Arranged by: Sayed Naim KHALID
Most cases of food poisoning are caused by
pathogenic (disease causing) microorganisms, parasites or viruses. However, not
all microorganisms cause food poisoning. Some bacteria, yeasts and molds are
used in food production. Others are food spoilage microorganisms which cause
foods to turn bad.
Bacteria are part of our environment. Where there is food there may be bacteria. Proper food handling and cooking are the best ways to prevent foodborne illness. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially for children, the elderly, pregnant women and those who have chronic illnesses or compromised immune systems.
To protect yourself and your family, try the
tips from the following picture:
Source:
http://www.fsis.usda.gov/oa/news/2001/lunches.htm
http://www.pathmark.com/consumer_foodSafety.asp
Posts
No comments:
Post a Comment