It’s easy to say that advanced preparation techniques have made today’s foods much safer. Various salmonella and E. coli outbreaks last year, however, are clearly looking to tell a different story; one which tells that vigilance must always be observed against foodborne diseases. Roughly 50 million Americans get sick from eating contaminated food annually, and believe it when you’re told that you wouldn’t want to join them. makingsalad Fortunately, there is a way to adequately protect against various foodborne diseases. Here are a few handy tips you should heed the next time you hit the kitchen: Keep it clean – An obvious one, yet still critical. You should often wash your hands, utensils, and the kitchen counters where you prepare meals ideally with warm water. Wash your hands with soap for at least 20 seconds, or use disposable paper towels to wipe your hands on. Raw vegetables and fruits must also be washed thoroughly before consumption, especially the ones which will be stored. For better results, you can use special fruit and vegetable wash offered by companies like iGOZEN. Separate – By putting different types of ingredients together, you’re increasing your risks of cross-contamination since bacteria can spread from one food product to another. This is particularly true for uncooked meat, so do your best to keep them apart by using a different knife and cutting board when preparing. If you think cross-contamination happens only at home, think again; it can even occur in your local supermarket, so be sure to separate products whenever possible1. Maintain correct temps – Think that cooking doesn’t require you to keep an eye on the heat? Not exactly. Check cooking temperatures regularly using a food thermometer, especially if you’re cooking meat. For instance, beef, lamb, and pork should all simmer at a minimum of 154 degrees Fahrenheit, according to the U.S. Department of Agriculture. By maintaining the right cooking temperatures, you ensure the eradication of harmful bacteria which may cause foodborne illnesses. This is due to the so-called “danger zone,” which is a temperature range between 40 and 140 degrees Fahrenheit wherein harmful organisms can multiply rapidly. What this means is that you keep cold and hot food as they are as much as possible until serving time. Foodborne illnesses are pretty potent if left unchecked, so it is better to be safe than sorry. To avoid further troubles, employ a wide range of precautions like learning how to wash fruits and vegetables properly; as well as other food products and related cooking utensils. As the old adage goes, an ounce of prevention is better than a pound of cure. (Source: Q. How Do I Protect My Family From Foodborne Illnesses? EverydayHealth.com, July 7, 2014)