4. Food-borne illness (Chapter on Food Safety) is often in the news these days-

Question

4. Food-borne illness (Chapter on Food Safety) is often in the news these days- raw tomatoes and peanut butter contaminated with salmonella, raw spinach contaminated with E.coli, etc. What steps could be taken to reduce risk of food-borne illness, in regards to manufacturing/industry, and at home?

http://www.cdc.gov/foodsafety/outbreaks/multistate-outbreaks/outbreaks-list.html (Links to an external site.)

(Interesting CDC list/links of all of the food poisoning outbreaks/causes/foods involved over the past few years- your thoughts?)

Explanation / Answer

Answer:

The chances of contamination of Raw vegetables is higher than the processed. The Raw vegetables or some times spoiled vegetables are contamianted by the bacteria such as the Bacillus, Salmonella, Shigella, Proteus, Vibrio, E,Coli, and Pseudomonas. Most of these bacteria are responsible for FOOD POISONING.

The Vegetables should be processed before consuming, raw vegetables should be washed with the boiled water. It is good to consume the vegetables after cooking or keep under steam. Boiling the vegetables will kill the bacteria present on the vegetables surface tissue, Consumption of processed vegetables are good for health.

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