The Invisible Enemy: Bacteria
Despite the fact that America's food supply is among the safest in the world, the unappetizing fact is that sometimes, the food we eat can make us sick. Why? Because under the right conditions, an invisible enemy called "BAC" (bacteria) may be present on foods when purchased or get into food during preparation, cooking, serving or storage. In fact, even though we may not see BAC - or smell him or feel him - this creature and millions more like him may already be on a sponge, a cutting board, or the food itself.

Most cases of food-related illness can be prevented if everyone who handles and prepares food learns how to Fight BAC!® Although BAC is everywhere, he can be stopped with a little know-how and such everyday weapons as soap and hot water, a refrigerator and a food thermometer.

BAC: The Facts
Scientists have been studying bacteria and other tiny organisms (like viruses) that cause food-related illness for a long time. They have learned these important facts:

• Bacteria are a part of all living things and are found on all raw agricultural products;
• Harmful bacteria can be transferred from food to people, people onto food, or from one food to another;
• Bacteria can grow rapidly at room temperature;
• Growth of harmful bacteria in food can be slowed or stopped by refrigerating or freezing;
• Food-related illness can produce symptoms from mild to very serious. Illness can occur from 30 minutes to two weeks after eating food containing harmful bacteria;

People who are most likely to become sick from food-related illness are infants and young children, senior citizens and people with weakened immune systems.

Fighting BAC!^®: Four Simple Steps
To Fight BAC!^® food safety experts recommend that everyone think about food safety at each step in the food handling process - from shopping to storing leftovers. What this really means is always following these four simple steps:

CLEAN - Wash hands, utensils and surfaces in hot soapy water before and after food preparation, and especially after preparing meat, poultry, eggs or seafood to protect adequately against bacteria. Using a disinfectant cleaner or a mixture of bleach and water on surfaces and antibacterial soap on hands can provide some added protection.

SEPARATE - Keep raw meat, poultry, eggs and seafood and their juices away from ready-to-eat foods; never place cooked food on a plate that previously held raw meat, poultry, eggs or seafood.

COOK - Cook food to the proper internal temperature (this varies for different cuts and types of meat and poultry) and check for doneness with a food thermometer. Cook eggs until both the yolk and white are firm.

CHILL - Refrigerate or freeze perishables, prepared food and leftovers within two hours and make sure the refrigerator is set at no higher than 40°F and that the freezer unit is set at 0°F.

So, don't risk problems when these simple steps will help you reduce food-related illness.