Dangers in your foods
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This document discusses various food safety mistakes and their potential health consequences. It covers mistakes like tasting food to determine safety, cross-contaminating raw and cooked meats, improper thawing methods, not washing hands, and more. It also discusses potential health risks from grilling meats like exposure to carcinogens from charring and inhaling smoke. Maintaining proper food safety practices and food handling is essential to prevent illness from bacteria like Salmonella.
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Dangers in your foods
- 7. Salmonella
- 9. Amoeba
- 12. Hepatitis A
- 13. Hepatitis A
- 14. Hepatitis A
- 16. Mistake #1: Tasting food to see if it’s still good • Why: You can’t taste (or smell or see) the bacteria that cause food poisoning. • Tasting only a tiny amount can cause serious illness. • Solution: Throw food out before harmful bacteria grows.
- 17. Mistake #2: Putting cooked meat back on a plate that held raw meat • Why: Germs from the raw meat can spread to the cooked meat. • Solution: Always use separate plates for raw meat and cooked meat. The same rule applies to poultry and seafood.
- 18. Mistake #3: Thawing food on the counter • Why: Harmful germs can multiply extremely rapidly at room temperature. • Solution: Thaw food safely: – In the refrigerator – In cold water – In the microwave
- 19. Mistake #4: Washing meat or poultry • Why: Washing raw meat or poultry can spread bacteria to your sink, countertops, and other surfaces in your kitchen. • Solution: Don’t wash meat, poultry, or eggs.
- 20. Mistake #5: Letting food cool before putting it in the fridge • Why: Illness-causing bacteria can grow in perishable foods within two hours unless you refrigerate them • Solution: Refrigerate perishable foods within 2 hours (or within 1 hour if the temperature is over 90˚F.
- 21. Mistake #6: Eating raw cookie dough (or other foods with uncooked eggs) • Why: Uncooked eggs may contain Salmonella or other harmful bacteria. • • Solution: Always cook eggs thoroughly. Avoid foods that contain raw or undercooked eggs.
- 22. Mistake #7: Marinating meat or seafood on the counter • Why: Harmful germs in meat or seafood can multiply extremely rapidly at room temperature. • Solution: Always marinate meat or seafood in the refrigerator.
- 23. Mistake #8: Not washing your hands • Why: Germs on your hands can contaminate the food that you or others eat. • Solution: Wash hands the right way—for 20 seconds with soap and running water. •
- 24. The Hidden Dangers of Grilling
- 25. The Hidden Dangers of Grilling
- 26. The Hidden Dangers of Grilling • Grilling Danger #1: Char - laden with cancer-causing compounds called heterocyclic amines (HCAs) - The more char that’s created, the more carcinogens result that coat your food. - may be associated with colorectal, pancreatic and prostate cancer.
- 27. The Hidden Dangers of Grilling • Harmful byproducts - advanced glycation endproducts (AGEs) that are harmful to your cells and associated with cellular stress and aging - cannot be digested or get rid
- 29. The Hidden Dangers of Grilling
- 30. The Hidden Dangers of Grilling • Grilling Danger #2: Smoke - contains polycyclic aromatic hydrocarbons (PAHs) - you are inhaling these toxins - The smoky smell on your clothes and in your hair is also coating the inside of your lungs. - The toxins are absorbed along with your food.
- 32. Hidden Calories
- 39. Alternative 30 calories 500 mg Sodium - 0 30 calories 500 mg Sodium - 0
- 40. Alternative 30 calories 500 mg Sodium - 0 30 calories 500 mg Sodium - 0
- 50. • Hyperactivity • Rashes and hives • Depression • Cancer • Asthma
- 63. • Lead and Chromium • Mercury • Red Tide