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Summer Food Safety

Posted By Reprinted from another site - see source info below On June 16, 2011 @ 2:00 pm In Green Health & Nutrition, Green Lifestyles, Green Travel & Leisure | 4 Comments

Green Lifestyles - Summer Food Safety - As you get fired up for the festivities of summer, keep these 4 food tips top of mind. After all, who wants to be known as the host(ess) who made everyone lose their lunch? [1]As you get fired up for the festivities of summer, keep these 4 food tips top of mind. After all, who wants to be known as the host(ess) who made everyone lose their lunch?

Of course, we’ve got to start with clean surfaces, clean hands and clean food. Give fruit and veggies, including melon rinds and other fruit with peels a good bath with EAT CLEANER Fruit + Vegetable Wash to help prevent Salmonella and E.coli infection. EAT CLEANER Seafood + Poultry Wash will do a number on that fecal soup. Just give all chicken surfaces a good spritz, soak and rinse. Equally important are the surfaces that come in contact with raw and cooked foods - make sure they are clean before you start and are washed frequently. EAT CLEANER doesn’t contain chlorine and can be used on cutting boards and even your grill surfaces to cut through the grime.

Raw meats and poultry should be prepared separately from produce and cooked foods. If you can, use separate cutting boards when chopping raw meats and produce, as juices from raw meats may contain harmful bacteria that can cross-contaminate ready-to-eat foods and keep your EAT CLEANER Canister Wipes within a hands reach - a great way to keep hands and surfaces clean.

3. COOK:
If you don’t have one already, get a meat thermometer to take the guess work out of the ‘doneness’ dilemma. Two numbers to remember: 145°F: Internal temperature to kill any harmful bacteria in steaks, roasts, chops and fish 160°F: Internal temperature to kill any harmful bacteria in ground beef. Take extra care with frozen hamburgers as these take longer to reach a safe internal temperature throughout the patties. It is important to measure the temperature in several areas of your cooking foods.

Get it on ice, stat. Perishable food should never sit out for more than two hours. If the temperature is above 90°F, perishable foods shouldn’t sit out more than one hour. Refrigerate or freeze leftovers promptly, and discard any food that has been out too long.

And by the way…have you checked out our newly revamped site? Lots of great new features, new products in our cart and content to share.

Wishing you a wonderful, happy, healthy holiday with lots of good, clean eats.

Mareya, Founder, Eat Cleaner and the Cleaner Plate Club

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