Keep your meals germ-free
Cooking is prime time for spreading nasty bugs and viruses. Protect you and your family from food poisoning by following these simple tips.
Use separate cutting boards. Have one for meat and the other
for vegetables. Wash them thoroughly after each use. Avoid wood
boards, which may harbor organisms from meat, even after washing
them.
Scrub fruits and veggies. Use a scrub brush on fruits and
vegetables with skin such as potatoes, cantaloupes and yams. Even
if you're not eating the skin, washing will prevent bacteria from
seeping in when you cut the skin.
Add healthier leaves. Toss the outer leaves of a head of
lettuce, then rinse the ones you use. It's also best to wash those
that are labeled pre-washed.
Throw out the batter. Don't let kids lick the cake batter or
cookie dough because it contains raw eggs, which can harbor
bacteria.
Chill mayo-filled foods. Store foods with mayonnaise in the
fridge until you're ready to serve, then put them away within two
hours. You can also try placing the serving dish in an ice-filled
container.
Turn down the fridge. If you're having a party, lower the
temperature of the fridge a few degrees because you'll be opening
and closing the door frequently. In general, you should keep the
fridge temperature between 34 and 40 degrees to keep your food
fresh and as bug-free as possible.
Store leftovers quickly. Refrigerate leftovers within 90
minutes because bacteria grow quickly at room temperature.