It’s Your Stomach, So Watch It
As we grow older, we are at a higher risk at developing foodborne illnesses. Primarily because our immune system lessens with age, becoming less efficient at doing battle with bacteria. Also, because we are more likely to take medications that may reduce the stomach acids that are a natural first defense against ingested bacteria. Finally, our sense of smell may ebb, causing us to fail to realize that our food might smell bad and may have spoiled.
The three most common diseases in which food can become spoiled is:
*E. Coli – Found in raw or undercooked ground beef, unpasteurized milk and juice, and raw vegetables or sprouts.
*Campylobacter – Found in raw or undercooked poultry, as well as in unpasteurized milk.
*Salmonella – Found in eggs, cheese, raw fruits or vegetables and in undercooked poultry or beef.
There are primarily four techniques to protect yourself (and your stomach).
- Clean – Wash your hands in warm soapy water, as well as all utensils and cutting boards before preparing raw meats or uncooked foods.
- Chill – Refrigerate or freeze all meats within two hours of purchasing them, and within one hour if the outside temperature (or in your automobile) is 90 degrees Fahrenheit or higher. Thaw out frozen foods preferably in the refrigerator.
- Separate – Keep uncooked meats and raw vegetables apart from foods that you have prepared. This means that to prevent cross-contamination, you should also separate them on your cutting boards and your food plates.
- Cook – There are individual guidelines for meat, poultry seafood, as well as for eggs and sauces, including soups or gravy. Use a food thermometer to measure them before you eat, rather than depend on only your eyesight to make such determinations.
Have any thoughts on the issue? Share them with us at www.MatureAging.com, and we may post them (only after getting your permission) in a future edition.
Till next time,
Josh
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