The Invisible World of Bacteria
"Probiotics" are friendly, beneficial bacteria that contribute to health, longevity and the maintenance of life itself. "Antibiotics" are drugs designed to destroy harmful bacteria – but in the process they also destroy beneficial bacteria. Speaking of harmful bacteria, it's a good idea to know that they exist throughout the entire environment of our lives. We do well to be aware that if a powerful microscope could zero in on your keyboard, your kitchen counter, your doorknobs, money and hand tools, the scene would be awesome, freightening, unforgetable.
Let's take a quick peek into the invisible world of bacteria.
Despite the fact that America's food supply is among the safest in the world, the fact is that sometimes the food we eat can make us sick. Why? Because under certain conditions the invisible enemy called “bacteria” may be present on foods when purchased or get into food during preparation, cooking, serving or storage.
Although we can't see bad bacteria, millions of them may already be on a kitchen sponge, a cutting board, or food itself. Most cases of food-related illness can be prevented if everyone who handles and prepares food learns how to fight hostile bacteria.
The villains can be stopped with a little know-how – using such everyday weapons as soap and hot water, a refrigerator and a food thermometer.
Some Plain 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 to 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 contaminated with 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.
Four Simple Steps for Fighting Back:
Food safety experts recommend that everyone should 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. 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.
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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.
Don't risk problems when these simple steps will help you reduce food-related illness. You can't see the microscopic monsters, but take it by faith. THEY ARE EVERYWHERE. Your sideboard may look clean . . . but really, it's DIRTY!
NOTE: Including excellent Probiotic supplements in your health maintenance program is a very good idea, because it has been proven that Probiotics strongly support digestion, absorption, and the immune system.
Dr. H. Edward Rowe
Green Valley, Nevada
