The Surprising Health Culprit in Raw Cookie Dough

Resist the urge to eat raw cookie dough.

While most concerns are over raw eggs in the mixture the real danger may lie in the flour.

Flour doesn’t go through the kind of special processing to kill off pathogens that ingredients like pasteurized eggs, molasses, sugar, baking soda, and margarine do.

When the researchers visited manufacturing plants where the cookie batter was being made their suspicions were confirmed: they found E coli in the samples they collected at the plants, according to the report which was published in Clinical Infectious Diseases.

The higher incidence of baking during the holiday season can increase the risk of contamination.

Use safe cooking, preparation and clean-up methods for healthy celebrations.

Keeping Your Kitchen Free of Disease is as Simple as Cleaning Your Refrigerator

Keeping your refrigerator clean is more than just a good idea.

It could save your health.

Clean your refrigerator as a matter of disease prevention and sanitary food preparation practice.

It’s amazing how many illnesses and bacteria can grow in your refrigerator.

A few simple tips can safeguard your health and help you manage your food inventory and reduce waste.

Wrap foods tightly with two layers of freezer wrap before putting in the freezer or use shrink
wrapping for an air-tight seal around the food.

Store eggs in their cartons — and don’t keep them on the refrigerator door.

Don’t wash fresh produce until you’re ready to use it. Store it in perforated plastic bags, and use
within a few days. Bananas should not be refrigerated.

To allow for air circulation in either your fridge or freezer, don’t overfill the compartments.

Without good circulation, it’s difficult to maintain the proper temperatures.

Store leftovers in tightly covered containers within two hours after cooking. Use in 3-5 days.

Store food and cleaning supplies separate.

Keep potatoes and onions in a cool, dry location. Don’t refrigerate them or keep them under the sink, where moisture from pipes can cause damage.

Check use-by or sell-by dates on food packages. Remember, these dates don’t apply once the package is opened.

Best-if-used-by dates are the most reliable ones to follow. They take normal handling into account.

Put raw meat on the bottom shelf of your refrigerator, in a plastic bag. This will keep the juices from dripping onto other foods.

Three Foods to Avoid to Prevent Food Bourne Illness

Raw milk, raw oysters, and raw bean sprouts top the list of foods to avoid to prevent food poisoning.

There is some controversy about the real dangers eating raw food in contrast with the health benefits that raw foods can offer.

E-coli, Salmonella and listeria are just a few of the bacterial infections that can cause illness and even death.

Pasteurization or cooking is one way to prevent contamination.

More Than 60 Thousand Pounds of Ground Beef Recalled for E.Coli Contamination

The U.S. Department of Agriculture reports that the National Beef Packing Co. has recalled 60,424 pounds of ground beef products after inspection at an Ohio processing plant revealed potentially dubious signs of contamination by e.coli 0157:H7 bacteria.

The beef was shipped to distributors nationwide for further processing and distribution.

Without more regulation of the food industry and especially factory farms, this will become a much more common occurrence.

Recalls are costly and contamination can often be deadly.

Unbridled by regulation the population continues to be subject to illness and death.

How much longer can we afford to consume without conscience?

Government Crack-Down on Hand Sanitizer Claims

Labeling and marketing materials for hand sanitizers claim that they can prevent infection from disease-causing germs and viruses, and some claim to protect against E. coli and the H1N1 swine flu virus.

There is no proof to support these claims and the companies are marketing them in violation of federal law.

Federal regulators are warning companies that make over-the-counter hand sanitizers to stop exaggerating the bacteria-killing benefits of their products

Hand sanitizer and other over-the-counter products can’t prevent dangerous staph infections no matter what they claim, federal officials warned Wednesday.

The Food and Drug Administration ordered four companies that make such promises to change their marketing practices, arguing there is no proof the store-bought products prevent H1N1, MRSA or E. coli – as they suggest.

The products include Staphaseptic First Aid Antiseptic/Pain Relieving Gel, Safe4Hours Hand Sanitizing Lotion, Dr. Tichenor’s Antiseptic Gel and CleanWell All-Natural Hand Sanitizing Wipes.

The manufacturers were given 15 days to change labeling and marketing material or face seizure of products.

Related Posts