One national salmonella lawyer, Ron Simon, stated in an interview: “Its always good to remember the four easy steps as stated by the Centers for Disease Control and Prevention. These are Clean, Separate, Cook, Chill.”
Consumers buy food not only for its great taste, but for its nutritional value.
How can the average consumer know that the food they buy is going to be good for them? Is it enough to just assume that our food is being grown, harvested, transported, and stored in clean and healthy environments? With the recent Red Onion Salmonella outbreak caused by contaminated onions, there is no better time than now to start looking into where food is coming from.
An alarmingly high number of people have been infected by Salmonella due to such negligence -sometimes with domestic produce, but more and more with imported foods.
One important step is to check the labels on all produce and do some research on the companies, countries, regions or farms that produced it.
It is important to know which have a track record for contaminated food or poor farming practices.
Washing produce before cutting, peeling, or eating it, as well as washing any utensils that come into contact with it, are a couple of important measures to take in avoiding an infection from Salmonella.
Another good practice to keep in mind is keeping produce that is not going to be cooked away from raw meats, cook foods at a temperature that will kill germs, and always keep perishables refrigerated.
One national salmonella lawyer, Ron Simon, stated in an interview: “It’s always good to remember the four easy steps as stated by the Centers for Disease Control and Prevention. These are Clean, Separate, Cook, Chill.”
Researching where your foods come from, how they are grown, harvested, transported, and stored, and keeping your own practices in mind, are all important to maintaining the health and safety of you and your loved ones.