– An estimated 48 million Americans get sick,
– 128,000 are hospitalized, and
– 3,000 die!
According to the article, there are five places our food can become tainted:
Where do foodborne diseases originate?
- The first step of planting.
– The seed itself could be contaminated.
– Has the water been tested for bacteria?
– Is the equipment well maintained?
– Once the plants start growing, what wildlife is in the area that could damage it?
– What controls are in place?
– Is the processing plant sanitized and with what? (I covered bleach in a previous post. It’s not a good thing.)
- During transportation. The food can spoil if not kept at the proper temperature.
- Grocery store.
– Bacteria can easily multiply if the stores are not clean.
– Are the refrigerator coolers working?
- Consumer – you and me.
– Insufficient cooking. The temperature of a turkey for example needs to be checked with a food thermometer. The internal temperature must reach 165° in the breast, or 175° to 180° in the thigh. If the bird is stuffed, the center of the stuffing should register 165°.
– Unclean kitchen. You wouldn’t want to use the same cutting board for chopping vegetables after cutting raw meat unless it was washed thoroughly first.
Following are a couple of ideas to minimize foodborne diseases harming our families
- Grow as much of your own food as possible – especially vegetables. If space is limited, there are some great examples on Pinterest.
- Buy from a local organic farmer or food co-op.
- Wash fruits and vegetables thoroughly before eating or cooking. This is to remove as much of the chemicals and pesticides as possible. We can’t do much about whatever got into the plants through their roots.
“I Specialize in The Little Things that affect our health and well being. “Health Matters”.
PS. If you found Foodborne Diseases helpful, tell me how in the comments below. Please share it with others to raise awareness.
PPS. Check out this short video from National Geographic for more info.