Working To Avoid Total Recall
FOOD-BORNE DISEASES CAUSE CONSUMER CONCERN WHILE RETAILERS REACT
Posted: September 18, 2011 at 5:42 a.m.
Salmonella in ground turkey, eggs or peanut butter. almonella in ground turkey, eggs or peanut butter. E. Coli in ground beef, chicken or pork. Listeriois in deli meat, dairy products or raw vegetables. Botulism in home-canned vegetables, fermented seafood or chili peppers. All these food-borne diseases can trigger a product recall and force consumers to alter their shopping decisions.
“Prevention needs to be a shared responsibility with everyone in the food chain, from farm to table.”
FRANK YIANNAS Vice chairman-elect, Global Food Safety Initiative
FOOD SAFETY AT A GLANCE
The Centers for Disease Control and Prevention said consumers can take simple steps to avoid contracting salmonella and other foodborne illnesses.
Clean. Wash hands, cutting boards, utensils and countertops.
Separate. Keep raw meat, poultry and seafood separate from ready-to-eat foods.
Cook. Use a food thermometer to ensure safe internal cooking temperature: 145 degrees for whole meat (allowing it to rest for 3 minutes before carving or consuming), 160 for ground meat and 165 for all poultry.
Chill. Keep your refrigerator below 40 degrees and refrigerate food that will spoil.
Report suspected illness from food to your local health department.
Don’t prepare food for others if you have diarrhea or are vomiting.
Be especially careful preparing food for children, pregnant women, those in poor health and older adults.
Visit FoodSafety.gov for the latest information on preventing food poisoning.
SOURCE: CENTERS FOR DISEASE CONTROL AND PREVENTION
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Business, Pages 11 on 09/18/2011
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