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8 Facts on Safe Food Handling at Home

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According to the Public Health Agency of Canada, approximately 12 million people become ill every year from foodborne bacteria. Children under the age of 5, seniors, and adults over age 60, pregnant women and people with weakened immune systems are the most vulnerable. Food poisoning can be caused by bacteria such as Escherichia coli (E.coli), Salmonella, Clostridium botulinum, Listeriosis, Cyclospora, Shigella, Vibrio, or from the norovirus or hepatitis A and E.

Parasites may be contracted from eating raw meat or fish improperly prepared…

1. General Tips and Guidelines

Prevention is easier than treatment when it comes to food poisoning. Always wash your hands with warm, soapy water for at least 20- to 30-seconds before and after handing food. Make sure to sanitize your preparation surfaces. Do not allow the juices from raw meat, fish or poultry to come in contact with other foods.

Do not rinse frozen meat or poultry in warm water to thaw as the water may splash and contaminate other surfaces. Put meat, poultry, eggs, and fish in the fridge as soon as you get home from shopping and do not leave them out on the counter for more than 2 hours. Pay careful attention to best before and expiry dates and follow all cooking instructions.

chicken

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