Avoiding Pathogens In Food Handling & Daily Habits
This subject is greatly underestimated and for many, the culprits are unknown.
Years ago, I took a State Health Department class on all the rules and reasons of correct food handling, storage, and preparation.
I was greatly enlightened and Typhoid Mary changed my life.
So, I hope that this article will also change your life in having less illness in your family home.
Parasites may be present in food or in water. Ranging in size from tiny, single-celled organisms to worms visible to the naked eye, parasites are more and more frequently being identified as causes of foodborne illness in the United States.
The illnesses they can cause range from mild discomfort to debilitating illness and possibly death.
I want to start out by saying that there is NO SUCH THING AS 24 HOUR FLU.
It's food poisoning! And there are many ways to acquire it.
Many types can last much longer than 24 hours and be quite dangerous.
How about your children or yourself getting ill often and struggling to overcome?
Mold? Bacteria? Parasites? Viruses?
There are very important, often overlooked areas to consider why.
If you develop new, conscientious health habits, you will not have to endure these distressing experiences.
As we are often told, washing hands is a big key to having good health.
And it truly is!
Kitchen towels are for drying "clean" hands, not for wiping off food residue.
Before beginning any food preparation, a sink of soapy water should be drawn and all surfaces should be cleaned.
It's a good rule of thumb to begin your day by wiping down your eating area. (Even though it should also, have been done the night before, after dinner) *Other people in your home need training too, so until they have received it and you know they are following it, don't count on the area staying clean, once you leave it.* Can you tell I am a mother?
Note: don't use sponges to do dishes, use a dish cloth. Sponges harbor bacteria and food debris. Keep an eye on the bottle brush cleaner (if you use one) and soak in vinegar when needed to clean it or just replace it.
And then there's flies - one of my biggest irritants - and one of the most filthy and disgusting insects!
And then there's pets, especially, indoor animals - cats especially, do not follow rules, nor have boundaries.
I will make a point here, that animals do step in their waste areas repeatedly (indoor & outdoor) and acquire parasites easily and so, if you are having contact with them, so will you. Children are so susceptible for this, as they love to hug and cuddle their pets and some, even kiss them (definitely not a good habit).
**So, here is a big tip - Diatomaceous earth (food grade only) - for your pets and yes, for you. Look into it.**
*Shoes or dirty feet should never be allowed on furniture, beds, or pillows.*
Well water:
Coliform bacteria are microogranisms that come from human and animal waste. The presence of these bacteria in well waterindicates that other disease causing bacteria, protozoa, viruses, and parasites, may also be present in the water.
Look into a reverse osmosis system.
Proper temperatures in the refrigerator and freezer are very important in avoiding food poisoning.
Refrigerators: 38 Degrees is optimum temperature.
The air must be able to circulate throughout the whole refrigerator to cool the entire area and items thoroughly, so the middle cannot be obstructed. If it is overloaded the air will re-circulate without cooling everything.
Clean refrigerator often, before shopping day is a good habit.
Keep tract of how long condiments have been in the refrigerator.
Never multi-use utensils in several condiments. One per each only.
The mayonnaise and jelly shouldn't look like they are sharing with the mustard and peanut butter.
When using the last of one item, like sour cream and needing more from a new tub, DO NOT use the same utensil. Use a clean utensil for the new tub.
This keeps bacteria levels down and prevents rapid food spoilage.
Freezers: 0 degrees
When storing food in the freezer, always label what it is and the date. Air pockets are what promote "freezer- burn." It doesn't make food unsafe, but it will give it an unpleasant taste. Make sure to seal out all air from baggies and use the right size for plastic or freezer safe glass containers.
Leave just about 3/4 inch space at the top of containers of liquids, like broth for expansion when freezing.
Cutting boards: can be plastic or wood. A safe habit is to use the plastic for meat and the wood for vegetables.
A habit I have is always changing my soapy water after cleaning up from handling raw meat.
Knives also need to be cleaned often. Never cut meat with a knife and then use it to cut vegetables without cleaning it first.
Always use a clean knife and cutting board per each meat.
When I clean vegetables and herbs from my gardens, I scrub the sink clean first, then fill with clean water and add a large dollop of hydrogen peroxide.
This will help in disinfecting anything of concern on the vegetables and herbs.
Let them sit for a while and then rinse.
Hidden Areas: food processor blades (crevices and insides), whisks (where the wire loops meet the handle), colanders (rims), drain strainers (between the metal and rubber) etc., all have areas that cannot be easily cleaned and are often forgotten about. A brush or bottle brush will work, as well as, soaking in vinegar for certain ones may be needed to insure there's no mold and scum.
Always take a blender apart after each use and clean well. Wipe mixers and hand blenders well, including the cord, after each use. Water bottles, children sippy cups, and water jugs with spouts are very susceptible for mold, so these need to be checked and cleaned regularly.
Note: There are three options to counter mold issues without chemicals.
1. Vinegar, baking soda, and water solution
2. Borax and water solution
3. Hydrogen peroxide and water solution
Here's one no one thinks of - birthday candles. They need to be cleaned well with a soapy solution, not just wiped down, after each use.
Cooking raw meat: when cooking a meat from a raw state, like ground beef, switch to a clean utensil once all the raw is cooked. Do not continue to use the same utensil that was used to maneuver the raw meat.
