One of the most prevalent illnesses today is food poisoning. It starts as a slight discomfort a few hours after eating and grows into a life- threatening episode requiring hospitalization.
The most common cause are the salmonella e-coli and listeria bacteria. And, they can be common problems in the chef’s kitchen.
Common breeding grounds for bacteria are kitchen towels, dish rags and brushes, cutting boards, kitchen sinks, door, drawer and refrigerator handles. Little things like timers, whisk handles, pepper mills and salt shakers also become breeding grounds for bacteria. You can also add bottles of oil, spice jars, can openers and the controls on your stove or ovens.
In addition to washing your hands regularly while cooking here is a list of things you should do in your kitchen to reduce the likelyhood of food poisoning:
Drain things over the sink, not in it. This place is teeming with bacteria. Sterilize it often, but still keep edible food out of it.
Make sure you have a meat thermometer and make sure all meat is cooked to the proper temperature to kill the dangerous bacteria in meats, poultry and fish.
Since Americans in the South began roasting pigs publicly, Barbecues have been a staple of North American living. For many, grilling becomes a routine mealtime activity, while for the most devoted grillers, summer is ruled by massive barbecue parties. But grillers do not have to choose between boring repetition and outrageous get-togethers: every barbecue can and should be an exciting family event.
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