Articles Everyone Is At Risk For Food-Borne Illness 8 Ways to Avoid Germs Safer-Food Safety Information from a press release Debra Holtzman, J.D., M.A. "Everyone is at risk for food-borne illness", warns Debra Holtzman, an internationally recognized safety and health expert and author of the best-selling book, The Safe Baby: A Do-It-Yourself Guide to Home Safety (Sentient Publications) Debra Holtzman recommends using these top 10 essential kitchen tools, which are effective ways to prevent foodborne illness from bacteria, such as E. coli: 1. Produce scrub brush. Before eating any raw produce, it should be washed thoroughly under clean, running water. Use a scrub brush, if appropriate. Wash and scrub produce that has a rind, too, such as cantaloupe and pineapple. Why? Pathogens on the outside of the rind can contaminate the inside when you cut it and it won't necessarily be cooked to destroy the bacteria. 2. Large-dial oven safe or oven-probe food thermometers. It is used for testing whole poultry and roasts during cooking, and may be used for the duration of cooking. The thermometer should be inserted in the thickest part of the food and should not be touching bone, fat, or gristle. Whole chicken or turkey should reach a minimum temperature of 180º F. (measure in the thigh). Breast and roasts should reach a minimum temperature of 170ºF. (not quite up to date? -- dp) 3. Digital instant-read food thermometer for testing meat patties. This is for use toward the end of cooking time but before the food is expected to be "done." It should be inserted at least one-half inch into patties. If patties are thin, insert into side. Make sure it reads at least 160ºF. Color does not reliably indicate whether ground beef patties have been cooked to a temperature high enough to kill E coli 0157:H7, a potentially deadly bacteria. Thermometers are inexpensive and easy to use; but make sure you follow the instructions and have the right kind for the job you're doing. Remember to wash the food thermometer between temperature measurements. 4 & 5. Appliance thermometers for refrigerator and freezer. Use an appliance thermometer to be sure the refrigerator is 40°F. or lower and the freezer is at 0°F. Make sure to check thermometers periodically. 6 & 7. Two cutting boards. One for cutting produce and other ready-to-eat foods and one for raw meat, poultry and fish. If the boards can be cleaned in the dishwasher, so much the better. 8. Paper Towels. Even if you're trying to limit the use of throwaway products, Debra Holtzman recommends that you consider using paper towels to clean up all kitchen surfaces, especially those touched by raw meat, poultry, or seafood juices. Harmful bacteria multiply quickly on kitchen towels, sponges, and cloths. If you choose to use cloth items, wash them often in the hot water cycle of your washing machine. If you choose to use sponges, discard them often. 9. Chlorine Bleach. When sanitizing your kitchen surfaces, (which should be done often) use a solution of 1 teaspoon of chlorine bleach per quart of water. Carefully follow manufacturer's instructions. 10. Soap Dispenser. Wash your hands, with soap and warm water, (and use a nail brush) for at least 20 seconds before and after handling food, beverages and utensils. Make sure to clean the counters, cutting boards and utensils thoroughly with hot, soapy water after use and before using them on another food. Debra Holtzman is an award-winning parenting author. She has been featured on NBC's Today Show, CNBC, MSNBC and Discovery Health Channel. Her latest book, The Safe Baby: A Do-it-Yourself Guide to Home Safety (Sentient Publications) is in bookstores everywhere. http://thesafetyexpert.com

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