Bacteria Factsheet |
Everyone Can Fight BAC!® The Invisible Enemy: Bacteria 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
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 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. WE HAVE THE POWER TO FIGHT BAC!® |