Meat Borne-Diseases - Pathogenic Bacteria - Essay Writing Nursing Assignment Help

Assignment Task:

Prevention of Food-Borne Illness at Home and in Institutions 

The World Health Organization has issued ten guidelines for developing culture-specific food-safety education: 

1. Choose foods processed for safety, such as pasteurized dairy products and juices, or meat and poultry treated with ionizing radiation. 

2. Cook food thoroughly—cook roasts to 145°F, ground beef to 160°F, and poultry to 180°F. Cook eggs until yolks and whites are firm. Use a meat thermometer. 

3. Eat cooked foods immediately—food-borne organisms reproduce rapidly as the food cools to room temperature. 

4. Store cooked foods carefully—cooked foods should be held below 40°F or above 140°F. 

5. Reheat cooked foods thoroughly—reheat all cooked foods to 165°F. 

6. Avoid contact between raw foods and cooked foods—contact surfaces include cutting boards, utensils, and hands. 

7. Wash hands repeatedly. Washing hands with warm water and soap before handling foods, after every interruption, and between handling raw and cooked foods is the most effective way to prevent food-borne illness. 

8. Keep all kitchen surfaces meticulously clean—every food scrap, crumb, or dirty spot is a potential reservoir for organisms.

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