Avoid these commemorative day of commemoration day classic food safety errors

Remembrance day is almost here – and that means it’s time to bake, cool and fill your dish.

But while you are rolling burgers and breaking the cold, remember: food poisoning wants a good outdoor holiday.

A wrong action, and your three-day weekend with friends and family can turn into a long and lonely date with your bathroom floor.

Fortunately, some smart steps can prevent uninvited guests such as Norovirus, Salmonella and E. Coli to overthrow your cooking.

The post has covered you with ways to keep your party safe – and your stomach happy.

But first: what are the diseases born of food?

They are the intestinal fist you get from eating or drinking something contaminated with bacteria, viruses, parasites or toxins.

Symptoms vary depending on the germ and the severity of the disease, but nausea, vomiting, diarrhea, abdominal pain and fever are the usual red flags.

Disease control and prevention centers estimate that 48 million Americans get sick from food -born diseases each year, sending 128,000 to hospital and 3,000 to the grave.

Summer adds fuel to the fire, with warmer temperatures and greater time outside creating an ideal environment for bacteria growth and cross pollution.

Clean hands, eat safe

One of the easiest and most effective ways to reduce your risk of food poisoning is to wash your hands.

Clean for at least 20 seconds with soap and water before, during and after preparing the food – and eventually before digging. This shortens the chances of spreading bacteria and other pathogens that can make you sick, according to CDC.

Don’t even skip your wardrobe. The container, cutting boards and countertops need a good cleaning with hot water and soap after preparing any food item.

Before digging, rinse fresh fruits and vegetables under running water – even if you peel them. The US Department of Agriculture advises against washing raw meat or poultry because it can spread bacteria throughout your kitchen.

Where the party matters

If you are planning a beach day or picnic park this memorial day, some foods are best left at home.

Cold cuts, fresh salads, everything with yeast, raw meat and predetermined fruit are the main objectives for food poisoning, warned Dr. John Torres, an emergency room doctor and NBC medical correspondent.

If you want fruit, bring it full and sliced ​​it there, as the predetermined fruits are quickly heated and invites mistakes. Just remember to clean your hands, knife and cutting board first.

“The last thing you want is for people to go home and remember the beach trip because they got sick,” Torres said in “Today”.

Buying Smart also matters, especially if you are planning to hit the farmers’ market. Although these wine elements are subject to different regulations, problems still appear occasionally.

Sam Cutler, a Harvard -trained nutrition trainer and founder of Mindfull, recommends the passage of imported items into farmers’ markets.

“It usually shows that the products are not as fresh, not so adapted to the current climate/season and may have a higher risk of decay,” she told the post.

Lisa Valente, a registered dietitian, suggests to keep the seller’s hygiene as well. Raw meat should never touch fresh products, and the hands and clothes should be clean if the food is treated.

For hot days, Valente prefers shopping early and brings a cooler bag with ice packs to keep food fresh while browsing and going home.

Cutler advises the passage of breakdowns such as dairy, meat and fish in the markets of wine farmers, staying in fresh products, dried goods and herbs in the country.

Cooling… with bacteria

Potlucks, picnics and barbecues in the backyard means food sitting in the sun – and this is when trouble starts to create.

Bacteria bloom in the so -called “risk zone”, between 40 degrees Fahrenheit and 140 degrees Fahrenheit, multiplying quickly even when your food looks and smells well. Moisture only fans of flames.

Foods that break down like potato salads, mischievous eggs and Deli meat breaks quickly and should stay at or below 40 degrees Fahrenheit, according to USDA. Serve them in small pieces and store the rest in an ice -filled coolant.

“In general, the food that breaks down should not be lowered for more than two hours,” he told the post Chris Potter, Chef Executive Sous at South Shore University Hospital of Northwell Health.

“If your room temperature is above 90 degrees, then your window to leave the food should be trimmed in an hour,” he added.

Gringing 101

Your “Kiss the Cook” platform is not the only one should have at the BBQ this weekend.

“Always is always great to try your meat using a meat thermometer to really ensure yourself for the results and the best accuracy,” Potter said.

Raw or bare meat can have dangerous pathogens that cooking destroys at the right temperature, making them safe to eat.

Steaks, baking and pieces of beef, pigs or lambs should reach 145 degrees Fahrenheit. Earth versions require 160 degrees Fahrenheit, according to Potter.

Birds should be cooked all the way to 165 degrees Fahrenheit, he said.

And remember, raw meat can spread bacteria such as wild fire if it affects foods or other surfaces.

Avoid cross pollution using special cutting boards, tools and preparatory areas for raw and cooked meat.

Remnants that do not bite again

After entertaining the commemoration day, bacteria are the guests who never leave.

How you store your remains makes the difference between a delicious encore and a journey to the porcelain throne.

Cool the food within one to two hours of cooking – or one hour if it is 90 degrees Fahrenheit or hotter abroad, according to the legal firm of Wagner Reese.

Label each container with the date – and make sure the lids are tightly closed. Raw birds or meat should go to airtight container on the lower rack of the refrigerator, so the juices do not flow over fresh products.

CDC recommends eating or lifting most of the waste within three to four days.

“Old Clicia that,” if it smells well, it’s safe to dine “, is a big big concept that can make people very sick,” warned Jason Reese, a managing partner in Wagner Reese and food safety advocate.

“Some harmful strains of bacteria, such as listeria monocytogenes and salmonella, do not emit hateful odor or have visible signs of decay,” he added.

When warming up, get residues up to 165 degrees Fahrenheit to wipe off any sleepy germ.