Tips for Reducing Bacterial Contamination in Food

Each year 48 million people sick with food poisoning. One caused the poisoning bacteria from foods that are not cooked or washed properly. The bacteria will survive and cause illness if ingested.

Some types of bacteria that often contaminate foods such as E.coli, Salmonella, and Listeria. Listeria bacteria often contaminate crops normally, whereas E. coli and Salmonella contaminating animal products.

To find out how much bacterial contamination in agricultural products, researchers conducted research on 12 plantations. Research sites located in the western and southeastern United States. This research covers the content of E. coli on each product, knowledge about the cleanliness of the garden workers, and application when in the garden.

The result, 7 percent of the 12 plantations spinach contaminated with E. coli were investigated. Despite the low numbers, it does not mean the risk of decreased toxicity. This is because the manufacturer can sell it to various places.

Even so, researchers found a way to minimize contamination. Namely, by providing a bathroom or toilet that does away with agricultural land. This facilitates workers wash their hands at appropriate places. Bacterial contamination is also reduced when replanting close to track

E. Coli contamination is also reduced when the plantation is close to the highway or jungle.

However, consumers do not need to rely on the farmers and farm workers to make the products remain clean. The Centers for Disease Control and Prevention provides instructions for consumers to maintain food safety.

Here are the steps that need to be done in food processing.

1. Wash hands before handling food. Cooking utensils, cutting boards and storage racks should always be clean.

2. Wash fruits and vegetables under cold running water

3. Separate raw meat before cooking with other products

4. Cook and chill food in a food suitable temperature, when it is saved. Meat should be cooked to the temperature of 71 degrees C. all food must be stored in a maximum temperature of 4.4 C.

With this move is expected to bacterial contamination is reduced, so that more food is safe to eat.