FOOD POISONING SYMPTOMS
By Dr. Myles H. Bader

E.coli bacteria may be responsible for 20,000+ cases of food poisoning each year. For your protection cook all meat to an internal temperature of 1600 F. and poultry to 1850 F. Wash all fruits and vegetables grown in manure and drink only pasteurized milk and cider. Foodborne illness strikes 80 million Americans annually. Most are mild cases, however, 9,000 are fatal, most caused by meat and poultry.

Reported salmonella food poisoning cases have increased over 40% during the last 10 years. In 2007 almost 35,000 cases of salmonella poisonings were reported (how many were not?). A high percentage of these cases are caused by human error and many have been associated with fast food restaurants.

• A large majority of food poisonings; are related to the "pot luck" type of event. These are usually a result of poor temperature controls of the foods containing egg or meat products.
• Many bacteria are found on the surface of fruits and vegetables, even melons. Wash all surfaces before slicing any type of food, otherwise the knife may carry the bacteria to the inside.
• Harmful bacteria do not stop multiplying unless they are refrigerated below 400F. Most refrigerates rarely hold this temperature because of the door being opened too often. Freezing does not kill either, it only stops their growth. The only way to kill the bacteria is to cook the food.
• Boil all kitchen sponges at least once per week to be sure they are contaminant-free. Use a fresh dishtowel after you clean up from handling meats or poultry, then throw it in the wash and don't leave it sit out for further use.
• If meats and poultry are being kept warm the temperature should be no lower than 1400 F.
• Always keep eggs under refrigeration.
• Refrigerate all foods as soon as possible. Bacterial growth starts very quickly between 450 F. and 1200 F.
• Your can opener should be washed after each use. Food left behind may be contaminated after a few days and cause food poisoning. This is one of the most common sources of food poisoning.
• Do not leave gravy, stuffing, or cooked fowl at room temperature for more than 30-40 minutes before refrigerating. If you do leave a fowl at room temperature, make sure it is fully cooked according to the thermometer.
• Salmonella thrive at temperatures of 600 to 1250 F. All stuffing should be removed when the bird is ready for carving, never leave even a small amount of stuffing in the bird.
• When you marinate any meat or poultry, make sure you leave it in the refrigerator while it is marinating.