Lizard King
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- Sep 9, 2010
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Still going to live by the 5 second rule, lol
By Lisa Collier Cool
Food Safety Myths | Yahoo! Health
Even George Clooney has been felled by food poisoning--in his case, after a recent dinner at a restaurant near his home on Italy’s Lake Como. New studies show that food poisoning is on the rise and can lead to have serious long-term health consequences, including reactive arthritis, urinary problems, eye damage, Guillain-Barré syndrome, ulcerative colitis, kidney failure, and diabetes.
Blame it on the Salmonella, Shigella, Campylobacter and E. coli bacteria that can lurk in meat, poultry, eggs, seafood, fruit and vegetables, even the water we drink. Here’s a scary story: a 2010 Canadian study found that people who developed food poisoning after a well in Ontario was contaminated with E. coli were 33 percent more likely than normal to develop high blood pressure, had a 210 percent greater risk of heart attack or stroke and a 340 percent higher risk of kidney problems in the following eight years. Seven people died.
If you haven’t had food poisoning lately, your turn may be coming. According to estimates from the Centers for Disease Control and Prevention (CDC), in 2011 there were 48 million cases of food-borne illness, sending 128,000 people to the hospital and causing 3,000 deaths. What’s more, the numbers are soaring. Earlier this year the agency reported an uptick in food poisoning outbreaks linked to imported foods, particularly fish and spices. Foods from Asia were responsible for 45 percent of the cases.
Clearly, it’s time to get serious about food safety. Here are seven common myths--and the facts to set them straight.
The 10 Worst Outbreaks in U.S. History
#1 Myth: Home-cooked food is safer than restaurant food.
Fact: We think we’re more careful in our own kitchens, but restaurant workers are trained to handle food safely when preparing and storing it. Restaurants have a powerful economic incentive to be very careful--food poisoning is bad for business.
#2 Myth: Food will spoil if you put it into the refrigerator when it is hot.
Fact: The opposite is true. In fact, improper cooling, such as leaving cooked food at room temperature, is the leading cause of food-borne illness in the United States. Quick cooling minimizes bacterial growth.
#3 Myth: Mayonnaise is the most dangerous ingredient in potato salad.
Fact: You’re more likely to get food poisoning from the potatoes or eggs. The mayo you buy at the supermarket is pasteurized and has a high acid content that slows bacterial growth. It is much safer than homemade mayo made with raw eggs.
#4 Myth: Marinades are acidic, which kills bacteria in foods you’re going to grill — so it’s OK to marinate foods on the counter.
Fact: Bacteria can grow rapidly at room temperature. The safest way to marinate food is in the refrigerator. Marinating (or thawing) food on the counter is considered one of the riskiest things you can do when preparing food.
#5 Myth: You don’t need to wash fruits and vegetables if you’re going to peel them.
Fact: You can spread bacteria from the outside of fruits and vegetables to the inside (by cutting them as you peel) if you don’t wash them first. Here’s what the U.S. Agriculture Department suggests: first, cut away any damaged or bruised areas, and then wash fruits and veggies under running water (no soap or “produce washes” needed). Scrub melons and other thick-skinned fruits and vegetables with a clean produce brush. And dry the washed fruits and vegetables with a paper towel or clean dishtowel.
#6 Myth: It’s important to rinse meat, poultry or seafood to get rid of bacteria.
Fact: Rinsing actually increases the risk of food-borne illness by splashing juices and any bacteria they contain onto your sink and counters. The only way to get rid of bacteria is to cook food to the correct temperature. You need a food thermometer to do this right; make sure your food reaches its minimum cooking temperature before serving.
#7 Myth: If you pick up dropped food within five seconds, it’s safe to eat.
Fact: A high school student disproved this pervasive myth in an experiment involving gummy bears and cookies. First, young Jillian Clarke contaminated some floor tiles with E. coli, next she dropped the gummy bears and cookies, which she picked up within 5 seconds. When she analyzed the food for bacteria, she found that all of it was contaminated.
Clemson University researchers got the similar results after first establishing that Salmonella can survive on tiles, carpet and wood for up to four weeks; slices of bread and bologna dropped on the surfaces and then snatched up within five seconds were contaminated almost instantly.
