Food Safety

Food Safety Bulletin

SCI/220

Epesy Bryant, RN, MSN

March 26, 2012

Food Safety Bulletin

Foodborne illness is a serious problem within the city that has the City Department of Health working non-stop on a regular basis. It is estimate that nearly one out six people gets sick, 128,000 are hospitalized, and 3,000 die a year of foodborne bacteria and virus (CDC, 2011). To protect the health of citizens, the Department of Health want to be send out a reminder on food that may be contaminated and how to maintain food safety for families.

Citizen should be aware when purchasing, storing, and preparing produce, meats, and vegetables to ensure all guidelines are followed. The source of one’s food is important, as food is used as fuel for our bodies. Purchase all food from a farmer’s market or grocery store, as each are required by the state government to comply with safe practices. Be aware of transportation and storage requirement for food purchased as this can result in contamination by pesticides, fuel, and disinfecting chemicals.

Foodborne illnesses that cause bacteria can survive in many places around ones kitchen, including an individual’s hands, utensils, and cutting boards. Salmonella is the most common type of bacteria reported worldwide. Eggs and chicken have been the most common food source to salmonella infections. Raw meat and poultry may contain bacteria, such as E. coli, salmonella, listeria, and even parasites. To destroy theses harmful organism one must cook to the proper temperature to kill off any bacteria. Salmonella is also found in sprouts, raw milk, and raw almonds. Anyone is at risk to getting salmonella.

Follow these steps to help keep yourself and your family safe from food poisoning:

* Wash your hands right away for 20 seconds with soap and water. Scrub front and back of your hands, in-between your fingers, and under your nails.

* Wash all surfaces and utensil after each use with hot soapy water and clean surfaces and cutting...