For example, plastic wrapped chicken breast and boneless

What is foodborne disease? Foodborne diseases are preventable public health problem that is causing about 48000000 illnesses and 3,000 deaths annually

in the United States. It is a disease that comes from drinking contaminated food. Symptoms may occur

for a few minutes to several weeks and often presents itself as flu-like symptoms like a sick person may experience symptoms such as

nausea, vomiting, diarrhea or fever. Because symptoms are often flu, many people may not recognize that the disease

caused harmful bacteria and other pathogens in food. Each of the risk of foodborne illness. However, some people have a higher risk for experiencing more severe disease

or even death if they get foodborne diseases. Those at greater risk are infants, young children, pregnant women and her unborn

children, the elderly and people with weakened immune systems (such as HIV / AIDS, cancer, diabetes, renal disease

. and patients after transplantation) Some people may get sick after eating only a few harmful bacteria, while others may remain symptom free >> << after receiving thousands. [How the bacteria get into food? Microorganisms may be present on foods when you buy them. For example, plastic wrapped chicken breast boneless and

stuffing were once part of live chickens or cattle. Raw meat, poultry, seafood, eggs are not sterile. No fresh >> << foods such as lettuce, tomatoes, sprouts, and melons. Thousands of species of bacteria that are naturally present in our environment. Microorganisms that cause disease are called pathogens. When certain pathogens enter the food, they can cause foodborne illness. Not all bacteria cause disease in humans. For example, some bacteria are used beneficially in making cheese and yogurt. Foods, including safely cooked and ready to eat foods can become cross-contamination of pathogens transferred from raw egg products

and raw meat, poultry and seafood products and their juices, and other contaminated food or food products of lack of skills, personal care >>. << Most cases of foodborne illness can be prevented by proper cooking and food processing to kill pathogens. ["Danger Zone" Bacteria multiply rapidly between 40 F to 140 F. In order food from this "Danger Zone"

keep cold foods cold and

hot food hot. Store food in refrigerator (40 F or below) or freezer

(0 F or below). Cook foods to a safe minimum internal temperature. Cook all raw beef, pork, lamb and veal steaks, chops, roasts and to a minimum internal temperature of 145 F and measured with a thermometer food before removing meat from heat source. To ensure the safety and quality, allowing meat to rest for at least three minutes before carving or consumption. For reasons of personal preference, consumers may choose to cook meat over high temperatures. Cook all raw ground beef, pork, lamb, veal and the internal temperature of 160 F and measured using a food thermometer. Cook all poultry to safe minimum internal temperature of 165 F and measured using a food thermometer. Maintain hot cooked food at 140 F or above. When heating foods heated to 165 F. [In case of suspected foodborne illness to preserve evidence. If part

suspect food is available, wrap it securely, mark "Dangerous"

and freeze it. Save all packing materials, such as

banks or boxes. Write down the food type, dates and other >> << distinctive marks on strattera price the package, the time spent and

time after onset of symptoms occurred. Save any identical >> << private product. Seek treatment if necessary. If the victim is in >> << "at risk" group, seek medical help immediately. Also, if symptoms persist or severe (eg bloody

diarrhea, excessive nausea and vomiting, or fever)

see a doctor. Call your local health department if the suspect

food served in a large congregation, from the restaurant >> << or other facility catering, or if a commercial >> < <product. Call the USDA Meat and Poultry Hotline call 1-888-MPHotline (1-888-674-6854), if the suspect food USDA-inspected product and you

all packaging. [