Cleanliness and safety in the kitchen is a must, but most Americans are skipping the most fundamental safe cooking and sanitizing practices. A Health Magazine article points out some much needed tips for a healthy and safe kitchen.
Fruit and vegetable rinds cause more food related illnesses than poultry. Experts recommend thoroughly washing all melon rinds to clean off bacteria that can rub off on skin.
A thermometer is your best detector of properly cooked meat. All poultry needs to reach 165 degrees F and ground beef needs to be 160 degrees. Pork, ham and steak are safe to eat at 160 degrees.
A recent study found 75% of kitchen sponges tested positive for dangerous bacteria. To clean sponges microwave for a minute on medium or run through the dishwasher.
Use separate cutting boards and knives for vegetables and meat.
And don’t forget to scrub down the fridge every few weeks with hot water and soap. Bacteria tend to lurk in vegetable and deli meat drawers.
Lyssa Hansen, Health Matters