Several Tips to Reduce Bacterial Contamination in Food

Each year 48 million people fell ill because of food poisoning. The one poisoning caused by bacteria derived from foodstuffs that are not cooked or washed out. The bacteria will survive and cause disease if ingested. Several types of bacteria that commonly contaminate food includes e. coli, Salmonella, and listeria. Listeria bacteria is usually often pollute plants, whereas e. coli and Salmonella contaminate animal products. To find out how big the bacterial contamination on agricultural products, researchers doing research in 12 plantations. Location research in the West and Southeast United States. This research includes the content of e. Coli in each product, knowledge about hygiene, plantation workers and its application in the garden. 

As a result, 7 percent from 12 contaminated spinach researched plantations of e. Coli. Despite the low numbers, does not mean the risk of poisoning. This is because the manufacturer could sell them to various places. Even so, researchers found a way to minimize the occurrence of contamination. That is, with a bathroom or a toilet that does away with agricultural land. This makes it easy for workers to wash hands in place. Bacterial contamination also is reduced when plantations close to the paths . E. Coli contamination also is reduced when the estate is close to highway or forest. 

However, consumers do not need to rely on the workers and the farmers to make its products stay clean. The Centers for Disease Control, and Prevention provides instructions for consumers to maintain food safety. Here are the steps that need to be done in the processing of foodstuffs. 

1. Wash your hands before handling food. Cooking utensils, cutting boards, and storage shelves should always clean. 

2.Wash the vegetable and the fruit in cold water flow 

3. Separate raw meat and other products before it is cooked with 

4. Cook and chill food foods in the appropriate temperature, when it is to be stored. The meat should be cooked to the temperature of 71 degrees C. all food must be stored in a temperature maximum 4.4 C. With this step the bacterial contamination is expected to diminish, so foodstuffs safer for consumption.