No room for contaminants in our kitchen!

Food should be tasty and a source of necessary nutrients but not a source of infection.  It is our prime responsibility to handle and cook food in a manner so that it is not just palatable but also safe and free of any infection causing microorganisms.

Safe handling of commonly consumed food items

Milk: As a thumb rule drink only pasteurized milk because milk that is not thus treated gets easily contaminated with harmful organisms.  Pasteurized milk has a high nutritional value even after it has undergone the heat treatment.  Another caution is to buy milk only from standard vendors in order to avoid buying adulterated milk.

Eggs: Cracked eggs should never be consumed. They should be discarded. Eggs should be eaten cooked and never raw because a chance of salmonella bacteria being present in raw eggs is high.  Salmonella is one of the most common bacteria causing food poisoning symptoms of which include vomiting and diarrhoea.

Vegetables, fruits and salads: Very often it is recommended to eat raw fruits and vegetables for good health.  Though that is true, one should not forget to wash them thoroughly so as to get rid of all traces of dirt, soil or pesticides adhering to them.  Wash them carefully under running water.
Raw meat and poultry: Most people contact stomach infection after eating meat which has not been cooked properly.  Make sure that meat or poultry is thoroughly defrosted before cooking to an internal temperature of 54?C or 140?F or until the juices run clear when tested with a skewer. Wash your hands well before and after handling raw meat and poultry.

Dals and pulses: A lot of food items like dals, pulses and masalas are often sold adulterated with contaminants like stones, saw dust and artificial colours, which are really harmful.  It is therefore very important that we be extra careful while making our purchases.  Check the food items before buying them.  Buy only those packed and branded items that carry the ISI mark.  Do not get carried away by the colour or outward looks, which are very often deceptive.

Tips to avoid common contamination

• After a visit to the toilet it is important to wash our hands thoroughly in order to

wash away any harmful bacteria or viruses.

Whenever you sneeze or cough, cover your nose or mouth.

Avoid handling food if you have open sores or boils on your hands.  These should

be properly treated.

Insects like flies, cockroaches can transmit germs, hence make sure the food is

always covered properly.

Rodents like mice also can transmit germs via their feet or their droppings.

Therefore see that grains etc. are stored properly and food kept covered.

Tips for safe food preparation

1. Keep the kitchen and the work surface absolutely clean using a good disinfectant.
2. Always wash your hands thoroughly before and after preparing food.
3. Thoroughly clean the chopping boards and knives before and after use.
4. Avoid growing long nails as dirt often gets collected under them.
5. Avoid tasting with bare fingers.  Always use a clean spoon instead.
6. Avoid touching your hair while cooking.  It is a good practice to tie up and cover your hair properly before entering the kitchen.
7. Keep pets out of the kitchen however well cleaned they may be.
8. If you have a cook to cook your meals, see that he/she does not have any infectious skin problem. This holds true for anyone involved in food preparation.  Personal hygiene should be given top priority always.