Some of the foods that you are not advised to take in on account of their methyl mercuric content are white tuna or albacore as well as tuna steaks that contain high levels of mercury than light canned tuna. Consume a maximum of 6 oz of albacore tuna as well as steaks in an average meal a week. It is best also not to go for fresh water fish that is caught by family or friends. These sport fish may be taken up to 6 oz for adults and 2 oz for kids in a week. Don’t go for any other fish in that week. Boil baby bottles.

How should you Handle Food Safely?

Here are a few tips regarding safe food handling:

Shopping: It is best not to go for glass jars and cans that have cracks, bulged lids and dents.

Cold storage: Go for perishable goods that are long lasting while you are shopping at the grocery store. Once you do that, store and refrigerate it immediately. Make use of an appliance thermometer for ensuring that the refrigerator is cooled below s40 degrees F and the freezer below 0 degrees F. This helps keep the food at safe temperatures. Store the canned food in a dry and cool place for using within a year. Don’t keep them over the stove, under the kitchen sink or in the moist basement.

Thaw the Food: Don’t go for thawing food on the counter. This leads to bacteria multiplication at room temperature. Defrost it in the fridge in the microwave or in cold water minutes before cooking.

Prepare the Food: You must make sure that the cooking space is clean. Wash the utensils, cutting boards and your hands in lukewarm and soapy water before and after the food is prepared. Clean the solution with a tea spoon of chlorine bleach per quart of water after dealing with poultry or raw meat.

Prepare food thoroughly: Use a thermometer for ensuring that the foods have reached the desired temperature for destruction of any kind of bacteria. Cook lamb, beef, veal steaks, chops and roasts up to 145 degrees F for medium rare and 160 degrees F for medium; ground meats, eggs and pork to160 degrees F; and leftovers, poultry, casseroles and stuffing to 165 degrees F.

Serve and Handle Food: Don’t leave food at room temperature for over 2 hours. Split the food into shallow compartments for prompt refrigeration.

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