If you have soaked meat in a marinade (always in the refrigerator) and proceed to cook the meat, then cook the marinade also, if you intend on using it with the meal, once the meat is cooked.
If you are basting the meat with the marinade as it cooks, then make sure the last basting has sufficient time to cook, before removing the meat to serve.
If you are grilling, once you take the raw meat to the grill on a dish, then use a clean dish to place the cooked meat back on.
Also, you need to keep the ends of the tongs or metal spatula - being used at the the grill for turning the meat - inside of the grill, so they are continually disinfected by the heat.
I put mine on a notch in the side of the lid or just make a space along the edge of the grill from the meat, so they will be exposed to the heat, when the lid is closed.
Seals: always check the seals on jars and cans before buying or using.
The centers of the seal should be pulled down from the vacuum force that occurs in the sealing process. If it is up and you can push the lid up and down, then throw the jar or can away.
NEVER BUY DENTED CANS! If cans happen to get damaged in transport, then I always open them and place contents in a container and either place in the refrigerator to be used soon, or in the freezer for later on.
Food spoilage such as sour milk or moldy cheese is easy to see and smell, but you cannot taste, smell or see food poisoning that comes from food poorly handled, stored or not cooked properly. Botulism is deadly
A few extra tips for other areas around the house that also need to be addressed to prevent illness.
Faucet heads/shower heads: can acquire a mycobacteria species like Mycobacterium aviumbacteria that can cause pulmonary disease and Crohn’s disease.
The spread of Legionnaires disease also can be spread through unclean shower heads.
Metal shower heads are home to far fewer pathogens than plastic ones.
In an extra large measuring cup or a bowl - add vinegar and let faucet head sit for several hours. This will also help remove mineral deposits.
Toothbrushes: soak in a jar with hydrogen peroxide for several hours.
Do once a month. Disinfect area they are stored in often.
Door knobs and light switches: Using a solution of white vinegar/water (1:1) and an essential oil like lemon, oregano, thyme, eucalyptus, or tea tree (depending on spray container size - about 5 drops) with a wet cloth, wipe down often.
Live on a farm, have animals, work on vehicles, doing any renovation to home or property, or have little children with hands everywhere?
Also phones, computers, remote controls, and all the handles on appliances.
Cleaning solutions: I use the same vinegar/water/essential oil solution to disinfect and clean around the house for counter tops, bathrooms, etc.
Note: Do not use chemical cleaners or disinfectants - these attack and damage your immune system - jeopardizing your health.
Using a simple vinegar/water/essential oil solution is very effective in cleaning, disinfecting, and deodorizing your home - improving your health.
Floors: I use 1 cup vinegar with a pail of hot water and add about 10 drops of essential oil for washing floors.
Floors trap odors with the grime, especially tile grout. The grout lines do need to be targeted from time to time, with extra cleaning attention of a brush.
It's tedious, but a necessity and once done, will be greatly noticeable and appreciated.
Bathroom tile grout, caulk lines, and shower doors need to kept clean and "mold free." Never allow mold in your home.
*Check your windows in winter.*
Big Tip: I buy baby wipes (without the chemicals) and place them in a freezer baggie and add a large dollop of the same vinegar/water/essential oil solution and keep them in my vehicle. I regularly wipe down the steering wheel, handles etc., as well as, having them handy for all when coming and going from stores, and wiping down grocery carts.
My husband uses these also, because he has to share company vehicles and this keeps him healthy, when the others are coughing and sneezing or have bad habits that he doesn't want to be exposed to.
Babies - need to have a cart cover
*A word of advice*- don't let people (whose medical history you don't know) touch or kiss your children.
Advise your children not to touch door knobs to enter/exit stores and restrooms, when it's possible - to just push the door open. Use napkins, if necessary.
Here again, the wipes are handy to have.
Restaurants: Just to the point - eating out is very risky - I can't stress it enough.
I use to cook in restaurants and have seen a lot of "habits."
You seriously need to consider the type of restaurant you want to eat at.
For starters, there are few that offer quality food.
So, with that, you will need an above average restaurant. No chains.
If you can manage to find one that does, then you need to be observant of the cleanliness of the facility and the staff, as well as, their attitudes.
Remember that most people, as well as cultures, have different standards and habits.
It only takes one time - one meal - to acquire a disease like Hepatitis that can be so dilapidating to one's health.
Just one person that won't wash their hands and has access to the food you are going to eat or to the preparation areas.
*It's easier to prevent a disease than to treat one.*
Hepatitis, like Typhoid, can be spread by "carriers" that show no signs of the disease. About half of Hepatitis infected people never show signs of the illness, but can still spread the virus.
That's why a restaurant with high standards and yes - it will cost more - will have a cleaner environment and quality of care in food preparation.
The cooks are required to take those State Health Department classes and keep good hygiene appearance and habits.
*The kitchens are usually run with a keen eye of observation on all the employees.*
Another plus would be a restaurant with an open kitchen, facing the observation of the dining area.
It's not guaranteed, but you will have a by far better chance of enjoying a quality meal and not regretting it later.
If after reading this, your family thinks you have acquired compulsive, overbearing "cleanly" habits, then you know you are on the right path. Now just get them trained also.
I hope this was beneficial to you. My goal is to help provide the information that you need to make wise lifestyle choices.
Ramona
