How Safe Is Your Kitchen?

According to recent studies, it may not be as safe as you think. It is estimated that over 15 million Americans contract foodborne illnesses every year – from their own kitchens. Home kitchens are not held to the same standards as professional kitchens, which can be expected when there are children, pets and family members in food prep areas. However, there are several cooking practices that are considered a no-no.

Handling Raw Protein

Before and after touching raw protein cooks should always wash their hands to avoid contamination. Washing raw meat in the kitchen sink prior to cooking is an unnecessary practice that does not get rid of bacteria. Raw poultry is often contaminated with salmonella and campylobacter, germs that are often the leading causes of food poisoning.

Undercooking Meat

A surprising number of people do not use a meat thermometer, which is the only way to guarantee a safe cooking temperature. Just 40% of people in a recent study were aware that the safe cooking temperature for chicken is 165 degrees Fahrenheit. You may think you can eyeball it, but researchers found that no matter what kind of chicken dish was being prepared, 40% of cooks had undercooked the chicken.

Not Washing Your Hands

Just 20 seconds of washing your hands with soap and water before and after handling raw meat could make the difference between you and family getting sick. Make it a standard practice in your kitchen.

Sanitize Your Kitchen

Be sure to properly sanitize your cutting boards, knives and countertops. Never cut meat, poultry or fish on a wooden cutting board, and use separate cutting boards for proteins and produce. And remember to wipe down forgotten areas of your kitchen including doorknobs and refrigerator handles.

These are attainable ways to practice food safety in the home kitchen. Being conscious of practicing safe habits will help to prevent illness and keep your family healthy.

Prevention is the Cure When It Comes to Food Allergies

Recently I had the opportunity to go to Colorado to receive training on how to teach food-allergen safety to restaurants and other food-service establishments. Did you know that up to 15 million people in the U.S. have a food-allergy? After my week in the beautiful Rocky Mountains, I have some newfound knowledge that I would like share with you.

What is a Food Allergy?

This is a serious medical condition where the body’s immune system mistakenly targets and attacks a harmless food protein (allergen). From the newly diagnosed to someone that has lived with it for years, personal research is critical to staying safe and living well with food allergies.

The difference between food intolerance and an allergy is the immune system’s ability to produce abnormally large amounts of immunoglobin E (IgE). These antibodies fight the perceived enemy (allergens) by releasing histamine and other chemicals that trigger reaction symptoms.

Almost any food can cause a reaction, but there are eight foods that account for nearly 90% of food allergic reactions in the U.S

Allergic Reactions

A reaction to food can affect several systems of the body including the skin, gastrointestinal tract, respiratory tract and most seriously, the cardiovascular system. Reactions can range from mild to the most severe, a life-threatening condition known as anaphylaxis.

Symptoms can appear within minutes or several hours after eating the food allergen. Keep in mind - children may show different symptoms than adults. Here is how they may describe a reaction.

Mild symptoms may have one or more of the following:

Severe symptoms may have one or more of the following:

Severe symptoms, alone or in combination with milder symptoms, could be a sign of anaphylaxis and require immediate treatment.

Currently, prevention is the cure when it comes to food allergies. Avoid the problem food and come up with a treatment plan with your doctor.  Share the plan with others so they know what to do in the event of an emergency. For more information about food allergies and how to treat reactions, visit foodallergy.org.