FOOD SAFETY
Each year, an estimate 89 million people suffer from food poisoning.
Attacks may be triggered by eating bacteria-contaminated or
undercooked food or food that has been cross-contaminated or
undercooked food that has been cross-contaminated during the
processing stages. Four major contaminants are Salmonella-
often found in raw or undercooked poultry, eggs and meat as
well as in unpasteurized mlk; Escherichia Coli 0157:h7-commonly
found in raw or rare beef; Staphylococcus aureaus- found on our
skin, in infected cuts and pimples, and in our noses and throats;
and Campylobacter present in raw or undercooked meat, poultry
and shellfish.

TO MINIMIZE RISKS:

Shop only at reputable stores.

Check expiration dates on foods.

Choose canned foods free of denst, bulges and cracks.

*This is not intended to be a replacement for expert advice
or professional medical care.*

Refrigerate or freeze perishables promptly upon arriving home.
Freeze meat and poultry if not using in two to three days.
Refrigerate cooked foods immediately.

Thoroughly wash hand with soap and water before and after
preparing food.

Defrost frozen foods in the refrigerator, not on the kitchen
counter, where bacteris can multiply more quickly.

Wash surfaces, utensils and cooking equipment upon
contact with raw meat, eggs, poultry or seafood to prevent
cross-contamination. Wash all cutting boards thoroughly.

*This is not inended to be a replacement for expert advice or
professional medical care*