By Lisa Collier Cool
Food Safety Myths | Yahoo! Health
Even George Clooney has been felled by food poisoning--in his case, after a recent dinner at a restaurant near his home on Italy’s Lake Como. New studies show that food poisoning is on the rise and can lead to have serious long-term health consequences, including reactive arthritis, urinary problems, eye damage, Guillain-Barré syndrome, ulcerative colitis, kidney failure, and diabetes.
Blame it on the Salmonella, Shigella, Campylobacter and E. coli bacteria that can lurk in meat, poultry, eggs, seafood, fruit and vegetables, even the water we drink. Here’s a scary story: a 2010 Canadian study found that people who developed food poisoning after a well in Ontario was contaminated with E. coli were 33 percent more likely than normal to develop high blood pressure, had a 210 percent greater risk of heart attack or stroke and a 340 percent higher risk of kidney problems in the following eight years. Seven people died.
If you haven’t had food poisoning lately, your turn may be coming. According to estimates from the Centers for Disease Control and Prevention (CDC), in 2011 there were 48 million cases of food-borne illness, sending 128,000 people to the hospital and causing 3,000 deaths. What’s more, the numbers are soaring. Earlier this year the agency reported an uptick in food poisoning outbreaks linked to imported foods, particularly fish and spices. Foods from Asia were responsible for 45 percent of the cases.
Clearly, it’s time to get serious about food safety. Here are seven common myths--and the facts to set them straight.
The 10 Worst Outbreaks in U.S. History
#1 Myth: Home-cooked food is safer than restaurant food.
Fact: We think we’re more careful in our own kitchens, but restaurant workers are trained to handle food safely when preparing and storing it. Restaurants have a powerful economic incentive to be very careful--food poisoning is bad for business.
#2 Myth: Food will spoil if you put it into the refrigerator when it is hot.
Fact: The opposite is true. In fact, improper cooling, such as leaving cooked food at room temperature, is the leading cause of food-borne illness in the United States. Quick cooling minimizes bacterial growth.
#3 Myth: Mayonnaise is the most dangerous ingredient in potato salad.
Fact: You’re more likely to get food poisoning from the potatoes or eggs. The mayo you buy at the supermarket is pasteurized and has a high acid content that slows bacterial growth. It is much safer than homemade mayo made with raw eggs.
#4 Myth: Marinades are acidic, which kills bacteria in foods you’re going to grill — so it’s OK to marinate foods on the counter.
Fact: Bacteria can grow rapidly at room temperature. The safest way to marinate food is in the refrigerator. Marinating (or thawing) food on the counter is considered one of the riskiest things you can do when preparing food.
#5 Myth: You don’t need to wash fruits and vegetables if you’re going to peel them.
Fact: You can spread bacteria from the outside of fruits and vegetables to the inside (by cutting them as you peel) if you don’t wash them first. Here’s what the U.S. Agriculture Department suggests: first, cut away any damaged or bruised areas, and then wash fruits and veggies under running water (no soap or “produce washes” needed). Scrub melons and other thick-skinned fruits and vegetables with a clean produce brush. And dry the washed fruits and vegetables with a paper towel or clean dishtowel.
#6 Myth: It’s important to rinse meat, poultry or seafood to get rid of bacteria.
Fact: Rinsing actually increases the risk of food-borne illness by splashing juices and any bacteria they contain onto your sink and counters. The only way to get rid of bacteria is to cook food to the correct temperature. You need a food thermometer to do this right; make sure your food reaches its minimum cooking temperature before serving.
#7 Myth: If you pick up dropped food within five seconds, it’s safe to eat.
Fact: A high school student disproved this pervasive myth in an experiment involving gummy bears and cookies. First, young Jillian Clarke contaminated some floor tiles with E. coli, next she dropped the gummy bears and cookies, which she picked up within 5 seconds. When she analyzed the food for bacteria, she found that all of it was contaminated.
Clemson University researchers got the similar results after first establishing that Salmonella can survive on tiles, carpet and wood for up to four weeks; slices of bread and bologna dropped on the surfaces and then snatched up within five seconds were contaminated almost instantly.
