,spinach,kale, cabbage, kale, arugula etc., since they also might get contaminated. Usually they might get contaminated at the farm when they are rinsed by dirty water,or treated with unwashed hands.
In summertime, everybody’s favorite delish is an ice cream ,which many of us prepare it at home. But when using raw eggs for that matter, we have to be aware that they might be infected with Salmonella.The FDA recommends using pasteurized eggs for that matter especially if you are making Caesar dressing for salads using raw eggs.
It is recommended by Food and Drug Administration cooking eggs thoroughly and washing all equipment that comes in contact with eggs and your hands with hot soapy water as prevention of Salmonella contamination.
Under-cooked meat puts you at risk for potentially life threatening illness from a sub-type of E. coli bacteria. Try to cook burgers or any beef to an internal temperature of at least 160 degrees to kill E. coli and to avoid food poisoning yourself. Also,pay attention if you are cooking chicken is commonly contaminated with Salmonella and needs to be thoroughly cooked to kill the germs.
Additions In Your Meal-Sprouts
If you are topping your burger with a handful of raw sprouts ,you might also open a door for food poisoning. All seeds and beans need warm and humid conditions to grow, which also happen to be ideal conditions for the growth of bacteria, including Salmonella, E. coli and Listeria. Even homegrown sprouts grown under sanitary conditions can produce harmful bacteria because seeds have been known to be contaminated.